How to Make Ropa Vieja

Ropa Vieja is a popular Cuban dish served over white rice. It literally means "old clothes". It's a braised beef dish with lots of onions, bell peppers, and tomatoes, almost like a stew. This is the perfect dish for a lazy weekend, and the leftovers are even better!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2-3 pounds skirt or flank steak, cut into large pieces
• 2 bottles any dark beer
• 2 tbs Worcestershire sauce
• 1 tbs cumin
• 1 tbs dried oregano
• 1 tbs garlic powder
• 1 tbs onion powder
• 5 tbs vegetable oil
• 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 bay leaf
• 3 tbs tomato paste
• 1 can (14-16oz) whole tomatoes with juice, chopped
• Salt and pepper

1. In a large bowl or shallow dish, add meat, beer, Worcestershire sauce, cumin, oregano, garlic powder, and onion powder. Cover with plastic wrap and allow meat to marinate for at least 15 minutes in the refrigerator. I usually let it marinate for 30 minutes.

2. Transfer the meat with the marinade to a large pot, and bring to a boil over medium heat. Reduce the heat to low and simmer for 1 1/2 hours.

3. Remove the meat from the pot and reserve the cooking liquid. Allow meat to cool. Using a fork, shred the meat and set it aside.

4. Heat the oil in a large deep skillet over medium-high heat. Add the onions, peppers, and bay leaf, and cook for 8-10 minutes or until the vegetables are soft. Add in the tomato paste and cook about another minute more. Add the reserved liquid and tomatoes. Bring to a boil and lower the heat and simmer for 10 minutes or so, until sauce has slightly thickened.

5. Add the shredded meat back into the skillet with vegetables and cook for 10-15 minutes. Season with salt & pepper.

6. Serve with white rice. Enjoy!