Ropa Vieja
OIL USES: Cook & Stew
INGREDIENTS
SERVINGS: 4
- For the meat:
- 1 lb beef
- salt to taste
- 2 bay leaves
- For the sauce:
- 1 large onion
- 1 green pepper
- 2 cloves of garlic
- 0.5 tsp ground cumin
- 1 tsp oregano
- 0.5 cup red wine
- 0.12 cup dry white cooking wine
- 0.5 cup tomato sauce
- GOYA® Extra Virgin Olive Oil
PREPARATION
1
Place the meat in a pan and cover with water (to a depth of roughly 3 fingers above the meat) and add salt and the two bay leaves. Leave to boil until very soft.
2
Drain and place the beef in a dish to cool and then shred it and set aside.
3
To make the sauce, chop the onion and pepper into small cubes, peel and chop the garlic cloves and fry everything for a few minutes in a frying pan with a good splash of GOYA® Extra Virgin Olive Oil.
4
Add the remaining ingredients to the mix: the cumin, oregano, red wine, dry white wine and tomato purée. Stir with a wooden spoon until all the ingredients are well combined.
5
Lastly, add the shredded meat and cover well with the sauce, cook on a medium heat for a few seconds and adjust the seasoning.
6
Serve with fried plantain and white rice.
