Ropa Vieja
(Old Clothes)
Contributed by Steve Tanner


3-5 lb very lean pot roast(I prefer arm chuck)
1 large can whole tomatoes
2 cups chopped onions
2 cups chopped green bell peppers
1 cup chopped celery
1 tsp salt
1/2 tsp black pepper
2 cloves garlic, crushed or sliced
Cheap red wine


Set aside 1 cup each of chopped onions and green peppers.  Put the roast in a Dutch oven.  Liquify tomatoes, juice included, in a blender and pour over the meat.   Add remaining ingredients and enough wine to cover the everything.   Cover and cook in a 350 degree oven for about 3 hours.   Take the meat out and set aside. Add the remaining onions and peppers to the pan. Simmer on top of stove until cooked down to a fairly heavy consistancy (like spaghetti sauce). Meanwhile, shred the meat finely with your hands.  Return the meat to the sauce.  Serve over rice or noodles.

NOTE: Also very good served with Ritz crackers as an hors d'oeuvre.

Presented by CZBrats
October 8, 1998
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