Ropa Vieja(Cuba Dish - Old Clothes)

• 2 lb. flank steak, trimmed and cut into 1-inch strips
• 1 large onion, quartered
• 3 c. water
• 2 whole pimentos
• 2 large green peppers, cut into strips
• 4 cloves garlic, crushed
• 2 Tbsp. vegetable oil
• 1 (10 3/4 oz.) can tomato puree
• 2 bay leaves
• 1/2 c. white cooking wine
• pimento strips and canned English peas (garnishes)

1. Combine steak, onion quarters and water in a large Dutch oven; bring to a boil.
2. Cover; reduce heat and simmer 1 hour or until meat is tender.
3. Drain, reserving 1 1/2 cups of liquid; cool. Shred meat mixture with two forks; set aside.
4. Place 2 whole pimentos in an electric blender; process until smooth and set aside.
5. Cook green peppers, onion strips and garlic in a large skillet over medium-high heat.
6. Add pureed pimentos, tomato puree, bay leaves and cooking wine; cook 3 minutes.
7. Stir in shredded meat and 1 1/2 cups of reserved liquid.
8. Cook 10 minutes.
9. Remove and discard bay leaves.
10. Serve over hot fluffy rice; garnish with pimentos and peas.
11. Yield:
12. 8 servings.

flank steak, onion, water, pimentos, green peppers, garlic, vegetable oil, tomato puree, bay leaves, white cooking wine, peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=836977 (may not work)