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Ropa Vieja which translated means "old clothes", is a dish well-known in Cuba, but originated in the Canary Islands of Spain. You can find it in every menu throughout the Caribbean. I think that the "cubanos" have mastered this dish. This version is for you Laz of Lazaro Cooks and Jorge of Hispanic Kitchen!
2 lbs flank steak
2 large onions (one cut in half - the other sliced thinly)
8 garlic cloves (4 smashed and 4 chopped)
1/4 cup olive oil
salt/pepper to taste
2-3 bay leaves
2 celery stalks
1 large green pepper sliced into strips
1 large red pepper sliced into strips
2 tablespoons ground cumin
1 16 oz can plum tomatoes or 1-1/2 lbs tomatoes sliced
2-3 tablespoons of dry sherry or red wine vinegar
about 10 - 15 Spanish olives
There are two steps to this recipe:
2 lbs of flank steak
1 large onion cut in half
4 garlic cloves, smashed with a knife
2 stalks of celery cut in half
2 carrots cut in half
salt to taste
Place above ingredients in a pot and add enough water to cover and bring to a boil. Reduce to medium heat and cook for about two hours until meat is tender. Remove meat reserving stock for another use discarding celery and carrots, let cool. Once cooled, start shredding and set aside.
In a large frying pan or pot, heat the olive oil, add garlic and saute until golden then add onion and peppers cooking them until wilted.
Next, add tomatoes, sherry, cumin, olives, bay leaves and cook covered at moderate heat stirring once in a while for about 30 minutes. Add meat and cook for about 15 minutes more. Remove bay leaves and serve. If you like more liquid then you can add some of the reserved stock.
This is one of my all time favorites. It is best served with white rice and fried plantains...adding a slice of aguacate makes it even better.
Other recipes by Norma:
Arroz con Gandules y Chorizo
Carne Guisada (Beef Stew)
Carne Mechada (Pot Roast)
Piñón (Puerto Rican Lasagna)
Tembleque (Puerto Rican Coconut Pudding)
Frijoles Negros (Black Beans)
Piña Colada Flan
Barriguitas de Vieja Dough Puffs
Supercharged Coquito - with Bacardi 151
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