1931 Cuban Cookery by Blanche Z de Baralt

ROPA VIEJA. (Rags)

2 lbs. beef-p;eferably flank 1 qt. fresh tomato'es-or a large canful - 1 onion. 1 kernel garlic and 1 green pepper 1 carrot, 1 turnip, 1 leek. Small piece of bacon or ham 1 bay leaf, 2 cloves, salt pepper, paprika 3 or' 4 Spanish pimentos, parsley and fried bread. Put beef with bacon, carrot, turnip, leek in a pot. Cover with water and allow to boil slowly, tightly covered the meat is so thoroughly cooked that it will I shread easily. (several hours). 1 · Take out the meat, pound it and shread it w ith your fingers until it is a mass of threads (h ence the name) – Rags. Fry chopped onion and garlic · in a little fat. add tomatoes, green pepper, bay leaf. cloves, paprika, pepper and salt and allow to stew. Then mix with broth in which the meat has cooked. Strain and thicken with bread crumbs. Add two Spanish pimentos, chopped, to