Ingredients: |
Ingredients: 4 pounds flank steak
3/4 Adobo seasoning, recipe follows
1/2 cup Worcestershire sauce
4 bottles beer
1/2 cup canola oil
2 medium yellow onions, chopped
2 red bell peppers, cored, seeded, ribbed and chopped
2 green bell peppers, cored, seeded, ribbed and chopped
6 scallions, white and light green parts only, chopped
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste
Salt and freshly ground black pepper
Adobo:
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons lemon pepper
2 tablespoons parsley flakes
2 tablespoons achoite powder from annatto seed
1 tablespoon cumin powder
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Directions: |
Directions:Cut the flank steak into large pieces and place them in a large bowl. In a small bowl, combine the adobo and the Worcestershire sauce to make a paste. Rub the paste into the meat, add the beer, and let marinate for 20 minutes in the refrigerator.
Transfer the meat, as well as the marinade to a large pot and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer until the meat is tender, about 3 hours. Using a pressure cooker will reduce the cooking time down to 45 minutes.
Remove the meat from the pot and reserve the cooking liquid. Using 2 forks, shred the meat and set it aside.
Heat the oil in a large deep skillet over medium-high heat. Add the onions, peppers, scallions, and tomatoes and cook until they are soft, 10 minutes. Add the tomato paste and meat to the pan along with 2 cups of the reserved cooking liquid. Cover and simmer until the juices cook down, about 15 minutes.
I serve this over 4 cups of white rice.
I use 4 cups GOYA Jasmine Rice with 8 cups of water, 1/2 teaspoon of salt, 1/4 cup of olive oil, one teaspoon of minced Garlic.
Rice cooking direction: Use a pot the has a good sealing top. Mix the water, salt, olive oil and garlic together. bring the water to boil, Stir in the Rice, return to boil and cover pot and turn off the stove top. allow this to sit for 30 minutes with the top sealed for the entire 30 minutes. Don’t peek!
Recipe courtesy of Ingrid Hoffmann, 2008 and Food Network |
This recipe for Ropa Vieja (Old Clothes) is from