Ropa Vieja Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Flank steak or London broil, 2-pound
1: Bay leaf,
1 small: Onion,
1: Tomato, whole, ripe
1: Celery rib,
1 tbsp: Salt,
TOMATO SAUCE FOR ROPA VIEJA
1 1/4 cup: Olive oil,
1/2: Green pepper, finely chopped
2: Garlic cloves, minced
1: Bay leaf,
1/2 tsp: Oregano,
1/4 tsp: Cumin,
1 can: Tomato sauce, 10-1/2 oz
1/4 tsp: Sugar,
1 tbsp: Wine vinegar,
1/2 cup: Stock from cooked meat,
1 tsp: Salt,
1/4 cup: Burgandy wine,
Directions:
In a suitable soup kettle, place the meat, bay leaf, whole onion,
tomato, celery rib cut in half, and the salt. Cover with cold water
and bring to a rapid boil. Skim several times. Lower heat and cook
until meat is tender (approximately 1 hour). Allow meat to cool in
stock, then remove to platter and shred. Strain stock and reserve to
be used in sauce and the rest for a hearty soup. TOMATO SAUCE FOR
ROPA VIEJA: Heat oil in large skillet. Add onion and green pepper
and saute until transparent. Add the garlic, bay leaf, oregano,
cumin, and cook 5 minutes longer. Combine tomato sauce, sugar,
vinegar, stock, salt, and wine. Add to saute. Stir to mix well and
bring to a boil. Lower heat and cook for approximately 30 minutes,
stirring at intervals. In a 2-1/2 quart casserole with cover, place
the shredded meat. Pour sauce over the meat and mix well. Cover and
simmer for another 20 to 30 minutes, stirring occasionally. Serve
over white rice accompanied by very ripe fried plantains, when
available.
Source from luhu.jp
tomato, celery rib cut in half, and the salt. Cover with cold water
and bring to a rapid boil. Skim several times. Lower heat and cook
until meat is tender (approximately 1 hour). Allow meat to cool in
stock, then remove to platter and shred. Strain stock and reserve to
be used in sauce and the rest for a hearty soup. TOMATO SAUCE FOR
ROPA VIEJA: Heat oil in large skillet. Add onion and green pepper
and saute until transparent. Add the garlic, bay leaf, oregano,
cumin, and cook 5 minutes longer. Combine tomato sauce, sugar,
vinegar, stock, salt, and wine. Add to saute. Stir to mix well and
bring to a boil. Lower heat and cook for approximately 30 minutes,
stirring at intervals. In a 2-1/2 quart casserole with cover, place
the shredded meat. Pour sauce over the meat and mix well. Cover and
simmer for another 20 to 30 minutes, stirring occasionally. Serve
over white rice accompanied by very ripe fried plantains, when
available.
Source from luhu.jp