ROPA VIEJA
Servings: 4
Prep time: 0:10:00
Bake/Cook time: 2:20:00
Calories: 265
Fat: 20 grams
Protein: 37 grams
Carbohydrates: 6 grams
Fiber: 1 grams
Net Carbs: 4 grams
1 1/4 teaspoons salt
3/4 teaspoon freshly ground pepper
1 1/2 pounds flank steak or skirt steak
2 tablespoons olive oil
1 small onion, quartered
1 teaspoon jarred jalepeno pepper, chopped
1 teaspoon pumpkin pie spice
1 1/2 cups frozen bell pepper strips
2 cups chopped canned tomatoes
1. Season steak with 1/4 teaspoon salt and 1/2 teaspoon
pepper. Heat 1 tablespoon oil in a large heavy
saucepan over medium high heat. Add steak and cook 5
minutes, turning once to brown. Add onion and enough
water to cover. Cover the saucepan and simmer about 2
hours and 15 minutes, adding water if necessary, until
meat is falling-apart tender.
2. Remove meat from saucepan. Strain cooking liquid;
discard onion. Shred the meat with hands or two forks;
set aside.
3. Heat remaining tablespoon oil over medium high heat.
Add jalapeo pepper and spice, cook 30 seconds,
stirring, until fragrant. Add pepper strips, tomatoes, 2
cups of reserved cooking liquid and meat, remaining 1
teaspoon salt and 1/2 teaspoon pepper. Mix well; cook
five to 10 minutes more to heat through.
Cuban in origin, the name of this dish means "old clothes" or
"rags" because the meat, in its flavorful sauce, is finely
shredded.
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