Ropa Vieja with Capers

Name: Ropa Vieja with Capers
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Central American, Caribbean
Ingredients: 2 bay leaves; 946 milliliters 28-ounce can peeled tomatoes in puree, drained and coarsely chopped; 59 milliliters capers, drained and rinsed; 2 cinnamon sticks; 2 kilograms flank steak, cut with the grain into 6 pieces; 79 milliliters 14 medium garlic cloves, minced (about; 2 mediums green bell peppers, thinly sliced; 4 servings Kosher salt and freshly ground pepper; 59 milliliters extra-virgin olive oil; 2 mediums onions, thinly sliced; 2 mediums red bell peppers, thinly sliced; 2 liters water

The recipe Ropa Vieja with Capers is ready in approximately 3 hours and is definitely an awesome gluten free, dairy free, and primal option for lovers of Central American food. This main course has 894 calories, 104g of protein, and 37g of fat per serving. This recipe serves 4. Head to the store and pick up bell peppers, kosher salt and pepper, cinnamon sticks, and a few other things to make it today. To use up the cinnamon sticks you could follow this main course with the Cinnamon Ice Cream with Cinnamon Crisps as a dessert. Users who liked this recipe also liked Ropa Vieja, Ropa Vieja, and Ropa Vieja.

Instructions

In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil until shimmering. Blot the flank steak dry with paper towels and season it generously with salt and pepper. Working in 2 batches, brown the meat over high heat, about 10 minutes.

Ingredients you will need

Salt And Pepper

Flank Steak

Olive Oil

Meat

Equipment you will use

Paper Towels

Transfer the browned steak to a plate and repeat with the remaining meat. Return all of the meat to the casserole.

Ingredients you will need

Steak

Meat

Add the water and 1 bay leaf; bring to a boil. Reduce the heat to low, cover and simmer until the meat is very tender, 1 1/2 to 2 hours.

Ingredients you will need

Bay Leaves

Water

Meat

Transfer the stewed meat to a large bowl and cover with aluminum foil; reserve 3 cups of the cooking liquid. Discard the bay leaf.

Ingredients you will need

Bay Leaves

Meat

Equipment you will use

Aluminum Foil

Bowl

In the same casserole, heat the remaining 1/4 cup of olive oil.

Ingredients you will need

Olive Oil

Add the onions and red and green bell peppers to the casserole and cook over high heat, stirring frequently, until the onions are softened and golden, about 10 minutes.

Ingredients you will need

Green Pepper

Onion

Add the garlic and cook, stirring, until fragrant, about 2 minutes.

Ingredients you will need

Garlic

Lay the cloves, cinnamon and the remaining bay leaf on a square of cheesecloth. Gather the edges and tie them with kitchen string; add the spice bag to the casserole. Stir in the tomatoes, capers and the reserved 3 cups of cooking liquid; bring to a boil, then simmer over moderately low heat until the sauce thickens, 15 minutes. Season with salt and pepper. Discard the spice bag.

Ingredients you will need

Salt And Pepper

Bay Leaves

Cinnamon