Ropa Vieja (Old Clothes)

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Ropa Vieja (Old Clothes) Ingredients

One 2 1/2-pound flank	2 c Drained and chopped canned
2 Bay leaves	1/2 c Cooking sherry
1/4 c Pure Spanish olive oil	Salt and freshly ground
1 lg Onion, cut in half and each	1/2 c Finely chopped drained
1 lg Green bell pepper, seeded	1/2 c Drained canned early sweet
2 To 3 cloves garlic, finely	1 Place the beef and 1 bay

Instructions for Ropa Vieja (Old Clothes)

water, and cook over low heat, covered, until the meat is tender, 1 to 1 1/2 hours. Remove the meat from the stock (save the stock for another use), allow to cool at room temperature, then cut the meat into 2-inch chunks. 2. Meanwhile, in a large skillet, heat the oil over low heat until fragrant, then cook the onions, bell pepper, and garlic, stirring, or until the onions are tender, 6 to 8 minutes. Add the tomatoes, sherry, and the remaining bay leaf, and cook, uncovered, an additional 15 minutes. 5. When the meat is cool, shred it with your fingers, season with salt and pepper, add it to the tomato mixture, cover, and simmer over low heat for 50 minutes. Remove the bay leaves, garnish with the pimientos and peas, and serve with Arroz Blanco ( See CUBA07.TXT). The dish can be prepared a day or two in advance, cooled, and refrigerated, and then simmered, covered, over low heat until heated through, 50 to 35 minutes. Makes 6 to 8 servings Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) ROPA VIEJA Old Clothes File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: BeefCuisine: Uncategorized

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