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Meat
Ropa vieja
Shredded flank steak in peppers and tomato. The Cuban Sunday pot.
150 minServes 8
Ingredients
Grab it in the aisles — or shop this store on Instacart.
- 2 lbflank steak
- 1onion, sliced
- 1bell pepper, sliced
- 4garlic cloves
- 1 cupGoya Spanish-style tomato sauce
- 1 tspBadia ground cumin
- 1Badia bay leaves
- 2 cupsGoya white rice, cooked, to serve
How to make it
- 1
Rinse 1 cup Goya white rice. Combine with 1½ cups water and a pinch of salt. Boil, cover, low heat 18 minutes. Rest 5 minutes. Fluff.
- 2
Peel and slice the onion and pepper into strips. Peel and mince the garlic.
- 3
Cover the flank steak with water, the bay leaf, and 1 tsp salt. Boil, then simmer 90 minutes until a fork shreds it. Drain, cool 10 minutes, and shred with two forks.
- 4
In a wide pot, cook onion, pepper, and garlic in 2 Tbsp oil 6 minutes. Add tomato sauce and cumin. Simmer 3 minutes.
- 5
Stir in the shredded beef and ½ cup of the cooking broth. Simmer 15 minutes. Serve over the rice.