CraigC
Guru
This is one of our favorite Cuban dishes the translation is rags or old clothes, referring to the shredded beef.
Recipe by Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992)
Ingredients
One, 2 1/2-pound flank steak or sirloin flap meat
2 Bay leaves
1/4 Cup Pure Spanish olive oil
1 lg Onion, cut in half and each 1/2 thinly sliced
1 lg Green bell pepper, seeded and thinly sliced
2 To 3 cloves garlic, finely chopped
2 Cup Drained and chopped canned whole tomatoes
1/2 Cup dry sherry
Salt and freshly ground pepper
1/2 Cup Finely chopped drained pimientos for garnish
1/2 Cup thawed and drained, frozen early sweet peas (optional)
Directions
1) Place the beef and 1 bay In a large pot, place the flank steak, just covered with water and cook over low heat, covered, until the meat is tender, 1 to 1 1/2 hours.
2) Remove the meat from the stock (save the stock for another use), allow to cool at room temperature, then cut the meat into 2-inch chunks.
3) Meanwhile, in a large skillet, heat the oil over low heat until fragrant, then cook the onions, bell pepper, and garlic, stirring, or until the onions are tender, 6 to 8 minutes.
5) Add the tomatoes, sherry, and the remaining bay leaf, and cook, uncovered, an additional 15 minutes.
6) When the meat is cool, shred it with your fingers, season with salt and pepper.
7) Add it to the tomato mixture, cover, and simmer over low heat for 50 minutes.
8) Remove the bay leaf.
9) Garnish with the pimientos and peas, and serve with long grain white rice.
The dish can be prepared a day or two in advance, cooled, and refrigerated, and then simmered, covered, over low heat until heated through, 25 to 35 minutes. Makes 6 to 8 servings.
Recipe by Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992)
Ingredients
One, 2 1/2-pound flank steak or sirloin flap meat
2 Bay leaves
1/4 Cup Pure Spanish olive oil
1 lg Onion, cut in half and each 1/2 thinly sliced
1 lg Green bell pepper, seeded and thinly sliced
2 To 3 cloves garlic, finely chopped
2 Cup Drained and chopped canned whole tomatoes
1/2 Cup dry sherry
Salt and freshly ground pepper
1/2 Cup Finely chopped drained pimientos for garnish
1/2 Cup thawed and drained, frozen early sweet peas (optional)
Directions
1) Place the beef and 1 bay In a large pot, place the flank steak, just covered with water and cook over low heat, covered, until the meat is tender, 1 to 1 1/2 hours.
2) Remove the meat from the stock (save the stock for another use), allow to cool at room temperature, then cut the meat into 2-inch chunks.
3) Meanwhile, in a large skillet, heat the oil over low heat until fragrant, then cook the onions, bell pepper, and garlic, stirring, or until the onions are tender, 6 to 8 minutes.
5) Add the tomatoes, sherry, and the remaining bay leaf, and cook, uncovered, an additional 15 minutes.
6) When the meat is cool, shred it with your fingers, season with salt and pepper.
7) Add it to the tomato mixture, cover, and simmer over low heat for 50 minutes.
8) Remove the bay leaf.
9) Garnish with the pimientos and peas, and serve with long grain white rice.
The dish can be prepared a day or two in advance, cooled, and refrigerated, and then simmered, covered, over low heat until heated through, 25 to 35 minutes. Makes 6 to 8 servings.
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