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Chef with red wine glass



1080 Recipes (Spain)
Serves 6


    • 4 tablespoons olive oil
    • 1 large onion, chopped
    • 2¼ pounds ripe tomatoes, seeded and chopped
    • 1 teaspoon sugar
    • 1 large red bell pepper
    • 2¼ pounds leftover cooked beef pot roast, cut into large pieces
    • boiled rice
    • salt


Preheat the oven to 400°F.

Heat the oil in a skillet. Add the onion and cook over low heat, stirring occasionally, for about 5 minute until softened and translucent. Add the tomato and cook, stirring occasionally and breaking it up with the side of the spoon, for 15 minutes. Pass the mixture through a food mill or process in a food processor. Transfer to a clean pan. Stir in the sugar, and season with salt.

Meanwhile, put the bell pepper on a baking sheet and roast for about 30 minutes, until soft. Remove from the oven, cover with a plate or dishtowel, and let cool, then peel, and seed. Cut the flesh into 3/4-inch strips. Add the bell pepper and pieces of meat to the sauce and bring to a boil.

Serve immediately with little mounds of the boiled rice.

Note: This is one of the many variations on ropa vieja, a dish whose name translates as 'old clothes' Typically the meat is cooked for so long that it can be shredded - or will fall apart by itself - hence the name. This version, using left-over meat, is a quick alternative.


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