Ropa Vieja (cuba) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Pot rost, leftover
2 tsp: Salt,
Pepper, black, to taste
2: Garlic clove, minced
3 tsp: Oil,
2 medium: Onion, chopped
2 medium: Tomato, peeled, seeded & chopped
2: Bell pepper, green, seeded & chopped
1 tbsp: Capers,
Directions:
Shred meat into strips and season with salt, pepper and garlic. In
large, heavy skillet, heat oil and brown onions, tomatoes, and bell
peppers for five minutes over medium heat, stirring occasionally. Add
meat and capers. Lower heat and continue to cook for ten minutes.
Serve hot.
From: SKY JUICE AND FLYING FISH - TRADITIONAL CARIBBEAN COOKING
: by Jessica B. Harris, Simon & Schuster, New York. 1991.
: Posted by: Karin Brewer, Fidonet Cooking Echo, 8/92
Source from luhu.jp
large, heavy skillet, heat oil and brown onions, tomatoes, and bell
peppers for five minutes over medium heat, stirring occasionally. Add
meat and capers. Lower heat and continue to cook for ten minutes.
Serve hot.
From: SKY JUICE AND FLYING FISH - TRADITIONAL CARIBBEAN COOKING
: by Jessica B. Harris, Simon & Schuster, New York. 1991.
: Posted by: Karin Brewer, Fidonet Cooking Echo, 8/92
Source from luhu.jp