Ropa Vieja (Old Clothes) A Spanish recipe
I might have posted this before–ages ago–but it’s been so long since I blogged anything, I figured I’d toss it out here for the world at large just in case I skipped putting it on.
For tonight’s dinner I made ropa vieja, which will sit and rest in fridge and then I’ll skim off the fat–easy as it gels and floats to the top. Basically this translates to “old clothes- or rags” you make a soup of the meat first. Use skirt steak or flank.
If you have a bone, plop it into the water too–espeically if it’s a cut with marrow. Add salt, black pepper, pieces of red or green pepper. a small onion and several pieces of garlic. And then you cook the shredded meat in a fairly spicy sauce with minced onions, garlic and peppers and hot pepper and a hit of vinegar and a hit of vino, and some of the soupy water. Cook this for about 45 minutes or so, or until the water cooks out and you have a nice dense saucy meat to serve over white rice.
Save the rest of the broth to make vegetable soup a few days later–two meals from the same meat.