CUBAN ROPA VIEJA

Difficulty: Medium/Easy Prep Time: 20 minutes Total Time: 1 hour and 25 minutes 

Serving size: 4-6

Ingredients

18 oz Shoulder London broil cut in 2 pieces (Flank steak can also be used)

6 oz white onion 

4 oz of sliced green peppers

4 garlic cloves

2 tsp of salt

2-4 oz of canned roasted red peppers

35 oz water

2 oz olive oil

7 oz of canned tomato sauce

4 oz of dry white wine

2 dried bay leaves

Steamed white rice to serve

Preparation

1. Place in bowl 2 oz of onion (1 piece), 2 garlic cloves, meat, water, bay leaves and 1 tsp of salt. Program 60 minutes/212°F/speed 1. Drain meat on shimmering basket and reserve beef and stock in separate containers. Discard bay leaves and onion solids.
2. Place cooked beef in bowl (without the liquid) and shred 7 seconds/reverse knife/speed 4. Take out shredded beef and reserve in warming bowl.
3. Place in bowl 2 garlic cloves and roasted red peppers. Chop 3 seconds/speed 8. Scrape down sides of mixing bowl with spatula.
4. Place in bowl 4 oz of sliced onions, 4 oz of sliced green peppers and 2 oz of olive oil. Sauté 5 minutes/250°F/speed 1.
5. Add to bowl 7 oz of tomato sauce, 1 tsp of salt and 4 oz of white wine. Sauté without measuring cup 10 minutes/250°F/speed 1.
6. Add reserved shredded beef and 1/2 cup of reserved stock and mix 10 minutes/reverse knife/250°F/speed 1. Serve with steamed white rice and Cuban Black Beans.

Tips and Tricks

Use reserved beef stock as a soup or store/freeze as base for soups and stews.