O's Corner: Ropa Vieja

Ropa Vieja ("old clothes" for its ragged texture) is easy and mellow. This version is less spicy and acidic then most recipes for this wonderful Latin dish. It should be served with white rice or orzo.

Cook meat:

• Bring to a boil, reduce heat, simmer for approximately 1 1/2 hrs covered until very tender.
• Drain, but reserve liquid.
• When cool, shred into thin strips using 2 forks or your fingers.

Make sauce:

• Saute 1 large peeled onion and 1 large seeded bell pepper, both cut into julienne strips, and 4 peeled and finely chopped garlic cloves in 1/4 to 1/2 cup olive oil over medium heat until tender, about 5 minutes.
• Stir in 1/2 teaspoon of dried oregano, 1 cup of tomato paste, 1/2 cup sauterne or other sweet wine, 1 tablespoon of Spanish paprika 1, 1/2 cup burgundy or other hearty red wine and 2 cups reserved cooking liquid from meat.
• Add the bay leaves and shredded beef, and simmer for about 15 minutes.
  
• Add more of the cooking liquid if you want more sauce.
  
• Season to taste with salt and pepper.

• Garnish with peas and pimiento strips.
• Makes 8 servings