Ropa Vieja
Two 1 1/4 lb boneless lean chuck steaks or flank steaks
1 1/2 tsp fine sea salt
Freshly ground pepper, to taste
1 tsp onion powder
3 Tbsp canola oil
1/2 cup Sofrito
1/4 tsp ground cumin
2 cans (8 oz each) Spanish style tomato sauce
1 1/2 cups water
3 tbsp alcaparrado or coarsely chopped pimiento stuffed olives
2 bay leaves
4 ribs celery, with leaves cut into 1/4 inch dice
3 medium carrots, cut into 1/4 inch dice
1 cup fresh or thawed frozen green peas
Heat oven to 350 degrees. Season beef on both sides with 1/2 tsp salt, the pepper
and onion powder. Heat oil in a large, heavy Dutch oven over high heat until rippling.
Add steaks; cook until browned on both sides. About 10 minutes. Spoon off most
of the fat. Stir in Sofrito, remaining 1 tsp salt and the cumin and bring to a boil.
Stir in tomato sauce, water, alcaparrado and bay leaves. Bring to a boil, cover and
bake until the meat pull apart easily with a fork, 2-2 1/2 hours. Leave in the sauce until
cool enough to handle. Shred meat coarsely by hand or use 2 forks. Return to sauce;
add celery and carrots. Bring to a simmer and cook 10-12 minutes until vegetables are
tender. Stir in peas; cook a few minutes more, adding more water as needed.
Remove bay leaves before serving. Serve with rice or boiled potatoes.