"Ropa vieja" means "old clothes," for the consistency of
the shredded beef.
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- 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 sauté 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 garnished with baby peas, sliced stuffed green olives and/or chopped pimientos.
Serves 4 to 6.
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