Caps Cookbook Challenge - Week 1: Karl Alzner's Ropa Vieja

Calling all home cooks! We want to see what you got!

Announcing our Cooking with the Caps Cookbook Challenge!

The Rules:

  • A recipe will be posted from the Cooking with the Caps cookbook every Monday for four weeks.

  • If you feel like you got what it takes, recreate the recipe at home. Be sure to get some great pictures because the best one will be selected and announced as the winner. Tag us in your photos and use the #CapsCookbook hashtag so we can select from the wonderful pics.

  • What do you get for all of that hard work in the kitchen? A copy of Cooking with the Caps Cookbook signed by a Caps player!

First recipe up is Karl Alzner’s Ropa Vieja. Check out the recipe and the video below. 

https://www.monumentalsportsnetwork.com/…/cooking-with-the-…

Great luck, and may the best cook win!

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Ropa Vieja

Ingredients

• 3 pounds flank steak
• 2 tablespoons garlic, minced
• 1 large onion, sliced
• 2 red peppers, sliced
• 2 cups whole peeled tomatoes
• ½ cup dry sherry
• 2 cups chicken stock
• 2 bay leaves
• 1 tablespoon annatto seed
• 1 tablespoon ground cumin
• Sea salt and freshly ground pepper, to taste

Instructions

  • Prepare a charcoal or gas grill. Season the flank steak with salt, pepper, and cumin. 

  • Mark nicely over a hot flame. Let cool and slice across the grain into ¼ inch thick strips.

  • While this is going on, prep your onions and peppers and garlic. Start in a heavy-bottom pot with 2 tablespoons of oil and the annatto seed. 

  • Infuse the oil for about 7 to 9 minutes, until the oil has a nice color and robust, nutty aroma. 

  • Remove the annatto seeds and discard, then add the onions, peppers, and garlic. When the veggies are softened, add the sherry and turn up the heat. 

  • Reduce the alcohol and add the tomatoes. When the tomatoes bubble up and break down a bit, add the sliced flank steak, bay leaves and chicken stock.

  • Stew for about 25 to 30 minutes, until the meat shreds apart. Season with salt and serve with yellow rice and some pigeon peas or black beans.