February 2nd, 2016 By H&H Real Estate Media in Blog.
One of my all time favorite Cuban meals is (Ropa Vieja) Shredded Beef Cuban style. My Mother made this dish at least twice a month. This dish is served in all of the Cuban restaurants throughout Tampa Bay area. It’s a staple Cuban meal for sure! This recipe is a little different then the one my Mother made but I love it. I watched Ingrid Hoffmann’s episode of Miami Night on the food network several years ago and had to try her recipe. Every time I cook this meal we have no left overs. It’s a big hit with my Family and friends. My Sons girl Friends constantly ask me to make this. Word to the wise: The recipe calls for 6 bottles of beer but it is wise to get a 12 pack of beer as the cook will need to stay hydrated during the cooking process.
- 6 pounds flank steak
- 3/4 cup Delicioso Adobo seasoning, recipe follows
- 1/2 cup Worcestershire sauce
- 6 bottles beer
- 1/2 cup canola oil
- 2 medium yellow onions, chopped
- 2 red bell peppers, cored, seeded, ribbed and chopped
- 2 green bell peppers, cored, seeded, ribbed and chopped
- 6 scallions, white and light green parts only, chopped
- 1 (28-ounce) can crushed tomatoes
- 1 (6-ounce) can tomato paste
- Salt and freshly ground black pepper
- Delicioso Adobo:
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons dried oregano
- 2 tablespoons lemon pepper
- 2 tablespoons parsley flakes
- 2 tablespoons achoite powder from annatto seed
- 1 tablespoon cumin powder
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Cut the flank steak into large pieces and place them in a large bowl. In a small bowl, combine the adobo and the Worcestershire sauce to make a paste. Rub the paste into the meat, add the beer, and let marinate for 15 minutes in the refrigerator.
Transfer the meat, as well as the marinade to a large pot and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer until the meat is tender, about 3 hours. Using a pressure cooker will reduce the cooking time down to 45 minutes.
Remove the meat from the pot and reserve the cooking liquid. Using 2 forks, shred the meat and set it aside.
Heat the oil in a large deep skillet over medium-high heat. Add the onions, peppers, scallions, and tomatoes and cook until they are soft, 10 minutes. Add the tomato paste and meat to the pan along with 2 cups of the reserved cooking liquid. Cover and simmer until the juices cook down, about 15 minutes.
Combine all ingredients.
I serve this over 4 cups of white rice.
I use 4 cups GOYA Jasmine Rice with 8 cups of water, 1/2 teaspoon of salt, 1/4 cup of olive oil, one teaspoon of minced Garlic.
Rice cooking direction: Use a pot the has a good sealing top. Mix the water, salt, olive oil and garlic together. bring the water to boil, Stir in the Rice, return to boil and cover pot and turn off the stove top. allow this to sit for 30 minutes with the top sealed for the entire 30 minutes. Don’t peek!
Recipe courtesy of Ingrid Hoffmann, 2008 and Food Network
Tony Gonzalez Making a house a home by cooking good Cuban and Spanish meals
Cooking Cuban Realtor