Ropa Vieja 1 Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1: Flank steak or London broil,
1: Tomato, whole, ripe
-, 2-pound
1: Celery rib,
1: Bay leaf,
1 tbsp: Salt,
1 small: Onion,
TOMATO SAUCE FOR ROPA VIEJA
1 1/4 cup: Olive oil,
1 can: Tomato sauce, 10-1/2 oz
1/2: Green pepper, finely chopped
1/4 tsp: Sugar,
2: Garlic cloves, minced
1 tbsp: Wine vinegar,
1: Bay leaf,
1/2 cup: Stock from cooked meat,
1/2 tsp: Oregano,
1 tsp: Salt,
1/4 tsp: Cumin,
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: Claritas Cocina - by Clarita Garcia ISBN: 0-942084-74-8
Typed for you by Karen Mintzias
From: Karen Mintzias Date: 09-16-94
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: Claritas Cocina - by Clarita Garcia ISBN: 0-942084-74-8
Typed for you by Karen Mintzias
From: Karen Mintzias Date: 09-16-94
Source from luhu.jp