Recipe - Cuban Ropa Vieja

3 One half pound Beef chuck or pot roast; (or
boneless pork roast)
Salt and freshly ground
black pepper to taste
1/3 cup Olive oil
1 cup Water
1 lg Yellow onion; peeled and
cut or sliced up
2 Cloves garlic; peeled and
crushed
1 Green bell pepper; cored,
seeded and chopped
1 cup Tomato sauce
1 teaspoon Salt
1 Bay leaf
One half teaspoon Ground cumin
1 teaspoon Chile powder
One half cup Dry wine

Hey y'all. I remember someone asking about the pork filling for burritos a
while ago. I just came across this recipe today in the Immigrant Ancestors
book by Jeff Smith. I use alot of his recipes as jumping off points so
figured I'd share this one with the list.

When using beef this is called "Cuban Ropa Vieja."

Rub salt and pepper into the meat. Heat a large covered frying pan or
stovetop casserole and add a bit of oil. Brown the meat well on both
sides, and then add about 1 cup water. Cover and simmer until very tender,
about two hours. If the pan dries out during cooking, add more water. Allow
the meat to cool, covered, in the pan juices. Remove the meat from the pan;
debone (if necessary) and shred the meat. Set aside in a bowl, along with
the pan juices.

Reheat the pan and add the remaining oil. Saute the onion and garlic, just
until clear. Add the green pepper and saute for a few minutes more. Add the
remaining ingredients, including the shredded meat and juices. Cover and
simmer on low heat for 15 to 20 minutes more. serves 8

Posted to CHILEHEADS DIGEST by Suzanne suz@avana.net on Feb 18, 1998