Another yummy Cuban dish that I had while visiting Columbus was Ropa Vieja. Basically, all it is, is a flank steak that has been simmered in a flavorful sauce made of red wine and tomatoes. The flank steak is seasoned with salt and pepper, then seared over high heat in a dutch oven or heavy bottomed skillet. Once seared, the flank steak is removed from the pot and set aside while the rest of the flavors are combined. Started with sofrito of course, onions and bell pepper join the party followed by red wine, tomato paste and water. The flank steak is added back in and everything is gently simmered for a couple hours. The meat is then shredded and the sauce reduced down. Served with rice and black beans of course.
One Year Ago: Mediterranean Salad
Two Years Ago: Orange Chicken
What You Need:
1 tbs veg oil
2 lb flank steak
1/2 c sofrito
1 large onion, sliced
1 large bell pepper, sliced
3 cloves garlic, minced
1 (5oz) can tomato paste
1 1/2 c red wine (not a sweet red)
1 c water
1 tbs oregano
1/2 tbs cumin
salt and pepper
What To Do:
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