Carne Ripiada
It is called Ropa vieja “old clothes,” in Cuba; and Carne Esmechada and Carne Ripiada “Shredded meat” in Venezuela and the Dominican Republic . Any way you want to call it, it just a very healthy dish (needs no oil) and it is to die for.
Ingredients
Serves 6-8
3 ½ lbs. chuck, flank or skirt, cut into large pieces
2 onions, diced
2 green peppers, diced
2 red peppers, diced
5 cloves garlic, minced
6 plum tomatoes
1 bay leaf
3 tablespoons tomato paste
½ teaspoon dried oregano
1 teaspoon ground cumin
¼ cup soy sauce
1 cup red wine
Salt and pepper to taste
1- Fill a large pot with water. Bring to a boil.
2- When water starts boiling add meat. Lower the heat, and simmer covered for about 1 ½ to 2 hours.
3- When meat is very tender, remove from heat and let it cool. Take out the pieces of meat and transfer to a platter. Reserve liquid. Shred meat. (Stew may be made up to this point 1 day ahead.)
4- To make the sauce, in a big deep skillet pour 3 cups of the reserved liquid, add onion, peppers, garlic, tomatoes, and bay leaf. Cook at medium high for about 10 minutes or until slightly soft. Do not let it dry out adding more beef broth. Vegetables must look soupy.
5- Stir in the tomato paste and dissolve.
6- Add shredded meat and season with the rest of the ingredients. Cover and simmer on low heat for 15 minutes.
7- Serve with rice, tostones or Venezuelan arepas.
