Ropa Vieja & Mojitos

  

 Well I'll admit it I had every intention of cheating a little bit this week, but the powers that be had a different plan.  When we lived in Fairfax every other month I would go to a place called Dinner Done.  The concept is simple, they have a menu from which you choose anywhere from 4-15 meals, you either go and spend two hours preparing them or you can have them made for you, freeze them, and cook when needed. For us it was great because it allowed me to still prepare healthy meals without the prep and clean up.  I have found a similar place here in NC, but still tend to favor the Dinner Done menu.  So when I go back to Fairfax or in this case, Dan went back, we fill up the cooler and bring meals back.  Imagine my delight when on this months menu they had Ropa Vieja-perfect timing since Miami was our city and Dan was in Fairfax last week.  I had ordered 7 meals (most of which can be split so you actually are getting 14 meals), but for some reason one didn't make it in the cooler...yep the Ropa Vieja!

  So I spent Friday morning searching for recipes.  I guess like most meals there are many different ways to prepare it and everyone claims its the authentic Cuban way.  So instead of following just one recipe I took bits and pieces from each depending on what I had at home and was able to find in the store.   Into the crockpot it all went this morning at 9am and by 5pm it was ready.  Made a little white rice, fried up some plantains, mixed the mojitos and Dinner was Done my way.  It was delicious!


Ropa Vieja

Ingredients

• 1 (2 pound) beef chuck pot roast
• 3 cloves garlic
• 1 red bell peppers, sliced  (I also included a yellow pepper)
• 1 green bell peppers, sliced
• 1 yellow onion, sliced
• 1 small can tomato paste, or to taste
• 1/4 cup red wine vinegar
• 1 cup of water (more or less depending on how saucy you want it)
• 2 bay leaves
• salt and ground black pepper to taste

Directions

1. Pierce the beef roast to tenderize it and let the flavors in, and place it into a slow cooker with the garlic (I minced it and rubbed it on the meat), red bell peppers, green bell peppers, and yellow onions. Stir in the tomato paste, red wine vinegar, and water ( I mixed them all together and then poured it over the meat) . Sprinkle salt, and ground black pepper.
2. Cover, and cook on Low until the beef is tender, 7 to 8 hours. Remove beef, and shred into long strands using two forks. Return the meat to the slow cooker and combine with the vegetables.
3. Serve with white rice and fried plantains make a nice side dish.

Mojitos

10 fresh mint leaves

1/2 lime, cut into 4 wedges

2 tablespoons white sugar, or to taste ( I made a simple syrup mix and used it instead...see below)

1 cup ice cubes

1 1/2 fluid ounces white rum

1/2 cup club soda

Directions

1. Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

Simple Syrup

1 cup white sugar

1 cup water

Directions

1. In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.

So now it is time to keep sipping my Mojito and start thinking about next weeks meal.  We are flying across the pond to a city where the streets are lined with orange trees. Check in Monday for our destination!