Ropa Vieja Cubana

Serving Size : 6
Ingredients

for prepare Ropa Vieja Cubana

:

Amount	Measure	Ingredient - Preparation Method
3	teaspoons	serrano chiles - minced
2	pounds	flank steak
1	large	onion - coarsely chopped
1		bay leaf
2	cups	water
1	teaspoon	salt
20	milliliters	garlic - minced
2		bell peppers - minced
2	tablespoons	olive oil
4	large	tomatoes - peeled and chopped
1/4	teaspoon	cinnamon
1/2	teaspoon	ground cloves
2		carrots - diced

Simmer the steak, half the onion, salt, and the bay leaf in the water for an hour and a half or until the meat is tender. Remove the steak, strain the liquid, and reserve the stock. Cut the steak into strips 1/4 inch wide by 2 to 3 inches long. Sautй the remaining onion, chiles, garlic, and bell pepper in the olive oil until soft. Stir in the tomatoes, cinnamon, cloves, and the carrots. Cook until the vegetables begin to break down and the mixture is thick. Add the meat to this sauce along with a cup of the reserved stock and cook until the meat is thoroughly heated. Serve with rice. Source: "The Fiery Cuisines, " by Dave DeWitt and Nancy Gerlach, 1984. St. Martin's Press, New York.

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