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Posted at December 26, 2012, 9:11 pm: very tasty... ropa vieja means old clothes, because this is how shredded beef looks. IT it is a traditional Cuban dish. 3 1/2 pounds pot roast salt and pepper to taste 1/4 cup olive oil, divided 1 cup of water 1 large onion, sliced 2 cloves of garlic, peeled and crushed 1 green bell pepper, chopped 1 cup of tomato sauce 1 teaspoon salt 2 bay leafs 1/2 cup of dry white wine Rub the meat with the salt and pepper. In a large pot brown the meat on all sides in a little bit of the olive oil. Add one cup of water. Cover and simmer until the meat is tender, about 2 hours. If the pan dries out during cooking add more water. When cooked, allow the meat to cool in the pan, sitting in its own juices. When cool, shred the meat with you fingers and set aside along with any remaining pan juices. In the same pot heat the remaining olive oil and sauté the onion and garlic, until the onion is translucent. Add the green pepper and sauté some more. Add the remaining ingredients, including the shredded meat and juices. Cover and simmer on low heat for 40minutes. Original of the message was taken from http://www.cheftalk.com/forums/ Replies:Most of the Cubans I knew in Miami used flank steak for this dish.how true is that . Other Topics of Chef Talk:Need recipe for chocolate mousseFood Styling Assistant Needed-ASAP!! sugar molding Chcolate Almond Amaretto Gelato Happy birthday Greg Greetings about afrench menu !! Buffet Desserts Scottish Morning Rolls career as a culinologist / research chef Chocolate Chip Brownies Converting bread recipes Restaurant Investing BNI(business and industry) vs. restaurant Where to rent commercial kitchen?? New from Australia Vinegar Question about a home range Blast chiller or freezer - necessary? Hi mkingchef@yahoo.com Politicians at Farmer's Markets..... Hi All Health Dept and Farmer's Markets Gratuity? Hello Everyone corporate drop offs New York City a new chef on the block Belgian chocolate Academy change place change a mind Hello... About David Joachim Movie theme ChefTalk.com Culinary Articles November 2005 (pretend I'm not even here) Veal Stock and demi-glace custard powder 2006 Amoretti World Pastry Championship Milk in Bolognese? New kid on the Block need something to make with scallops Introduction cooking octopus with cork Gianduja chocolate...can you make it? Favorite Baking Books pastillage HELP! Homemade Bread vs Commerical Bread |