Ropa Vieja in Carolina Red Rice

When I was in New York City, Miguel was a line cook I worked with in various restaurants. He taught me about Latin cooking. Because of Miguel, I’ve grown to love chicharrones and salsa verde. This recipe is my version of a classic Cuban dish; Miguel would be proud.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To make the ropa vieja: In a large pot, combine the flank steak, stock, vinegar, soy sauce, onion, celery, garlic, jalapeño, cumin, coriander, paprika, salt, and pepper. Cover, bring to a simmer, and simmer over low heat for 2 hours.

Step 2

Remove the lid and cook for another 40 minutes. Remove from the heat.

Step 3

Transfer the meat to a large bowl or other container. Let cool for about 20 minutes.

Step 4

Using a fork, pull the flank steak apart into bite-sized pieces, without completely shredding it, and return to the bowl. Pour the warm cooking liquid and vegetables over the meat.

Step 5

Rinse and dry the pot the ropa vieja cooked in. Melt the butter in the pot over medium heat. Add the rice and toast, stirring, for 2 minutes. Add the water, crushed tomatoes, and red pepper, then pour in the cooking liquid from the ropa vieja—don’t worry if some of the meat goes into the rice, it’s all going to get mixed in at the end. Cook for about 12 minutes, until the rice absorbs the liquid and is cooked through.

Step 6

Add the meat and vegetables to the rice. Stir in the grated Parmesan and parsley. Cook for a few more minutes, until you get the thickness you want; it should be loose and a bit runny, but not soupy at all. Season with salt and pepper and serve immediately.