I’ve been in a meat-mood all week, so last night I made this shredded skirt-steak recipe from one of our favorite cookbooks, Healthy Latin Cooking. The steak is slow-cooked in wine and broth until it’s tender enough to easily shred with a fork. This recipe is made lighter than the traditional by the addition of carrots and potatoes.

Chris says:

So apparently this dish literally translates to “Old Clothes”.

Lisa says:

Wow, if all old clothes were like this I’d spend just as much time at the thrift stores as Abbie.

Chris says:

I love how tender the meat is here.

Lisa says:

Yeah it’s super good. The sauce is really tasty.

Chris says:

The vegetables are also nice and tender without being mushy. Perfect! I like using our CSA box to determine what recipes to make.

Lisa says:

It certainly seems to cut your recipe-browsing time to something manageable!

Ropa Vieja with Vegetables
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1 tbsp olive oil
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 cloves garlic, minced
1/2 tsp ground cumin
1 large tomato, peeled and chopped
1 lb beef skirt steak
salt and ground black pepper
1/2 cup dry white wine or nonalcoholic white wine
3-3 1/2 cups chicken stock or fat-free reduced-sodium chicken broth
1/4 cup tomato puree or tomato sauce
4 carrots, cut into 1″ pieces
2 potatoes, cut into 1″ pieces
2 tsp rinsed and drained capers
1 tbsp finely chopped fresh cilantro (optional)

Heat the oil in a large, wide saucepan over medium heat. Add the onions, bell peppers, garlic and cumin. Cook, stirring often, for 5 minutes, or until the onions are just beginning to brown. Add the tomatoes and cook for 1 minute.
Season the steak with salt and black pepper. Add it to the vegetables and cook for 2 minutes per side. Increase the heat to high, add the wine, and bring to a boil. Add 3 cups of the stock or broth and return to a boil. Reduce the heat to medium-low and simmer for 30-40 minutes, or until the steak is very tender. Skim off any foam that rises to the surface.
Stir in the tomato puree or tomato sauce, carrots, and potatoes. Simmer for 15-20 minutes, or until the vegetables are tender and the sauce is reduced and flavorful. If too much liquid evaporates, add a little more stock or broth. Stir in the capers.
Using 2 forks, tear the meat along the grain into very thin shreds. (You should be able to do this right in the pan.) Simmer for 3 minutes more, or until the meat soaks up the sauce. Season with more salt and black pepper, if desired. Sprinkle with the cilantro.

4 Servings.