Ropa Vieja
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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