Ropa Vieja
1. Cut the flank steak in half horizontally so it will fit into a large Dutch oven. Place it in the pot and cover it with the water. Add the six whole cloves of garlic, along with ...
Ingredients
- 1. cut the flank steak in half horizontally so it will fit in
- 2. while the meat is stewing roast, peel and seed the peppers
- 3. when the meat is tender, remove the dutch oven from the he
- 4. heat the lard or other fat in a large heavy skillet over m
- 5. using a slotted spoon, transfer the peppers, onion and gar
- 1−1/2 cups water
- 6whole garlic, peeled
- 6whole black peppercorns
Directions
- 1
Cut the flank steak in half horizontally so it will fit into a large Dutch oven
- 2
Place it in the pot and cover it with the water
- 3
Add the six whole cloves of garlic, along with the peppercorns and salt as desired
- 4
Place over low heat and bring the liquid to a simmer
- 5
Cover and continue cooking over low heat, turning the meat occasionally, until it is tenderand well done, about one and a half to two hours
- 6
While the meat is stewing roast, peel and seed the peppers and slice each pepper lengthwise into strips an eighth of an inch wide
- 7
Set aside
- 8
When the meat is tender, remove the Dutch oven from the heat and let the meat cool in its own broth