Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To braise beef: In a 5-quart kettle combine all braising ingredients and simmer, uncovered, 1 1/2 hours, or until beef is tender. Remove kettle from heat and cool meat in liquid 30 minutes. Transfer meat to a platter and cover. Strain braising liquid through a colander, pressing on solids, into a bowl. Return braising liquid to kettle and boil until reduced to 3 cups, about 30 minutes. Stew may be made up to this point 1 day ahead. Cool braising liquid completely and chill it and the beef separately, covered. | 2. In kettle cook green bell peppers and onion in 2 tablespoons oil over moderate heat, stirring, until softened. | 3. While vegetables are cooking, pull meat into shreds about 3 by 1/2 inches. To onion mixture add shredded meat, 2 cups braising liquid, tomatoes with juice, tomato paste, garlic, cumin, oregano, and salt and pepper to taste and simmer, uncovered, 20 minutes. | 4. While stew is simmering, in a large skillet cook red and yellow bell peppers in remaining 2 tablespoons oil over moderate heat, stirring occasionally, until softened. Stir peppers into stew with enough additional braising liquid to thin to desired consistency and simmer, uncovered, 5 minutes. Stir in peas and olives and simmer, uncovered, 5 minutes. | 5. Serve ropa vieja with yellow rice. | 6. To make the yellow rice: In a heavy 3-quart saucepan heat oil over moderately high heat until hot but not smoking and sauté cuminseed 10 seconds, or until it turns a few shades darker and is fragrant. Stir in saffron and rice and sauté, stirring, 1 to 2 minutes, or until rice is coated well. Stir in water and salt and boil rice, uncovered and without stirring, until surface of rice is covered with steam holes and grains on top appear dry, 8 to 10 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
skirt steak	3	lbs	trimmed	2788.0063	0.0	362.5768	136.8163
water	2	quarts		0.0	0.0	0.0	0.0
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
onion	1		chopped	64.0	14.944	1.76	0.16
celery rib	2		chopped	-	-	-	-
bay leaf	1			-	-	-	-
garlic clove	3		crushed	-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
salt	1	teaspoon		-	-	-	-
black peppercorn	1/4	teaspoon		-	-	-	-
green bell pepper	2		cut	-	-	-	-
red onion	1		cut	64.0	14.944	1.76	0.16
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
tomato	14 -16	ounces	canned chopped	0.0	0.0	0.0	0.0
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
oregano	1/4	teaspoon	dried	2.65	0.6892	0.09	0.0428
red bell pepper	2		cut	-	-	-	-
yellow bell pepper	2		cut	-	-	-	-
pea	1	cup	thawed	41.16	7.399	2.7439999999999998	0.196
spanish olive pimento	1/2	cup	drained halved	-	-	-	-
olive oil	2	tablespoons		477.36	0.0	0.0	54.0
cumin seed	2	teaspoons		7.875	0.929	0.374	0.4677
saffron	1/4	teaspoon	crumbled	0.5425	0.1144	0.02	0.0102
grain rice	2	cups	unconverted	-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
salt	3/4	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.