(Shredded Beef in Cuban Creole Sauce)
Quite a few years ago Sarah and David gave me for Christmas the Dinosaur Bar B Que cookbook. It has proven to be a very good cookbook, and I frequently make recipes from it. This recipe I first made in January 2002 and we very much liked the taste and the appearance. Tastes good; looks good. What's not to like about that!
But as I was trying to decide what to make for the NFL playoff games, I discovered much to my chagrin that I had never posted this recipe on Barbara's blog. So that became my mission. Make this excellent tasting recipe for the halftime of the Steelers-Broncos game, and add another entry to the blog. Fortunately my results were far superior to that of the Steelers.
Ropa Vieja: Shredded Beef in Cuban Creole Sauce
(Adapted from the Dinosaur Bar B Que Cookbook)
1 flank steak (1 1/2 - 2#)
Kosher salt and pepper
2 tablespoons olive oil
1 large carrot, cut into large chunks
1 medium onion, peeled and quartered
4 large garlic cloves, crushed
2 or 3 bay leaves
2 cups beef broth (I did not have this so I substituted one bottle of beer and about a cup of chicken stock)
1/4 cup olive oil
1 medium onion, diced
1 large green pepper, diced
1 or 2 jalapeno peppers, seeded and minced
Kosher salt to taste
Black pepper to taste
4 large garlic cloves, chopped
4 cups barbeque sauce or 2-16 ounce cans of tomato sauce (I used ~1 cup of Dinosaur BBQ Slathering Sauce and 2 cups of a Colorado Hot & Spicy Barbeque sauce)
1 teaspoon ground cumin
2 teaspoons dried oregano
4-6 cups white rice (I used Texmati rice)
10 ounces fresh or frozen peas, cooked (Actually any green vegetable works. I used baby lima beans.)
1 red pepper, roasted, peeled, seeded, and cut into strips
Preheat the oven to 325 degrees.
Add the broth and bring to a simmer. Then cover and put into the oven for about 2 hours so that the flank steak becomes fork tender for shredding.
Meanwhile, shred the flank steak with two forks pulling against the meat along the grain. This creates the shredded meat, or the "ropa" of the recipe's title. Now add the shredded beef back into the reduced liquid mixture and stir it up well to get the meat to reabsorb most of the liquid from the skillet.
Now dump everything into the sauce and mix this up well. Simmer just so that everything is heated through.
Make the rice per the cooking directions on the container. Make the peas (or other green vegetable) as well per the cooking directions on the package.