A great Cuban beef dish that's great over yellow rice. If you want to cut back on the sodium, leave out the olives.

Ingredients

3	pounds flank or skirt steak, trimmed
2	quarts water
2	carrots, chopped coarse
1	large onion, chopped coarse
2	celery stalks, chopped coarse
1	bay leaf
3	garlic cloves, crushed lightly
1	teaspoon dried oregano
1	teaspoon ground cumin
1	teaspoon salt
1/4	teaspoon whole black peppercorns
2	green bell peppers, cut into 1/4-inch strips
1	red onion, cut into 1/4-inch strips
2	tablespoons olive oil
1 1/2	cups diced tomatoes with juice (14 to 16 oz. can)
3	tablespoons tomato paste
3	garlic cloves, minced
1	teaspoon ground cumin
1/4	teaspoon dried oregano
2	red bell peppers, cut into 1/4 inch strips
2	yellow bell peppers, cut into 1/4 inch strips
1	cup frozen peas, thawed
20	Spanish olives (1/2 cup), drained and halved

Directions

1. In a 5-quart kettle combine all braising ingredients (first 11 ingredients) and simmer, uncovered, 1 1/2 hours, or until beef is tender.
   
   
2. Remove kettle from heat and cool meat in liquid 30 minutes. Transfer meat to a platter and cover.
   
   
3. Strain braising liquid through a colander, pressing on solids, into a bowl. Return braising liquid to kettle and boil until reduced to 3 cups, about 30 minutes. Stew may be made up to this point 1 day ahead. Cool braising liquid completely and chill it and the beef separately, covered.
   
   
4. In kettle cook green bell peppers and onion in 1 tablespoon oil over moderate heat, stirring, until softened.
   
   
5. While vegetables are cooking, pull meat into shreds about 3 by 1/2 inches.
   
   
6. To onion mixture add shredded meat, 2 cups braising liquid, tomatoes with juice, tomato paste, garlic, cumin, oregano, and salt and pepper to taste and simmer, uncovered, 20 minutes.
   
   
7. While stew is simmering, in a large skillet cook red and yellow bell peppers in remaining 1 tablespoons oil over moderate heat, stirring occasionally, until softened.
   
   
8. Stir peppers into stew with enough additional braising liquid to thin to desired consistency and simmer, uncovered, 5 minutes. Stir in peas and olives and simmer, uncovered, 5 minutes.
   
   
9. Serve ropa vieja with yellow rice.
   
   

Categories

Beef, Main Dish, Caribbean

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Very low in saturated fat Very low in cholesterol Very high in vitamin A Very high in vitamin C

Bad points High in sodium