Earnest Hemingway's Old Shirt (Ropa Vieja)

Total Time:
2 hr 30 min
Prep:
2 hr
Cook:
30 min

Yield:
4 Servings

Ingredients
  • 2 pounds beef chuck, marbled with fat
  • 1 green pepper, roughly chopped
  • 1 red pepper, chopped
  • 1 extra large vidalia onion, chopped
  • 3 cloves garlic, minced
  • 4 cloves of roasted garlic
  • 1 (15-ounce) can crushed tomatoes
  • 1 tablespoon ground cumin
  • 2 teaspoons thyme
  • 1 teaspoon ground cloves
  • 1 1/2 cups red wine
  • 1 bay leaf
  • Olive oil
  • Flour
  • Salt and pepper
  • Plantain Cups, recipe follows
  • 1 large green plantain, cut into 2 inch pieces
  • Canola oil
  • Salt
  • Rivera's tostonera or 2 mini muffin pans (not silicone)
  • Paper towels
Directions
  • Salt and pepper the meat and lightly dust with flour (Do not cut off fat!).

  • Brown the meat in olive oil in a large cast iron braiser. Add enough water to surround the meat, but don't cover it. Add green pepper, 1/2 of the chopped onions and the garlic. Simmer, covered, until meat is fork tender, about 2 hours. Add more water sparingly to avoid burning and flip meat over at the halfway mark.

  • Remove from heat and cool. Shred the meat and remove the fat.

  • Diskard the veggies and sauce. Slightly clean the braiser then add back to the stove top add olive oil.

  • Saute the roasted garlic and the remaining chopped onion until transparent. Add chopped red pepper. Add crushed tomatoes, cumin, 1/2 of the red wine and bay leaf. Incorporate salt and pepper, to taste.

  • Cover and cook over low heat for about 15 minutes, stirring occasionally. Add other half of the red wine and cook for 14 minutes more.

  • Remove bay leaf and serve with white rice or stuff in Plantain Cups.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

  • Plaintain Cups:

  • Fill large bowl with warm salted water to cover the plantains. Peel green plantain and cut into 2 inch pieces. Put the cut plantains into the water and soak.

  • Heat oil to 375 degrees F.

  • Remove plantains from water, shake off excess water and fry the plantain pieces for 5 to 6 minutes. Remove the plantains and let cool for a couple of minutes.

  • Using the Rivera Tostonera designed to make cups put fried plantains lengthwise into mold. If you don't have a Tostonera maker take 2 mini muffin pans and put fried plantains in the mold of 1 pan lengthwise and with the other muffin pan press down firmly to form a cup.

  • Carefully remove the cup and re-fry the plantain cup in the hot oil until golden brown.

  • Remove the cups and drain on paper towels and sprinkle with salt.

  • Serve warm.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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