Moving from Sunny Miami to a predominantly Anglo Northern New England town, this little Cuban-American strives to fit in without letting go of her identity.
Friday, June 17, 2011
Barriga Llena, Corazon Contento - Ropa Vieja
Mi Gringito loves to eat. This is good because I love to cook! When we met, I asked him if he had ever eaten Cuban food. He said yes and that his favorite dish was Ropa Vieja. Now, before a few months ago, I had never prepared this dish before. No reason really -- maybe because Abuela's was so good I knew mine wouldn't even compare...
Regardless, I live to please my very loving husband and I set to prepare his favorite dish -- no pressure! I adapted the recipe for convenience and I make mine in a crockpot. Guess what! Abuela can retire because mine is that darn good! YUM, YUM, YUM!
2 Cubanelle Peppers, seeded and sliced*
1 Small Onion, sliced*
1 can (14oz) Tomato Sauce
1 can (6oz) Tomato Paste
1 Tbsp each Olive Oil, Cider Vinegar and Minced Garlic
1 Tsp Ground Cumin
1 Bay Leaf
1/2 Tsp Salt
1 Boneless Chuck Steak (1.5 LB)**
1/3 C Pimiento-stuffed Olives
1/3 C Chopped Cilantro
* My grocery store also has pre-sliced fajita vegetables already packaged that is a mix of peppers and onions. You can substitute that for the peppers and onion
** I buy anything in the range of 1.5-3 lbs...no one has ever said no to more meat!!
Mix all ingredients except steak, olives & cilantro in a 3.5-qt or larger slow-cooker
Top with steak; turn steak over to coat with mixture
Cover and cook on low 8 to 10 hours until steak is very tender
Is it done yet?
Remove and discard bay leaf.
Tear steak in shreds using two forks.
Stir in olives and chopped cilantro
You know how I know I did good? Mi Gringito asked for seconds...a full plate of it! It's a good thing I don't cook this way every day porque we'd have to roll ourselves up the stairs!!