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

      Title: N.Y.T. Ropa Vieja
 Categories: Beef, Vegetables, Fruits
      Yield: 6 Cups

      2 lb Beef flank or sirloin flap;
           - cut across in 3" to 4"
           - sections -OR-
      2 lb Pork butt; in 3" to 4"
           - steaks against the grain
           Salt & black pepper
      1 tb Oil
      1    Recipe Braised Peppers &
           - Onions; separate recipe
     15 oz Can crushed or whole peeled
           - tomatoes; crushed by hand
    1/2 c  Manzanilla olives; sliced
           - across
    1/2 c  Golden raisins
    1/4 c  Capers; drained
      2 c  Chicken stock
           Cooked white rice; black
           - beans and sautéed or braised
           - hearty greens, for serving

  Season beef or pork with salt and pepper. Heat oil in a
  large Dutch oven over high until lightly smoking.
  Working in batches as needed, cook the meat in a single
  layer, turning occasionally, until well browned on all
  sides, about 8 minutes per batch, reducing heat as
  necessary if the oil smokes excessively.

  Add braised peppers and onions, tomatoes, olives,
  raisins, capers and chicken stock. Scrape up any browned
  bits from the bottom of the pot. Bring to a boil, reduce
  to a bare simmer, cover with the lid slightly cracked,
  and cook, stirring occasionally and scraping any crust
  that has formed at the edges of the pan back into the
  liquid, until meat is completely tender and shreds
  easily with two forks, about 2 1/2 hours. Season to
  taste with salt and pepper.

  Shred meat with two forks, and serve immediately with
  white rice, black beans and hearty greens. Ropa vieja
  can also be shredded, allowed to cool, and stored in the
  fridge for up to 1 week. It will improve in texture and
  flavor with time.

  By: J. Kenji López-Alt

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

MMMMM