Beef dish brings the flavor of Cuba

This week we are visiting Cuba, and we are preparing the country's most popular entree and side dish: Ropa Vieja con Moros y Cristianos, or Beef with Beans and Rice.

• ROPA VIEJA CON MOROS Y CRISTIANOS

Ingredients

For the Ropa Vieja:

6 tablespoons olive oil

2 pounds flat iron steak, cut into strips

1 cup diced onion

1⁄2 cup chopped bell pepper

1 tablespoon chopped garlic

1 cup chopped tomato

1 tablespoon chopped oregano

1 tablespoon fresh ground cumin

2 bay leaves

1⁄2 cup sherry wine

1⁄2 cup water

Salt and pepper to taste

Procedure

Heat the oil in a large pan over medium heat. Brown the meat until it is golden brown on all sides; remove meat from the pan and set aside.

In the same pan (without cleaning it), cook remaining ingredients until the vegetables are beginning to fall apart. Return meat to the pan and cook for about 10 minutes. Adjust the seasonings, to taste, and set aside until the Moros y Cristianos are ready.

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For the Moros y Cristianos:

2 cups dried black beans

1 ham hock

2 cups long grain rice

1 cup chopped onion

1⁄2 cup chopped bell pepper

1 cup chopped tomatoes

2 tablespoons chopped garlic

1 bay leaf

1⁄2 cup chopped fresh cilantro

Procedure

In a large pot, add the beans and ham hock and cover with water. Bring to a boil, reduce temperature to low and cook for about 1 1⁄2 hours. Add remaining ingredients and cook for about 30 minutes. Adjust the seasonings, to taste and cook for another 30 minutes or until the beans and rice are thoroughly cooked.

Serve the Moros y Cristianos with some of the Ropa Vieja and some fried plantains on the side.

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Next week, we will visit the Dominican Republic to prepare Sancocho de Ravo de Vaca, or Oxtail Stew (I like to call it "heaven").

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City. Contact him at 844-2111. His Web site is www.cilantros.us.