Old Clothes (Roupa Velha)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2-pound flank steak, or 2 pounds cooked boiled beef 1 medium onion, stuck with a clove 1 carrot, scraped and halved
1 stalk celery 1 sprig parsley 1 bay leaf
1 clove garlic 6 peppercorns 1 tablespoon salt
FOR THE SAUCE: 1/4 cup olive oil 2 medium onions, thinly sliced 2 medium tomatoes, peeled and sliced
1/2 cup finely chopped parsley salt, freshly ground pepper pinch of sugar
2 tablespoons vinegar Tabasco sauce (optional)



1 Put the steak into a flameproof casserole with the onion, carrot, celery, parsley, pay leaf, garlic, peppercorns, and salt and enough cold water to cover. Bring to a boil, simmer for 5 minutes, and skim the froth that rises to the surface. Cover, lower the heat, and simmer for 1-1/2 hours, or until the steak is tender. Leave the steak in the stock until it is cool enough to handle. Lift it out of the stock onto a chopping board. Strain the stock into a jar and refrigerate for another use. Cut the steak in half crosswise, then shred it along the grain into strips. Set aside.
2 FOR THE SAUCE: Heat the oil in a skillet and saute the onions until they are lightly browned. Add the tomatoes, parsley, salt and pepper to taste, and the sugar. Cook the mixture for 5 minutes longer, stirring occasionally. Add the steak, vinegar, and a little Tabasco sauce, if liked, and cook, stirring, until the steak is heated through. Transfer to the center of a heated platter and surround it with plain white rice.

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