Ropa Vieja
Ropa Vieja is the national dish of Cuba. Beef is browned and then braised in seasoned, tomato-inflected broth and wine until it falls apart. Likely of Spanish origin and brought to the Americas, Ropa Vieja means “old clothes” in Spanish. Legend has it that a penniless old man of good faith had nothing to feed his family, so he boiled old clothes in a pot and prayed; miraculously it was transformed into this delicious dish! Serve Ropa Vieja with rice, black bean sauce, and fried plantains for a very traditional Cuban dinner or on its own too.
Prep Time: 15 minutes, Total Time: 3 hours, 15 minutes. Serves: 6 to 8.
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Beef Stew with a French Accent
Beef Stew with a French Accent is savory and hearty. Jolie Laide (“Pretty Ugly” in French or “beautiful despite its looks”) in appearance, its complex flavors belie its humble, everyday ingredients and its ease of preparation. The onion and garlic provide a flavor base for the beef and the thyme and bay leaves add subtle herbal seasoning notes, complementing the black pepper. Dry red wine and water are the braising medium while the green beans and potatoes complete the triumvirate of the body elements of the stew along with the beef. Finally, the Dijon mustard stirred into the red wine and coating flour, pulls the stew together and deepens the flavorful finish of the stew. Add a starter of Wilted Arugula Salad and pair it all with a Merlot or Cabernet Sauvignon wine. All in all, Beef Stew with a French Accent is a wonderful dish for cold winter evenings.
Prep Time: 50 minutes, Total Time: 3 hours, Serves 4 to 6
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