Chipotle finally opened in Ithaca, and I endured the lines with my roommates to get a delicious burrito bowl! I got the barbacoa, which is a shredded, braised beef, and was inspired to make something similar since it is slow-cooking week. My roommate told me she grew up in Miami with her stepdad making ropa vieja (Spanish for ‘old clothes’, due to its shredded, tattered look). I got a general idea of what goes into it, and she called her stepdad for some guidance on how to do it, so I didn’t really follow any one particular recipe, although I focused a little more heavily on this one.

My roommates gave it their seals of approval, so it was definitely a success! I would love to make this again.

Braising Ingredients

2 lb flank steak

2 tbsp olive oil

2 cans beef broth

1 14.5 oz can stewed tomatoes

5 cloves of garlic, crushed

1 medium onion, quartered

2 carrots, peeled & cut in thirds

1 tsp salt

5 black peppercorns

1 tsp cumin

2 bay leaves

enough water to cover beef with 1″ of liquid (add more as necessary to keep beef from burning)

Stew Ingredients



Braised flank steak

2 tbsp olive oil

2 green peppers, thinly sliced

1 red bell pepper, thinly sliced

2 onions, thinly sliced

4 cloves of garlic, minced

2 cups braising liquid (add more as needed)

1 14.5 oz can stewed tomatoes, chopped

1 tsp cumin

1 tsp salt

1 tsp dried oregano

1 packet goya sazon seasoning

1/4 cup red wine vinegar

Directions

Heat oil in large pot. Grind black pepper on both sides of flank steak, and brown on both sides in the pan. Add the rest of the braising ingredients, bring to a boil, and simmer on low until the beef shreds easily (~2 hours) Remove beef from pot, and strain braising liquid into a separate bowl. Discard the vegetables. Return the braising liquid to the pot and simmer/boil for 30 minutes so the liquid reduces. While the liquid is reducing, shred the beef with two forks. Remove the liquid from the pot, add oil, and saute the onions, peppers and garlic until they begin to soften. Add the shredded beef and the rest of the ingredients, bring to a boil, and simmer until the beef is tender and flavorful (~45-60 minutes) Serve over rice with beans – yum!