A Cuban Supper: Ropa Vieja + Cold Tomato Soup

George grew up in Havana, a country he remembers fondly. Picadillo (Cuban Beef Stew) and Ropa Vieja (Old Clothes) are among his favorite dishes. I think to call Ropa Vieja “Old Clothes” is an insult. It is a highly flavorful dish that can be dressed up or down, depending on individual taste. George advised me on the spicing. There were no complains.

Now that I have taken my food processor down from the upper shelve, I enjoy making cold soups. With tomatoes in season, the chilled tomato soup is a natural. It is so simple to prepare that a child could whip it up.

Menu

Chilled Tomato Soup
Ropa Vieja
Rice
Black Beans
Wine: Marqués de Cácerres, 2006
Rioja
Dessert: Fresh Berries

Chilled Tomato Soup

2 large ripe, New Jersey tomatoes, skin removed and cored
2 cups top quality tomato juice, more if needed
Salt and black pepper
Pinch of sugar
Snipped chives for garnish

Purée the tomatoes in a blender, adding tomato juice to thin to a medium thickness. Season the soup with salt, pepper, and sugar. Refrigerate. When ready to serve, spoon the soup into individual bowls. Garnish with chives.

Tip: I freeze some tomato juice in a small ice tray and float three or four frozen cubes on top of the soup.

Ropa Vieja

1 lb. beef flank steak
2 tablespoons vegetable oil
1 large onion, peeled and chopped
3 cloves garlic, peeled and chopped
3 tablespoons canned tomato paste (more if needed)
½ package Sasón Goya (with Coriander & Annatto)
Generous pinch of smoked sweet paprika
Salt and pepper

Optional: 1 red pepper, skin and seeds removed, cut into strips

Prep

Put the meat in a small saucepan. Cover with water. Add several black peppercorns and coriander seeds, 2 bay leaves, 1 cube Knorr chicken bouillon cube. Bring to a boil, reduce heat, and simmer for 1 ½ hours or until very tender. When cold enough to handle, drain the meat and pull it apart into shreds. (The meat iself tasted so good, I kept on noshing.)

Cooking

Heat the oil in a skillet and sauté the onions until translucent. Briefly sauté the garlic. Add all other ingredients, including the meat. Stir-fry until well mixed and heated through. Adjust seasoning.
Serve over a bowl of rice.
Arrange the optional pepper strips over the meat.