Ropa vieja (old clothes)

Yield: 6 Servings One

Ingredients:

2 ea Bay leaves
1/4 c Pure Spanish olive oil
1 lg Onion cut in half and each -half thinly sliced
1 lg Green bell pepper seeded -and cut into thin strips
2 ea To 3 cloves garlic finely -chopped
2 c Drained and chopped canned -whole tomatoes
1/2 c Cooking sherry Salt and freshly ground -black pepper to taste
1/2 c Finely chopped drained -pimientos for garnish
1/2 c Drained canned early sweet -peas for garnish optional
1 ea Place the beef and 1 bay

Instructions:

-leaf in a large saucepan -cover with salted water and cook over low heat covered until the meat is tender 1 to 1 1/2 hours. 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. 2. 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. Add the tomatoes sherry and the remaining bay leaf and cook uncovered an additional 15 minutes. 5. When the meat is cool shred it with your fingers season with salt and pepper add it to the tomato mixture cover and simmer over low heat for 50 minutes. Remove the bay leaves garnish with the pimientos and peas and serve with Arroz Blanco ( See CUBA07.TXT). The dish can be prepared a day or two in advance cooled and refrigerated and then simmered covered over low heat until heated through 50 to 35 minutes. Makes 6 to 8 servings Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan 1992) ROPA VIEJA Old Clothes