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One of the nicest things about traveling is that we get to taste so many new and different foods. I was lucky to be able to get the recipes for several dishes that we really enjoyed.
South Florida is fortunate to get great cuisines from the Caribbean and from Cuba, very different from each other and both wonderful! I'll put up two recipes that we found to be the highlights of our eating over this holiday season. (Above and beyond great hot dogs, pizza, and steaks, of course.)
Cuban Ropa Vieja
This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.
Ingredients
1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar
1. Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
2. Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.
Easy as can be and really, really tasty!
Stitchawl
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