Quoting Dave Drum to Ruth Haffly <=-

Title: N.Y.T. Ropa Vieja

Looks good; I'll have to see how iy compares to the recipies for the
same in my Mexican cook books.

Errrrrrrmmmmmm Ropa Vieja is a Cuban thing. Mexicans may have adopted
it, though.

The Cuban version is the most famous but it is made, with minor
variations, all over the former Spanish Empire, including Mexico.
Aura had a Dominican one and I have seen Filipino ones too. What they
all have in common is shredded meat, usually beef, in a tomato
sauce.

Here's a Mexican one from Kathy Pitts with no tomatoes in it:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ropa Veja (Old Clothes)
Categories: Mexican, Beef, Crockpot, Onion
Yield: 1 Batch

4 lb Boneless chuck roast
1 lg White onion, thin sliced
1 Sweet Bell pepper,
-thinly sliced *
1 cn Beef broth (not condensed)

* (I'd personally substitute several roasted Anaheim or Poblano
peppers, but Bell would be a safer choice for the heat-shy.)

Lay half the onions and peppers in a large heavy stewing pot. Add
the roast, and cover with the remaining peppers.

Add enough beef broth to come about halfway up the side of the
roast. Cover, and cook over medium-low heat, turning the roast
occasionally, until the meat is virtually falling apart (3- 4
hours). If you have a crock pot, all day (without turning) is
fine.

Remove the roast from the pot, pull off and discard any remaining
fat, and using a fork or your fingers, pull the lean meat into
shreds. Mix in the onions/peppers and enough of the de-fatted
cooking liquid to form a juicy, but not soupy mixture. Season to
taste with salt. This will reheat very well, or hold nicely in a
chafing dish.

Use as a filling for soft or hard tacos.

Kathy in Bryan, TX

MMMMM


Cheers

Jim


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JIM WELLER wrote to DAVE DRUM <=-

Title: N.Y.T. Ropa Vieja

Looks good; I'll have to see how iy compares to the recipies for the
same in my Mexican cook books.

Errrrrrrmmmmmm Ropa Vieja is a Cuban thing. Mexicans may have adopted
it, though.

The Cuban version is the most famous but it is made, with minor variations, all over the former Spanish Empire, including Mexico.
Aura had a Dominican one and I have seen Filipino ones too. What they
all have in common is shredded meat, usually beef, in a tomato
sauce.

As I told Married Ruth none of my many local Mexican venues seem to have
it on their menus. And darned few of them offer park dishes at all.

Here's a Mexican one from Kathy Pitts with no tomatoes in it:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ropa Veja (Old Clothes)
Categories: Mexican, Beef, Crockpot, Onion
Yield: 1 Batch

I have that one in stock.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Walter's Cochinita Pibil
Categories: Pork, Vegetables, Herbs, Chilies, Citrus
Yield: 4 servings

MMMMM-----------------------PORK & RECADO----------------------------
4 lb (2 kg) bone-in pork
- shoulder
2 Sprigs oregano; rough
- chopped
1 tb Anatto seed; ground
1 Habanero chile; seeded,
- chopped
3 cl Garlic; minced
3 Whole cloves; ground
1 tb Coriander seeds
1 tb Peppercorns
1 ts Cinnamon
1 ts Salt
Juice of 8 limes, bitter
- oranges or white wine
- vinegar
8 Pre-soaked banana leaves
4 Sections of baguette or
- tortillas

MMMMM----------------------RED ONION SALSA---------------------------
1 lg Red onion; diced
2 tb (30 mL) olive oil
Juice of 1 Seville orange or
- 2 limes
1 bn Cilantro leaves; fine
- chopped
Salt & pepper

MMMMM-----------------XNI-PEC SALSA (DOG'S NOSE----------------------
4 lg Tomatoes; seeded, diced
1 lg Onion; diced
1 Habanero chile; seeded,
- diced
1 bn Cilantro leaves
Juice and zests of 3 limes
- or 2 Seville oranges
Salt & pepper

PORK & RECADO: Set oven @ 160ºC/325ºF.

For the Recado, using a food processor, reduce all the
ingredients except the lime or orange juice,
baguette/tortillas and pork to form a paste. Add the
juice and pulse until combined.

Rub the meat with the Recado. Lay half of the pre-soaked
banana leaves in a roasting pan. Put the pork shoulder
on the banana leaves and cover with the remaining
leaves. Pour the remaining Recado on top. Cover with lid
or aluminium foil and bake in the oven for about 6 hours
or until the meat falls off the bone.

RED ONION SALSA: Meanwhile, for the mild salsa, mix all
the ingredients together. Keep in the refrigerator until
ready to serve.

XNI-PEC SALSA (DOG'S NOSE): For the spicy salsa (dog's
nose), mix all the ingredients together. Keep in the
refrigerator until ready to serve.

Serve meal with baguette sections or tortillas, add a
ladle of the sauce and garnish with salsa.

RECIPE FROM: http://www.foodnetwork.ca

Uncle Dirty Dave's Archives

MMMMM

... Hey, it's bread with stuff on it, so it's a sandwich.
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Quoting Dave Drum to Jim Weller <=-

variations, all over the former Spanish Empire

I just came across a Filipino that will format and add to my
collection:

From: www.positivelyfilipino.com/magazine

--MM

Filipino Ropa Vieja - Shredded Beef And Vegetables In Tomato Sauce

4 tb vegetable or corn oil
4 cl garlic, minced
1 md onion , chopped
1 tb fish sauce or Filipino patis
1 c tomato sauce
1/2 c broth
1 c shredded cooked beef
1/2 c Spanish chorizos, cooked and sliced
4 potatoes, quartered, cooked
1/2 c carrots, sliced pieces, cooked
1/2 c green beans, sliced, cooked
1 c baby bok choy or Chinese cabbage, cooked, shredded
1 c plantains, or sweet bananas 'saging saba' cooked, sliced
1 ts salt
1 ts black pepper powder
boiled jasmine white rice

The ideal way to make this is from leftover Beef Pochero stew!

In a large skillet, over medium high heat, add the vegetable or corn
oil. Saute the garlic and onions. Add the fish sauce or Filipino
æpatisÆ. Cook for 1 minute or till onions are soft and translucent.
Add the tomato sauce from the Beef Pochero dish and broth. Blend
well till broth boils. Lower heat. Add all the leftovers starting
with the shredded beef and chorizos. Add the rest of the leftover
vegetables starting with the potatoes and carrots, then the green
beans. Add the leftover banana plantains. Add the green leafy
leftover vegetables last. Season with salt and pepper. Serve hot
with fragrant jasmine white rice.

This is a www.AsianInAmericamag.com (my blog) recipe and it serves 2
to 4.

Elizabeth Ann Quirino, the International Association of Culinary
Professionals (IACP).

---

Cheers

Jim


... Rabbit stew is just a matter of splitting a few hares.

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