"Ropa Vieja" means "old clothes," for the consistency of the shredded beef.
Ropa Vieja (Old Clothes)
- 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 and garnish with baby peas and/or chopped pimientos.