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Ropa Veija (Cuban Style Pot Roast)
Food Management Staff
March 1, 2007
1 Min Read
FM Staff
Yield: 12 servings
Beef :
3 lbs. skirt steak, sirloin or flank steak
1 large onion, coarsely chopped
1 carrot, coarsely chopped
2 cloves garlic, peeled
1 bay leaf
1 sprig fresh thyme
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. kosher salt
8 whole black peppercorns
8 allspice berries
1 12 oz. can lager style beer
Sauce:
1 green pepper, sliced into ¼ inch strips
1 red pepper, sliced into ¼ inch strips
1 clove garlic, minced
1 oz. tomato paste
4 oz. crushed tomatoes
8 oz. cooking liquid reserved from meat
3 oz. green olives, coarsely chopped
1 oz. capers
olive oil, as needed
salt and pepper to taste
For the beef: Combine all of the ingredients in a sauteuse and add enough water to cover. Bring to a boil, cover and simmer until the meat is tender, about 2 1/2 hours. reserve one cup of the cooking liquid. Let meat cool and pull it into shreds.
For the sauce: sweat peppers and garlic; add remaining ingredients plus the shredded beef. simmer for 45 minutes to an hour.
Serve with steamed rice. Leftovers make great fajitas.
Recipe submitted by Michael Gueiss, CCC, PCII, Resident District Chef, Aramark, Johns Hopkins University
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