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Ropa Vieja
Yield: 8 servings

• 3 1/2 pounds beef chuck or pot roast
• Salt and pepper to taste
• 1/3 cup olive oil
• 1 cup water
• 1 large yellow onion, peeled and sliced
• 2 cloves garlic, peeled and crushed
• 1 green bell pepper, cored, seeded and chopped
• 1 cup tomato sauce
• 1 teaspoon salt
• 1 bay leaf
• 1/2 cup dry white wine
• Rub salt and pepper into the meat.

Heat a large covered frying pan or stove-top casserole, add a bit of the oil and brown the meat well on both sides then add about 1 cup of the water.

Cover and simmer 2 hours (until very tender) - if the pan dries out add more water.

Allow the meat to cool, covered, in the pan juices.

Remove the meat from pan and debone and shred the meat.

Reheat the pan and add remaining oil. Saute the onion and garlic until clear. Add green pepper and saute for a few minutes more. Add the remaining ingredients, along with the shredded meats and juices.

Cover and simmer on low heat for 15 to 20 minutes more.

Serve with rice white rice.

*The name "Ropa Vieja" means that the shredded meat looks like "rags", literally, "old clothes". It is tender & delicious!