Ropa Vieja (Flank Steak)
Serves 10
Published in: NY Times
Publish Date: 1988
3 pounds flank steak
1 1/2 cup water
6wholegarlic -- peeled
6wholeblack peppercorns
salt to taste
8poblano peppers -- fresh
1/2 cup lard, bacon drippings, or veg.oil
2garlic clove -- peeled and sliced
1 large onion -- sliced 1/8" thick
flour tortilla
Cut the flank steak in half horizontally so it will fit into a large
Dutch oven. Place it in the pot and cover it with the water. Add the six
whole cloves of garlic, along with the peppercorns and salt as desired.
Place over low heat and bring the liquid to a simmer. Cover and continue
cooking over low heat, turning the meat occasionally, until it is tender
and well done, about one and a half to two hours. While the meat is
stewing roast, peel and seed the peppers and slice each pepper lenghjwise
into strips an eighth of an inch wide. Set aside. When the meat is
tender, remove the Dutch oven from the heat and let the meat cool in its
own broth. When it coolds enough to handle, remove it from the broth and
place it on a cutting board. Slice the meat across the grain into stips
about two inches across. Using your fingers, pull the meat into fine
shreds. Return it to the broth. Heat the lard or other fat in a large
heavy skillet over medium heat until it is rippling. Crush the sliced
garlic cloves and add to the hot fat. Saute for one minute, stirring
frequently. Add the sliced onions and saute until it's somewhat soft,
about three minutes. Add the reserved pepper strips to the pan and
continue sauteing and stirring for about two minutes. 5 Using a slotted
spoon, transfer the peppers, onion and garlic to the Dutch oven. Cook the
meat mixture, uncovered, over medium heat, stirring frequently until the
flavors are blended about 10 to 15 minutes. Serve the meat hot, rolled up
in heated flour tortillas.
Recipe Notes
This is wonderful with lard/bacon fat combo.
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Exported from A Cook's Books -- Recipe management for Macintosh
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