ROPA VIEJA (old clothes)

I can't believe I have not posted for close to two weeks.  I have been busy catering and entertaining guests.

The dish "ropa vieja" is a very popular in Cuban and also reminds me of the "carne mechada" from Venezuela.  After cooking the meat it is shredded and vegetables are cut into thin slices which resemble colorful strips of rags.

In Cuba it is served with white rice and black beans.

I decided not to throw out the wonderful broth and cook some potatoes and carrots to serve with the ropa vieja, but we were invited to play cards and I am taking the pot with me to see what our friends will serve with it. 



Preparing the steak:

about 2 lbs. of flank steak
16 ounces of beef broth and enough water to cover meat
1 large onion quartered
4 cloves of garlic, smashed
2 celery ribs and a pinch of salt

Place the meat in a large pot, add water and the above ingredients.  Bring to boil and then reduce heat and cook meat for about 2 hours.

Once the meat is tender remove and let cool.  Then take two forks and start to shred the meat.




Ingredients for the stew:

1 large onion , sliced thinly
3 cloves of garlic, chopped
1/4 cup of olive oil
1 large green bell pepper, sliced thinly
1 can of whole tomatoes
3 teaspoons of red wine vinegar
3 bay leaves
1-2 teaspoons of ground cumin
salt and pepper to taste
sweet peas for finishing (optional)




In a frying pan heat the olive oil and add garlic and saute until soft.  Lower heat and add the onions and bell pepper.  Cook until vegetables are wilted.  Add the tomatoes, vinegar, cumin, bay leaves.  Cook for about 20 minutes.  Add the shredded meat and heat through for about 15 minutes. Remove the bay leaves and stir in peas. Salt and pepper to taste.

When we got to our friends house she had yellow rice, sweet plantains and an avocado and I forgot the peas.




                                                 BUEN PROVECHO!