ROPA VIEJA (CUBAN BEEF)
This Cuban braised beef dish literally translates to 'old clothes,' because apparently some people thought the fall-apart meat and colorful strips of onions and peppers, tangled together, looked like old, tattered clothing. You'll love this dish if you're into big, bold flavors, since there's nothing subtle about the seasoning here. Delicious served with beans, rice, and plantain chips. Garnish with more cilantro.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Beef
Time 11h30m
Yield 8
Number Of Ingredients 24
Steps:
- Cut flank steak in half across the grain. Mix salt, black pepper, and cayenne. Season both sides generously with the salt mixture.
- Heat olive oil in a pot over high heat. Add steaks and cook until outsides are well browned, 4 to 5 minutes per side. Remove steaks to a plate.
- Reduce heat to medium. Add red onion, garlic, and more of the salt seasoning. Cook and stir until starting to soften, 3 to 5 minutes. Stir in cumin, paprika, oregano, cayenne pepper, cloves, and allspice. Cook and stir for 1 minute. Pour in white wine, scraping up the browned bits from the bottom of the pot. Stir in tomato sauce and chicken broth.
- Return beef and accumulated juices to the pot. Season with salt and add bay leaves. Reduce heat to low, cover, and simmer until beef is almost fork-tender, not falling apart, about 2 hours.
- Remove pot from heat and let stew cool to room temperature, at least 45 minutes. Refrigerate, 8 hours to overnight, for best results.
- Remove beef to a plate and set stew over medium heat. Tear beef along the grain into 1/8- to 1/4-inch-wide shreds; place back in the stew. Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. Stir together and reduce heat to medium. Simmer until peppers are soft and meat is tender, 15 to 20 minutes. Turn off heat, remove bay leaves, and stir in cilantro.
Nutrition Facts : Calories 209 calories, Carbohydrate 10.4 g, Cholesterol 27.5 mg, Fat 12.5 g, Fiber 2.6 g, Protein 11.9 g, SaturatedFat 3.1 g, Sodium 1275 mg, Sugar 5.1 g
ROPA VIEJA (AKA OLD CLOTHES/CUBAN SHREDDED BEEF)
This was one of my Mom's best dishes! I really love making this for my husband and my son. It's something that is one of my comfort foods. This is a very easy and delicious recipe. Serve it over white rice and an avocado salad! Very Cuban and so good!
Provided by R C
Categories Beef
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Heat oil in a deep pan over medium to high heat. Season the skirt steak with salt and pepper, place in the pan, browning on both sides. Turn heat down to medium and add peppers and onions. Cook stirring occasionally for about 3 minutes, then add garlic and cook 2 minutes more.
- 2. Pour in the red wine and cook for about 30 seconds before adding the tomato sauce, tomatoes, bay leaf and stock.
- 3. Cover the mixture, reduce to simmer, and cook for 1 hour. Meanwhile, prepare white rice to serve alongside the meat to soak up the sauce.
- 4. After 1 hour, the meat should be thoroughly cooked and should shred easily. Remove from pan, let cool a bit and shred with clean hands or two forks. Return meat to pan, and simmer to heat through, then serve with the white rice and ENJOY!
CUBAN ROPA VIEJA
This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.
Provided by Kate Phillips Masterson
Categories World Cuisine Recipes Latin American Caribbean
Time 4h15m
Yield 6
Number Of Ingredients 12
Steps:
- Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
- Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 9.9 g, Cholesterol 47.6 mg, Fat 15.8 g, Fiber 2.3 g, Protein 20.5 g, SaturatedFat 5.3 g, Sodium 599.2 mg, Sugar 5.9 g
AUTHENTIC CUBAN ROPA VIEJA (SHREDDED BEEF RECIPE)
Learn how to make the best authentic ropa vieja with this classic Cuban recipe! This slow-cooked shredded beef dish is made with tenderized flank steak, sofrito, and spices, all simmered in a flavorful tomato-based sauce. This recipe requires only 25 minutes of hands-on work once the meat is tenderized.
Provided by Jamie Silva
Categories Dinner Main Course Main Dish
Time 2h35m
Number Of Ingredients 14
Steps:
- In a Dutch oven, add the meat with water and salt. Cook at medium-low until the meat is tender, about 2 hours. (In a pressure cooker, this takes about 40 minutes). Transfer to a plate. Shred meat and set aside.
- In a skillet, heat olive oil at medium heat. Add green pepper, onion, and pimientos. Sauté for 1-2 minutes. Add garlic and sauté for 30 seconds.
- Add dry cooking wine, tomato sauce, ground cumin, oregano, bay leaf, salt, and pepper. Cook for 15-20 minutes, stirring occasionally.
- Add the shredded meat to the skillet and stir to combine with the sauce. Cover and cook on low for about 10-15 minutes, stirring occasionally, without letting it dry out. Remove bay leaf and serve over white rice and sweet plantains. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 419 kcal, Carbohydrate 5.2 g, Protein 43 g, Fat 23.9 g, SaturatedFat 6.8 g, Cholesterol 83 mg, Sodium 583 mg, Fiber 1.4 g, Sugar 2.5 g
ROPA VIEJA / SHREDDED BEEF
A great way to remake and use left over roast. Have used this as a filling for tacos, burritos, and sandwiches. Also good on top of nachos.
Provided by Debbwl
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In covered skillet heat meat wit water, onion, bell pepper and bouillon for about 30 minutes or till most of the liquid is absorbed and meat will shred easily.
- Remove skillet from heat. Using two forks, pull meat apart into shreds. Return to heat. Push the meat mixture to one side of skillet. In the open area of skillet heat oil; add potatoes. Cook and stir meat and potatoes together in oil till mixture is heated through and almost dry. Season to taste with salt and pepper.
- Use to fill tacos or burritos.
Nutrition Facts : Calories 368.7, Fat 24.3, SaturatedFat 8.9, Cholesterol 77.1, Sodium 73.2, Carbohydrate 13.8, Fiber 1.8, Sugar 0.9, Protein 22.6
SLOW COOKER ROPA VIEJA (CUBAN SHREDDED BEEF)
Make and share this Slow Cooker Ropa Vieja (Cuban Shredded Beef) recipe from Food.com.
Provided by PanNan
Categories Cuban
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Rub each side of the steak with Adobo seasoning. Place in slow cooker.
- Slice peppers, onion and garlic and add to the slow cooker along with the olives.
- Mix the remaining ingredients in a large bowl and add to the slow cooker.
- Cook on low for 8 hours.
- When cooked, remove the meat from the slow cooker and finely shred with 2 forks. Return the shredded beef to the sauce in the slow cooker and stir.
- Cook the shredded beef on low in the slow cooker another 20 minutes.
- Serve over rice.
Nutrition Facts : Calories 394.5, Fat 15.9, SaturatedFat 6.1, Cholesterol 115.7, Sodium 714.5, Carbohydrate 18.9, Fiber 4, Sugar 10.1, Protein 39.5
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- Slice the flank steak into 3 or 4 large pieces and set them into a large pot with the carrot, onion, pepper, garlic, allspice, salt, pepper, cloves and bay leaves. Add 5-6 cups water and bring to a quick boil.
- Reduce the heat and simmer for 2 hours, or until the beef becomes tender and can easily be shredded with a fork. Cool a bit and remove the beef. Shred it with a couple of forks and set aside.
- Strain the broth, but reserve 1 cup of the liquid. I like to save the rest of the broth for using in other soups or stews. It freezes perfectly.
- Next, heat the olive oil in a pot and add the onion and bell pepper. Cook down about 5 minutes to soften.
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- Combine all beef ingredients in 4-quart saucepan. Cook over medium-high heat 10-12 minutes or until water comes to a boil. Reduce heat to low. Cook 45-60 minutes or until flank steak is tender. Remove beef from water; reserve 1 cup broth. Let beef stand 10 minutes or until cool enough to handle. Shred beef into 2-inch pieces with forks.
- Meanwhile, melt butter in 12-inch skillet until sizzling; add bell pepper, 1/2 cup chopped onion and garlic. Cook over medium-high heat 8-10 minutes or until vegetables are softened. Add reserved broth and all remaining sauce ingredients.
- Continue cooking 3-5 minutes or until mixture comes to a boil. Add shredded beef. Reduce heat to low. Cook, stirring occasionally, 15 minutes or until flavors are blended. Serve over rice.
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