newsomz
01-21-2002, 08:42 PM
I just made this and thought it was excellent. Just thought I'd share the recipe in case anyone is interested. The recipe comes from Everybody's San Francisco Cookbook. It's a really cool cookbook that my friend in Berkley sent me. It has a list in the back of all the different ethnic/specialty markets around the bay area (too bad I live in florida). I modified the recipe a bit and my notes are in italic.
shredded flank steak (ropa vieja)
1 flank steak, about 3 1/2 to 4 lbs--I used a 2 lb piece of brisket
5 bay leaves--I used 4
6 whole cloves
2 onions--I used 1 large
1 carrot
2 tbs olive oil
4 cloves garlic, minced--I used 2
2 tsp ground cumin
1 green bell pepper, diced--cut in chunks
1 red bell pepper, diced--didn't use
6 plum tomatoes, peeled and diced--used a 15 oz can of whole tomatoes
1 tbs capers--didn't use
2 cans (15 oz) tomato sauce--used one small can and the juice from can of whole tomatoes
1 can (6 oz) tomato paste--used 1/2 can
1 cup beef broth--used a 15 oz can
salt to taste
black pepper to taste
20 pitted green olives--didn't use
chopped fresh parsley--didn't use
In a large saucepan, combine the flank steak, 2 of the bay leaves, the cloves, 1 of the onions, and the carrot. Add water to cover generously and breing to a boil. Reduce the heat to medium and cook until the flank steak is very tender, about 45 min. Remove from the heat and remove the steak from the pan; discard the cooking liquid. Let the steak cool, then shred into small pieces; set aside (don't skip the shredding; it really makes the dish).
Chop the remaining onion. In a large skillet or saute pan, heat the olive oil over medium heat. When it is hot, add the chopped onion, garlic, and cumin and saute until the onion is soft and golden, about 8 minutes. Add the green and red peppers and cook for 5 minutes, stirring often. (at this point I just dumped everything into the crockpot and left it on high for 1 hour then on low for 4 hours). Add the tomatoes and cook for another 3 minutes. Add the shredded meat and capers, mix well, and add the tomato sauce, tomato paste, and the broth. Stir well and add the remaining 3 bay leaves. Bring to a boil, reduce the heat to low, and season with salt and pepper. Simmer for 30 minutes to cook the vegetables and blend the flavors.
Stir in the olives and serve garnished with parsley.
By the way. The original recipe says it makes 4 servings but, I served this with black beans, rice, and salad and halved the recipe (see italics above) and I will probably get 8 or so servings out of it. I froze half of what was left for another time.
Also, I think if you didn't boil the meat in the water, bay leaves, cloves, onions, and carrot you could probably just chuck everything else and the meat in the crockpot and it would still turn out really good.
Hope you enjoy.
Carrie
shredded flank steak (ropa vieja)
1 flank steak, about 3 1/2 to 4 lbs--I used a 2 lb piece of brisket
5 bay leaves--I used 4
6 whole cloves
2 onions--I used 1 large
1 carrot
2 tbs olive oil
4 cloves garlic, minced--I used 2
2 tsp ground cumin
1 green bell pepper, diced--cut in chunks
1 red bell pepper, diced--didn't use
6 plum tomatoes, peeled and diced--used a 15 oz can of whole tomatoes
1 tbs capers--didn't use
2 cans (15 oz) tomato sauce--used one small can and the juice from can of whole tomatoes
1 can (6 oz) tomato paste--used 1/2 can
1 cup beef broth--used a 15 oz can
salt to taste
black pepper to taste
20 pitted green olives--didn't use
chopped fresh parsley--didn't use
In a large saucepan, combine the flank steak, 2 of the bay leaves, the cloves, 1 of the onions, and the carrot. Add water to cover generously and breing to a boil. Reduce the heat to medium and cook until the flank steak is very tender, about 45 min. Remove from the heat and remove the steak from the pan; discard the cooking liquid. Let the steak cool, then shred into small pieces; set aside (don't skip the shredding; it really makes the dish).
Chop the remaining onion. In a large skillet or saute pan, heat the olive oil over medium heat. When it is hot, add the chopped onion, garlic, and cumin and saute until the onion is soft and golden, about 8 minutes. Add the green and red peppers and cook for 5 minutes, stirring often. (at this point I just dumped everything into the crockpot and left it on high for 1 hour then on low for 4 hours). Add the tomatoes and cook for another 3 minutes. Add the shredded meat and capers, mix well, and add the tomato sauce, tomato paste, and the broth. Stir well and add the remaining 3 bay leaves. Bring to a boil, reduce the heat to low, and season with salt and pepper. Simmer for 30 minutes to cook the vegetables and blend the flavors.
Stir in the olives and serve garnished with parsley.
By the way. The original recipe says it makes 4 servings but, I served this with black beans, rice, and salad and halved the recipe (see italics above) and I will probably get 8 or so servings out of it. I froze half of what was left for another time.
Also, I think if you didn't boil the meat in the water, bay leaves, cloves, onions, and carrot you could probably just chuck everything else and the meat in the crockpot and it would still turn out really good.
Hope you enjoy.
Carrie