Ingredients
3
pounds skirt or flank steak, trimmed
2
carrots, chopped coarse
1
large onion, chopped coarse
2
celery ribs, chopped coarse
3
garlic cloves, crushed lightly
1/4
tsp whole black peppercorns
2
green bell peppers, cut into 1/4-inch strips
1
red onion, cut into 1/4-inch strips
2
cups braising liquid plus additional if desired
a 14- to 16-ounce can whole tomatoes with juice, chopped
2
red bell peppers, cut into 1/4 inch strips
2
yellow bell peppers, cut into 1/4 inch strips
1
cup frozen peas, thawed
1/2
cup pimiento-stuffed Spanish olive, drained and halved
For yellow rice with toasted cumin:
1/4
tsp crumble saffron thread
2
cups unconverted long-grain rice
Directions
2.
In a 5-quart kettle combine all braising ingredients and simmer, uncovered, 1 1/2 hours, or until beef is tender. Remove kettle from heat and cool meat in liquid 30 minutes. Transfer meat to a platter and cover. Strain braising liquid through a colander, pressing on solids, into a bowl. Return braising liquid to kettle and boil until reduced to 3 cups, about 30 minutes. Stew may be made up to this point 1 day ahead. Cool braising liquid completely and chill it and the beef separately, covered.
3.
In kettle cook green bell peppers and onion in 2 tablespoons oil over moderate heat, stirring, until softened.
4.
While vegetables are cooking, pull meat into shreds about 3 by 1/2 inches. To onion mixture add shredded meat, 2 cups braising liquid, tomatoes with juice, tomato paste, garlic, cumin, oregano, and salt and pepper to taste and simmer, uncovered, 20 minutes.
5.
While stew is simmering, in a large skillet cook red and yellow bell peppers in remaining 2 tablespoons oil over moderate heat, stirring occasionally, until softened. Stir peppers into stew with enough additional braising liquid to thin to desired consistency and simmer, uncovered, 5 minutes. Stir in peas and olives and simmer, uncovered, 5 minutes.
6.
Serve ropa vieja with yellow rice.
7.
To make the yellow rice:
8.
In a heavy 3-quart saucepan heat oil over moderately high heat until hot but not smoking and sauté cuminseed 10 seconds, or until it turns a few shades darker and is fragrant. Stir in saffron and rice and sauté, stirring, 1 to 2 minutes, or until rice is coated well. Stir in water and salt and boil rice, uncovered and without stirring, until surface of rice is covered with steam holes and grains on top appear dry, 8 to 10 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork.
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