Old Clothes Recipe

Name: Old Clothes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 2 1/4- to 2 1/2 pound chuck roast or two 1 1/4-pound flank steaks; Fine sea or kosher salt; Freshly ground pepper; Onion powder; 3 tablespoons canola oil; 1/2 cup Sofrito; 1/4 teaspoon ground cumin; Olive oil, as needed; Two 8-ounce cans Spanish-style tomato sauce; 1/2 cups water; 3 tablespoons alcaparrado or coarsely chopped pimiento-stuffed olives (see Notes); 2 bay leaves; 4 celery stalks, with leaves, cut into 1/4-inch dice; 3 medium carrots, trimmed and cut into 1/4-inch dice; 1 cup fresh or frozen green peas

Servings: persons

One 2 1/4- to 2 1/2 pound chuck roast or two 1 1/4-pound flank steaks
Fine sea or kosher salt
Freshly ground pepper
Onion powder
3 tablespoons canola oil
1/2 cup Sofrito
1/4 teaspoon ground cumin
Olive oil, as needed
Two 8-ounce cans Spanish-style tomato sauce
1/2 cups water
3 tablespoons alcaparrado or coarsely chopped pimiento-stuffed olives (see Notes)
2 bay leaves
4 celery stalks, with leaves, cut into 1/4-inch dice
3 medium carrots, trimmed and cut into 1/4-inch dice
1 cup fresh or frozen green peas

1
Pound the chuck roast or flank steaks with a heavy meat mallet until about 1/2 inch thick.
2
Season both sides of the beef generously with salt, pepper, and onion powder.
3
Heat the canola oil in a large, heavy, ovenproof skillet over high heat until rippling.
4
Add the beef and cook it until well browned on both sides, about 10 minutes.
5
Preheat the oven to 350F.
6
Drain or spoon off most of the fat from the pan.
7
Stir in the sofrito, 2 teaspoons salt, and the cumin, and bring to a boil.
8
Depending on how much oil was left in the pan, you may have to add a little olive oil to give the mix a creamy texture.
9
Stir in the tomato sauce, water, alcaparrado, and bay leaves.
10
Bring to a boil, cover the dish, put it in the oven, and bake until the meat pulls apart easily with a fork, about 2 1/2 hours.
11
Let stand in the sauce until cool enough to handle.
12
Shred the meat coarsely by hand or use two forks.
13
Return it to the sauce and add the celery and carrots.
14
Bring to a simmer over low heat and cook until the vegetables are tender, about 10 minutes.
15
Stir in the peas and cook a few minutes more.
16
Watch the liquid as it cooks and add more broth or water as needed.

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: One 2 1/4- to 2 1/2 pound chuck roast or two 1 1/4-pound flank steaks, Fine sea or kosher salt, Freshly ground pepper, Onion powder, and more.

Yes, Old Clothes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Old Clothes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions