There are no shortcuts to ropa vieja, a Spanish-inspired dish from Cuba that translates literally to “old clothes”. I’ve tried modifying it for the crock pot, but this is a meal that takes 4 hours to make, plain and simple. But boy is it worth it.

Our friends Tracy and Derek were coming by for the weekend and when I asked her what I should make I didn’t expect her to say one of the few dishes I’ve made for her in the past. Tracy, by the way, is the anti-me, making everything from scratch and doing it beautifully, so I’m always kind of intimidated when faced with preparing food for her. But ropa vieja is one of my signature dishes, and with that I knew I could impress. Here’s the recipe for one of the best meals I know how to make… lucky you!

The recipe’s long, so follow the cut for more.

ROPA VIEJA
makes about 10 servings… assume you and your guests will have seconds!
You can half this recipe, but keep the cook times the same.

• 3lb Flank Steak, cut in 4″ sections (at their longest) across the grain
• 1/2 large or 1 medium bell pepper (any color will do), cored and halved
• 1 small onion, peeled, whole
• 4 cloves of garlic, whole
• 4 tbsp Goya Adobo Seasoning
• 1 tbsp ground Cumin
• 1 squirt of Sriracha Thai Hot Sauce (the bottle with the rooster on it…you can use a favorite hot sauce, but for some reason this gives the best balance of heat and flavor of all I’ve tried in this recipe)
• 1 14oz container of beef stock/broth

Put Flank Steak,  pepper and whole onion in a large stock pot and fill to the top with water and stock. If you’re measuring, try 4 tbsp of the Goya seasoning (I just season liberally). Bring to a boil and boil, uncovered, for 3 hours. Yes, three hours. Keep an eye on the water level; if it falls below the tops of the ingredients, add extra, a cup at a time. <b>NOTE: This will really heat up your kitchen.</b> The humidity a single pot of water can create is staggering, so this isn’t a recipe for making on a nice hot day.

While this is going, slice up the following:

• 3 medium bell peppers (and colors; I like a variety)
• 1 poblano pepper
• 1 large white onion
• 4 cloves of garlic, crushed
• 1 tbsp Spanish olive oil or sunflower oil

Sauté these in a little oil and set aside. It’s best if you let them char a bit.

Get these last ingredients ready:

• 1 large can or two small cans of crushed tomatoes (make sure they’re unseasoned)
• 1 can tomato paste
• Dash of cumin
• Sriracha thai hot sauce (to taste)
• Goya Adobo Seasoning (to taste)
• Beef stock with a ladle

When the beef is done cooking, remove it from the broth but keep the broth handy; this is now your beef stock. Shred the beef using two forks; it should come apart easily. Put the beef in a large sauté pan (I love my Pampered Chef flat-bottomed wok) and add the tomatoes. Add one ladle of beef stock and the cumin and toss with the meat and simmer on medium for 10 minutes. Add the sautéed peppers and onions and another ladle of stock, simmer another 10 minutes. Create a clean patch on your pan by pushing the stuff aside (liquid is ok) and add the tomato paste, mixing it with the liquid until dissolved, then toss it all. Keep adding the stock and letting it absorb and cook down for about 45 minutes, tasting regularly. Add hot sauce if it’s not spicy enough for you, but remember a teeny squirt of this stuff goes a LONG way, and add adobo to taste.

It’s done when the sauce is flavorful but not tomatoey, and the sauce is cooked down.

Serve this over Vigo yellow rice (the family size bag usually works for this quantity) or in tortillas.