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Old clothes (Ropa vieja) from Memories of a Cuban Kitchen: More Than 200 Classic Recipes by Joan Schwartz and Mary Urrutia Randelman

  • bay leaves
  • beef flank steaks
  • green bell peppers
  • onions
  • canned tomatoes
  • peas
  • sherry
  • pimientos

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Notes about this recipe

  • clcorbi on June 05, 2017

    I had never had ropa vieja before attempting this, so I'm no expert, but my verdict is that this recipe only works well with a little bit of tweaking. I used 2lb of steak and liked the technique of boiling the beef, especially the flavorful stock it produces, which I also used to make the black beans and rice from this book. I wish an amount of salt had been specified, but I just rubbed my steak pretty thickly with salt and covered it with water till it was almost completely submerged. I cooked down the tomato/bell pepper sauce as directed but found that, once the shredded steak was mixed in, the mixture was much too dry (even though I used a half pound less steak than directed). To be fair, maybe this is how ropa vieja is supposed to be, but it seemed way too dry to try to simmer. I threw in some of the beef stock and a dollop of tomato paste to compensate, plus a ton more salt, as the sauce was tasting bland. This worked and produced a tasty result. The leftovers improved greatly.

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