Braised beef “Ropa Vieja” (Ropa Vieja) – detailed recipe cooking. 
The photodishes: Matt Mitro Time: 4 hours. 25 minutes Difficulty: Easy Portions: 4 The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.1 kg flank pulp
- 1 can (680 gr.) Canned peeled tomatoes entirely
- 85 gr. dried anchovy chili pepper puree
- 1 half-sliced small Spanish head Luke
- 1/8 Art. pickled garlic
- 1 tbsp. cold water
- 30 gr brown sugar
- 2 tbsp. l lime juice
- 1/2 tbsp. red wine
- 1/2 tbsp. ground cumin
Recipes with similar ingredients: beef, onions, garlic, pepper ancho, red wine, lime juice, brown sugar, cumin, tomatoes
Recipe preparation:
- Fry the meat on both sides in a frying pan on a moderately strong on fire. In a saucepan, mix all the ingredients except mashed potatoes. Cover cover the pan and boil for 4 hours at low boil.
- Spoon the meat into a spoon
Time for preparing
. If necessary, add more fluids. In the last 15-30 minutes. add mashed pepper to the liquid. Serve hot as a snack.
