Tuesday, September 22, 2009

Happy Fall to All...

...except those in the Southern hemisphere!

Our eldest was reminding me of a childhood memory. When he was small, three or four, I tried to explain Fall to him, "Today is the first day of Fall, that is when the leaves fall." He says he went out to see this great event, and was so disappointed because despite his eager anticipation, he did not see the leaves fall. I had failed to explain the concept of season. Probably the least of my failures as a mother. Nevertheless, he survived.

However, I did notice today that the leaves are beginning to turn and saw some fall on the first day of otoño. BTW, did you know that season in Spanish is estación, like 'station'?

As a Happy Fall gift, I will write out the recipe that earned me fleeting praise last week as more than "just a Koch (pronounced 'cook') by marriage."

ROPA VIEJA  (shredded beef)

Ingredients:
1 (2 1/2-pound) flank steak, halved lengthwise
2 bay leaves
1 carrot, sliced
2 onions, julienned
1 tablespoon dry oregano
1 red pepper, julienned
1 green pepper, julienned
2 garlic cloves, chopped
2 tablespoons olive oil
1/2 cup sherry
2 cups whole tomatoes, canned
1 teaspoon ground cumin
salt and pepper

Instructions:
Boil the flank steak [I used venison roast] with bay leaves, carrots, 1 onion, and oregano in enough water to cover the ingredients.  Cook for 60-90 minutes. Drain and let the meat cool, then cut into 2 inch cubes and shred. Sauté the remaining onion, peppers, and garlic in olive oil until translucent. Deglaze with sherry. [I used some of the broth instead.] Add tomatoes and cumin. Cook for 15 minutes. Add the shredded meat and cook for 30 minutes. Season with salt and pepper.

Serving Suggestion:
white rice

I also fried up sliced plantains. Yum!

¡Buen provecho!

1 comment:

Elizabeth said...

thanks for the recipe... I look forward to trying it someday!