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spanish Beef Stew this Is Sometimes Called Ropa Vieja Or "old Clothes," Because Of Its Appearance. 1 (1 3/4) Pound Beef Flank Steak, Cut Into Thirds
1 Medium Onion, Coarsely Chopped
1 Medium Carrot, Coarsely Chopped
1 Bay Leaf
2 Teaspoons Salt, Divided
5 Cups Water
4 Teaspoons Olive Oil
1 Large Onion, Sliced
1 Red Bell Pepper, Cut Into 1/2-inch Strips
1 Yellow Bell Pepper, Cut Into 1/2-inch Strips
1 Green Bell Pepper, Cut Into 1/2-inch Strips
3 Garlic Cloves, Crushed
3 Serrano Or Jalapeño Chiles, Seeded And Minced
1/4 Teaspoon Ground Cinnamon
1 (16 Ounce) Can Tomatoes
capers (for Garnish) put Steak, Medium Onion, Carrot, Bay Leaf, 1 Teaspoon Of The Salt And The Water In A Dutch Oven. Heat To Boil, Then Simmer For 2 1/2 To 3 Hours. Turn Off Heat And Let Stand 30 Minutes Or Cover And Leave In The Refrigerator Overnight. heat Olive Oil In A Skillet. Add Large Onion, Bell Peppers And Remaining 1 Teaspoon Salt And Sauté Until The Vegetables Are Tender. Stir In The Garlic, Chiles And Cinnamon And Cook For 30 Seconds. Stir In The Tomatoes And Cook For 5 Minutes. remove The Beef To A Bowl. Strain Broth, Reserving 2 Cups. Shred Beef Into Fine Strips. Stir Reserved Broth And Shredded Meat Into The Pepper Mixture And Simmer, Uncovered, Stirring Occasionally, About 10 Minutes. Sprinkle With Capers To Serve. |
