Name: Ropa Vieja
Yield: Serves four
Cuisine: Arabian
Ingredients: 400 g/14 oz cooked beef, cubed (or mixed turkey, ham, etc); 2.5 ml/½ tsp cayenne pepper; 1 large onion, chopped; 2 small aubergines (eggplant); 90 ml/6 tbsp olive oil; 2.5 ml/½ tsp ground cumin; 2.5 ml/½ tsp ground allspice; chopped fresh mint, to garnish (optional); 250 ml/8 fl oz/1 cup meat stock; salt and ground black pepper; 400 g/14 oz can tomatoes; 1 fresh, or baked, red (bell) pepper, seeded and sliced (optional); 400 g/14 oz can chickpeas, drained; 3 garlic cloves, finely chopped; pinch of ground cloves

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

The name of this dish means “old clothes", which sounds a good deal more romantic than leftovers. It is a dish for using up meats from the cocido, and the recipe shows both Jewish and Arab influences. It is normally made with cold roast beef, but it is ideal for finishing up cold turkey and other Christmas meats and even stuffing.

Ingredients

2 small aubergines (eggplant)
90 ml/6 tbsp olive oil

Method

Cut the aubergines into cubes and put them into a colander. Sprinkle with 10 ml/2 tsp salt, turning the cubes over with your hands. Leave to drain for about 1 hour. Rinse, then sq