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Life After Brown
What's Cookin' ??
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<blockquote data-quote="moreluck" data-source="post: 665734" data-attributes="member: 1246"><p>Ropa Vieja</p><p></p><p>3½ hours | 1 hour prep</p><p></p><p>SERVES 8</p><ul> <li data-xf-list-type="ul">4 lbs chuck roast or arm roast, well marbled</li> <li data-xf-list-type="ul">Salt</li> <li data-xf-list-type="ul">Pepper</li> <li data-xf-list-type="ul">Flour, for dusting</li> <li data-xf-list-type="ul">Olive oil, for browning</li> <li data-xf-list-type="ul">Water</li> <li data-xf-list-type="ul">1 green pepper, chunked</li> <li data-xf-list-type="ul">1 onion, sliced</li> <li data-xf-list-type="ul">5 garlic cloves, chopped</li> <li data-xf-list-type="ul">2 cups chopped white onions</li> <li data-xf-list-type="ul">4 garlic cloves, mashed with 1 teaspoon salt</li> <li data-xf-list-type="ul">2 cups chopped green peppers</li> <li data-xf-list-type="ul">4 ounces tomato paste</li> <li data-xf-list-type="ul">1 (32 ounce) can crushed tomatoes</li> <li data-xf-list-type="ul">2 tablespoons ground cumin</li> <li data-xf-list-type="ul">1 cup red wine</li> <li data-xf-list-type="ul">1 bay leaf</li> </ul> <ol> <li data-xf-list-type="ol">Do not trim excess fat from meat before cooking; you can remove the fat when you shred the beef.</li> <li data-xf-list-type="ol">Salt and pepper the meat and dust lightly with flour.</li> <li data-xf-list-type="ol">Brown the meat in oil in a big Dutch oven.</li> <li data-xf-list-type="ol">Add enough water to surround the meat, but NOT cover it.</li> <li data-xf-list-type="ol">Add in green pepper, sliced onion, and garlic.</li> <li data-xf-list-type="ol">Simmer, covered, until meat is fork tender, about 2 hours (add more water as needed to keep from burning); remove from heat and cool.</li> <li data-xf-list-type="ol">Discard vegetables and shred the meat.</li> <li data-xf-list-type="ol">In the same pan you cooked the meat in, saute the chopped onions, garlic, and green pepper in oil until limp.</li> <li data-xf-list-type="ol">Add in tomato paste, crushed tomatoes, cumin, wine, and bay leaf; add salt and pepper to taste.</li> <li data-xf-list-type="ol">Finally, add the shredded beef; cover and cook on low for about 30 minutes, stirring occasinally.</li> <li data-xf-list-type="ol">Remove bay leaf; serve hot over cooked rice.</li> </ol></blockquote><p></p>
[QUOTE="moreluck, post: 665734, member: 1246"] Ropa Vieja 3½ hours | 1 hour prep SERVES 8 [LIST] [*]4 lbs chuck roast or arm roast, well marbled [*]Salt [*]Pepper [*]Flour, for dusting [*]Olive oil, for browning [*]Water [*]1 green pepper, chunked [*]1 onion, sliced [*]5 garlic cloves, chopped [*]2 cups chopped white onions [*]4 garlic cloves, mashed with 1 teaspoon salt [*]2 cups chopped green peppers [*]4 ounces tomato paste [*]1 (32 ounce) can crushed tomatoes [*]2 tablespoons ground cumin [*]1 cup red wine [*]1 bay leaf [/LIST] [LIST=1] [*]Do not trim excess fat from meat before cooking; you can remove the fat when you shred the beef. [*]Salt and pepper the meat and dust lightly with flour. [*]Brown the meat in oil in a big Dutch oven. [*]Add enough water to surround the meat, but NOT cover it. [*]Add in green pepper, sliced onion, and garlic. [*]Simmer, covered, until meat is fork tender, about 2 hours (add more water as needed to keep from burning); remove from heat and cool. [*]Discard vegetables and shred the meat. [*]In the same pan you cooked the meat in, saute the chopped onions, garlic, and green pepper in oil until limp. [*]Add in tomato paste, crushed tomatoes, cumin, wine, and bay leaf; add salt and pepper to taste. [*]Finally, add the shredded beef; cover and cook on low for about 30 minutes, stirring occasinally. [*]Remove bay leaf; serve hot over cooked rice. [/LIST] [/QUOTE]
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