Carne En Ropa Vieja
By: Anonymous
Published: Wednesday, December 2, 2009 - 2:47am

Ingredients




3 pounds leftover beef
4 tablespoons oil
1 lg. or 2 sm. onions, chopped
4 tomatoes, peeled and chopped
1 tablespoon sugar
1/2 teaspoon salt
1 lg. or 2 sm. green peppers
Salt and pepper to taste

Preparation

1 Here is an interesting beef dish that originated in Spain called "Carne en ropa vieja" (Meat in Old Clothes) and now is very popular in many areas of the Caribbean where it is called simply "Ropa vieja" (Old Clothes). In Spain the name probably originated from the fact that the cook uses leftover meat, while in this hemisphere fresh meat is boiled first and then cut into shreds. 2 Cut the leftover meat in large pieces and set aside. 3 Heat the oil in a frying pan. Fry the onion in the oil about 5 minutes, or until it begins to brown. Then add the tomatoes and cook for about 15 minutes until the tomatoes are soft. Puree by placing this mixture in a blender at low speed or putting it through a colander. Add sugar an salt and set aside. 4 Roast the pepper in a 325 degree preheated oven until it is tender, about 30 minutes. Let it cook a little, then peel. Remove seeds and slice in thin strips. 5 Put the leftover meat, tomato mixture, and green pepper in the frying pan. Season with additional salt and pepper. Simmer an additional 20-25 minutes. Serve with rice. 6 Serves 6.

About


You may want to add some Spanish olives but that's only because I see it here in this picture I added from the Boater's Grill in No Name Cove in Key Biscayne Fl. I don't remember olives in ropa vieja.
And Yes! That must be beans for Rice & Beans...mmm, Cuban take.

Comments:
Sonia R. Martinez

The dish is called simply Ropa Vieja - literally means Old Clothes, and it got the name from the "ragged" look of the beef hash and not Carne EN Ropa Vieja.  That would mean Meat IN Old Clothes.  Some people add petit pois or little green peas to the dish just before serving.