Name: Ropa Vieja
Yield: Makes 8 servings
Ingredients: 3 pounds skirt or flank steak, trimmed; 2 quarts water; 2 carrots, chopped coarse; 1 large onion, chopped coarse; 2 celery ribs, chopped coarse; 1 bay leaf; 3 garlic cloves, crushed lightly; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon salt; 1/4 teaspoon whole black peppercorns; 2 green bell peppers, cut into 1/4-inch strips; 1 red onion, cut into 1/4-inch strips; 4 tablespoons olive oil; 2 cups braising liquid plus additional if desired; a 14- to 16-ounce can whole tomatoes with juice, chopped; 3 tablespoons tomato paste; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1/4 teaspoon dried oregano; 2 red bell peppers, cut into 1/4 inch strips; 2 yellow bell peppers, cut into 1/4 inch strips; 1 cup frozen peas, thawed; 1/2 cup pimiento-stuffed Spanish olive, drained and halved; 2 tablespoons olive oil; 2 teaspoons cuminseed; 1/4 teaspoon crumble saffron thread; 2 cups unconverted long-grain rice; 4 cups water; 3/4 teaspoon salt

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Ropa ViejaKeith Ferris/The Culinary Instit

(Braised Beef, Peppers, and Onions)

Ropa vieja, or "old clothes," describes the shreds of meat, peppers, and onions resembling a mess of colorful rags. Robust stews such as this Cuban specialty are at the heart of West Indian cuisine.