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Ropa Vieja, or “old clothes” describes this colorful mixture of braised shredded meat, onions and bell peppers.
1 1/2 pounds flank steak, trimmed
2 tablespoons McCormick Gourmet™ Cuban Seasoning , divided
1/4 cup olive oil
1 large onion, thinly sliced
1 large green bell pepper, thinly sliced
1 can (8 ounces) tomato sauce
1/4 cup red wine
1 leaf McCormick Gourmet™ Bay Leaves, Turkish
1 jar (4 ounces) sliced pimientos, undrained
Sprinkle steak with 1 teaspoon of the Seasoning. Place in large saucepot. Add enough water to cover steak. Bring to boil. Reduce heat to medium; cook 45 minutes or until meat is tender. Transfer meat to platter. Cool slightly then shred meat. Set aside.
Heat oil in large skillet on medium heat. Add onion; cook and stir 5 minutes or until tender. Add bell pepper and shredded meat; cook and stir 5 minutes.
Stir in tomato sauce, wine, bay leaf and remaining 1 tablespoon plus 2 teaspoons Seasoning. Reduce heat to medium-low; cover and simmer 15 minutes, stirring occasionally. Stir in pimientos. Sprinkle with cilantro, if desired. Serve with cooked rice.
Test Kitchen Tip: Sprinkle with 2 tablespoons chopped fresh cilantro, if desired.
(Amount per serving)