Ropa Vieja (Caribbean Shredded Beef)
Photo: Marc Averette, Public domain
Ropa vieja is shredded beef simmered with peppers, onion and tomato until the strands soak up the sauce. The name means old clothes, a nod to the frayed look of the meat, and the dish traces back to the Canary Islands, where it began as a way to use leftovers. Flank steak is ideal because its long fibres pull apart cleanly. A pressure cooker makes the beef tender in about fifteen minutes.
Instructions
Cut the beef into medium pieces, neither tiny nor large. Put them in a pressure cooker with water, a teaspoon of olive oil to keep foam down, and a teaspoon of salt, then boil for about 15 minutes.
Lift the meat out and save 1 cup of the cooking broth. Shred the beef into thin strips with a fork, so it looks like loose threads.
Chop the onion, mince the garlic, and cut both bell peppers into thin strips.
Heat the olive oil in a large pan and sauté the garlic and onion briefly. Add the peppers and cook a little longer.
Add the shredded beef, the tomato sauce, the bay leaf, the wine or beer, and the reserved cup of broth. Stir to combine.
Cook over low heat for 20 to 30 minutes, stirring a few times. Taste and adjust the seasoning before serving. A small splash of extra red wine can be added for more depth.
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