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Ropa Vieja

Source: Saveur Magazine
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  4 servings
For its texture, this dish is called ''old clothes'' in Spanish.
2 small yellow onions, peeled
2 pounds skirt or flank steak  
1 bay leaf
3 tablespoon olive oil
1 small green bell pepper, cored, seeded, and finely chopped
8 cloves garlic, peeled and minced
1 small mild chile, cored and chopped
1 tablespoon fresh parsley, chopped
1 teaspoon fresh oregano, chopped
1/2 cup tomato purée
Ropa Vieja Recipe at
Quarter 1 of the onions, then put it, steak, bay leaf, and a generous pinch of salt into a large pot. Cover with water by 2 in. and simmer, skimming occasionally, over medium heat until meat is very tender, about 3 hours. Transfer meat to a cutting board, reserving broth in pot. Trim off fat and gristle, then slice meat across the grain into 2 in. wide strips, pound with a mallet, shred, and set aside.

Bring reserved broth to a boil over high heat and reduce by half, 10 to 15 minutes. Strain, discard solids, then set aside 1 cup broth to cool. Reserve remaining broth for another use.

Mince remaining onion. Heat oil in a large skillet over medium heat, add onions, peppers, garlic, and chiles, and sauté until soft, 8 to 10 minutes. Add parsley, oregano, tomato purée, reserved meat, and broth, and season to taste with salt. Simmer, stirring often, for 20 to 25 minutes.

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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
Date Added: 01/01/2008
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