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Ropa Vieja (Latin American Pot Roast)

April 27, 1995



Ropa Vieja (Latin American Pot Roast)

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The fare at One City Cafe could be described as ''global comfort food.'' From Caribbean Jerk Chicken to this Latin American pot roast (a favorite among some customers), the specials on the menu change daily to give diners a variety of dishes -- all at remarkably reasonable prices for New York City.

Paul Markosian, chef at One City Cafe, suggests serving this pot roast with mashed potatoes, or rice and a green vegetable. If you wish, you can make burritos by filling soft flour tortillas with the shredded beef.

5 lbs. beef chuck roast, cut in half

2 teaspoons salt

2 teaspoons ground black pepper

1 tablespoon olive oil

2 red onions, finely chopped

2 green peppers, seeded and finely chopped

1/4 cup coarsely chopped cilantro

5 cloves garlic, chopped

1 cup water

1 can (28 oz.) crushed tomatoes

1/4 cup green olives, pitted

1/4 cup capers

Rub the beef with salt and pepper, and sear in a large, heavy skillet until well-browned on all sides. Set the meat aside.

Add the olive oil to the skillet and saute the onions, green peppers, cilantro, and garlic until tender but not brown.

Return the beef to the skillet, and add the water, crushed tomatoes, olives, and capers. Stir well.

Put the lid on the skillet, reduce the heat, and simmer for about 1-1/2 hours, until the meat shreds apart easily.

Or, if you prefer, place the covered skillet (which must be ovenproof) in 350 degree F. oven for about 2 hours.

Serves 6.