ON THE MENU - TUESDAY: CUBAN ROPA VIEJA

If you like eating flank steak, here's a nice twist for dinner, while still using the same kind of meat, "Ropa Vieja" (Cuban-style)  

 Ropa vieja is a Cuban stew-like dish consisting of shredded beef in a tomato-based sauce. Literally translated, it means "old clothes" and refers to the way the beef breaks apart after being cooked (twice.)

<  This is what the meat looks like at the super-market.

The most important thing when making "ropa vieja" is time! NOTE: The beef may be marinated in cooking wine overnight beforehand, which will help tenderize it.

  

Ingredients  

Original recipe makes 6 servings  

• 1 tablespoon vegetable oil
• 2 pounds beef flank steak
• 1 cup beef broth
• 1 (8 ounce) can tomato sauce
• 1 small onion, sliced
• 1 green bell pepper, seeded and sliced into strips

• 2 cloves garlic, chopped
• 1 (6 ounce) can tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon chopped fresh cilantro
• 1 tablespoon olive oil
• 1 tablespoon white vinegar
    
  
  
  Directions:  (via Skillet & Slow Cooker)
  
  
  1. Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
  2. Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with rice and beans if you like.