another one of my favorite recipes..our friend always cooks it for us in cuba
very tasty...
ropa vieja means old clothes, because this is how shredded beef looks. Ropa Vieja is a traditional Cuban dish.
3 1/2 pounds pot roast
salt and pepper to taste
1/4 cup olive oil, divided
1 cup of water
1 large onion, sliced
2 cloves of garlic, peeled and crushed
1 green bell pepper, chopped
1 cup of tomato sauce
1 teaspoon salt
2 bay leafs
1/2 cup of dry white wine
Rub the meat with the salt and pepper. In a large pot brown the meat on all sides in a little bit of the olive oil. Add one cup of water. Cover and simmer until the meat is tender, about 2 hours. If the pan dries out during cooking add more water. When cooked, allow the meat to cool in the pan, sitting in its own juices. When cool, shred the meat with your fingers and set aside along with any remaining pan juices.
In the same pot heat the remaining olive oil and sauté the onion and garlic, until the onion is translucent. Add the green pepper and sauté some more. Add the remaining ingredients, including the shredded meat and juices. Cover and simmer on low heat for 40minutes.
http://www.cubamaniaks.com/forum/viewtopic.php?t=1312
very tasty...
ropa vieja means old clothes, because this is how shredded beef looks. Ropa Vieja is a traditional Cuban dish.
3 1/2 pounds pot roast
salt and pepper to taste
1/4 cup olive oil, divided
1 cup of water
1 large onion, sliced
2 cloves of garlic, peeled and crushed
1 green bell pepper, chopped
1 cup of tomato sauce
1 teaspoon salt
2 bay leafs
1/2 cup of dry white wine
Rub the meat with the salt and pepper. In a large pot brown the meat on all sides in a little bit of the olive oil. Add one cup of water. Cover and simmer until the meat is tender, about 2 hours. If the pan dries out during cooking add more water. When cooked, allow the meat to cool in the pan, sitting in its own juices. When cool, shred the meat with your fingers and set aside along with any remaining pan juices.
In the same pot heat the remaining olive oil and sauté the onion and garlic, until the onion is translucent. Add the green pepper and sauté some more. Add the remaining ingredients, including the shredded meat and juices. Cover and simmer on low heat for 40minutes.
http://www.cubamaniaks.com/forum/viewtopic.php?t=1312
Last edited:
Barbara
