Ropa Vieja Stew (Spicy Cuban Flank Steak)

Ropa Vieja Stew

4 strips thick-sliced bacon, diced
1 3/4 LB flank Steak, cut into 3 pieces, seasoned with salt and pepper
2 cups onion, chopped
2 poblano Chiles, seeded, sliced
1 red bell pepper, seeded, sliced
2 T. garlic, minced
1 T. tomato paste
1/3 cup masa harina
1 bottle beer (12oz)
2 cups beef broth
1 can black beans, drained, rinsed (15 oz.)
1/2 cup pimiento-stuffed olives, sliced
1 T. dried oregano leaves
2 t. ground cumin
Salt to taste

Garnish with:  Chopped scallions

Preheat oven to 375.

Sauté bacon in a large ovenproof pot over medium-high heat until crisp; transfer to a paper towel-lined plate and set aside.

Brown steak in drippings, about 5 minutes per side, remove and set aside.

Add onion, chilies, and bell pepper, and sauté until beginning to brown, 5 minutes.

Stir in a garlic and tomato paste, cook 3 minutes, then stir in masa harina and cook 1 minute.

Deglaze with beer; simmer until nearly evaporated, scraping any bits from the bottom of the pot.

Add broth, bring to a boil, then return beef to the pot; cover and braise in the oven until fork-tender; about 1 hour.

Remove flank steak from the pot, shred with 2 forks, then add back to the pot with reserved bacon, beans, olives and spices. Simmer 5 minutes; season with salt. Garnish with scallions.

Makes 8 cups.

From Cuisine at Home Magazine (if you don’t subscribe to this you should…it’s the best magazine).

NOTE:  We used a bit too much of the chili’s so it had a huge after bite.  We substituted polenta for the masa harina.  We served this over a mushroom polenta.