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October 24

Saint of the day:

Saint Anthony Mary Claret 

Patron Saint of Textile Merchants, Weavers, Savings, Catholic press, Claretians Missionary Sons of the Immaculate Heart of Mary,

Diocese of the Canary Islands, Claretian Students , Claretian Educators, Technical and Vocational Educators

Saint Anthony Mary Claret's Story


Claretian archbishop and founder. Anthony was born in Salient in Catalonia, Spain, in 1807, the son of a weaver. He took up weaving but then studied for the priesthood, desiring to be a Jesuit. Ill health prevented his entering the Order, and he served as a secular priest. In 1849, he founded the Missionary Sons of the Immaculate Heart of Mary, known today as the Claretians, and the Apostolic Training Institute of the Immaculate Conception, Claretian nuns. From 1850 to 1857, Anthony served as the archbishop of Santiago de Cuba, Cuba. He returned to the court of Queen Isabella II as confessor, and went into exile with her in 1868. In 1869 and 1870, Anthony participated in the First Vatican Council. He died in the Cistercian monastery of Fontfroide in southern France on October 24, 1870. Anthony Mary Claret had the gift of prophecy and performed many miracles. He was opposed by the liberal forces of Spain and Cuba and endured many trials.




Casa d’Espiritualitat Claret

(Claretian House of Spirituality)

Rambla Sant Domènec 5

08500 Vic, Barcelona, Spain

Basilica of the National Shrine of the Immaculate Conception 
Washington, D.C. (Pictures below)

*The remains of St Anthony Mary Claret rest within the crypt of the church at this retreat center.

In 1849 he established the Claretian Missionaries in this city under their original title The Missionary Sons of The Immaculate Heart of Mary.





In honor of St. Anthony we will be serving 
Ropa Vieja (Cuban-Style Shredded Beef) with rice

Ropa Vieja is Spanish for “old clothes"
(National Dish of Cuba)


Boiling Ingredients

  • 2 pounds flank steak, cleaned

  • 1 1/2 quarts water

  • 1 onion, divided & cleaned

  • 1/2 green bell pepper, divided & cleaned

  • large carrot cut in half

  • 1 large stalk celery cut in half

  • 2 cloves garlic - cleaned

  • 1 TBSP salt

  • dash cumin

  • dash black pepper

  • 2 bay leaves

Sautéed Ingredients

  • 2 tablespoons olive oil

  • 2 onion, sliced long & thin

  • 1 of each large green red and yellow bell pepper, thinly sliced

  • 2 tsp dried oregano

  • 2 tsp ground cumin

  • 2 tsp sweet paprika

  • 1 tsp smoked paprika

  • 1 c beef stock (broth from meat)

  • 1/2 c dry white wine

  • 1 16 oz can crushed tomatoes

  • 1 6 oz can tomato paste

  • salt to taste (TT)

  • pepper to taste (TT)

  • 1/2 c thinly sliced Roasted Red Peppers drained

  • 1/4 c Green Olives

  • 1/4 c cup chopped fresh parsley


  1. Place flank steak in stock pot with water.

  2. Add boiling ingredients: onion, green pepper, parsley stalk, celery, bay leaves, carrot, salt, garlic, and cumin.

  3. Bring water to a boil and then reduce heat and simmer for 2 1/2 hours or until flank steak becomes tender and easily shredded.

  4. Strain the stock and discard boiling vegetables.

  5. Allow the meat to cool and then shred, holding meat with one fork and pulling apart with another fork.

  6. Heat olive oil in skillet that is large enough to hold meat.

  7. Sauté second onions and peppers and saute until onions are brown and translucent. Add the garlic, the spices and cook for another minute.

  8. Add the white wine and bring it to a rapid boil, deglazing the bottom of the pan. Add the broth, crushed tomatoes, tomato paste and bay leaves. Simmer for 5 minutes.

  9. Place shredded steak into the skillet and combine with other ingredients.

  10. Stir in the roasted red peppers and green olives. Simmer uncovered to thicken the sauce for 30 minutes. Stir in the parsley and add salt and pepper to taste.

  11. Serve over bed of cooked white rice garnished with peas or use as a sandwich filling.

Mise en place: all of your ingredients 


Pulled meat





For dessert try cuban flan!



  • 1 c sugar (to brown in pan)

Blender ingredients:

  • 1 can (14 oz.) sweetened condensed milk

  • 1 can (12 oz.) evaporated milk

  • 4 Eggs

  • 1 tsp vanilla

  • dash Cinnamon

*Optional add some cream cheese to the blender ingredients for a cheese cake like smoothness!


  1. Preheat oven to 350 degrees F.

  2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round baking dish, turning the dish to evenly coat the bottom and sides. Set aside.

  3. In a blender add the eggs, condensed milk, evaporated milk and vanilla blend until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.

  4. Bake in a water bath in a preheated oven for 60 minutes. Let cool completely.

  5. To serve, carefully invert on serving plate with edges when completely cool.

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