Ropa Vieja

I found this recipe on Recipezaar. It is my first attempt to make it, but it was easy and amazing! This is the note the contributor posted with the recipe:

I found this recipe in our local newspaper. It is an easy crock pot version the Cuban Ropa Vieja which requires several hours of simmering on the stove top. This dish is essentially a stew and will be wonderful served with a side salad, corn muffins or tortillas and rice. NOTE: Sirloin steak or chuck roast can be used instead of the skirt or flank steak called for in the ingredients list. the exact seasonings for the canned diced tomatoes doesn't matter as long as you choose a type that includes garlic. Petite diced tomatoes and no-salt added varieties also work.

Ingredients

* 8 ounces tomato sauce
* 1/2 cup water
* 3 bay leaves
* 1 tablespoon red wine vinegar
* 2 tablespoons garlic, minced (bottled)
* 1/2 teaspoon ground cumin
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 large onion (for about 1 cup slices)
* 2 lbs skirt steaks (or flank)
* 1 red bell pepper (for about 1 cup pieces)
* 1 green bell pepper (for about 1 cup pieces)
* 14 1/2 ounces garlic balsamic & olive oil diced tomatoes
* 2 cups cooked rice (for serving)

Directions:

1. Put the tomato sauce, water, bay leaves, vinegar, garlic, cumin, salt and black pepper into the crock pot. Stir to combine.
2. Peel the onion and cut it into quarters. Thinly slice the onion quarters, and add them to the crock pot.
3. Place the beef over the onions, and spoon some of the liquid over the meat. (If ou are using skirt steak or flank steak, there will be several thin pieces, and they will overlap in the pot.).
4. Rinse bell peppers and discard the seeds and membranes.
5. Cut the peppers into quarters, thinly slice them, and add the pieces to the crock pot.
6. Pour the diced tomatoes with their juice evenly on top.
7. Cover the pot and cook on low until the meat is so tender that it practically falls apart, about 8 hours if using skirt or flank steak or 10 hours if using sirloin or chuck.
8. About 20 minutes before serving, cook the rice.
9. Before serving, removed the beef and vegetables from the crock pot to a large serving bowl.
10. Use two forks to pull the beef into shreds. There should be some cooking juices in the bowl, but if not, add about 1/2 cup juices.
11. Stir to mix the beef and vegetables.
12. Season with additional salt and pepper if desired.
13. Serve all but two cups of the beef vegetable mixture over hot rice.
14. Refrigerate leftovers, skim off fat and store in the refrigerator for up to to 3 days or a month in the freezer. Use the leftovers in a beefy tortilla soup.

NOTE: I served this with yellow rice and black beans, instead of white rice. I think it added a lot of flavor to the dish.

Posted by Debi

Ginger Flank Steak with Sake-Glazed Vegetables

A soy-sake marinade is the base for a delicious reduction sauce. For convenience, begin this one day ahead and refrigerate the steak in its marinade overnight.

Rating: 5 stars
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30 minutes
Serves: 6

INGREDIENTS:

1/2 cup soy sauce
1/2 cup sake (Japanese white wine)
1/4 cup (packed) dark brown sugar
3 Tablespoons minced peeled fresh ginger (asian markets sell this already minced and cheaper than grocery stores)
1 Tablespoon balsamic vinegar
4 garlic cloves, crushed
1 - 2 lb. flank steak

1 lb. asparagus, trimmed, cut into 1.5 inch lengths

3 Tablespoons peanut oil
2 red bell peppers, but into 1" wide strips
1.5 lbs. crimini mushrooms, halved, each half cut crosswise into 1/4" thick slices (I used Shitake mushrooms)
4 green onions, cut into 1" lengths
2 teaspoons cornstarch

DIRECTIONS:

Combine first 6 ingredients in 13x9x2 glass baking dish. Add meat. Cover and refrigerate at least 2 hours and up to one day ahead. Let stand at room temperature 1 hour before continuing.

Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool. Drain again.

Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Add red bell pepper strips and saute 3 minutes. Add mushrooms and saute until mushrooms are soft, about 5 minutes. Add green onions and asparagus and saute until vegetables are tender, about 2 minutes longer. Transfer vegetables to serving platter. Tent with foil to keep warm.

Heat remaining 1 tablespoon peanut oil in same skillet over high heat. Remove steak from marinade; reserve marinade. Add steak to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board. Tent with foil and let stand 5 minutes.

Meanwhile, place reserved marinade in small saucepan. Whisk in cornstarch. Whisk over high heat until sauce thickens and boilds, about 3 minutes. Remove sauce from heat. Season sauce to taste with salt and pepper.

Cut steak across grain on diagonal into 1/2 inch thick slices. Arrange steak slices atop vegetables on platter. Spoon some of sauce over meat and vegetables. Serve, passing remaining sauce separately.

Source: Epicurious.com