Dinner ideas

Spanish shredded beef with sofrito

This traditional Cuban dish is known as ropa vieja, which translates as "old clothes". It is so-named because the tender shredded meat is said to resemble shreds of fabric. It is wonderfully flavoursome, and beautiful served up with crusty bread.
Shredded beef with spanish rice and peas
6
20M
2H 40M
3H

Ingredients

Sofrito
Shredded beef with spanish rice and peas

Method

Shredded beef with spanish rice and peas

1.Combine the water, bay leaf, garlic, peppercorns, carrot, celery, beef and 1 teaspoon of the oregano in a large deep saucepan, bring to a boil. Reduce heat, simmer, uncovered, about 2 hours or until beef is tender.
2.Meanwhile, make sofrito: Heat oil in small frying pan, cook bacon, garlic, onion and capsicum, stirring, until onions soften. Add paste and vinegar, cook, stirring, until vinegar evaporates. Cool 10 minutes, blend or process until smooth.
3.Remove beef from braising liquid. Strain liquid over large bowl, discard solids. Using two forks, shred beef coarsely.
4.Heat oil in same cleaned pan, cook sofrito, capsicums and onion, stirring, until vegetables soften. Return beef and braising liquid to pan with undrained tomatoes, cumin and remaining oregano, bring to a boil. Reduce heat, simmer, uncovered, 20 minutes. Remove from heat, stir in olives and juice.
5.Serve shredded beef with crusty bread, if liked.

This dish is best if made a day ahead so the flavour can develop.

Note

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