TACO AND BURRITO FILLING (CUBAN ROPA VIEJA)
3 1/2 pound beef chuck or pot roast (or boneless pork roast)
Salt and freshly ground black pepper (to taste)
1/3 cup olive oil, divided use
1 cup water
1 large yellow onion, peeled and sliced
2 cloves garlic, peeled and crushed
1 green bell pepper, cored, seeded and chopped
1 cup tomato sauce
1 teaspoon salt
1 bay leaf
1/2 teaspoon ground cumin
1 teaspoon chile powder
1/2 cup dry wine
Rub salt and pepper into the meat. Heat a large covered frying pan or stove-top casserole and add a bit of oil. Brown the meat well on both sides.
Add about 1 cup water. Cover and simmer until very tender, about two hours. If the pan dries out during cooking, add more water. Allow the meat to cool, covered, in the pan juices.
Remove the meat from the pan; debone (if necessary) and shred the meat. Set aside in a bowl, along with the pan juices.
Reheat the pan and add the remaining oil. Saute the onion and garlic, just until clear.
Add the green pepper and saute for a few minutes more.
Add the remaining ingredients, including the shredded meat and juices. Cover and simmer on low heat for 15 to 20 minutes more.
Makes 8 servings
Source: The Frugal Gourmet on Our Immigrant Ancestors by Jeff Smith
3 1/2 pound beef chuck or pot roast (or boneless pork roast)
Salt and freshly ground black pepper (to taste)
1/3 cup olive oil, divided use
1 cup water
1 large yellow onion, peeled and sliced
2 cloves garlic, peeled and crushed
1 green bell pepper, cored, seeded and chopped
1 cup tomato sauce
1 teaspoon salt
1 bay leaf
1/2 teaspoon ground cumin
1 teaspoon chile powder
1/2 cup dry wine
Rub salt and pepper into the meat. Heat a large covered frying pan or stove-top casserole and add a bit of oil. Brown the meat well on both sides.
Add about 1 cup water. Cover and simmer until very tender, about two hours. If the pan dries out during cooking, add more water. Allow the meat to cool, covered, in the pan juices.
Remove the meat from the pan; debone (if necessary) and shred the meat. Set aside in a bowl, along with the pan juices.
Reheat the pan and add the remaining oil. Saute the onion and garlic, just until clear.
Add the green pepper and saute for a few minutes more.
Add the remaining ingredients, including the shredded meat and juices. Cover and simmer on low heat for 15 to 20 minutes more.
Makes 8 servings
Source: The Frugal Gourmet on Our Immigrant Ancestors by Jeff Smith
MsgID: 3153029
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 06-13-10 Recipe Swap - All Beef Recipes
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 06-13-10 Recipe Swap - All Beef Recipes
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: 06-13-10 Recipe Swap - All Beef Recipes |
Betsy at Recipelink.com | |
2 | Recipe: Collection - Recipes Using Beef |
Betsy at Recipelink.com | |
3 | Recipe: Beef Fajitas (using sirloin, onions and mushrooms) |
Betsy at Recipelink.com | |
4 | Recipe: Beef Vindaloo |
Betsy at Recipelink.com | |
5 | Recipe: Indonesian Coconut Beef Stew (using coconut milk, ginger, jalapeno and lime) |
Betsy at Recipelink.com | |
6 | Recipe: Jamaican Meat Patties (ground meat in pastry) |
Betsy at Recipelink.com | |
7 | Recipe: Rib Eye Steaks with Amazing Glaze (using red wine and ketchup) |
Betsy at Recipelink.com | |
8 | Recipe: Taco and Burrito Filling (Cuban Ropa Vieja) |
Betsy at Recipelink.com | |
9 | Recipe: All-Beef Texas Chili (using beef chuck, no beans) |
Betsy at Recipelink.com | |
10 | Recipe: Barbecued Brisket (oven, Progressive Farmer magazine) |
Betsy at Recipelink.com | |
11 | Recipe: Barbecued Cube Steaks |
Betsy at Recipelink.com | |
12 | Recipe: Sloppy Joe Bake (with pasta) |
Betsy at Recipelink.com |
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