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Ropa Vieja (Old Clothes)

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      Title: ROPA VIEJA (OLD CLOTHES)
 Categories: Beef/veal, Cuba, Update
      Yield: 6 Servings
 
           One 2 1/2-pound flank
           -steak, cut in half
      2 ea Bay leaves
    1/4 c  Pure Spanish olive oil
      1 lg Onion, cut in half and each
           -half thinly sliced
      1 lg Green bell pepper, seeded
           -and cut into thin strips
      2 ea To 3 cloves garlic, finely
           -chopped
      2 c  Drained and chopped canned
           -whole tomatoes
    1/2 c  Cooking sherry
           Salt and freshly ground
           -black pepper to taste
    1/2 c  Finely chopped drained
           -pimientos for garnish
    1/2 c  Drained canned early sweet
           -peas, for garnish, optional
      1 ea Place the beef and 1 bay
           -leaf in a large saucepan,
           -cover with salted
 
  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 for
  another use), allow to cool at room temperature, then cut the meat
  into 2-inch chunks. 2. Meanwhile, in a large skillet, heat the oil
  over low heat until fragrant, then cook the onions, bell pepper, and
  garlic, stirring, or until the onions are tender, 6 to 8 minutes. Add
  the tomatoes, sherry, and the remaining bay leaf, and cook,
  uncovered, an additional 15 minutes. 5. When the meat is cool, shred
  it with your fingers, season with salt and pepper, add it to the
  tomato mixture, cover, and simmer over low heat for 50 minutes.
  Remove the bay leaves, garnish with the pimientos and peas, and serve
  with Arroz Blanco ( See CUBA07.TXT). The dish can be prepared a day
  or two in advance, cooled, and refrigerated, and then simmered,
  covered, over low heat until heated through, 50 to 35 minutes. Makes
  6 to 8 servings Mary Urrutia Randelman "Memories of a Cuban Kitchen"
  (Macmillan, 1992) ROPA VIEJA Old Clothes
 
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