This is translated as Old CLothes..what a tasty name right? However it is probably my most favorite cuban dish! This recipe comes straight from an in law who came here from cuba. She was an amazing cook! Hope you like it as much as we do!
1In a large Dutch oven, add 3 Tablespoons of the oil, and heat.
Into the hot pot place meat. Sear to brown completely on all sides.Add 1/2 chopped onion
Cover the meat with water.Enogh water to just cover the meat.
Add the bay leaves, carrot, ½ of the peeled whole onion, and the celery. Bring to a rolling boil.
Simmer, covered tightly for 1½ to 2 hours or until the meat is very tender.
Remove from heat and cool, keeping covered tightly, in the liquid.
Remove the beef from the Dutch oven when cooled, reserve the stock.
2Heat the rest of the oil in a frying pan.
Cook the other ½ of the chopped onion until translucent.
Add the cilantro, garlic, peas and bell pepper and simmer while stirring slowly for 7 minutes.
Add the pimiento, chilies, tomatoes, and tomato paste and 2 full cups of the meat stock.
Add dry powdered/ground ingredients.
Stir mixture for 2 minutes, cover and simmer 20 minutes.
Uncover and increase heat, stirring occasionally, until sauce begins to thicken.
Cut beef, across the grain, in 3" wide pieces.
Remove bay leaves.
Shred beef just before serving.
Serve over white rice.
Pour sauce over beef mixture and rice.