ROPA VIEJA (CUBAN NATIONAL DISH) ENJOY DAN:

                       ROPA VIEJA (CUBAN NATIONAL DISH) by CHEF DAN:

Serves 6-8

INGREDIENTS:

2 pounds flank steak trimmed

3 tablespoons olive oil

1 onion, thinly sliced

2 red bell peppers, cut into 1-inch strips

2 teaspoons dried oregano

3 teaspoons EACH ground cumin, smoked paprika, and dried thyme

1/8-teaspoon EACH ground allspice, and ground cloves

3/4-teaspoon sea salt

1/2-teaspoon fresh ground black pepper

1/2-cup white wine

1 cup chicken broth

2 (10.5 Oz) cans RO*TEL tomatoes with green chilies

1 (6 Oz) can tomato paste

2 bay leaves

1 carrot, cut in half

1 stalk celery, cut in half

1/2-cup pimentos stuffed with Spanish olives, drained and halved

2 tablespoons capers, rinsed and drained

1/3-cup fresh parsley

Hot cooked rice

DIRECTIONS:

1.    Pat beef dry and sprinkle with salt and pepper.

2.    Heat oil in a skillet over high-heat and when sizzling.

3.    Add beef and brown on all sides, then transfer to a plate.

4.    Add onions and bell peppers to the skillet over medium-heat sauté for 10-12 minutes.

5.    Add oregano, and next 5 ingredients plus black pepper; sauté for 1 minute.

6.    Add white wine and bring to a boil, for deglazing the skillet.

7.    Add broth, and next 4 ingredients, and simmer for 5 minutes.

8.    Return the meat to the skillet along with pieces of carrot and celery.

9.    Bring to a boil; cover reduce heat and simmer for 3-4 hours.

10. Discard carrots, celery and bay leaves.

11. Transfer beef to a plate and shred it.

12. Add shredded meat back to skillet along with Spanish olives, and capers.

13. Simmer uncovered for 30 minutes or until thickened.

14. Stir in parsley and serve over hot rice.

ENJOY DAN:                                                                   BE SRONG KEEP FAITH!!