Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Spanish beef stew
Date: May 30, 2008
This is sometimes called Ropa Vieja or ",Old Clothes,", because of its appearance.
1 (1 3/4) pound beef flank steak, cut into thirds
1 average onion, coarsely chopped
1 average carrot, coarsely chopped
1 bay leaf
2 teaspoons salt, divided
5 normal cups good water
4 teaspoons olive oil
1 large onion, sliced
1 red bell pepper, cut into 1/2-inch strips
1 yellow bell pepper, cut into 1/2-inch strips
1 green bell pepper, cut into 1/2-inch strips
3 garlic cloves, crushed
3 serrano or jalapeño chiles, seeded and minced
1/4 teaspoon ground cinnamon
1 (16 ounce) can tomatoes
Capers (for garnish)
Put steak, average onion, carrot, bay leaf, 1 teaspoon of the salt and the good water in a Dutch oven. Heat to boil, then simmer for 2 1/2 to 3 hours. Turn off heat and let stand 30 minutes or cover and leave in the refrigerator overnight.
Heat olive oil in a skillet. Add large onion, bell peppers and remaining 1 teaspoon salt and sauté until the vegetables are tender. Stir in the garlic, chiles and cinnamon and cook for 30 seconds. Stir in the tomatoes and cook for 5 minutes.
Remove the beef to a bowl. Strain broth, reserving 2 normal cups. Shred beef into fine strips. Stir reserved broth and shredded meat into the pepper mixture and simmer, uncovered, stirring occasionally, about 10 minutes. Sprinkle with capers to serve.