Shredded flank steak and Anaheim chile stew – Ropa vieja

Ropa vieja is a traditional Spanish dish that has migrated to many Latin Amrican countries including Cuba, Peru, and Mexico.   Each country has its own version, with different ingredients and presentations, but all involve some kind of shredded cooked meat.

Ropa vieja can be made ahead and reheated. It is best served with beans and freshly made flour tortillas. The Maggi season in this recipe, by the way, is something that many Mexican cooks use to add a slightly salty accent, a little analogous to soy or Worcestershire sauces.

Some markets with a large Jewish clientele carry a cut of beef known as “deckle” which pulls easily into long shreds when cooked.  If you can get it, it’s much cheaper than flank steak. Do not use brisket.  We made the mistake of testing the recipe with it and it does not shred finely enough for a proper ropa vieja.

3 pounds flank steak

8 garlic cloves, 2 peeled

1 small onion, unpeeled

6 black peppercorns

Salt to taste

8 Anaheim or 6 poblano chiles, roasted, peeled, seeded and thinly sliced

2 fresh jalapeno or serrano chiles, roasted, peeled, seeded and thinly sliced

¼ cup home-rendered lard or vegetable oil

I large white onion, peeled and sliced into thin half-moons

2 teaspoons ground cumin

1 teaspoon Maggi sauce

Place the flank steak in a large deep saucepan or Dutch oven with 6 unpeeled garlic cloves, the unpeeled onion, peppercorns, and season with salt. Add cold water to barely cover and bring to a simmer over low heat. Cook covered, until the meat is tender, about 1 ½ hours.  Remove from the heat and let the meat cool in its own broth.  When cool enough to handle, shred the meat into long strings with your fingers or with two forks.  Strain the broth, return the shredded meat and strained broth to the saucepan.

Heat the lard or vegetable oil in a large heavy skillet over medium heat until rippling.  Crush the remaining garlic cloves with the flat of a knife blade, and cook until fragrant, about 1 minute. Add the onion and cook, stirring, often until somewhat softened and transparent, about 2 -3 minutes.  Add the chiles, and cook, stirring occasionally for 2 minutes.

Add the onion-chile mixture to the shredded meat along with the cumin and Maggi seasoning, and bring to a boil.  Cook over medium-low heat until the meat is heated through and the flavors a re blended.

Can be kept, tightly covered, in the refrigerator for up to 3 days, or indefinitely in the freezer. Yields 6 – 8 servings.