Path: swen.emba.uvm.edu!news.cs.utah.edu!dog.ee.lbl.gov!agate!spool.mu.edu!news.sgi.com!enews.sgi.com!news-feed.inet.tele.dk!mr.net!newshub.tc.umn.edu!newsstand.tc.umn.edu!not-for-mail
From: maxh@ldd.net (Max Hendrix)
Newsgroups: rec.food.recipes
Subject: Ropa Veija - Spanish Shredded Beef
Followup-To: rec.food.cooking
Date: 22 Jan 1997 07:58:36 -0600
Organization: University of Minnesota
Lines: 35
Sender: fineb001@maroon.tc.umn.edu
Approved: phill@rt66.com
Message-ID: <199701110237.UAA12911@cdale3.midwest.net>
Reply-To: maxh@ldd.net (Max Hendrix)
NNTP-Posting-Host: maroon.tc.umn.edu

This is from "Cooking Cheap".  I've not tried it.

ROPA VIEJA

2 1/2 lb flank steak
1 sliced carrot
1 cubed turnip
1 small bunch green onions, chopped
2 tablespoons oil
1 finely chopped onion
1 chopped clove of garlic
1 chopped green pepper
1 chopped fresh hot pepper
2 large tomatoes, peeled and chopped
1 bay leaf
1/8 tsp cinnamon
1/8 tsp cloves
2 canned pimentos, diced

Simmer beef, carrot, turnip and green onions until the meat is tender
about 1 1/2 hours, using water to cover.  When meat is tender remove
from heat, allow meat to cool and then shred it with your fingers.
Save the stock.  In a large frying pan, heat oil and saute onion,
garlic, and peppers until the vegetables are tender.  Add tomatoes,
bay leaf and spices and cook until you have a thick, rich sauce.  Add
2 cups stock, the pimentos and beef and simmer for 5 minutes.

Max Hendrix    

~~~
Rec.food.recipes is moderated; only recipes and recipe requests are accepted
for posting.  Please read the "Posting Guidelines" article.  Recipes/requests
go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu.  
Please allow several days for your submission to appear.