Ropa Vieja

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

Yield: 4 to 6 servings

Ingredients

• 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

Instructions

1. 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.
2. Remove from the heat and let cool.
3. Shred meat using your hands or two forks.
4. In a large frying pan, heat olive oil and sauté onion, garlic and green pepper until the onion is translucent.
5. Add green chiles, tomatoes and tomato paste.
6. 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.
7. Serve over rice and garnish with, green olives, roasted red pepper, and/or chopped pimientos.