Ropa Vieja
Ingredients:
3 lb. flank steak
2 Tbsp. olive oil
1 cup green bell peppers, diced
1 cup red bell peppers, diced
3 garlic cloves, minced
1 cup onion, diced
2 Tbsp. tomato paste
2 tsp. cumin
1 tsp. oregano
2 bay leaves
1/4 tsp. ground cloves
1 tsp. allspice
1 Tbsp. paprika
1/4 tsp. cayenne pepper (or to taste)
1 - 14.5 ounce can diced tomatoes (no salt added)
2 cups low sodium beef stock
salt and pepper
Season flank steak with salt and pepper if desired. Sear the beef on both sides in a large heavy bottom, dutch oven or cast iron pot over medium high heat in 1 tablespoon of the olive oil. Transfer to plate.
Saute the bell peppers, garlic and onion in the other tablespoon of olive oil. Add the tomato paste and spices and stir to cook. Add the beef stock and diced tomatoes. Add the flank steak back into pot. If needed, add water to cover beef.
Bring to a simmer, partially cover and reduce heat. Simmer for at least 2 1/2 to 3 hours until the beef is fork tender and the vegetables have disintegrated and thickened the sauce. Remove beef, shred with fork and return to sauce and blend together.
Nutrition Facts
12 Servings
Amount Per Serving
Calories 222.2
Total Fat 11.0 g
Saturated Fat 4.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 5.1 g
Cholesterol 56.7 mg
Sodium 223.2 mg
Potassium 675.7 mg
Total Carbohydrate 5.9 g
Dietary Fiber 1.7 g
Sugars 2.4 g
Protein 24.4 g
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