Shredded Beef Stew

Name: Shredded Beef Stew (Carne en Ropa Vieja)
Yield: Serves 6
Cuisine: Puerto Rican
Ingredients: 1 can (8 ounces) green peas (Petit-Pois); 1½ cups reserved broth; 5 teaspoons salt; 1 fresh corn kernel, shucked and broken into 3 pieces; ¼ teaspoon salt; ¼ pound vermicelli, broken into pieces; 1 tomato, quartered; 1 ounce salt pork, washed and diced; Reserved meat; ½ cup tomato sauce; 1 small cured ham bone, washed; 2 ounces lean cured ham, washed and diced; 1 tomato, halved, chopped; 1 green pepper, seeded, chopped; 1 onion, peeled, chopped; 3 fresh culantro leaves, chopped; ¾ pound potatoes, peeled and quartered; ¾ pound pumpkin, peeled and quartered; 3¾ quarts (15 cups) water; 2 pounds beef, trimmed

Carne en Ropa Vieja

Preparation info

Serves
6

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

This dish makes a whole meal, since it yields a very nourishing soup and a delicious meat.

Ingredients

A

3¾ quarts (15 cups) water
2 pounds beef, trimmed

Americas
Stew
Caribbean
Puerto Rico

Method

Soup

Mix ingredients included in A in a 12-quart kettle. Heat to boiling, cover, and cook for 20 minutes.
Add ingredients included in B, cover, and boil over moderate heat for 1 hour.
Remove meat and reserve. Strain soup, returning to the stock the potatoes, pumpkin, corn