Ropa Vieja (Sautéed shredded meat) with mushrooms and green garlic

Preparation

We cook the cabbage leaves in boiling water, leaving themthe. We cool them and dry them. We filled them with old clothes making some packages. Let's book. In addition, in a pitcher, we soften the cut onions, add the red wine and let it reduce to one third of its volume. We add the cooking broth to the meat, well ungreased, leaving it to boil until it has salsa consistency (we can link it with a little corn flour).

We clean the mushrooms and sauté them with some olive oil and salt, add some juice and reserve it. We clean the jets and jump them (if they are too long, we split them in half).

We heat up the old ropaold packages and place them on a plate; we add the mushrooms and the jets above and around the plate, water with a thread of sauce and decorate with some herbs.