Ropa Vieja

Ingredients

• 3 pounds skirt or flank steak, trimmed
• 2 quarts water
• 2 carrots, chopped coarse
• 1 large onion, chopped coarse
• 2 celery ribs, 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
• 4 tablespoons olive oil
• 2 cups braising liquid plus additional if desired
• a 14- to 16-ounce can whole tomatoes with juice, chopped
• 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
• 1/2 cup pimiento-stuffed Spanish olive, drained and halved
• 2 tablespoons olive oil
• 2 teaspoons cuminseed
• 1/4 teaspoon crumble saffron thread
• 2 cups unconverted long-grain rice
• 4 cups water
• 3/4 teaspoon salt

AI Assistance 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag