Ropa Vieja

Marie Parker

ingredients

1.5 pounds skirt or flank steak (I used skirt)
4 cups of water
1 chopped carrot
1/2 large chopped onion
1 chopped celery rib
1/2 Turkish bay leaf or 1/4 of a California one
3 cloves of garlic - 3 crushed, 3 minced
1/2 teaspoon dried oregano
1 teaspoons ground cumin
1 teaspoons salt
1/8 teaspoon black peppercorns
2 tablespoons olive oil
1 green bell pepper, cut into 1/4-inch wide strips
1/2 red onion, halved lengthwise and sliced into 1/4-inch wide strips
1/2 (14-16 oz) can whole tomatoes- chopped, juice reserved
1 1/2 tablespoons tomato paste
1/4 teaspoon freshly ground pepper
1 red bell peppers (same as the green)
1 yellow bell peppers (ditto)
1/2 cup frozen peas (not thawed)
1/4 cup pimiento-stuffed green olives, drained and halved

directions

1
Combine beef, water, carrots, chopped onion, celery, bay leaf, crushed garlic, 1-teaspoon oregano, 1-teaspoon cumin, 1-teaspoon salt, and peppercorns in a 5-quart heavy pot and bring to a simmer. Simmer, uncovered, skimming froth as needed, until beef is tender, about 1-1/2 hours. Remove from heat and let meat cool in cooking liquid for 1/2 hour.
2
With a slotted spoon, transfer meat to a large plate. Pour liquid through a large sieve into a bowl, pressing on solids; discard solids and skim fat. Return liquid to pot, bring to a boil, and boil until reduced to about 3 cups, about 30 minutes. Pour reduced cooking liquid into a bowl.
3
Wipe out pot.
4
While liquid reduces, with your fingers, pull meat into roughly 3-by-1/2-inch shreds; set aside.
5
Heat 2 tablespoons oil in cleaned pot over moderate heat. Add green bell peppers and red onion and cook, stirring, until softened, about 10 minutes. Add shredded meat, 2 cups cooking liquid, tomatoes, with their juice, tomato paste, minced garlic, remaining 1/4-teaspoon oregano, 1-teaspoon cumin, and 1-teaspoon salt and ground pepper. Bring to a simmer and simmer, covered, for 20 minutes.
6
Meanwhile heat remaining 2 tablespoons of oil in a 12-inch heavy skillet over moderate heat. Add red and yellow bell peppers and cook, stirring occasionally, until softened, about 15 minutes.
7
Stir peppers into stew, along with enough of remaining cooking liquid to thin to desired consistency. Simmer, uncovered, for 5 minutes. Stir in peas and olives and simmer, uncovered, for 5 minutes.
8
Serve with rice.