Ropa Vieja

Ropa Vieja

"Ropa vieja" means "old clothes," for the consistency of the
shredded beef.

Serves 4 to 6.

1 (2 1/2 pound) flank steak 1 carrot 1 onion 1 celery stalk
2 tablespoons olive oil 1 large onion, diced 2 cloves
garlic, minced 1 green bell pepper, seeded and
chopped 2 green chiles (at your preferred heat
level), seeded and chopped 4 chopped, seeded tomatoes
or 2 cups canned tomatoes 2 tablespoons tomato paste
Cayenne pepper

Put the flank steak, carrot, onion and celery stalk in a
heavy pot and cover with water. Bring to a boil, reduce to
a simmer and cook, covered, for 1 1/2 hours or so. Remove
from the heat and let cool. Shred meat using your hands or
two forks.

In a large frying pan, heat olive oil and saute onion,
garlic and green pepper until the onion is translucent. Add
green chiles, tomatoes and tomato paste. Add a cup or two of
the stock in which you cooked the steak, and add the beef.
The consistency should be thicker than soup. Add a dash of
cayenne pepper if you like. Let it simmer for five minutes.
Serve over rice and garnish with baby peas and/or chopped
pimientos.

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