We’re celebrating Hispanic Heritage Month with Chef Bren Herrera who shares her Ropa Vieja Recipe!
ROPA VIEJA
Ingredients:
• 2 pounds flank steak
• 1 bay leaf
• Kosher salt
• olive oil or canola oil
• 1 large Spanish onion, sliced
• 1⁄2 red bell pepper, sliced into julienne strips
• 1⁄2 orange bell pepper, sliced into julienne strips 6-8 pressed or minced garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon dry oregano
• 1 teaspoon peppercorns, ground in mortar and pestle
• 2 small bay leaves
• 1 medium heirloom, roma, or garden tomato, medium dice 1 bottle or 3 cups red wine
• 1 cup beef broth
• 1 cup tomato sauce
• 1 cinnamon stick
• 1-2 sprigs fresh rosemary
• Island Coconut Rice for serving
• Microgreens for garnish
Method:
o Add the flank steak and bay leaf to a medium to large pot. Add water and season with salt. Par-boil the flank steak over medium heat for about 20 minutes. This will help to tenderize the meat.
o Heat your large Dutch oven over high heat. Add oil and once hot (you can tell when the oil starts to separate in the pan) add the flank steak, season with salt to taste and start to sear the steak until nice and golden brown on one side about 5-7 minutes. Turn heat down to medium high heat if it’s too hot.
o Remove the meat to a plate and allow it to rest.
o Make the sofrito in the same skillet. Heat oil and sauté onions, peppers, and garlic until garlic is lightly browned, 3 minutes. Season with cumin, oregano, peppercorns, and bay leaves and continue to sauté until they are soft. Continue to sauté until vegetables are mostly caramelized. Adjust for salt.
o Stir in diced tomatoes and add the red wine. Reduce by almost half, simmering for 10 minutes.
o Add the beef stock, tomato sauce, and cinnamon stick. Adjust for salt. Stir well to combine. And the flank into the pot. Make sure to pour in the steak juices from the resting plate! Then finish off with a sprig of rosemary.
o Cover the pot with a lid leaving a small gap for steam to escape and cook in the oven at 250 degrees for 3 1⁄2 -4 hours until tender and easily shreddable with a fork.
o Remove the flank from the oven. The flank should be so tender you should be able to shred right in the pot.
o When ready, serve over Island Coconut Rice and garnish with microgreens!
CARIBBEAN COCONUT RICE
Ingredients:
• 2 tablespoons olive oil
• 1⁄2 red bell pepper, diced
• 1⁄4 cup diced spring onion
• 1⁄2 cup diced white onion
• 2 cloves garlic, minced
• 1 cup coconut milk
• 1⁄8 teaspoon crushed red pepper flakes
• 2 teaspoons dried parsley
• 1 1⁄2 teaspoons salt and more as needed
• 1 1⁄2 cups uncooked long- grain white rice 1cup water
• 3 tablespoons sweetened coconut flakes
• Plus 1 tablespoon toasted for garnish optional 1⁄2 bunch fresh parsley, for garnish
Method:
Electric:
o Use the rice setting or set to low pressure (5-8 PSI) and 12 minutes.
o When done, remove from the heat or turn off the cooker and allow the pressure to release on its own (natural- release). When all the pressure is out, open the cooker and gently fluff the rice with a fork. Adjust for salt. Garnish with fresh parsley and toasted coconut flakes if desired.
THYME WITH B
Ingredients:
• 3 oz sparkling wine (preferably dry)
• 2 oz ginger beer
• 1/2 oz fresh lime juice
• 1/4 oz elderflower liqueur (optional for added floral notes)
• 2 dashes of Angostura bitters
• 1-2 sprigs of fresh thyme
• Ice
• Lime wheel or twist for garnish
Method:
o Chill your glass: Place a coupe or champagne flute in the freezer for a few minutes to chill.
o Muddle thyme: In a cocktail shaker, lightly muddle one sprig of thyme with the lime juice to release the oils.
o Mix: Add ice to the shaker along with the elderflower liqueur (if using) and bitters. Shake
o gently to combine.
o Pour & Top: Strain the mixture into the chilled glass. Add the ginger beer and top with sparkling wine.
o Garnish: Gently slap the remaining sprig of thyme between your hands to release more aroma and use it as garnish along with a lime wheel or twist.
