Ropa Vieja
Taken from http://www.lacabe.com/marga/food/recipes/ropa.html. Presumably we can just drop the wine part, since the stewing isn’t going to boil off the alcohol in any reasonable amount:
This is an extremely delicious, and rather simple, if time consuming Cuban dish. A favorite at my house. It’s adapted form The Frugal Gourmet on our Immigrant Ancestors
-about 3 1/2 lbs chuck roast beef
-2 onions, chopped
-1 or 2 green peppers, chopped
-4 cloves of garlic, chopped
-2 cups tomato sauce
-1 cup wine
-2 bay leaves
oil, salt, pepper, water
Salt and pepper the meet. In a large pan, brown the meat in a little bit of oil on both sides. Add about 1 cup of water and simmer, covered, until done, about 2 hours. Turn off heat, and allow to cool down, covered, in the pan.
Shread the meat. Add the broth from the pan. In a clean pan, heat some oil. Brown onions and garlic. Add green pepper and cook for a few minutes. Add meat, broth, tomato sauce, wine, bay leaves and salt to taste. Cook for about 1/2 hour. Serve with rice
ALTERNATIVE FOR COOKING/SHREADING MEAT
A reader has come up with this alternative:
“What I have done successfully is pre-cook the meat under the broiler to at least medium-rare. Then I have used my food processor with pulsing action to shred meat. It is particularly effective if you are using a cut with strong grain to the meat (eg. flank or brisket) and cutting the meat against the grain in the desired length or longer before feeding into the food processor. Do a little at a time and watch out for how long you process or you will mince the meat instead of shredding. Obviously, this is an excellent technique for mincing any meat such as fully cooked chicken for chicken salad.”