"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Ropa Vieja Recipe

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This recipe for Ropa Vieja, by , is from One Community One Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, March 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups reduced-sodium chicken broth
1/4 cup sherry vinegar
2 stalks celery, thinly sliced
1 large onion, chopped
1 large red bell pepper, seeded and chopped
3 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 pounds flank steak, trimmed of fat, each steak cut into thirds
1/2 cup packed fresh cilantro leaves, chopped
1/2 cup chopped pickled jalapenos
10 corn tortillas, heated (see Tip)

TIP: Tip: Wrap corn tortillas in foil and bake at 300F until steaming, about 10 minutes.

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

Directions:
Directions:
Combine broth, vinegar, celery, onion, bell pepper, garlic, cumin, salt and pepper in a 6-quart slow cooker. Add beef, submerging it by tucking the vegetables under, over and between the pieces.

Put the lid on and cook on low until the meat is fork-tender, about 8 hours.

Transfer the meat to a cutting board; let stand for 10 minutes. Shred the meat with 2 forks and return it to the slow cooker. Stir in cilantro. Garnish with jalapeno and serve warm tortillas on the side.

Number Of Servings:
Number Of Servings:
Makes 10 servings
Preparation Time:
Preparation Time:
TOTAL TIME: 8 1/2 hours
Personal Notes:
Personal Notes:
This traditional Cuban stew may be called old clothes, but it's a wonderful way to turn a rather inexpensive cut of meat into a rich and decadent stew. If you like, serve it with some sour cream dolloped on top.

 

 

 

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