Chef Ronaldo at work in an Ocean Grove kitchen. Photo by Mary Walton

By Mary Walton

Over the holidays, one Ocean Grove partygiver of Blogfinger’s acquaintance imported chef Ronaldo Linares, a master of Cuban-infused cooking, to cook for her guests. Linares is executive chef of Martino’s Cuban Restaurant in Somerville, NJ, and has made frequent television appearances. He arrived with several assistants and servers. The end result was a display of dishes that brought a standing ovation. (Everyone in the food line was standing.)

We offer you here Linares’s recipe for “Old-Fashioned Ropa Vieja.” Ropa vieja translates to “old clothes,” but we guarantee a flavor far superior to your average shredded tee shirt. It serves 4-6 people and the total preparation time is 90 minutes.

Old Fashioned Ropa Vieja “According to my Papi”

Ingredients:

1 flank steak

1 cup apple cider vinegar

2 quarts of water

 1 tbsp. peppercorns

1 bunch of cilantro

4 tbsp. kosher salt

1 green and 1 red pepper, cores only (remainder used in sofrito)

1.      In a large stockpot, add the core of the green and red peppers, apple cider vinegar, peppercorns, cilantro, salt, water. Bring to boil and add flank steak.

2.     Simmer for one hour until meat pulls away from pot, turn off heat, remove flank steak from water and shred.  Place meat on a plate and cover with a damp towel. Set aside.

Sofrito

1 medium red pepper (sliced)

1 medium green pepper (sliced)

1 medium onion (sliced)

8 pitted olives (diced)

½ tsp. cumin

1 tsp. smoked paprika

2 cloves garlic (minced)

½ tsp. oregano

2 tsp. Kosher salt

1 tsp. cracked black pepper

1 tsp. tomato paste

2 bay leaves

 6 oz. canned diced tomatoes

1 cup chicken stock

1 tbsp. olive oil.

Method:

1.      Preheat large sauté pan, add olive oil (wait 10 seconds), add sofrito and garlic.  Saute for 1 minute on high heat and turn down to medium low.

2.      Add cumin, smoked paprika, oregano, salt, pepper and tomato paste.  Saute for 3 minutes to allow flavors to marry.

3.     Add diced tomatoes, chicken stock, bay leaves and simmer for 10 minutes on medium low heat.

4.      Add shredded flank steak to sauce and continue to simmer for 10 minutes.  Check seasonings.  Add salt and pepper if needed and simmer for a few additional minutes.

5.     Fold in cilantro and serve.