Ropa Vieja

Ropa Vieja, or “old clothes,” describes the shreds of meat, peppers, and onions resembling a mess of colorful rags this is a  Cuban specialty.

(Braised Beef, Peppers, and Onions) Ropa Vieja, or “old clothes,” describes the shreds of meat, peppers, and onions resembling a mess of colorful rags. Robust stews such as this Cuban specialty are at the heart of West Indian cuisine. Yield: Makes 8 servings   For braising beef: 3 pounds skirt or flank steak, trimmed 2 quarts water 2 carrots, chopped coarse 1 large onion, chopped coarse 2 celery ribs, chopped coarse 1 bay leaf 3 garlic cloves, crushed lightly 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon salt 1/4 teaspoon whole black peppercorns 2 green bell peppers, cut into 1/4-inch strips 1 red onion, cut into 1/4-inch strips 4 tablespoons olive oil 2 cups braising liquid plus additional if desired a 14- to 16-ounce can whole tomatoes with juice, chopped 3 tablespoons tomato paste 3 garlic cloves, minced 1 teaspoon ground cumin 1/4 teaspoon dried oregano 2 red bell peppers, cut into 1/4 inch strips 2 yellow bell peppers, cut into 1/4 inch strips 1 cup frozen peas, thawed 1/2 cup pimiento-stuffed Spanish olive, drained and halved To braise beef: In a 5-quart kettle combine all braising ingredients and simmer, uncovered, 1 1/2 hours, or until beef is tender. Remove kettle from heat and cool meat in liquid 30 minutes. Transfer meat to a platter and cover. Strain braising liquid through a colander, pressing on solids, into a bowl. Return braising liquid to kettle and boil until reduced to 3 cups, about 30 minutes. Stew may be made up to this point 1 day ahead. Cool braising liquid completely and chill it and the beef separately, covered. In kettle cook green bell peppers and onion in 2 tablespoons oil over moderate heat, stirring, until softened. While vegetables are cooking, pull meat into shreds about 3 by 1/2 inches. To onion mixture add shredded meat, 2 cups braising liquid, tomatoes with juice, tomato paste, garlic, cumin, oregano, and salt and pepper to taste and simmer, uncovered, 20 minutes. While stew is simmering, in a large skillet cook red and yellow bell peppers in remaining 2 tablespoons oil over moderate heat, stirring occasionally, until softened. Stir peppers into stew with enough additional braising liquid to thin to desired consistency and simmer, uncovered, 5 minutes. Stir in peas and olives and simmer, uncovered, 5 minutes. Serve Ropa Vieja with yellow rice. Accompaniment: For yellow rice with toasted cumin: 2 tablespoons olive oil 2 teaspoons cumin seed 1/4 teaspoon crumble saffron thread 2 cups unconverted long-grain rice 4 cups water 3/4 teaspoon salt   To make the yellow rice: In a heavy 3-quart saucepan heat oil over moderately high heat until hot but not smoking and sauté cumin seed 10 seconds, or until it turns a few shades darker and is fragrant. Stir in saffron and rice and sauté, stirring, 1 to 2 minutes, or until rice is coated well. Stir in water and salt and boil rice, uncovered and without stirring, until surface of rice is covered with steam holes and grains on top appear dry, 8 to 10 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork.