Ropa Vieja

servings

min

130

min

150

min

Trans-fat Free, Low Carb

Ingredients

2	pounds	beef, flank steak (london broil)
1	each	bay leaves	*
1	small	onions
1	whole	tomatoes ripe	*
1	each	celery stalks
1	tablespoon	salt

Tomato sauce for ropa vieja
1 ¼	cups	olive oil
½	each	green bell peppers finely chopped
2	each	garlic cloves minced
1	each	bay leaves	*
½	teaspoon	oregano	*
¼	teaspoon	cumin	*
10 ½	ounces	tomato sauce
¼	teaspoon	sugar
1	tablespoon	white wine vinegar
½	cup	stock from cooked meat
1	teaspoon	salt
¼	cup	wine burgandy	*

In a suitable soup kettle, place the meat, bay leaf, whole onion, tomato, celery rib cut in half, and the salt.

Cover with cold water and bring to a rapid boil.

Skim several times.

Lower heat and cook until meat is tender (approximately 1 hour).

Allow meat to cool in stock, then remove to platter and shred.

Strain stock and reserve to be used in sauce and the rest for a hearty soup.

TOMATO SAUCE FOR ROPA VIEJA: Heat oil in large skillet.

Add onion and green pepper and sauté until transparent.

Add the garlic, bay leaf, oregano, cumin, and cook 5 minutes longer.

Combine tomato sauce, sugar, vinegar, stock, salt, and wine.

Add to sauté.

Stir to mix well and bring to a boil.

Lower heat and cook for approximately 30 minutes, stirring at intervals.

In a 2½ quart casserole with cover, place the shredded meat.

Pour sauce over the meat and mix well.

Cover and simmer for another 20 to 30 minutes, stirring occasionally.

Serve over white rice accompanied by very ripe fried plantains, when available.

* not incl. in nutrient facts

907.2	g	beef, flank steak (london broil)
1	each	bay leaves	*
1	small	onions
1	whole	tomatoes ripe	*
1	each	celery stalks
15	ml	salt

Tomato sauce for ropa vieja
296	ml	olive oil
0.5	each	green bell peppers finely chopped
2	each	garlic cloves minced
1	each	bay leaves	*
2.5	ml	oregano	*
1.3	ml	cumin	*
303.5	ml/g	tomato sauce
1.3	ml	sugar
15	ml	white wine vinegar
118	ml	stock from cooked meat
5	ml	salt
59	ml	wine burgandy	*