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Ropa Veija · Ahaar Recipe Journal · Ahaar

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Beef

Ropa Veija

International Cuisine Beef

Ropa Veija

A traditional International dish in the Beef classification, featuring 18 distinct ingredients. Follow the measured proportions below for authentic results.

Original Source

Ropa Veija

Recipe Reference #53545

Ingredients

0/18 prepped

Flank Steak
2 Lbs
Kosher Salt
3 tsp
Vegetable Oil
4 tablespoons
Red Pepper
1
Yellow Pepper
1
Onion
1
Garlic
6 cloves
Tomato Puree
2 tablespoons
Smoked Paprika
1 tablespoon
Cumin
2 tsp
Dried Oregano
2 tsp
Dry White Wine
1/2 cup
Tinned Tomatos
1 Can
Bay Leaf
2
Pimento Stuffed Olives
1 cup
Rice
To serve
Black Beans
To serve
Cilantro
1/4 cup

Preparation Instructions

Read all instructions before beginning prep work.

1

Step 1

2

Cut steak into 4 rectangular pieces. Pat dry with paper towels; season all over with 1 1/2 teaspoons salt.

3

Step 2

4

In a large pot over medium-high heat, heat 2 tablespoons oil. Working in batches, cook steak until browned on both sides, 5 to 6 minutes. Transfer to a plate.

5

Step 3

6

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In same pot over medium heat, heat remaining 2 tablespoons oil. Cook bell peppers, onion, and 1 1/2 teaspoons salt, stirring occasionally, until slightly softened, 4 to 5 minutes. Add garlic, tomato paste, paprika, cumin, and oregano and cook, stirring occasionally, until vegetables are softened and spices are aromatic, 1 to 2 minutes more.

7

Step 4

8

Add wine, scraping any browned bits from bottom of pan, and cook, stirring occasionally, until reduced by half, about 2 minutes. Add tomatoes with their juices and bay leaves. Mash down on tomatoes to break up, then nestle beef into stew. Add water to cover beef, if needed, and bring to a simmer. Reduce heat to medium-low; cover and simmer until steaks are tender enough to shred, 2 1/2 to 3 hours. Transfer steaks to a plate and finely shred with 2 forks.

9

Step 5

10

Stir shredded steak back into stew. Bring to a simmer and cook, stirring, until liquid has reduced to a sauce that coats steak, 5 to 10 minutes. Stir in olives; season with salt.

11

Step 6

12

Spoon ropa vieja over rice and beans. Top with cilantro.