Ropa Vieja

Ingredients

• Boil two pounds of shin of beef
• Slice and slightly fry two onions in a tablespoon of butter
• Stir in two tablespoons of flour
• add one quart of tomatoes
• add a teaspoon of minced parsley

Method

1. 1

   Boil two pounds of shin of beef; the liquor will do for soup stock.

2. 2

   When the shin is cold, cut off the best part of the meat in thin slices.

3. 3

   Season with salt and red pepper.

4. 4

   Slice and slightly fry two onions in a tablespoon of butter.

5. 5

   Stir in two tablespoons of flour.

6. 6

   When brown, add one quart of tomatoes.

7. 7

   Add the remaining meat and gristle, which you have cut as fine as possible.

8. 8

   Cook slowly for one hour.

9. 9

   Add the sliced meat, a dash of English mustard, and cook for a quarter of an hour longer.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 50. The excerpt below is the record exactly as published.

ROPA VIEJA A SPANISH DISH COOKED IN LOUISIANA Boil two pounds of shin of beef, the liquor will do for soup stock. When the shin is cold cut off the best part of the meat in thin slices. Season with salt and red pepper, ^ut the gristle and remaining meat in a separate dish. Slice and slightly fry two onions in a tablespoon of butter. Stir in two tablespoons of flour. When brown add one quart of tomatoes. To this add the remaining meat and gristle, which you have cut as fine as possible. Cook slowly for one hour. Add the sliced meat, also a dash of English mustard. Cook quarter of an hour longer. Just before dishing add a teaspoon of minced parsley

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