Subj : Ropa Vieja
To   : DAVE DRUM
From : JIM WELLER
Date : Sat Sep 10 2022 23:44:00

-=> Quoting Dave Drum to Jim Weller <=-

 JW> 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
‘patis’. 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.

___ Blue Wave/QWK v2.20
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