Start typing for a result...

Shredded Steak with Peppers, Onions and Tomatoes (Ropa Vieja)

steak, peppers, onions, beer, tomato, worcestershire, canola oil, seasoning, scallions, garlic, onion powder, oregano, parsley, cumin



Shredded Steak with Peppers, Onions and Tomatoes (Ropa Vieja) - RecipeNode.com

Ingredients


6 pounds flank steak
3/4 cup Delicioso Adobo seasoning, recipe follows
1/2 cup Worcestershire sauce
6 bottles beer
1/2 cup canola oil
2 medium yellow onions, chopped
2 red bell peppers, cored, seeded, ribbed and chopped
2 green bell peppers, cored, seeded, ribbed and chopped
6 scallions, white and light green parts only, chopped
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste
Salt and freshly ground black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons lemon pepper
2 tablespoons parsley flakes
2 tablespoons achoite powder from annatto seed
1 tablespoon cumin powder





Directions


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.

Read the full directions on Food Network




Subscribe


Receive our weekly newsletter with many fresh ideas for
your breakfast, lunch or dinner.