How to make Ropa Vieja. Everyday #95

This is my comfort food. As much as I love meatloaf and grilled cheese sandwiches, it's latin food that truly makes me feel at home.

Ropa Vieja  ("Old Clothes" -- I'm guessing they mean like tattered rags because the beef is shredded) is similar to beef bourguignon from France, or Austrian/Hungarian Goulash, or American pulled pork. It's slow-cooked meat and it just fills you up and warms you all over. It just goes to show you that we are more alike than we are different.

This recipe came from my college roommate, L. Thanks so much, girl!

ROPA VIEJA

2 sliced cubanelle or italian peppers
1 cup sliced onion
1 8oz can of tomato sauce
1/4 cup tomato paste
1 tbsp each of olive oil, cider vinegar, minced garlic
1 tsp ground cumin
1 bay leaf
1/2 tsp salt
1 1/2 lb boneless chuck steak
1/3 cup chopped pimento stuffed olives
1/3 cup chopped cilantro

Mix everything (except beef, olive and cilantro) in a pot set on low heat. Top with the beef and turn it over to coat it.
Cover and cook on very low heat for about three hours or so on the stovetop. Stir every once in a while -- you know it's ready when the meat shreds easily. Remove the beef and shred it. Throw out the bay leaf. Add the beef back in and then add the olives and cilantro.

Serve with a side of white rice and a beer to drink.