Ropa Vieja

Marc · 09-18-2007, 11:48 AM

Ropa Vieja

1 (2 pound) flank steak or London Broil
1 whole ripe tomato
1 bay leaf
1 celery rib
1 small onion
1 tablespoon salt

In large pot, place meat, bay leaf, whole onion, tomato and celery rib cut in half and salt. Cover with cold water and bring to a boil. Skim several times. Lover heat and cook until meat is tender (approx. one hour). Allow meat to cool in stock; then remove to platter and shred. Save stock for soup and some for the tomato sauce.

TOMATO SAUCE FOR ROPA VIEJA
1 ¼ cup olive oil
1 (10 ½ oz) can tomato sauce
1 small onion, chopped
¼ teaspoon sugar
½ green pepper, finely chopped
1 tablespoon wine vinegar
2 garlic cloves, minced
½ cup stock from cooked meat
1 bay leaf
1 teaspoon salt
½ teaspoon oregano
¼ cup burgundy wine
¼ teaspoon cumin

Heat oil in large skillet. Add onion and green pepper; sauté until transparent. Add the garlic, bay leave, oregano, cumin and cook 5 minutes. Combine tomato sauce, sugar, vinegar, stock, salt and wine. Add to skillet; stir to mix well and bring to a boil. Lower heat and cook for approximately 20 minutes, stirring at intervals. In a 2 ½ quart casserole with cover, place the shredded meat. Pour sauce over the meat and mix well. Cover and simmer for another 20-30 minutes stirring occasionally. Serve over white rice accompanied by very ripe plantains when available.

09-18-2007, 11:48 AM	#1 (permalink)
Marc Administrator GCB Senior Citizen Join Date: Dec 2004 Location: The hearts of women everywhere. Age: 28 Posts: 2,705 Rep Power: 47	Ropa Vieja Ropa Vieja 1 (2 pound) flank steak or London Broil 1 whole ripe tomato 1 bay leaf 1 celery rib 1 small onion 1 tablespoon salt In large pot, place meat, bay leaf, whole onion, tomato and celery rib cut in half and salt. Cover with cold water and bring to a boil. Skim several times. Lover heat and cook until meat is tender (approx. one hour). Allow meat to cool in stock; then remove to platter and shred. Save stock for soup and some for the tomato sauce. TOMATO SAUCE FOR ROPA VIEJA 1 ¼ cup olive oil 1 (10 ½ oz) can tomato sauce 1 small onion, chopped ¼ teaspoon sugar ½ green pepper, finely chopped 1 tablespoon wine vinegar 2 garlic cloves, minced ½ cup stock from cooked meat 1 bay leaf 1 teaspoon salt ½ teaspoon oregano ¼ cup burgundy wine ¼ teaspoon cumin Heat oil in large skillet. Add onion and green pepper; sauté until transparent. Add the garlic, bay leave, oregano, cumin and cook 5 minutes. Combine tomato sauce, sugar, vinegar, stock, salt and wine. Add to skillet; stir to mix well and bring to a boil. Lower heat and cook for approximately 20 minutes, stirring at intervals. In a 2 ½ quart casserole with cover, place the shredded meat. Pour sauce over the meat and mix well. Cover and simmer for another 20-30 minutes stirring occasionally. Serve over white rice accompanied by very ripe plantains when available. __________________ GCB Myspace Need Guitar Tabs? Need Song Lyrics?