Ropa Vieja (Shredded Clothes)

I first had this dish in Miami when I was there for a music conference. I went with a group of friends, and we sat down in this cozy restaurant where the only people who spoke English were my friends and myself. All my friends said that I had to try the Ropa Vieja. Well I did, and I'm glad I did... It was love at first bite.

I've come across several recipes for this popular Cuban dish. I decided that I would post the easiest one that I have. The one recipe that I cherish and I that I received from my friend Javi's Abuelita is an all day affair, and with a rambunctious 4 month old its not going to happen. If you want that recipe, please let me know and I'll send it to you.

Ingredients:

2 1/2 pounds of flank steak, or chuck make sure meat is well marbled
4 tbs olive oil
7 cloves of garlic
1 large onion
1 large bell pepper
3 bay leaves
1/2 tbs ground cumin
pepper
1 1/2 cups chicken stock or 1 1/2 cups of cooking liquid
2 cups water
1 8oz can of tomato sauce
6oz of tomato based sofrito
1/4 cup of Spanish olives sliced (optional)

In a dutch oven with 2 tbs of oil brown meat on both sides.

 Add 2 cups of water, 1 bay leaf, 2 cloves of garlic smashes, 1/4 onion, 1/4 bell pepper. Simmer for 1 1/2 hours until meat is tender. 

 Remove meat and shred with a fork and discard any fat left over. At this point you can reserve 1 1/2 cups of the cooking liquid if you do not have stock available.

 Dice up the rest of the onion, bell pepper and garlic and add to the dutch oven with 2 tbs of oil. Cook until soft and translucent.

 Add tomato sauce, Chicken stock or cooking liquid, sofrito, 2 bay leaves, cumin and shredded meat. Simmer on low for about 1 hour, leave the pot half covered.

 Add sliced olives at the end if you wish. Serve with white rice, black beans and sweet plantains.

Hope you enjoy this one.

Provecho!