Crock-Pot Cuban Ropa Vieja

Name: Crock-Pot Cuban Ropa Vieja
Yield: makes 8 to 10 servings
Ingredients: 2 1/2 pounds beef flank steak; 6 tablespoons ground cumin; 4 tablespoons olive oil or as needed; 2 cups Beef Broth (recipe follows) or store-bought low-sodium beef broth; 2 8-ounce cans tomato sauce; 2 6-ounce cans tomato paste; 2 tablespoons distilled vinegar; 8 garlic cloves, minced; 1 1/2 teaspoons kosher salt; 1 large yellow or white onion, chopped; 1 green bell pepper, cored, seeded, and sliced into 1/2-inch strips; 1 red bell pepper, cored, seeded, and sliced into; 1/2-inch strips; 1 bunch of fresh cilantro, leaves chopped; White Rice (page 126), for serving; Black Beans (page 127), for serving; Fried Plantains (page 153), for serving; 3 pounds beef bones or a combination of bones, oxtails, and short ribs; 1 large onion, coarsely chopped; 2 medium leeks (white and light green parts only), coarsely chopped; 2 medium carrots, coarsely chopped; 1 celery rib with leaves, coarsely chopped; 1 1/2 teaspoons tomato paste; 4 sprigs of fresh thyme or 1/2 teaspoon dried thyme; 4 sprigs of fresh parsley; 1/4 teaspoon whole black peppercorns; 1 fresh or dried bay leaf; (makes about 3 quarts)

December 9, 2011

Ropa vieja translates literally to “old clothes,” which is what the shredded meat, visually, may bring to mind. The smell and taste of this dish, however, are nothing short of heavenly. Please don’t be intimidated by the long list of ingredients. There is only a little bit of chopping required; the whole point is to put a bunch of things together and forget about it for hours (although you’re welcome to taste along the way if you prefer—or can’t resist!). The shredded meat should stand for at least 15 minutes before serving, but if you have more time, let it stand longer, as it just gets better and better. This dish’s origins are Caribbean, so serve it with other foods from the same region, especially white rice, black beans, and plantains.

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