Ropa Vieja (Venezuela)
This is the Venezuelan version of Ropa Vieja, it probably was imported to Latin America along with immigrants from the Canary Islands.
This dish is usually served inside an arepa (a type of corn flour bread) or as a side of Pabellón Criollo, a traditional Latin American dish with rice and beans.
It is also called Carne mechada (pulled meat), or Pat'e'grillo (cricket legs) when made with goat meat in the state of Lara. Pat'e'grillo is usually drier than its counterpart.
Ingredients
For the broth:
- 500 grams lean beef flank, cut into large pieces.
- 1 large onion quartered
- 1 clove of garlic whole
- 4 cups water
- 1 tbs salt
- 1 bay leaf
For the Ropa Vieja:
- 1 large onion diced
- 1 tbsp sunflower oil
- 1 large red bell pepper
- 4 ripe tomatoes diced
- 3 cloves of garlic
- 1 tsp cumin
- 1/2 tsp ground black pepper
- 1 tbsp white vinegar or Worcestershire sauce
- 2 cups beef broth
Preparation
The preparation of ropa vieja can be reduced enormously by using a pressure cooker. If you are lucky enough to own a pressure cooker twenty five minutes at high pressure should be enough to make the broth.
Cut the beef in two large pieces of equal size, and add the water, salt, garlic, quartered onion and the bay leaf. Cover it let it boil for about 2 hours in your stewing pot.
When the beef is soft enough to be pulled apart, remove it from the broth, and set aside to cool. Save 2 cups of broth for later, the rest could make a really good base for a rice or beans side dish.
While the beef cools, cut up the onions and the bell pepper. In a deep skillet add the oil and the onions on medium heat, add the onions the bell pepper.
Next mince the garlic, and wait any amount of time necessary to make sure the onions and the bell pepper are just about to start burning before adding it. While it cooks dice the tomatoes and add them as they get done, one by one and stirring afterwards.
When all the tomatoes are in the pan turn up the heat and stir until the mix dries a bit. Meanwhile pull the beef apart until its threaded.
Then add the beef, and the beef stock. Mix. Then the cumin, pepper and the vinegar. Let it cook for another 5 to 10 minutes.
This dish is usually served in arepas or on top of a plate of rice and black beans.
It will feed 3 or 4 stew lovers.