Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

One 2 1/2-pound flank
-steak, cut in half
2 ea Bay leaves
1/4 c Pure Spanish olive oil
1 lg Onion, cut in half and each
-half thinly sliced
1 lg Green bell pepper, seeded
-and cut into thin strips
2 ea To 3 cloves garlic, finely
-chopped
2 c Drained and chopped canned
-whole tomatoes
1/2 c Cooking sherry
Salt and freshly ground
-black pepper to taste
1/2 c Finely chopped drained
-pimientos for garnish
1/2 c Drained canned early sweet
-peas, for garnish, optional
1 ea Place the beef and 1 bay
-leaf in a large saucepan,
-cover with salted

water, and cook over low heat, covered, until the meat is tender, 1
to 1 1/2 hours. Remove the meat from the stock (save the stock for
another use), allow to cool at room temperature, then cut the meat
into 2-inch chunks. 2. Meanwhile, in a large skillet, heat the oil
over low heat until fragrant, then cook the onions, bell pepper, and
garlic, stirring, or until the onions are tender, 6 to 8 minutes. Add
the tomatoes, sherry, and the remaining bay leaf, and cook,
uncovered, an additional 15 minutes. 5. When the meat is cool, shred
it with your fingers, season with salt and pepper, add it to the
tomato mixture, cover, and simmer over low heat for 50 minutes.
Remove the bay leaves, garnish with the pimientos and peas, and serve
with Arroz Blanco ( See CUBA07.TXT). The dish can be prepared a day
or two in advance, cooled, and refrigerated, and then simmered,
covered, over low heat until heated through, 50 to 35 minutes. Makes
6 to 8 servings Mary Urrutia Randelman "Memories of a Cuban Kitchen"
(Macmillan, 1992) ROPA VIEJA Old Clothes

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