Charcoal Ropa Vieja

Introduction to Ropa Vieja

Ropa Vieja is a classic dish originating from the Canary Islands and perfected in Cuban kitchens. Its name, "Old Clothes," comes from the dish's appearance, resembling tattered garments due to its shredded beef. Traditionally, Ropa Vieja is a flavorful blend of shredded beef, vegetables, and savory spices, creating a unique tapestry of taste. Using charcoal to enhance this recipe adds a smoky depth that modern enthusiasts appreciate.

Ingredients

• 2 pounds of flank steak
• 3 tablespoons olive oil
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 tablespoons tomato paste
• 4 cloves garlic, minced
• 2 cups crushed tomatoes
• 1 cup beef broth
• 1/3 cup white wine vinegar
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Preparation

Preparing the Beef

Start by seasoning the flank steak with salt and pepper. Use a sharp knife to score the surface lightly. This step allows the seasoning to penetrate and showcases the shredded texture that defines Ropa Vieja.

Grilling on Charcoal

Light your charcoal grill and allow it to heat up until the charcoal is white-hot and covered with ash. Place the flank steak on the grill and sear each side for about 3-4 minutes to develop a crust while absorbing smoky flavors. This stage introduces a beautiful, smoky dimension to the dish.

Cooking Process

Step 1: Sauté the Vegetables

Heat olive oil in a large pot over medium heat. Add onions, bell peppers, and garlic. Sauté until the onions are translucent and the peppers are softened.

Step 2: Simmer the Sauce

Add tomato paste to the pot and stir for about 2 minutes. Pour in crushed tomatoes, beef broth, and white wine vinegar. Stir the mixture and let it simmer, allowing the flavors to meld together beautifully.

Step 3: Add the Flank Steak

Place the grilled flank steak into the pot. Add the bay leaves, oregano, cumin, and smoked paprika. Add more salt and pepper to taste. Cover the pot and reduce the heat to low. Allow it to cook slowly for approximately 2-3 hours, or until the beef is tender enough to be pulled apart effortlessly. Remember to keep a cooking timer handy to ensure perfect timing.

Shredding the Beef

Once cooked, remove the flank steak from the pot. Use two forks to shred the beef into fine, long pieces, mimicking the dish's signature appearance. Return the shredded beef to the pot, stirring it into the sauce thoroughly.

Serving and Enjoyment

Serve your Charcoal Ropa Vieja over a bed of steaming rice or alongside fresh bread. It pairs perfectly with a side salad or your choice of vegetables. Relish each savory bite, as the beef's smoky flavor, with vibrant vegetables and aromatic spices, brings a taste of Cuba to your table.

Share this traditional dish with friends and family, celebrating culinary heritage and savoring the journey from the old Canary Island kitchens to your modern charcoal grill.