TRADITIONAL HAVANA DISH:ROPA VIEJA
INSTRUCCIONES
Ropa Vieja is the most representative typical Cuban dish. His name comes from his appearance. The exact origin of this food is a mystery, some say that it came to Cuba from the Canary Islands, although there are no historical references to this fact.
Ingredients
1 lb beef flank or steak, cooked and shredded
2 bay leaves
1 teaspoon beef or chicken bouillon powder
1 pinch of salt
1 pinch of ground black pepper
3 tablespoons olive oil or vegetable oil
1 medium onion, sliced or shredded
3 garlic cloves, finely minced
2/3 cup red wine or beef broth
1 can (15 oz) tomato puree
1 tablespoon tomato paste
1/3 cup beef broth
1 teaspoon red wine vinegar or lemon juice
1/2 teaspoon dried oregano leaves or 1 1/2 teaspoon fresh oregano
1 teaspoon beef or chicken bouillon powder
1/4 teaspoon ground black pepper, if desired
1/2 teaspoon ground cumin
1 green bell pepper sliced or shredded
chopped fresh parsley, if desired
We cook the meat in a pot; covering it with water from the bottom. Add salt, pepper, and bay leaves. Heat to a boil over medium-high heat. Reduce heat to low. It covers; cook for 50 to 60 minutes or until meat is tender enough to be shredded. Let it cool. Discard the liquid. Shred meat. In a 12-inch diameter skillet, heat oil over medium-high heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is translucent. Add the wine, and let it reduce slightly for 30 to 60 seconds, stirring constantly. Stir the ingredients for the sauce except for the pepper and parsley. Cook uncovered for about 7 minutes or until thickened. Add the meat and the green pepper. Cover and cook for 5 to 8 minutes more, stirring occasionally, or until bell pepper is cooked but still slightly crisp. Remove the bay leaves. Sprinkle with parsley before serving. Serve with white rice.
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