Ropa Vieja
This recipe comes from Isabel Cruz's "Isabel's Cantina" cookbook. I discovered her amazing food on a recent trip to San Diego and thoroughly love this cookbook. You can see a mini review on the "bookshelf" page of this website!
[provisions]
For the meat: Place meat in a large pot with next 4 ingredients. Cover with cold water, bring to a boil and then reduce heat to a simmer. Simmer for about 2 1/2 hours until meat is fallin apart. Remove meat from liquid, reserving the broth but discarding the solids. When cool enough to handle, shred the meat.
For the sauce: Heat olive oil over medium high heat. Add onion, garlic and bell pepper. Saute bell pepper and onion for 5 minutes. Add white wine and tomato paste and cook for another 5 minutes. Now add reserved broth from the meat, the chili and salt. Add the beef and cook until heated through. Stir in green onions and garnish with sliced olives.
