Hello Gladys,

Thank you for your sweet comments, they brought a smile to my face....you too have wonderful menus and such wonderful stories for all to enjoy, a real pleasure!

I have Maria Urrutia Randelman's book, Memories of a Cuban Kitchen, it is a great book for Cuban dishes, isn't it?

Here are several recipes for Ropa Vieja for you and I will also post the books they came from. I asked my Mom about the cinnamon and she said, "O no, eso no se usa con Ropa Vieja." So here they are, including my Mom's version.

The literal translation of Ropa Vieja is old clothes. There are few Cubans who do not know what this dish is. It is usually served at least once a week at home and it shows up as a regular item in Cuban restaurants.

This tasty dish is usually served with fluffy white rice and very ripe plantains.

Ropa Vieja
recipe from Clarita's Cocina, Clarita Garcia
(Spanish version not Cuban)
1 (2 lb.) flank steak
1 bay leaf
1 small onion
1 whole ripe tomato
1 celery rib
1 T. salt

In a pot, 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, approx. 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

1 1/4 c. olive oil
1 small onion, finely chopped
1/2 green pepper, finely chopped
2 garlic cloves, minced
1 bay leaf
1/2 t. oregano
1/4 t. cumin
1 10 1/2 oz. can tomato sauce
1/4 t. sugar
1 T. wine vinegar
1/2 c. stock from cooked meat
1 t. salt
1/4 c. burgundy wine

Heat oil in large skillet, add onion, green pepper and saute until transparent.

Add the garlic, bay leaf, oregano, cumin and cook for 5 mts more. Combine tomato sauce, sugar, vinegar, stock, salt and wine. Add to saute. Stir to mix well and bring to a boil. Lower heat and cook for approx. 30 mts. stirring at intervals.

In a 2 1/2 qt. casserole with cover place the shredded meat in and pour the sauce over and mix well. Cover and simmer for 20 mts. Stir occasionally.

Yields: 6 servings

Ropa Vieja
recipe from Cuban Home Cooking, Jane Cossio

1 lb. flank steak
2 qts. water or more
1 carrot chopped
1 onion, chopped
4 garlic cloves, minced
1/2 green bell pepper, sliced lengthwise
1 1/2 c. Sofrito
1/2 c. meat broth (water reserved from meat)
1 T. dry Sherry or other white wine
1/4 c. cooked sweet peas
1 2 oz. jar pimiento strips
salt to taste

Boil meat in a 4 qt. pot with about 2 qts. water with the carrot, onion, garlic and green pepper. for about 15 mts. Reduce heat to med.-low, cover and cook for 2 hours til meat is tender.

Remove meat and allow to cool so you can shred. Place in a pan with the Sofrito, broth, cooked carrot, wine and peas. Salt to taste and cook for 5 mts. more. Pour in the juice from the jar of pimientos Add a few of the pepper stips and mix well.

Yields: 3-4 servings

Sofrito:

1/4 c. Spanish olive oil
1 T. minced garlic
1 med. onion, chopped
1/2 green bell pepper, chopped
1/2 c. tomato sauce
1/4 c. water
1/8 t. oregano
1/4 t. salt
2 t. vinegar

Cook garlic, onion and pepper in oil til onions are transparent. Add remaining ingred. and cook over led-low heat for about 5 mts. Store tightly in a jar and in the fridge.

Yields: 1 cup

Ropa Vieja
recipe from Secrets of Cuban Entertaining, Rocio Lamadriz, Piedad Robertson and Olga de Zaldo

2 or 2 1/2 lbs. flank steak
1/3 c. veg. oil
1 large onion sliced
1 large green pepper sliced
1 16 oz. can tomato sauce
3 garlic cloves minced
1 1/2 t. salt
1 t. Ac'cent
1 large bay leaf
1/2 c. SHerry wine
1 2 oz. can pimentos
1 8 1/2 oz. can green peas

The day before:
In a large saucepan, place the flank steak and add water till the meat is covered. Add 2 chicken broth cubes. Boil for 2 hours til meat is tender. (Save this broth for sauces later in the week). Let meat cool, shred with your hands. Meat will look like thin spaghetti strips. Set aside.

Next Day:
In a large sauce pan heat the oil over med. heat. Add garlic, and saute with onions and peppers. Add the rest of the ingredients and shredded meat. Cover and cook over low for 20-25 mts. Stir to avoid sticking on bottom. When ready, place in a serving bowl and decorate with pimeintos and peas.

Yields: 8

Ropa Vieja
recipe from Cocina Criolla, Nitza Villapol

This is the recipe used by my Mom. This book was hers throughout her marriage to Daddy and now it is mine. It is in Spanish and a delight to read. Sometimes I have to ask her for the meaning of certain words.

2 lbs. flank steak (cooked before in water)
1/3 c. olive oil
1 onion, sliced
2 cloves garlic, minced
1 large green bell pepper, cut lengthwise
1 8 oz. can tomato sauce
1 t. salt
1 t. Ac'cent
1 bay leaf
1/2 c. vino seco (dry cooking sherry)
1 can pimientos

Shred the meat. Set aside. Put the garlic and onions and peppers in a skillet with oil and saute til limp. Add all other ingredients and let it cook over low for 20 mts. Add a bit of broth if needed to meat mixture. Stir occasionally so it does not stick to bottom. Decorate with pimientos.

Yields: 8