Ropa Vieja

Anyone who can speak Spanish knows what this means.  Yup, "Old Clothes".  Ropa Vieja originated in the Canary Islands, but it's the national dish of Cuba.  It was originally just a stew made from leftovers, but almost every Hispanic country has developed it's own version.  This version here comes from a little old Cuban lady named Maritza, who was my cafeteria cook in Mexico.  This recipe was so good and became so popular with the hotel Executives we had to put it on our banquet menu, and finagle a fine dining version to keep on the restaurant menu in the hotel where I was working.  

Ropa "Not Ganghnam Style" Vieja

3 lbs. flank steak, or skirt steak

2 tbsp. whole butter

1/2 c. tomato paste

1 medium onion, split and julienne

1 each green and red bell pepper julienne

1 c. beef stock, or beer ( I like to use Negra Modelo for this)

3 cloves garlic, chopped

1/2 ketchup

1 14 oz. can diced tomatoes with chipotle (or whatever diced tomatoes you like)

1/2 c rough chopped cilantro

1/4 rough chopped Epazote

1.  Start by melting your butter in a heavy pot.  Add the onions, garlic and peppers and sweat down for about 5 minutes.  We're not going to sweat these all the way out, but just get them started.  They should look like this:

2.  After about 5 minutes, add your tomato paste and stir that around for just under a minute.  Add your beer and diced tomatoes.

3.  Let this come up to a simmer, then add your meat.  I leave the meat whole, but you don't have to if you don't want to.  Cover this and let it simmer for about an hour.

4.  When an hour is up, add your herbs and ketchup.  Cover again and simmer for another 90 minutes, or until the meat is falling apart.  

5.  When the meat is nice and tender, pull it out, and let it cool down until you can handle it.  Keep the sauce simmering and let it reduce a bit, about  1/4.  

6.  Shred the beef by hand and add back to the sauce.  Stir until everything is combined evenly and serve.

Traditionally, this is served with rice and black beans.  We always served it with tortillas as well, but I'm pretty sure that was because we had some really great tortillas in the part of Mexico I was in.  I've seen it served with fried ripe plantains (maduros) and crispy unripe plantain chips as well.  In the Canary Islands, they're still serving this with potatoes, so you can see how versatile this is.  You got questions?  I've got the answer,  just let me know in the comments.

Happy Eating

-The Doctor