Change up dinner tonight and create this flavorful and festive dish.
Prep: 30 minutes plus standing
Cook: 2 hours 10 minutes • Serves: 6
1. Place meat, carrots, celery, half the onions and bay leaf in large saucepot; add enough water to cover by 1 inch. Heat to simmering over medium heat; simmer 1 hour 20 minutes or until meat shreds easily, adding more water if necessary to keep meat covered. Remove saucepot from heat; let stand 30 minutes. Transfer meat to large bowl.
2. Strain and discard vegetables in saucepot; reserve liquid. Return liquid to saucepot; heat to boiling over high heat. Reduce heat to medium-high and simmer 20 minutes or until reduced by half.
3. Meanwhile, with 2 forks, shred meat. Prepare beans and rice as labels direct.
4. In large skillet, heat oil over medium heat. Add garlic, bell peppers, oregano, cumin, salt and remaining onions; cook 10 minutes or until vegetables are tender, stirring occasionally. Stir in tomato puree, vinegar, shredded meat and 1 cup reduced cooking liquid; cook 10 minutes, stirring occasionally. Serve Ropa Vieja with beans and rice garnished with cilantro sprigs, if desired. Makes 6-1/2 cups.
Approximate nutritional values per serving: 400 Calories, 10g Fat (4g Saturated), 73mg Cholesterol, 1125mg Sodium, 45g Carbohydrates, 7g Fiber, 32g Protein