Shredded Beef and Vegetables (Cuban Ropa Vieja)

Ropa vieja is a popular dish of the Canary Islands and Cuba. The original recipe consists of a dish made with leftovers from the cocido (or cozido), a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other latin countries. In the Americas, it is a shredded flank, brisket, or skirt steak in a tomato sauce base. Ropa vieja which consists of shredded stewed beef slow-cooked with vegetables, is one of the national dishes of Cuba and is popular throughout Latin America. Ropa Vieja comes from the Spanish term for "old clothes".

2 lb beef chuck roast (flank steak, or brisket)
1 red hot pepper, julienned
8 cloves garlic, crushed
2 onions, cut into strips
2 bay leaves
1 tsp. cumin
½ tsp. dried oregano
1 red bell pepper, julienned
8 Tbsp. tomato purée
¼ tsp. black pepper, freshly ground
¼ cup vegetable oil
5 tsp. dry white wine
sea salt

Remove the meat from the refrigerator and leave it sit at room temperature for 30 minutes.

Place the meat in a pressure cooker. Add an onion and 1 tsp. of crushed garlic. Season with salt and pepper. Add water to cover the meat by 2" and cook over medium heat for 45 minutes after reaching boiling point.

Check the tenderness of the meat with a fork. If it is not soft enough, continue cooking for 20 minutes from boiling.

Once the meat is tender, remove the meat from the broth and reserve the broth.

When the meat is lukewarm, shred it and place in a large bowl. Cover the bowl with a plastic wrap and set aside.

In a deep Dutch oven, heat the vegetable oil and fry the onion, remaining garlic, as well as the red hot pepper for 1 minute over medium heat, stirring regularly. Add 3 Tbsp. of the reserved meat broth, 2 bay leaves, cumin, oregano, black pepper and tomato purée.

Stir well, then add the meat and mix again. Add 3 Tbsp. of wine and mix. Cook uncovered and over high heat for 5 minutes.

Cover the Dutch oven and cook for another 15 minutes over medium heat until the sauce is creamy. One minute before removing the pan from the heat, add the remaining two Tbsp. of white wine and the julienned red bell pepper, and stir gently.

Serve hot, with white rice and plantain chips.

Makes 6 servings.