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Ropa Vieja
Eva Yerith Gonzalez Lopez
A delicious mix of meat and vegetables with a touch of Italian dressing and white wine. To satisfy the hungriest.
Reviewed by
Editorial Team of Kiwilimón
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Ingredients
8
Servings
900 grams beefsteak, brisket
2 onions, large
2 green bell peppers, seedless
4 cloves garlic
4 cups water
1 leaf bay
1/2 cups Italian dressing
220 grams tomato sauce
1/3 cups dry white wine
110 grams red bell pepper, (drained and chopped)
1/2 tablespoons salt
1/4 tablespoons ground black pepper
Preparation
2h 40 mins
0 mins
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Place the meat, one of the onions, half of the bell peppers, and 2 of the garlic cloves in a covered cast iron pot.
Add the water and bay leaf. Bring the water to a boil over medium-high heat (with the pot covered).
Once it boils, cook on low heat for 2 hours until the meat is tender.
Slice the remaining onion and bell peppers thinly, place them in a skillet with the Italian dressing, and mix everything well.
Cook, stirring frequently over medium-high heat for 10 minutes or until the vegetables are tender.
Drain the meat mixture and reserve 1/2 cup of the liquid; place the meat in a deep dish.
Shred the meat with two forks, add it to the vegetable mixture in the skillet, mix everything well, and cook for 2 minutes.
Incorporate the remaining liquid along with the remaining ingredients, stirring occasionally.
Cook for 5 more minutes, or until heated through.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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