We got our last regular-season CSA share today and I made Ropa Vieja, a traditional Cuban dish. Here are the details…
Week: 42 of 52
Cookbook: Three Guys from Miami Cook Cuban
I started the Ropa Vieja by browning a chunk of chuck shoulder roast. Once browned, I added onion, pepper, garlic and water and simmered the beef for 2 hours.
After simmering, I removed the beef and shredded it. In the same pan the beef cooked in, I sautéed onion, pepper and garlic, then added tomato paste, crushed tomatoes, cumin, red wine, and a bay leaf. Finally, I added the shredded beef.
After letting the beef mixture cook for an additional 20 minutes, I served the Ropa Vieja with rice.
- Tomato Paste
- Crushed Tomatoes
- Bay Leaf
- Red Wine
- Olive Oil
We also picked up our final CSA share, and it was a good one!
- Collard Greens
- Red Pepper
- White Carrots
- Acorn Squash
- Butternut Squash
Thankfully most of this, the squash, carrots, beets, parsnips, etc. can be stored and used whenever we can get to them. So I’m focused on finding something fun to cook with the collards and also the tomatoes before we head to Maine Friday night. We’ll see what we come up with next!