Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------
2 lb Flank steak or London broil
1 sm Onion
1 ea Celery rib
TOMATO SAUCE FOR ROPA VIEJA
1 1/4 c Olive oil
2 ea Garlic cloves; minced
1/2 ts Oregano
1 cn Tomato sauce (10-1/2 oz)
1 tb Wine vinegar
1 ts Salt

-------------------------DIRECTIONS------------------------------
1 ea Bay leaf
1 ea Tomato, whole, ripe
1 tb Salt
1/2 ea Green pepper; finely chopped
1 ea Bay leaf
1/4 ts Cumin
1/4 ts Sugar
1/2 c Stock from cooked meat
1/4 c Burgandy wine

In a suitable soup kettle, place the meat, bay leaf, whole onion,
tomato, celery rib cut in half, and the salt. Cover with cold water
and bring to a rapid boil. Skim several times. Lower heat and cook
until meat is tender (approximately 1 hour). Allow meat to cool in
stock, then remove to platter and shred. Strain stock and reserve to
be used in sauce and the rest for a hearty soup. TOMATO SAUCE FOR
ROPA VIEJA: Heat oil in large skillet. Add onion and green pepper
and saute until transparent. Add the garlic, bay leaf, oregano,
cumin, and cook 5 minutes longer. Combine tomato sauce, sugar,
vinegar, stock, salt, and wine. Add to saute. Stir to mix well and
bring to a boil. Lower heat and cook for approximately 30 minutes,
stirring at intervals. In a 2-1/2 quart casserole with cover, place
the shredded meat. Pour sauce over the meat and mix well. Cover and
simmer for another 20 to 30 minutes, stirring occasionally. Serve
over white rice accompanied by very ripe fried plantains, when
available. Posted by Earl Shelsby to the Fidonet COOKING echo

Submitted By ROBERT MILES On 08-13-95

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