Wednesday, August 22, 2007

Ropa Vieja

Another Cuban favorite~

ROPA VIEJA (Old Clothes)(Level 1)

One 2 1/2 pound flank steak cut in half
2 bay leaves
1/4 cup olive oil
1 large onion cut in half and each half thinly sliced
1 large green bell pepper seeded and cut into strips
2 to 3 cloves garlic finely chopped
2 cups drained and chopped canned whole tomatoes
1/2 cup cooking sherry
salt and freshly ground black pepper to taste
1/2 cup finely drained pimentos for garnish

Place the beef and 1 bay leaf in a large saucepan, cover with salted
water and cook over low heat, covered, until the meat is tender, 1 to
1 1/2 hours. Remove the meat from the stock and allow to cool to room
temperature, then cut the meat into 2 inch chunks.

Meanwhile, in a large skillet, heat the oil over low heat until
frangrant, then cook the onopns, bell pepper and garlic, stirring
until the onions are tender, about 6 to 8 minutes. Add the tomatoes,
sherry and the remaining bay leaf. Cook, uncovered, and additional 15

When the meat is cool, shred it with your fingers and season with salt
and pepper. Add it to the tomato mixture, cover and simmer over low
heat for 30 minutes. Remove the bay leaves, garnish with with the
pimentos and serve.

This dish can be prepared a day or 2 in advance, cooled then
refrigerated. To serve, simmer covered over low heat until heated
through, about 30 to 35 minutes.