Ropa Vieja

Sounds so lovely and gourmet, you'd never guess that it literally translates to "Old Clothes." Well, except if you know Spanish. Oh well, good eats are good eats. This traditional Cuban dish is sure to warm any hungry heart. The slow-cooked shredded beef concoction with peppers should ideally be served over white rice with black beans and maybe some fried plantains. I really needed to use up old corn tortillas so decided to serve it taco style. I apologize to any Cubans that might one day read this. I did accompany with black beans though!


Ropa Vieja Recipe:

• 1- 1 1/2 lb flank steak, tenderized
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 carrot, chopped
• 1/2 yellow onion, chopped
• 1 jalapeno, diced (seeded if desired)
• 1 tomato, diced
• 2 tbsp tomato paste
• 1/4 cup red wine vinegar
• 1/4 cup beef, chicken or vegetable broth
• 2 tsp cayenne pepper
• 1 tsp cumin
• 1 tsp jalapeno powder (optional)
  
• salt and black pepper to taste
• Fresh cilantro for garnish
  

Okay, are you ready for these directions? It might get kind of intense, so try to follow along closely.

1. Throw everything (sans cilantro) in the slow cooker
2. Turn knob to low setting (8 to 10 hours)
3. After 8 hours, shred the beef with a couple forks (it will be very soft)
4. Continue to cook until ready to serve!

Man, SO labor intensive. This dish could, of course, be prepared on the stove top so if you're without slow cooker, do not be deterred. You'll want to cook the onions and brown the steak in a skillet then add everything and slowly simmer for an hour or so. Enjoy!