Ropa vieja

Ropa vieja

Cuba

From
C is for Caribbean
Serves
4

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
600g flank or bavette steaks
1 onion, finely chopped
3 garlic cloves, finely chopped
2 sticks celery, finely chopped
1 carrot, finely chopped
1 green pepper, finely sliced
1 tablespoon tomato purée
1 x 400g can chopped tomatoes
500ml beef stock
290g pimentostuffed olives
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 150°C. Heat half the oil in a large frying pan, add the steaks and sear well on each side for 3–4 minutes. Transfer to a casserole dish.
  2. Heat the remaining oil, then add the onion, garlic, celery and carrot and stir-fry on a medium heat for 10 minutes until golden brown. Add the green pepper and stir-fry for a further 3–4 minutes until softened. Stir in the tomato purée and cook for a further minute, before tipping into the casserole dish with the steak.
  3. Add the chopped tomatoes and stock and stir well. Cook in the oven for 2 hours, adding the olives for the final 30 minutes. Shred the meat with 2 forks, and season to taste. Serve with white rice.
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