Ropa Vieja which consists of shredded stewed beef slow-cooked with vegetables, is the national dish of Cuba and is popular throughout Latin America.
Ingredients
2 lb beef chuck roast (flank steak, or brisket)
1 red hot pepper , julienned
8 cloves garlic , crushed
2 onions , cut into strips
2 bay leaves
1 teaspoon cumin
½ teaspoon oregano
1 red bell pepper , julienned
8 tablespoons tomato purée
¼ teaspoon black pepper
¼ cup vegetable oil
5 tablespoons dry white wine
Salt
Instructions
1. Remove the meat from the refrigerator and leave it at room temperature for 30 minutes.
Place the meat in a pressure cooker.
Add an onion and 1 teaspoon of crushed garlic. Season with salt and pepper.
Add water to cover the meat by 2 inches (5 cm), and cook over medium heat for 45 minutes after reaching boiling point.
Check the tenderness of the meat with a fork. If it is not soft enough, continue cooking for 20 minutes from boiling.
Once the meat is fork tender, remove the meat from the broth and reserve the broth.
When the meat is lukewarm, shred it and place in a large bowl. Cover the bowl with a plastic wrap and set aside.
In a deep Dutch oven, heat the vegetable oil and fry the onion, remaining garlic, as well as the red hot pepper for 1 minute over medium heat, stirring regularly.
Add 3 tablespoons of the reserved meat broth, 2 bay leaves, cumin, oregano, black pepper and tomato purée.
Stir well, then add the meat and mix again. Add 3 tablespoons of wine and mix.
Cook uncovered and over high heat for 5 minutes.
Cover the Dutch oven and cook for another 15 minutes over medium heat until the sauce is creamy.
One minute before removing the pan from the heat, add the remaining two tablespoons of white wine and the julienned red bell pepper, and stir gently.
Serve hot, with white rice and plantain chips.
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