A classic Cuban dish, “Ropa Vieja”, which literally translates to “old clothe”, is a mixture of tender meat in a savory tomato sauce. If you tell your friends that you are serving them old clothe, you may get some strange glances, but this dish is a winner.
- 3 lbs flank steak
- 12 cups water
- 2 bay leaves
- 1 large onions diced
- 1 large green bell pepper, cored seeded and diced
- 1 large red bell pepper, cored seeded and diced
- 4 tablespoons crushed garlic
- 2-15 ounce cans tomato sauce
- pinch of cumin powder
- 2 tablespoons oregano
- 1 cup vino seco (dry white wine)
- 1-15 ounce can sweet early peas (low sodium)
- 1-4 ounce bottle diced pimentos
- salt & pepper to taste
- olive oil
Place flank steak, water, one bay leaf and salt in a deep pot or saute pan and bring it to a boil over medium high heat reduce the heat to medium low and cook the beef for about and 1-1 1/2 hours, until it starts to shred. Using a slotted spoon remove the beef and set aside to let cool.
Once the beef has sufficiently cooled shred it as necessary (using your hands or a meat mallet) so it is broken up into strands and has a stringy appearance.
In a large covered pot heat the olive oil over medium-high heat until fragrant. Add the onions, green peppers, red peppers, and cook until onions are translucent. Reduce heat to medium, add the garlic and shredded beef, mix well.
Add the tomato sauce, vino seco, cumin, oregano, and remaining bay leaf. Bring to a boil, add the peas and pimentos, reduce heat and simmer for 30-35 minutes, stirring occasionally. Salt and pepper to taste.
Remove the bay leaf and serve over brown rice.
Makes 6-8 servings.