Earnest Hemingways Old Shirt Ropa Vieja Food

OLD CLOTHES (BEEF STEW): ROPA VIEJA

Steps:

• Boil the flank steak with bay leaves, carrots, 1 onion, and oregano with enough water to cover the ingredients. Cook for 1 to 1 1/2 hours.
• Drain and let the meat cool, cut into 2-inch cubes and then shred.
• Saute the remaining onion, peppers, and garlic in olive oil until translucent. Deglaze with sherry. Add tomatoes and cumin. Cook for 15 minutes. Add the shredded meat and cook for 1/2 hour. Season with salt and pepper.

ROPA VIEJA

Steps:

• Add the olive oil to a large, heavy pot and heat over medium-high heat. Add 2 teaspoons salt, broken bay leaves, crushed red pepper flakes and halved jalapeno and stir. Add the quartered onions, chopped carrot, parsley, and mashed garlic cloves and stir again. Place the brisket in the pot, season with salt and pepper and add enough water to cover by 2-inches. Bring to a boil, reduce the heat so that the liquid just simmers, and cook the brisket until the meat is tender enough to shred, 2 to 3 hours. Remove the meat from the cooking liquid and set aside until cool enough to handle. Strain the cooking broth through a fine-mesh sieve and discard solids. Reserve 1 1/2 cups of the broth for the ropa vieja and use the remaining broth for another purpose.
• When the meat has cooled, shred it into 3 to 4-inch strands. Set aside.
• Combine the minced garlic, oregano, 1/2 teaspoon of salt, and 1/2 teaspoon pepper in a mortar and pestle and work into a smooth paste. Set aside.
• In a large skillet, heat the olive oil and add the sliced onion. Saute until translucent, about 4 minutes. Add the garlic paste and bay leaf and cook, stirring, for 1 minute. Add the tomato sauce, reserved beef broth, wine, and vinegar and simmer for 5 minutes. Add the shredded beef and roasted green pepper strips, stir to combine, and cook, covered, for 30 to 40 minutes, or until the meat is fork tender and falling apart, coated with a thick sauce, and the flavors have come together. If the sauce gets too thick, add a bit more of the reserved beef broth. Taste and adjust the seasoning, if necessary. Remove the bay leaf and serve, garnished with the pimiento slices, lime juice and cilantro, if desired.

ROPA VIEJA

Steps:

• In a large pot, put the flank steak, garlic, yellow onions, 1 tablespoon of the oregano, salt, peppercorns, bay leaves and 2 ounces each of the red wine and Worcestershire. Add water to cover the ingredients by 2 inches. Bring to a boil, cut back to a simmer and cook for 3 hours, until the flank steak is falling apart.
• Remove the flank steak from the pot, cut into 3-inch sections and set aside. Strain the beef broth and reserve for a later step.
• Wipe out the pot and coat with the olive oil. Add the red onions, white onions, green peppers, red peppers and the remaining tablespoon oregano. Cook over high heat for 8 to 10 minutes, stirring every couple minutes.
• Add the flank steak back to the pot, along with the tomato sauce, red wine vinegar, reserved beef broth and the remaining red wine and Worcestershire. Bring to a boil, cut back to a simmer and cook for 30 minutes.
• Add the olives, peas and tomatoes to the pot. Let sit for 5 minutes before serving over coconut rice or white rice.

ROPA VIEJA

Steps:

• In hot oil quickly saute the pork and then the beef, making sure to caramelize well. Add the julienned caramelized onions, the diced vegetables, the chilies, garlic puree and cook a minute or two. Add the chicken stock, bring to a boil then simmer for a few minutes. Add the black beans and finish with the red wine vinegar and chopped cilantro, salt and pepper. Serve and garnish with salsa.