1    Flank steak or London broil
- (2-pound)
1    Bay leaf
1 sm Onion
1    Tomato, whole, ripe
1    Celery rib
1 tb Salt

-TOMATO SAUCE FOR ROPA VIEJA –
1 1/4 c Olive oil
1/2 Green pepper; finely chopped
2 Garlic cloves; minced
1 Bay leaf
1/2 ts Oregano
1/4 ts Cumin
1 cn Tomato sauce (10-1/2 oz)
1/4 ts Sugar
1 tb Wine vinegar
1/2 c Stock from cooked meat
1 ts Salt
1/4 c Burgandy wine

In a suitable soup kettle, place the meat, bay leaf, whole onion, tomato,
celery rib cut in half, and the salt. Cover with cold water and bring to a
rapid boil. Skim several times. Lower heat and cook until meat is tender
(approximately 1 hour). Allow meat to cool in stock, then remove to
platter and shred. Strain stock and reserve to be used in sauce and the
rest for a hearty soup. TOMATO SAUCE FOR ROPA VIEJA: Heat oil in large
skillet. Add onion and green pepper and saute until transparent. Add the
garlic, bay leaf, oregano, cumin, and cook 5 minutes longer. Combine tomato
sauce, sugar, vinegar, stock, salt, and wine. Add to saute. Stir to mix
well and bring to a boil. Lower heat and cook for approximately 30 minutes,
stirring at intervals. In a 2-1/2 quart casserole with cover, place the
shredded meat. Pour sauce over the meat and mix well. Cover and simmer for
another 20 to 30 minutes, stirring occasionally. Serve over white rice
accompanied by very ripe fried plantains, when available.