Beef "Ropa Vieja" in Adobo Spices

Votes: 2

Time: 3 hours 55 minutes
Complexity: easily
Servings: 16

Beef "Ropa Vieja" in adobo spices - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.7 kg beef flank steaks
1 can (800 g) of tomato pulp
1 can (170 g) of tomato paste
6 bottles of beer
1/2 cup Worcestershire sauce
3/4 cup Delicious Adobo seasoning (see recipe below)
1/2 tbsp. canola oil
2 medium-sized onions, chopped
2 red bell peppers, stemmed, seeded and chopped
2 green bell peppers, stemmed, seeded and chopped
6 green onions, chopped (white and light green parts only)
Salt and ground black pepper

Delicious Adobo Seasoning:

2 tbsp garlic powder
2 tbsp onion powder
2 tbsp. l. dried oregano
2 tbsp. lemon pepper
2 tbsp. l. dried parsley
2 tablespoons annatto seed powder
1 tbsp cumin powder

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Cut the flank steak into large pieces and place them in a large bowl. In a small bowl, mix the adobo seasoning and Worcestershire sauce until a paste forms. Rub the paste into the meat, add the beer, and marinate for 15 minutes in the refrigerator.

Transfer the meat and marinade to a large saucepan and bring to a boil over medium heat. Reduce heat to low and simmer until the meat is tender, about 3 hours.
Remove the meat from the pan and reserve the liquid. Use two forks to shred the meat.

Heat oil in a large, deep skillet over medium-high heat. Add the onion, pepper, green onions, and tomatoes and cook until soft, 10 minutes. Add the tomato paste and meat, then pour in 2 cups of the reserved cooking liquid. Cover and simmer until the juices have evaporated, about 15 minutes.

Delicious Adobo Seasoning: Mix all dry spices with annatto coloring pigment.

Recipe author - Ingrid Hoffman (Ingrid Hoffmann) chef, presenter, producer
Categories:

recipe / Dinner / Sauces / Seasonings / Soups / Thick soups and stews / Cuban cuisine

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