Great - We really like this one
This is a really good beef stew, Spanish style. We double the olives and the peas, and we serve it with quinoa.
Ropa Vieja
(Jan 95 Gourmet)
For braising beef
3 lbs skirt or flank steak, trimmed
2 quarts water
2 coarsely chopped carrots
1 coarsely chopped large onion
2 celery ribs
1 bay leaf
3 lightly crushed garlic cloves
1 tsp dried oregano
1 tsp ground cumin
1 tsp salt
3/4 tsp whole black peppercorns
2 green bell peppers cut into 1/4 inch strips
1 red onion cut into 1/4 inch strips
4 tbsp olive oil
2 cups braising liquid (or more)
14-16 oz can whole tomatoes with juice - chopped
3 tbsp tomato paste
3 minced garlic cloves
1 tsp ground cumin
1/4 tsp dried oregano
2 red bell peppers cut into 1/4 inch strips
2 yellow bell peppers cut into 1/4 inch strips
1 cup frozen peas - thawed
1/2 cup pimento stuffed olives - drained and halved
Braise Beef
In a 5 quart kettle combine all the braising ingredients and simmer uncovered for 90 minutes or until the beef is tender. Remove from heat and cool meat in liquid for 30 minutes. Transfer meat to a platter and cover. Strain braising liquid through a colander pressing on the solids. Return braising liquid to kettle and boil until reduced to 3 cups (about 30 minutes). Stew may be made up to this point one day ahead. Cool braising liquid completely and chill it and the beef separately.
In kettle cook green bell peppers and onions in 2 tbsp oil over moderate heat until softened.
While vegetables are cooking, pull meat into shreds about 3 by 1/2 inch. To onion mixture add shredded beef, 2 cups braising liquid, tomatoes with juice, tomato paste, garlic, cumin, oregano. salt and pepper to taste. Simmer uncovered for 20 minutes.
While stew is simmering, cook red and yellow bell peppers in remaining 2 tbsp oil over moderate heat until softened. Stir peppers into stew with enough additional braising liquid to thin to desired consistency and simmer uncovered for 5 minutes. Stir in peas and olives and simmer uncovered for 5 minutes.
Serve with yellow rice.