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Beranda / My BEST #Recipes >> #Spicy Ropa Vieja

My BEST #Recipes >> #Spicy Ropa Vieja



My BEST #Recipes >> #Spicy Ropa Vieja

 #drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy >> #vegetarian >> #cake >> #healthy >> #cooking

 This food is made from selected ingredients and is still fresh. Many benefits if we consume these foods, one of which makes our bodies become healthier. This food is also suitable for consumption by all ages. We can serve it for breakfast, lunch or dinner. And we can make it ourselves at home. So, try it

 Yups, the food this time is really very delicious and perfect guys. Savory, salty, and sweet flavors merge into one, which makes this dish very delicious. Many spices are contained in this dish. Because this is made from natural ingredients, this certainly makes us healthier.

 All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good luck :)


You’ll Need:

 4 tablespoons additional virgin olive oil, isolated 

 5 pounds flank steak (we purchased two pieces, every 2 ½ pounds) 

 1 teaspoon fit salt 

 ½ teaspoon naturally ground dark pepper 

 1 expansive Spanish onion (yellow onion), no less than one pound in weight, cut thick 

 1 tablespoon anchovy glue or two anchovy filets (ought to be simply anchovies, oil and salt) 

 2 tablespoons minced garlic 

 1 tablespoon dry cumin 

 1 tablespoon dry oregano 

 1 28-ounce can kitchen-prepared ground tomatoes 

 1 quart meat stock or juices, see our formula here 

 3 straight leaves 

 1 6.75-ounce container green stuffed olives, depleted and cut down the middle 

 1 glass diced jolted pimento peppers, depleted (we discovered them in 4 ounce containers) 

 1 12-ounce container red simmered peppers, depleted and cut into thick strips (Or, make your own, see note* underneath.) 

 ¼ glass new parsley, slashed

 How to Make:
  1. Preheat broiler to 300 degrees F. 
  2. Salt and pepper the two sides of the hamburger. 
  3. Warmth a wide substantial bottomed pot or broiling skillet with two tablespoons of the oil over medium high warmth and once hot, burn meat around four minutes on one side. 
  4. Include another tablespoon of oil as you flip and burn the opposite side at that point expel to a platter. 
  5. You may need to do this in two groups. 
  6. Add the rest of the oil to the pot and include the onions and cook for three minutes. 
  7. Include the anchovy glue, garlic, cumin and oregano and cook for one moment. 
  8. Include tomatoes and meat stock and convey to low bubble. 
  9. Include the hamburger and any juices that aggregated alongside the inlet leaf, spread and stove cook for 3 ½ hours, turning the meat part of the way through. 
  10. Evacuate the meat to a platter and shred with two forks keeping the meat stringy. 
  11. Utilizing a strainer or bug, expel solids from pot and add to the hamburger platter. 
  12. Cook the fluid in the container on the stove best to lessen to three glasses. Our own took around 15 minutes. 
  13. Evacuate and dispose of the narrows leaves and include the olives, pimento peppers, simmered red peppers and parsley. 
  14. Blend in the meat and solids from the platter, warmth and present with the saffron cauliflower rice.


 Did you successfully practice the recipe above? if so, share it so that your friends or relatives can also try it. thanks. :)

 https://www.afamilyfeast.com/ropa-vieja/