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ROPA VIEJA. (Rags)

2 lbs. beef-p;eferably flank

1 qt. fresh tomato'es-or a large

canful

-

1 onion. 1 kernel garlic and 1 green

pepper

1 carrot, 1 turnip,

1

leek.

Small piece of bacon or ham

1 bay leaf, 2 cloves, salt pepper,

paprika

3 or' 4 Spanish pimentos, parsley

and fried bread.

Put beef with bacon, carrot, turnip,

leek in a pot. Cover with water and allow

to boil slowly, tightly covered the meat

is so thoroughly cooked that it will

I

shread easily. (several hours).

1

· Take out the meat, pound it and

shread it w ith your fingers until it is a

mass of threads (h ence the name) –

Rags.

Fry chopped onion and garlic · in a

little fat. add tomatoes, green pepper,

bay leaf. cloves, paprika, pepper and

salt and allow to stew. Then mix with

broth in which the meat has cooked.

Strain and thicken with bread crumbs.

Add two Spanish pimentos, chopped, to