Ropa Vieja

Name: Ropa Vieja
Ingredients: 2 c. Beef Stock; 1 c. Water; 12 Whole Peppercorns; 4 Cloves Garlic, crushed; 2 Bay Leaves; 3 lb. Flank Steak or Chuck Roast; 1 1/2 tsp. Ground Chili Peppers; 1/4 c. Oil; 1 large Onion, thinly sliced; 2 Cloves Garlic, crushed; 1 can (16 oz.) Whole Tomatoes, or 4 lg. Fresh Tomatoes; Salt & Pepper; Flour Tortillas; Chopped Fresh Cilantro

14 ingredients

5 steps

Ingredients

2 c. Beef Stock
1 c. Water
12 Whole Peppercorns
4 Cloves Garlic, crushed
2 Bay Leaves
3 lb. Flank Steak or Chuck Roast
1 1/2 tsp. Ground Chili Peppers
1/4 c. Oil
1 large Onion, thinly sliced
2 Cloves Garlic, crushed
1 can (16 oz.) Whole Tomatoes, or 4 lg. Fresh Tomatoes
Salt & Pepper
Flour Tortillas
Chopped Fresh Cilantro

Directions

1

In a pot large enough to hold the beef; bring stock, water, peppercorns, garlic, and bay leaves to a boil.
2

Add beef and return to a boil.
3

Cover, reduce heat to low, and simmer 1 1/2 to 2 hours, until tender.
4

Remove from heat and cool in broth.
5

When cool enough, shred the meat with your fingers.