Recipe - Ropa Vieja (Old Clothes)

One 2 1/2pound flank
steak, cut in half
2 Bay leaves
One fourth cup Pure Spanish olive oil
1 lg Onion, cut in half and each
half thinly cut or sliced up
1 lg Green bell pepper, seeded
and cut into thin strips
2 To 3 cloves garlic, finely
chopped
2 cup Drained and chopped canned
whole tomatoes
One half cup Cooking sherry
Salt and freshly ground
black pepper to taste
One half cup Finely chopped drained
pimientos for garnish
One half cup Drained canned early sweet
peas, for garnish, optional
1 Place the beef and 1 bay
leaf in a large saucepan,
cover with salted

water, and cook over low heat, covered, until the meat is tender, 1 to 1
One half hours. Remove the meat from the stock (save the stock for another use),
allow to cool at room temperature, then cut the meat into 2inch chunks. 2.
Meanwhile, in a large skillet, heat the oil over low heat until fragrant,
then cook the onions, bell pepper, and garlic, stirring, or until the
onions are tender, 6 to 8 minutes. Add the tomatoes, sherry, and the
remaining bay leaf, and cook, uncovered, an additional 15 minutes. 5. When
the meat is cool, shred it with your fingers, season with salt and pepper,
add it to the tomato mixture, cover, and simmer over low heat for 50
minutes. Remove the bay leaves, garnish with the pimientos and peas, and
serve with Arroz Blanco ( See CUBA07.TXT). The dish can be prepared a day
or two in advance, cooled, and refrigerated, and then simmered, covered,
over low heat until heated through, 50 to 35 minutes. Makes 6 to 8 servings
Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) ROPA
VIEJA Old Clothes

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip