Cuban ropa vieja
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Beef Chuck or Pot Roast Salt & Fresh-Ground Pepper |
| ⅓ | cup | Olive Oil Water |
| 1 | large | Yellow onion; peeled/sliced |
| 2 | Garlic Cloves; peeled and Crushed | |
| 1 | Green bell pepper; cored, seeded, and chopped | |
| 1 | cup | Tomato sauce |
| 1 | teaspoon | Salt |
| 1 | Bay leaf | |
| ½ | cup | Dry wine |
Directions
Rub salt and pepper into the meat. Heat a large covered frying pan or stove-top casserole and add a bit of the oil. Brown the meat well on both sides, and then add about 1 cup of water. Cover and simmer until very tender, about 2 hours. If the pan dries out during cooking, add more water. Allow the meat to cool, covered, in the pan juices. Remove the meat from the pan; debone and shred the meat. Set aside in a bown, along with the pan juices.
Reheat the pan and add the remaining oil. Saute the onion and garlic, just until clear. Add the green pepper and saute for a few minutes more. Add the remaining ingredients, including the shredded meat and juices. Cover and simmer on low heat for 15 to 20 minutes more.
Serve with rice or salad.
From THE FRUGAL GOURMET ON OUR IMMIGRANT ANCESTORS, Avon Books 1990 Typed for you by Garner Miller From: Garner Miller From: Helen Peagram Date: 09-18-94