Ropa Vieja

Jamie Silva’s ropa vieja boils supplied flank-steak pieces until tender, shreds the beef and finishes it in a separate tomato, vegetable and white-wine sauce. Her selected stove preparation is served with prepared white rice.

The beef enters a Dutch oven with enough water to cover it and salt. It cooks over medium-low heat for about two hours until tender, then moves to a plate and is shredded with two forks before being held aside.

A separate large skillet heats olive oil and softens supplied diced yellow onion, lengthwise-sliced green bell pepper and red pimientos for one to two minutes. Supplied minced garlic follows for about thirty seconds.

Tomato sauce, the selected white cooking wine, ground cumin, dried oregano, a bay leaf, salt and pepper cook in the skillet for about fifteen minutes over medium heat, with occasional stirring.

The same shredded beef returns to this sauce. The covered skillet cooks over low heat for another ten to fifteen minutes, stirring occasionally and keeping the mixture from drying out. Silva tastes the seasoning and serves the selected preparation with white rice.