Ropa vieja 2

Yield: 8 servings

Measure Ingredient
2 pounds Pot rost, leftover
2 teaspoons Salt
\N \N Pepper, black; to taste
2 \N Garlic clove; minced
3 teaspoons Oil
2 \N Onion, medium; chopped
2 \N Tomato, med; peeled, seeded
2 \N Bell pepper, green; seeded &
1 tablespoon Capers

Shred meat into strips and season with salt, pepper 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 From: Sam Waring Date: 09-17-94

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