Ingredients with Measurements:
- 2 lbs flank steak
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups beef broth
- 2 ripe plantains, peeled and sliced
- 1/4 cup vegetable oil
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
- Tongs
Step-by-step instructions:
1. Heat the oil in a large skillet or Dutch oven over medium-high heat.
2. Add the flank steak and cook until browned on both sides, about 5 minutes per side.
3. Remove the steak from the skillet and set aside.
4. Add the onion, bell peppers, and garlic to the skillet and cook until softened, about 5 minutes.
5. Add the diced tomatoes, cumin, paprika, oregano, salt, and black pepper to the skillet and stir to combine.
6. Return the steak to the skillet and pour in the beef broth.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the steak is tender and can be easily shredded with a fork.
8. While the steak is cooking, heat a separate skillet over medium-high heat.
9. Add the sliced plantains and cook until browned on both sides, about 2-3 minutes per side.
10. Remove the plantains from the skillet and set aside.
11. Once the steak is tender, remove it from the skillet and shred it with a fork.
12. Return the shredded steak to the skillet and stir to combine with the sauce.
13. Serve the ropa vieja with the plantains on the side.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Medium-high heat for cooking the steak and vegetables, low heat for simmering the ropa vieja.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 35g
Protein: 35g
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or chuck roast.
- Vegetable oil can be substituted with olive oil or canola oil.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add sliced olives or capers to the ropa vieja for a tangy flavor.
- Serve the ropa vieja over rice or with tortillas for a different presentation.
- Add diced potatoes or carrots to the skillet for a heartier meal.
Tips and tricks:
- To make shredding the steak easier, let it cool slightly before using a fork to pull it apart.
- If the sauce is too thin, let it simmer uncovered for a few minutes to thicken.
- Make sure the plantains are ripe but not too soft, as they will become mushy when cooked.
Storage instructions:
Store any leftover ropa vieja and plantains in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ropa vieja and plantains in a skillet over medium heat until warmed through, or in the microwave for 1-2 minutes.
Presentation ideas:
Serve the ropa vieja in a large bowl or on a platter, with the plantains arranged around the edges.
Garnishes:
Sprinkle chopped cilantro or parsley over the top of the ropa vieja for a pop of color.
Pairings:
Serve the ropa vieja with a side of black beans and rice for a traditional Cuban meal.
Suggested side dishes:
Black beans and rice, fried yuca, or a simple green salad.
Troubleshooting advice:
If the steak is tough, it may need to cook for a longer period of time. If the sauce is too thick, add more beef broth or water to thin it out.
Food safety advice:
Make sure the steak is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Ropa vieja is a traditional Cuban dish that translates to "old clothes" in Spanish. It is made by slow-cooking shredded beef in a tomato-based sauce with onions, peppers, and spices.
Flavor profiles:
Ropa vieja is a savory and slightly sweet dish, with flavors of tomato, cumin, and paprika. The plantains add a touch of sweetness and a crispy texture.
Serving suggestions:
Serve the ropa vieja with a squeeze of lime juice and a sprinkle of chopped cilantro for a fresh and zesty flavor.
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Region: Spanish