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Old 11-21-2019, 10:14 AM
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Default Ropa Vieja



The original recipe was from a cookbook by Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992). We've made a couple of changes over the years. She was the child of a wealthy Cuban family pre-Castro and the book has interesting tidbits of her life.






One 2 1/2-pound flank or flap meat steak
2 Bay leaves
1/4 cup Pure Spanish olive oil
1 lg Onion, cut in half and each thinly sliced
1 lg Green bell pepper, seeded and thinly sliced
2 To 3 cloves garlic, finely chopped
1 tsp ground cumin
2 cups drained and chopped canned tomatoes
1/2 cup Dry sherry
Salt and freshly ground pepper
1/2 cup Finely chopped drained, rinsed, drained again pimentos
1/2 cup Frozen peas, defrosted

Place the beef and 1 bay leaf in a large pot, just cover with water and cook over low heat, covered, until the meat is tender, 1 to 1 1/2 hours. Remove the meat from the stock (save the stock) allow to cool at room temperature, then cut the meat into 2-inch chunks, shred with your fingers, season with salt and pepper.

Meanwhile, in a large skillet, heat the oil over low heat until fragrant, then cook the onions and bell pepper, stirring occasionally, until the onions are tender, 6 to 8 minutes. Add the garlic and cumin, and cook for a minute or 2. Add the tomatoes, sherry, and the remaining bay leaf, and cook, uncovered an additional 15 minutes. I add some of the reserved stock as needed to keep the meat nice and moist.

Add the meat to the tomato mixture, cover, and simmer over low heat for 40 minutes. Remove the bay leaves. Add the pimientos and peas, and simmer for 10 minutes.

Serve with white rice (you can use some of the reserved stock to cook the rice), black beans, maduros/tostones.

The dish can be prepared a day or two in advance, cooled, and refrigerated, and then simmered, covered, over low heat until heated through, 20 to 30 minutes.

Makes 6 to 8 servings.
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Old 11-21-2019, 07:40 PM
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Default Re: Ropa Vieja

Oh, I love all the additions!


Thanks for the great post and pic, Med!


Lee
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Old 11-22-2019, 08:45 AM
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Default Re: Ropa Vieja

YUM. Thank you for recipe. Sounds like a Cuban Pot Roast. Can another cut of meat be used? Like chuck?
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Old 11-22-2019, 09:06 AM
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Default Re: Ropa Vieja

Quote:
Originally Posted by lilbopeep View Post
YUM. Thank you for recipe. Sounds like a Cuban Pot Roast. Can another cut of meat be used? Like chuck?
I suppose, but flap or flank steak shred easier.
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