Monday, January 13, 2014

Ropa Vieja with Olives and Capers

Ropa Vieja with Olives and Capers

Serves 6
  • 3 Tbs olive oil, divided
  • 1 onion, chopped
  • 10 cloves garlic, minced
  • 1 large green pepper, chopped
  • 1 jalapeno, minced (optional)
  • 1 (28-ounce) can whole peeled tomatoes
  • 1 bay leaf
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 cup red wine
  • 2 Tbs olive oil
  • 1.5 lbs beef brisket or flank steak
  • 1 cup water
  • 3 Tbs capers
  • 1/4 cup green olives, chopped
  • 1. Heat 1 Tbs olive oil in a heavy stock pot or dutch oven set over medium heat. Add the onion and cook for five minutes, or until it beings to soften. Add the garlic, green pepper and jalapeno, and tomatoes. Stir to combine, breaking down the tomatoes with a spoon. Add the bay leaf, cumin, and oregano and cook until all of the vegetables have softened. Add the red wine and simmer for 20 minutes.
    2. Heat remaining 2 Tbs oil in a skillet. Add the beef brisket and cook for about 3 minutes on each side, or until it is nicely browned. Remove from skillet and add to the pot along with your vegetables.
    3. Add water. Cover and cook over medium heat for one hour. Add the capers and olives and cook uncovered for another two hours, or until beef is tender and can be easily shredded into thin ropes.
    Serving Suggestion: Since Ropa Vieja is pretty substantial on its own, I like to balance it out with lighter side dishes. Black beans and plantains make the perfect dinner platter. I also like to serve Ropa and Swiss sandwiches on crusty rolls with a side a braised greens.

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