Ropa Vieja

• porcje: 6 servings
• czas aktywny: 15 minutes
• całkowity czas: 3 hours 35 minutes

Składniki

1kg (2.2 Lbs) navel end brisket or beef flank steak

sea salt, to season

1 tbsp olive oil

2 brown onions

1 green capsicum (bell pepper)

1 red capsicum (bell pepper)

4 cloves garlic

2 bay leaves

1 tbsp ground cumin

½ tbsp dried oregano

½ tbsp sweet paprika

20ml white vinegar

2 tbsp tomato paste (tomato puree)

400g can diced tomatoes

300ml beef stock

100g green olives, pitted

½ bunch flat leaf parsley

400g can black beans, rinsed and drained, served on the side

Wskazówki

Slice the beef into chunks roughly 5cm x 7cm (2in x 2¾in). Season generously with salt on all sides.

Heat the oil in a large Dutch oven or heavy based saucepan over medium-high heat.

Cook the beef for 6-8 minutes, turning, until browned on all sides. Transfer to a tray.

Thinly slice the onions and capsicums. Finely chop the garlic.

Add the onions to the pan, season with salt and cook for 2 minutes to soften. Stir in the capsicums, add a little more salt and cook for a further 2 minutes, stirring occasionally.

Stir in the garlic, then the bay leaves, cumin, oregano and paprika. Cook for 1 minute, stirring, until aromatic.

Deglaze the pan with the vinegar, then stir in the tomato paste. Add the tomatoes, then fill the can halfway with water and add to the pan.

Return the beef to the pan and pour over the stock. Bring to a simmer, then cover with a tight fitting lid and reduce the heat to low.

Cook for 3 hours, until fall apart tender (check the beef after 2½ hours).

Remove the beef to a tray and break into smaller strands using tongs. Return to the sauce and mix through thoroughly.

Finely chop the parsley leaves. Stir the olives and parsley through the beef, then remove from the heat.

Serve the beef on a bed of steamed rice with some drained black beans on the side.

Wartości Odżywcze

• Wielkość Porcji: 6