45 / 156
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