Citizens – today marks an historic day in U.S. history, as it is the first time since the late 1950’s when a President has officially met the leader of Cuba!
I am hopeful this will mark the end of more than 50 years of deep antagonism towards Cuba and that both countries can put their troubled relationship behind them. The return of the fabulous Cuban cigars and rum to legality has absolutely nothing to do with my position. 😉
It seems appropriate to include a Cuban recipe for today’s posting – one that is beloved not only on the island itself but by the huge ex-patriate Cuban community in south Florida.
Interesting data point according to Wikipedia: ropa vieja (which means “old clothes” in Spanish, due to the ragged shreds of the meat) has its origins in the Sephardi Jewish community of Spain in the 12th century and evolved to its current form in the Canary Islands and finally in Cuba, where it is one of the national dishes. Variations of the dish occur throughout the Caribbean, especially in the Dominican Republic and Puerto Rico.
Some versions in the Canary Islands contain beef, chicken, or pork, or a combination of these. The dish is a national feature of Cuba where it does not contain chicken or pork; rather, it is shredded beef in sauce.
My version of this classic Cuban recipe has reached a pinnacle of succulence by its use of brisket as opposed to flank steak and a carefully-balanced set of spices and ingredients that truly makes my recipe both definitive and delicious! 🙂
Battle on – The Generalissimo
The Hirshon Cuban Ropa Vieja
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