Ropa vieja (cuba)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Leftover pot roast |
| 2 | teaspoons | Salt |
| Freshly ground black pepper to taste | ||
| 2 | Cloves garlic, minced | |
| 3 | teaspoons | Vegetable oil |
| 2 | mediums | Onions, chopped |
| 2 | mediums | Tomatoes, peeled, seeded and chopped |
| 2 | mediums | Green bell peppers, seeded and chopped |
| 1 | tablespoon | Capers |
Directions
'Old clothes'were a traditional way of serving leftovers, usually with french fries.
and garlic. In large, heavy skillet, heat oil and brown onions, tomatoes, and bell peppers for 5 minutes over medium heat, stirring occasionally. Add meat and capers. Lower heat and continue to cook for ten minutes. Serve hot.
From: SKY JUICE AND FLYING FISH - TRADITIONAL CARIBBEAN COOKING by Jessica B. Harris, Simon & Schuster, New York. 1991. Posted by: Karin Brewer, Cooking Echo, 8/92