CUBAN NATIONAL DISH (ROPA VIEJA) BEEF STEW ENJOY DAN:

              CUBAN NATIONAL DISH (ROPA VIEJA) by CHEF DAN:

Serves 8       (BEEF STEW)

INGREDIENTS:

2 pounds flank steak, or skirt steak

1 onion quartered

1-tablespoon sea salt

1/2-teaspoons black pepper

4 garlic cloves smashed

2 teaspoons EACH dried oregano, ground cumin, smoked paprika, and apple vinegar

1/2-cup white wine

1-cup chicken broth

1 (15.5 Oz) can crushed tomatoes

2 bay leaves

1 (6 Oz) can tomato paste

1 carrot cut in half

1 celery stock cut in half

1 cup green olive pitted and sliced

1/2-cup thinly sliced Pimientos Roasted Red Peppers

1/4-cup Pimientos drained

2 tablespoon capers drained

1/3-cup cilantro chopped

DIRECTIONS:

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

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

3.   Add the beef and brown generously on all sides.

4.   Transfer beef to a plate.

5.   Add sliced vegetables to the skillet over medium-heat: sauté 20 minutes.

6.   Add garlic and next 4 ingredients cook for another minute.

7.   Add white wine; bring to a boil, scraping browned bits off the bottom of the skillet.

8.   Add broth tomatoes and next 2 ingredients, simmer for 5 minutes.

9.   Return beef to the skillet along with pieces of carrot and celery

10  Bring to a boil, reduce heat to low cover and simmer 3-4 hours.

11  Cook until beef is fork tender and falls off the bone.

12  Discard carrots, celery, and bay leaves.

13  Transfer beef to a plate and shred it.

14  Stir in olives, and next 4 ingredients and swimmer to sauce thickens.

15  About 30 minutes, stir cilantro and season with salt and pepper.

ENJOY DAN:                                              SING SONGS AND LAUGH OFTEN!!