Old Clothes and Photography

Ever since I started this blog, I have been fighting with myself over what my intentions are. There are so many wonderful food blogs out there, and I doubt if I have read one-tenth of them! Some read like wonderful short stories, some have you drooling over the dishes that they describe, and most of them have fantastic photography.

Once upon a time, I loved taking pictures. I even thought that I would not make a half-bad photographer. But somewhere along the way I seem to have misplaced that particular talent. Some of this is for lack of trying, I didn't pick up a camera for years. And now that I started this blog, I am forgetting to take pictures of every step of the cooking process. Sometimes even forgetting to take pictures of the final product! I have been getting very frustrated with both the lighting in this house, and the cameras that I am using. I would love to lay the blame on them, but perhaps it could just be user error.

My intention is to write at least once a week. A recipe that I want to share with everyone, with beautiful pictures and intelligent writing. I haven't been living up to that intention, but I am going to try harder.

This particular dish is a prime example of my forgetfulness. I made this last night, and did not even once think of taking a picture. I know that Ropa vieja, or "old clothes" does not make a pretty picture, especially if you are taking it the next day without much fuss. But it is a wonderful dish. This version is not a traditional Cuban recipe, but it is one that I came up with one day when I didn't want to go to the store. My onions had gone bad, and I had no bell peppers, but I did have a beef brisket in the freezer, lots of spices and some rice. I know it takes a long time to cook, but it is something you can put on the stove and almost forget about. I try to make this a few times a year and stash some in the freezer for quick meals. I usually serve at least a few servings over rice. It is terrific in just about any Mexican or Cuban dish, nachos, quesadillas, burritos or tacos. It is also fantastic added to scrambled eggs for a hearty breakfast.

Ropa vieja or Shredded Beef over Rice

2 tablespoons vegetable oil
1 4 pound boneless top chuck roast, trimmed of all visible fat
salt and pepper
3 cloves garlic, minced
1 can crushed tomatoes
1 can tomato puree
2 cups water
1 tablespoon paprika
1 tablespoon celery salt
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
1/2 tablespoon cayenne pepper
1/2 tablespoon chili powder
1/2 teaspoon dried mustard
1 1/2 tablespoons Worcestershire sauce

rice, for serving

Heat the vegetable oil in a large heavy dutch oven over medium high heat. Season the roast generously with salt and pepper, and place carefully in the hot oil. Brown all sides of the roast.
Combine all remaining ingredients, except rice and pour over the meat. Cover and reduce heat to low. Check the liquid occasionally and turn the roast to get all sides in the liquid. Cook for 4 hours or until the meat is tender. Remove roast from the liquid and shred meat. Return the meat to the juices and increase the heat to reduce the sauce, if needed. Season to taste, and serve over rice.