Ropa Vieja Shredded Beef Recipes

Steps:

• Cut flank steak in half across the grain. Mix salt, black pepper, and cayenne. Season both sides generously with the salt mixture.
• Heat olive oil in a pot over high heat. Add steaks and cook until outsides are well browned, 4 to 5 minutes per side. Remove steaks to a plate.
• Reduce heat to medium. Add red onion, garlic, and more of the salt seasoning. Cook and stir until starting to soften, 3 to 5 minutes. Stir in cumin, paprika, oregano, cayenne pepper, cloves, and allspice. Cook and stir for 1 minute. Pour in white wine, scraping up the browned bits from the bottom of the pot. Stir in tomato sauce and chicken broth.
• Return beef and accumulated juices to the pot. Season with salt and add bay leaves. Reduce heat to low, cover, and simmer until beef is almost fork-tender, not falling apart, about 2 hours.
• Remove pot from heat and let stew cool to room temperature, at least 45 minutes. Refrigerate, 8 hours to overnight, for best results.
• Remove beef to a plate and set stew over medium heat. Tear beef along the grain into 1/8- to 1/4-inch-wide shreds; place back in the stew. Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. Stir together and reduce heat to medium. Simmer until peppers are soft and meat is tender, 15 to 20 minutes. Turn off heat, remove bay leaves, and stir in cilantro.

Steps:

• Cut the flank steak into large pieces and place them in a large bowl. In a small bowl, combine the adobo and the Worcestershire sauce to make a paste. Rub the paste into the meat, add the beer, and let marinate for 15 minutes in the refrigerator.
• Transfer the meat, as well as the marinade to a large pot and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer until the meat is tender, about 3 hours.
• Remove the meat from the pot and reserve the cooking liquid. Using 2 forks, shred the meat and set it aside.
• Heat the oil in a large deep skillet over medium-high heat. Add the onions, peppers, scallions, and tomatoes and cook until they are soft, 10 minutes. Add the tomato paste and meat to the pan along with 2 cups of the reserved cooking liquid. Cover and simmer until the juices cook down, about 15 minutes.
• Combine all ingredients.

Steps:

• In covered skillet heat meat wit water, onion, bell pepper and bouillon for about 30 minutes or till most of the liquid is absorbed and meat will shred easily.
• Remove skillet from heat. Using two forks, pull meat apart into shreds. Return to heat. Push the meat mixture to one side of skillet. In the open area of skillet heat oil; add potatoes. Cook and stir meat and potatoes together in oil till mixture is heated through and almost dry. Season to taste with salt and pepper.
• Use to fill tacos or burritos.

Steps:

• Rub each side of the steak with Adobo seasoning. Place in slow cooker.
• Slice peppers, onion and garlic and add to the slow cooker along with the olives.
• Mix the remaining ingredients in a large bowl and add to the slow cooker.
• Cook on low for 8 hours.
• When cooked, remove the meat from the slow cooker and finely shred with 2 forks. Return the shredded beef to the sauce in the slow cooker and stir.
• Cook the shredded beef on low in the slow cooker another 20 minutes.
• Serve over rice.

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
• Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.