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Spiced Beef Strips
(Ropa Vieja)
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| What You Need: |
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A 1½ -to 2-pound flank steak, trimmed of excess fat
1 large onion, peeled and coarsely chopped
1 medium-sized bay leaf
3 teaspoons salt
Freshly ground black pepper
2 quarts water
3 tablespoons annatto oil
1½ cups finely chopped onions
1 teaspoon finely chopped garlic
1 cup finely chopped green pepper
½ teaspoon finely chopped fresh hot chilies
1 large carrot, scraped and finely chopped
6 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute 2 cups chopped drained canned tomatoes
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 tablespoon capers, washed and drained
1 whole canned pimiento, drained and finely chopped
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| How To Cook: |
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1. Place the flank steak in a heavy 4- to 5-quart casserole, add the coarsely chopped onion, 1bay leaf, 2 teaspoons of the salt and a few grindings of pepper, and pour in the water. The water should cover the steak by at least 2 inches; if necessary, add more water.
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2. Bring to a boil over high heat, reduce the heat to low, partially cover the casserole, and simmer for 1½ hours, or until the meat shows no resistance when pierced with the point of a sharp knife.
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3. Transfer the steak to a plate to cool. Strain the cooking liquid through a fine sieve set over a bowl, and discard the onion and bay leaf.
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4. When the steak is cool enough to handle, cut it along the grain into ¼-inch-wide strips and slice the strips crosswise into 2-inch-long pieces. Set the meat and cooking liquid aside.
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5. Pour the annatto oil into the casserole and heat it over moderate heat until a light haze forms above it. Drop in the 1½ cups of finely chopped onions and the garlic, green pepper, chilies and carrot.
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6. Stirring frequently, cook for about 5 minutes, until the vegetables are soft but not brown. Watch carefully for any sign of burning and regulate the heat accordingly.
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7. Stir in the tomatoes, cinnamon, cloves, the remaining 1 teaspoon of salt and a few grindings of pepper, and cook briskly until most of the liquid in the pan evaporates and the mixture is thick enough to hold its shape lightly on the spoon.
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8. Return the meat to the casserole, add 1½ cups of the reserved stock, and the capers. Stirring constantly, cook for 2 or 3 minutes to heat the meat through. Taste for seasoning.
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9. To serve, transfer the entire contents of the casserole to a heated platter or serving bowl and sprinkle the pimiento on top. Serve with fried plantains or Riz et Pois.
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