Ropa Vieja

By á-57311

Ingredients

• Sauce:
• 1 2-pound flank steak
• 1 bay leaf
• 1 small onion
• 1 whole ripe tomato
• 1 celery rib
• 1 Tbsp. salt
• 1/4 cup olive oil
• 1 small onion, finely chopped
• 1/2 green pepper, finely chopped
• 2 + garlic cloves, minced
• 1 bay leaf
• 1/2 tsp. oregano
• 1/4 tsp. cumin
• 1 (10.5 oz) can tomato sauce
• 1/4 tsp. sugar
• 1 Tbsp. wine vinegar
• 1/2 cup stock from cooked meat
• 1 tsp. salt
• 1/4 cup burgundy wine

Preparation

Step 1

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 (approx. 1 hour). Allow meat to cool in stock, then remove to platter and shred. Strain stock and reserve it to be used in sauce and the rest for a hearty soup.

Heat oil in large skillet. Add onion and green pepper and sauté 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 sauté. Stir to mix well and bring to a boil. Lower heat and cook for approximately 30 minutes, stirring at intervals.

In a 2.5 quart casserole with cover, place the shredded meat. Pour sauce over the meat and mix well. Cover and simmer for another 20-30 minutes, stirring occasionally. Serve over rice.