Ropa Vieja

2 medium onions
2 lbs flank steak
1 carrot, coarsely chopped
2 celery stalks, coarsely chopped
1 bay leaf
2 Tbs olive oil
2 garlic cloves, minced
2 serrano chiles, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 can salsa de fresco
2 tsp salt
1 14 oz can diced tomatoes
2 tsp dried oregano
1- 1/2 tsp cumin
1/2 cup parsley, chopped
3/4 cup cilantro, chopped

Quarter one of the two onions. Put in a 8 quart kettle with meat, carrot, celery and bay leaf. Cover with water by 2-3 inches. Bring to a simmer and cook, uncovered, for 1 1/2 hours. Skim frequently.

When meat is very tender, remove from broth. Place in refrigerator to cool. Discard vegetables and strain broth through a sieve. Return broth to heat, and boil rapidly to reduce by half, about 20 - 30 minutes.

When meat is cool, cut off any fat and pull into shreds about 2 inches wide.

While broth is reducing, coarsely chop the second onion, bell peppers and chiles.

Heat oil in a large skillet. Over medium heat, cook onions, garlic, chiles and green peppers until softened, about 10 minutes. Stir in 1 1/2 cups reduced broth, salt, and salsa de fresco. Cook for 15 - 20 minutes over medium heat. Stir in shredded meat, tomatoes, oregano, parsley, cilantro, and cumin. Cook 10 - 15 minutes more.

Serve with white or mexican/spanish rice or atop tortilla chips.

Servings: 6
Yield: 12 Cups


Number of Servings: 6

Recipe submitted by SparkPeople user KRISTJIN.