Ropa Vieja actually means "old clothes" in Spanish. Ugh! Why would anyone want to eat something called old clothes? Well, if you let the name stop you, you're going to miss out on a real treat! I've never met anyone who's tasted ropa vieja who doesn't like it!
Below is my ropa vieja recipe. I hope you enjoy!
*4 pounds of pot roast or beef chuck (get the toughest -- i.e. cheapest -- piece of beef here. For ropa vieja, it won't matter!)
*3 large onions (1 sliced, 2 chopped)
*1 large bell pepper (sliced)
*1 large red pepper (sliced)
*1/4 cup of olive oil
*3 cloves of garlic (peeled and crushed) or 4 teaspoons of minced garlic
*1 large can of crushed tomatoes
*3 bay leaves
*1/2 cup dry sherry
*1/2 cup capers
1. Season beef with salt and pepper, and let sit for an hour.
2. Place beef in iron skillet with enough water to cover, add sliced onion, cover skillet, and put on low heat. Let cook for three hours (keep adding water as needed) then remove beef from pan, and let cool.
3. Place the water left in the skillet in another container, and set aside.
4. Use your fingers to start shredding the beef. The finer your shred it, the better the meal!
5. Heat olive oil into skillet on high, then add garlic.
6. Reduce heat, add the chopped onions, bell pepper and red pepper. Let cook for 10 minutes.
7. Add beef, dry sherry, and 1/2 cup of water that was set aside from original pan (if less than 1/2 cup, just add tap water.). Stir until mixed.
8. Add crushed tomates and bay leave. Stir until mixed well. Let cook for 20 minutes on low heat.
9. Remove from heat, and remove the bay leaves (they are a choking hazzard!!!!)
10. Add the capers as garnish
Serve your delicious ropa vieja with rice and beans . . . and a nice garden salad!