Ropa Vieja

Ropa Vieja—Spanish for "Old Clothes"—is one of those sexy peasant dishes that made it's way across from Spain, from deep within ships galleys, to the Caribbean islands, and Cuba. Honestly, just the thought of those tattered shreds of beef, bathed in a rich, chile-infused tomato broth, and spooned over fragrant rice gets my heart pounding, and my salivary glands juicing up, like I'm a vampire at a blood bank.

I'm hopping a plane to Puerto Rico on Wednesday morning, and by dinnertime that same day, you can bet dollars to donuts (whatever the heck that means) a big, heaping bowl of ropa vieja will be placed before me like some sacred offering to the Gods. Of course—cholesterol, be damned—I will make short work of that jumble, as well as the two orders of rice and bean chasers I plan on demolishing shortly thereafter. In preparation for my forthcoming Puerto Rican Culinary Olympics, I have a flank steak simmering on the stovetop as I type. It's almost tender, so next comes the spices, which goes without saying are my favorite part. For without big, generous spoonfuls of hot, savory, tantalizing spices, added liberably and lustily to your everyday blah, blah, ho-hum, then tell me, dear reader, what exactly is the point of life?

Ropa Vieja
2 pounds flank steak (or skirt steak)
2 carrots, chopped
3 celery stalk, chopped
2 bay leaves
2 tablespoons olive oil
3 garlic cloves, minced
2 yellow onions, chopped
3 jalapenos, minced
1 green bell pepper, seeded and chopped
Salt (to taste)
1 14.5 oz can diced tomatoes
1/2 teaspoon ground cumin

Place the meat in a large stock pot with carrots, celery, bay leaf and enough water to cover by 1-2 inches. Simmer, uncovered, for 2-3 hours, or until meat is very tender.

Allow meat to cool, then remove from broth. Strain broth, discard vegetables and return broth to stockpot and bring to a rolling boil for about a half hour, or until liquid is reduced in half. Meanwhile, shred meat with your a fingers or a fork into rough, stringy pieces, and set aside.

In a large skillet, heat olive oil over medium heat, then add garlic, onions, jalapenos and green pepper. Cook until tender (about 8-10 minutes), then add salt. Add all of the cooked and remaining ingredients to the stockpot and cook for another 10-15 minutes, until flavors are well combined. Serve over white rice, with fried plantains or black beans on the side. And, if you really want to impress, some homemade flan is never a bad idea for dessert.

This recipes serves about 4. Double if you are having a party; this is a great dish to make ahead, and simply reheat before serving.

Suzanne Brown 2.4.08