Ropa Vieja

* Exported from MasterCook *

ROPA VIEJA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Flank steak or London broil
- (2-pound)
1 Bay leaf
1 sm Onion
1 Tomato, whole, ripe
1 Celery rib
1 tb Salt
-----TOMATO SAUCE FOR ROPA VIEJA-----
1 1/4 c Olive oil
1/2 Green pepper -- finely chopped
2 Garlic cloves -- minced
1 Bay leaf
1/2 ts Oregano
1/4 ts Cumin
1 cn Tomato sauce (10-1/2 oz)
1/4 ts Sugar
1 tb Wine vinegar
1/2 c Stock from cooked meat
1 t Salt
1/4 c Burgandy wine

In a suitable soup kettle, place the meat, bay leaf, whole onion, tomato,
celery rib cut in half, and the salt. Cover with cold water and bring to
a rapid boil. Skim several times. Lower heat and cook until meat is
tender (approximately 1 hour). Allow meat to cool in stock, then remove
to platter and shred. Strain stock and reserve to be used in sauce and
the rest for a hearty soup.
TOMATO SAUCE FOR ROPA VIEJA: Heat oil in large skillet. Add onion and
green pepper and saute until transparent. Add the garlic, bay leaf,
oregano, cumin, and cook 5 minutes longer.
Combine tomato sauce, sugar, vinegar, stock, salt, and wine. Add to
saute. Stir to mix well and bring to a boil. Lower heat and cook for
approximately 30 minutes, stirring at intervals.
In a 2-1/2 quart casserole with cover, place the shredded meat. Pour
sauce over the meat and mix well. Cover and simmer for another 20 to 30
minutes, stirring occasionally. Serve over white rice accompanied by very
ripe fried plantains, when available.



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