Shredded Steak with Peppers, Onions and Tomatoes (Ropa Vieja)

Name: Shredded Steak with Peppers, Onions and Tomatoes (Ropa Vieja)
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT3H20M0.000S
Total time: P0Y0M0DT3H55M0.000S
Yield: 16 servings
Cuisine: cuban
Ingredients: 6 pounds flank steak; 3/4 cup Delicioso Adobo seasoning, recipe follows; 1/2 cup Worcestershire sauce; 6 bottles beer; 1/2 cup canola oil; 2 medium yellow onions, chopped; 2 red bell peppers, cored, seeded, ribbed and chopped; 2 green bell peppers, cored, seeded, ribbed and chopped; 6 scallions, white and light green parts only, chopped; 1 (28-ounce) can crushed tomatoes; 1 (6-ounce) can tomato paste; Salt and freshly ground black pepper; 2 tablespoons garlic powder; 2 tablespoons onion powder; 2 tablespoons dried oregano; 2 tablespoons lemon pepper; 2 tablespoons parsley flakes; 2 tablespoons achoite powder from annatto seed; 1 tablespoon cumin powder

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Level: Easy
Total: 3 hr 55 min

Prep: 20 min
Inactive: 15 min
Cook: 3 hr 20 min

Yield: 16 servings

Level: Easy
Total: 3 hr 55 min

Prep: 20 min
Inactive: 15 min
Cook: 3 hr 20 min

Yield: 16 servings

Ingredients

6 pounds flank steak

3/4 cup Delicioso Adobo seasoning, recipe follows

1/2 cup Worcestershire sauce

6 bottles beer

1/2 cup canola oil

2 medium yellow onions, chopped

2 red bell peppers, cored, seeded, ribbed and chopped

2 green bell peppers, cored, seeded, ribbed and chopped

6 scallions, white and light green parts only, chopped

1 (28-ounce) can crushed tomatoes

1 (6-ounce) can tomato paste

Salt and freshly ground black pepper

Delicioso Adobo:

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons dried oregano

2 tablespoons lemon pepper

2 tablespoons parsley flakes

2 tablespoons achoite powder from annatto seed

1 tablespoon cumin powder

Directions

Cut the flank steak into large pieces and place them in a large bowl. In a small bowl, combine the adobo and the Worcestershire sauce to make a paste. Rub the paste into the meat, add the beer, and let marinate for 15 minutes in the refrigerator.
Transfer the meat, as well as the marinade to a large pot and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer until the meat is tender, about 3 hours.
Remove the meat from the pot and reserve the cooking liquid. Using 2 forks, shred the meat and set it aside.
Heat the oil in a large deep skillet over medium-high heat. Add the onions, peppers, scallions, and tomatoes and cook until they are soft, 10 minutes. Add the tomato paste and meat to the pan along with 2 cups of the reserved cooking liquid. Cover and simmer until the juices cook down, about 15 minutes.