Domino’s Sidebar:
Mrs. Doyle’s Ropa Vieja Recipe
The wife of Domino’s CEO Patrick Doyle adapted her recipe from Nitza Villapol’s Cocina Criolla.
Print
E-mail
¼ cup olive oil
1 large onion (halved and sliced thinly)
3 cloves garlic (crushed)
1 large green bell pepper (seeded, halved and sliced thinly)
½ cup wine or sherry
16-oz. can stewed tomatoes (put through food processor)
4-oz. jar diced pimientos
2 bay leaves
Salt and freshly ground pepper (to taste)
Ketchup (optional)
To cook the flank steak, cut it in half or quarters and place in large pan with water and vegetables such as 1 onion, ½ green bell pepper, carrots, potatoes, sweet potato and a bay leaf. Cook for at least 90 minutes, until tender. Remove the meat and cut into one- to two-inch chunks. Set aside to cool — do not refrigerate or it will get very tough. Once cooled, shred the meat by hand as thinly as possible and remove any fat. The shredded meat can be stored for one to two days in the refrigerator.
Heat the olive oil and sauté the onions, garlic and green pepper until they’re fragrant and the onions are translucent. Add the wine, tomato sauce, pimientos and bay leaves. (I also add a generous squeeze of ketchup to sweeten the sauce a bit — an optional Miami Cuban addition to the recipe.) Once the sauce is bubbling, stir well and add the meat. Stir so all the meat is covered with sauce, add salt and pepper, and cover. Simmer covered on low heat for 20 to 30 minutes.
Remove the bay leaves, and serve with white rice and plantains.
Note: Ropa vieja gets better with age. It is even tastier on day two or three. It is also very good cold, served on crackers as an appetizer or snack.
