Main
Ropa Vieja
- Preparation time
- 2 h 30
- Servings
- 4
Ingredients
- Braising beef — to buy800g (flank or shank)
- Onion — to buy2
- Bell pepper — to buy2 (red and green)
- Garlic — to buy4 cloves
- Tomato — to buy2
- Tomato paste — to buy2 tbsp
- Feuille de laurier — to buy2 leaves
- Cumin — to buy1 tsp
- Olives — to buy10
- White wine — to buy100 ml
Preparation
In a large pot, cover the beef with cold water along with 1 onion cut in half, 1 bay leaf and 1 tsp of salt. Bring to a boil, skim, then cover and simmer over low heat for 2 hours, until the meat shreds easily with a fork.
Drain the meat, reserving 300ml of the cooking broth. Let it cool slightly, then shred it finely along the grain with two forks — this is what gives the dish its name, "old clothes".
In a large pan, heat the oil over medium heat and cook the second sliced onion, the peppers cut into strips and the chopped garlic for 6-8 minutes, until nicely softened.
Add the crushed tomatoes and the tomato paste, simmer for 5 minutes, mashing the tomatoes with a spoon, until you get a thick sauce.
Pour in the white wine and let it reduce for 2-3 minutes, then add the cumin and the second bay leaf.
Add the shredded meat and the reserved broth, mix well so the meat soaks up the sauce, cover and simmer over low heat for 25-30 minutes, until the sauce has reduced nicely and coats the meat.
Add the olives, taste and adjust the seasoning with salt and pepper.
Remove the bay leaves and serve hot with white rice and fried plantains.