Carne En Ropa Vieja
Photo: Anonymous
Ingredients
Preparation
1
Here is an interesting beef dish that originated in Spain called "Carne en ropa vieja" (Meat in Old Clothes) and now is very popular in many areas of the Caribbean where it is called simply "Ropa vieja" (Old Clothes). In Spain the name probably originated from the fact that the cook uses leftover meat, while in this hemisphere fresh meat is boiled first and then cut into shreds.
2
Cut the leftover meat in large pieces and set aside.
3
Heat the oil in a frying pan. Fry the onion in the oil about 5 minutes, or until it begins to brown. Then add the tomatoes and cook for about 15 minutes until the tomatoes are soft. Puree by placing this mixture in a blender at low speed or putting it through a colander. Add sugar an salt and set aside.
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Serves 6.
Tools
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About
You may want to add some Spanish olives but that's only because I see it here in this picture I added from the Boater's Grill in No Name Cove in Key Biscayne Fl. I don't remember olives in ropa vieja.
And Yes! That must be beans for Rice & Beans...mmm, Cuban take.
Yield:
1.0 servings
Added:
Wednesday, December 2, 2009 - 2:47am
Comments
March 13, 2010
The dish is called simply Ropa Vieja - literally means Old Clothes, and it got the name from the "ragged" look of the beef hash and not Carne EN Ropa Vieja. That would mean Meat IN Old Clothes. Some people add petit pois or little green peas to the dish just before serving.