Buffalo Chicken Dip
April 8, 2014Kansas City Special
April 27, 2014
What do you call shredded beef in Cuba? Ropa Vieja which translates to shredded clothes. Mmm. You can throw this in any flour or corn tortilla and treat it like a burrito but the Cuban way is to serve it on a bed of rice. I choose to make mine in a dutch oven. You could use a crock pot if you heat the vegetable oil in a large skillet over medium-high heat to brown the meat then transfer the beef to a slow cooker.
Unless you go to an independent butcher it's hard to find flank steak in anything smaller than two pounds but don't worry, it will last in the fridge for three days or you can freeze it for months.
1 Tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 small onion, diced
2 jalapeño peppers, seeded and chopped
1 Puablano Pepper, seeded and chopped
2 cloves garlic, minced
2 Tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 Tablespoon olive oil
1 Tablespoon white vinegar
1 cup cooked white rice
1Heat vegetable oil in a dutch oven over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
2Pour in the beef broth and tomato paste, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on 350 degrees for 4 hours.
3Remove the meat to a cutting board and let cool enough until you can handle it. Shred the meat by hand or use a couple of forks. To have shorter strands I cut across the grain at two inch intervals before shredding.
4Put the shredded meat back in the cooking liquid to heat back up then serve over rice.
Ingredients
1 Tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 small onion, diced
2 jalapeño peppers, seeded and chopped
1 Puablano Pepper, seeded and chopped
2 cloves garlic, minced
2 Tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 Tablespoon olive oil
1 Tablespoon white vinegar
1 cup cooked white rice
Directions
1Heat vegetable oil in a dutch oven over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
2Pour in the beef broth and tomato paste, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on 350 degrees for 4 hours.
3Remove the meat to a cutting board and let cool enough until you can handle it. Shred the meat by hand or use a couple of forks. To have shorter strands I cut across the grain at two inch intervals before shredding.
4Put the shredded meat back in the cooking liquid to heat back up then serve over rice.
