Panamanian ropa vieja
Shredded beef in tomato sauce with olives and capers, in the Panamanian style — drier than the Cuban.
Ingredients
For 5 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Simmer the beef whole in salted water with bay for an hour and a half. Keep the broth.
Cool the meat and pull it into long strands along the grain.
Fry the onion, pepper and garlic in oil until soft, eight minutes.
Add the tomatoes, tomato paste, cumin and oregano and cook ten minutes to thicken.
Fold in the meat, olives and capers and stew twenty minutes, adding broth a spoonful at a time.
Drive off any excess liquid uncovered; the sauce should coat the strands.
Scatter with culantro and serve with rice and fried plantain.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: El Mono Español · CC BY-SA 4.0