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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Venezuelan Slow-Cooked Beef with Red Peppers and Bay
Introduction from Rukmini Iyer
This dish of slow-cooked beef is known as ropa vieja in Cuba – rather unromantically translating as ‘old rope’, on account of how the beef looks when shredded into long strands. The Venezuelan version below includes red peppers and tomatoes: they’re usually fried and added at the end, but I love the flavour you get from cooking them alongside the beef. Bavette or skirt steak is a must here – it becomes meltingly tender after a long, slow cook, and for so few ingredients, this is really something special.
Ingredients
Method
Preheat the oven to 200°C fan/220°C/gas 7.
Tip the steaks, peppers and onions into a medium sized roasting tin or a large flat lidded casserole dish with the oil and salt – it’s OK if the steak sits on top of the peppers. Mix well, then transfer to the oven for 20 minutes.
Once the steak has had 20 minutes and the peppers are just beginning to soften, take the dish out of the oven and add the stock, tomatoes, Worcestershire sauce, cumin and bay leaves. Cover tightly with foil or a lid and transfer to the oven for 2 hours, reducing the temperature to 160°C fan/180°C/gas 4.
After 1 hour and 15 minutes, remove the foil or lid and let the dish bubble down uncovered for the final 45 minutes.
Let it sit for 10 minutes, then shred the beef with two forks while still warm. Scatter with parsley and serve alongside rice and beans.
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From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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