ROPA VIEJA

Ropa Vieja image

I got this from one of Jeff Smith's "Frugal Gourmet" cookbooks seveal years ago. Pretty easy to make. Nice weekend meal in place of standard pot roast.

Provided by Lisa1

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 1/2 lbs chuck roast
salt and pepper (to taste)
3 tablespoons olive oil, divided
1 cup water
2 onions, sliced
2 large garlic cloves, minced
1 green pepper, chopped
1 (16 ounce) can tomato sauce
1 teaspoon salt
1 bay leaf
1/2 cup red wine
hot cooked rice (for serving)

Steps:

Season meat with salt and pepper.
Heat 2 tbsp oil in a large pot and brown meat well on both sides.
Add water. Cover and simmer over low heat 2 ½ hours
Allow meat to cool, covered, in pan juices. Shred meat and set aside in a bowl with pan juices.
Heat remaining oil in large pot.
Sauté onions and garlic apx 2 minute (do not let garlic brown).
Add green pepper. Sauté apx 2 minute longer. Add tomato sauce, salt, bay leaf, wine and meat with pan juices.
Cover. Simmer over low heat 20 minute
Remove bay leaf.
Serve over rice.

Nutrition Facts : Calories 728.2, Fat 34.5, SaturatedFat 12.3, Cholesterol 261.9, Sodium 1508.3, Carbohydrate 15.3, Fiber 3.2, Sugar 8.1, Protein 86.4

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