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
Provided by Food Network
Categories main-dish
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- In a large pot, put the flank steak, garlic, yellow onions, 1 tablespoon of the oregano, salt, peppercorns, bay leaves and 2 ounces each of the red wine and Worcestershire. Add water to cover the ingredients by 2 inches. Bring to a boil, cut back to a simmer and cook for 3 hours, until the flank steak is falling apart.
- Remove the flank steak from the pot, cut into 3-inch sections and set aside. Strain the beef broth and reserve for a later step.
- Wipe out the pot and coat with the olive oil. Add the red onions, white onions, green peppers, red peppers and the remaining tablespoon oregano. Cook over high heat for 8 to 10 minutes, stirring every couple minutes.
- Add the flank steak back to the pot, along with the tomato sauce, red wine vinegar, reserved beef broth and the remaining red wine and Worcestershire. Bring to a boil, cut back to a simmer and cook for 30 minutes.
- Add the olives, peas and tomatoes to the pot. Let sit for 5 minutes before serving over coconut rice or white rice.
ROPA VIEJA
The way tender flank steak shreds into thin pieces gives this dish the name that translates literally to "old clothes." My abuela would first cook the meat in her stovetop pressure cooker, shred it and then simmer it with the tomato, onion and bell pepper sauce. In my take on this Cuban classic, I like to braise the meat right in the sauce, so all the juices marry together giving it even more depth. Some versions of ropa vieja skip the olives, capers or pimientos, but I love their salty contrast.
Provided by Gabriela Rodiles
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees.
- Pat the flank steak completely dry with a paper towel. Cut in half or thirds (across the grain) if needed to fit into your pot in a single layer. Season with 2 teaspoons salt.
- Heat the olive oil in a medium Dutch oven or a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the steak in a single layer and cook until a deep brown crust develops, 5 to 8 minutes on each side. Remove to a plate and set aside.
- Add the onions and peppers to the same pot. Season with 1 teaspoon salt and a few cracks black pepper. Cook, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Add the garlic, cumin and oregano; stir until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, until it starts to develop color, about 1 minute. Add the vino seco to deglaze and cook, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the tomato sauce, beef stock and bay leaf. Stir to incorporate. Nestle the steak in the sauce, submerging it slightly. Be sure to add any accumulated juices from the plate.
- Cover and cook in the oven until the meat shreds easily with two forks, about 1 hour 30 minutes.
- Transfer the pot back to the stovetop. Remove the steak to a cutting board or medium bowl and shred into long thin pieces using two forks. Meanwhile, simmer the sauce over low heat until slightly reduced, about 3 minutes. Return the steak to the pot and stir to combine. Add the lime juice and olives, capers or pimientos, if using.
- Serve with white rice and black beans.
ZARELA MARTINEZ'S ROPA VIEJA
Sometimes the most humble ingredients make for the finest of meals, as Regina Schrambling wrote in 1988. Growing up in a tiny Arizona town among many Mexican neighbors, Ms. Schrambling learned early on of the rich flavors that can be coaxed from the simplest food. This ropa vieja, from the chef Zarela Martinez, embodies that philosophy. Garlic and peppercorns infuse a flank steak with flavor, which is then cooked shortly with a mixture of sautéed garlic, onions and poblano peppers. Hot, tucked into a tortilla, it's a testament to the power of a long cook.
Provided by Regina Schrambling
Categories dinner, main course
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Cut the flank steak in half horizontally so it will fit into a large Dutch oven. Place it in the pot and cover it with the water. Add the six whole cloves of garlic, along with the peppercorns and salt as desired. Place over low heat and bring the liquid to a simmer. Cover the Dutch oven and continue cooking over low heat, turning the meat occasionally, until it is tender and well done, about 1 1/2 to 2 hours.
- While the meat is stewing, heat the broiler. Rinse and dry the peppers. Arrange them in a broiler pan about four inches from the flame. Roast them, turning frequently, until they are evenly blistered and charred on all sides. Transfer to a paper bag, seal it and let the peppers sit until cool enough to handle.
- Remove the cooled peppers from the bag and slice off the top of each. Scrape out the seeds and slip off the skins with your fingers (wear rubber gloves if your hands are sensitive). Slice each pepper lengthwise into strips an eighth of an inch wide. Set aside.
- When the meat is tender, remove the Dutch oven from the heat and let the meat cool in its own broth. When it cools enough to handle, remove it from the broth and place it on a cutting board. Slice the meat across the grain into strips about two inches across. Using your fingers, pull the meat into fine shreds. Return it to the cooking broth.
- Heat the lard or other fat in a large heavy skillet over medium heat until it is rippling. Crush the sliced garlic cloves and add to the hot fat. Saute for one minute, stirring frequently. Add the sliced onion and saute, stirring frequently, until it is somewhat soft, about three minutes. Add the reserved pepper strips to the pan and continue sauteing and stirring for about two minutes.
- Using a slotted spoon, transfer the peppers, onion and garlic to the Dutch oven. Cook the meat mixture, uncovered, over medium heat, stirring frequently, until the flavors are blended, about 10 to 15 minutes. Serve the meat hot, rolled up in heated flour tortillas.
More about "daisy martinez ropa vieja food"
DAISY COOKS!: LATIN FLAVORS THAT WILL ROCK YOUR WORLD
Web Jul 23, 2013 Hardcover. $21.00 60 Used from $2.59 1 New from $28.58 2 Collectible from $18.00. Daisy Martinez is America's most exciting and …
From amazon.com
Reviews 314Format KindleAuthor Daisy Martinez
From amazon.com
Reviews 314Format KindleAuthor Daisy Martinez
“OLD CLOTHES” | COOKSTR.COM
Web Preheat the oven to 350°F. Drain or spoon off most of the fat from the pan. Stir in the sofrito, 2 teaspoons salt, and the cumin, and bring to a boil.
From cookstr.com
From cookstr.com
ULTIMATE ROPA VIEJA - THE DARING GOURMET
Web Sep 20, 2022 Discard the celery, carrots and bay leaves. Transfer the beef to a plate and shred it with two forks. Return the shredded beef to the sauce. Stir in the olives, roasted red peppers, capers and pimientos. …
From daringgourmet.com
From daringgourmet.com
BEST ROPA VIEJA RECIPE - HOW TO MAKE ROPA VIEJA OR …
Web Jun 22, 2021 Ingredients. Generously season the beef with salt and pepper. In a large pot over high heat, warm the oil. Cook the beef, turning occasionally, until brown on all sides. Transfer to a plate. In the same pot …
From food52.com
From food52.com
GO CUBAN IN YOUR KITCHEN - CBS NEWS
Web Sep 11, 2009 Yield: about 4 cups. After soaking beans overnight, boil beans in that same water until soft (45 mins to an hour). Chop the onion and cubanelle or Italian peppers in the work bowl of a food ...
From cbsnews.com
From cbsnews.com
MEXICAN ROPA VIEJA RECIPE | AUTHENTIC MEXICAN …
Web Nov 11, 2015 Cook The Ropa Vieja Together. Pour the tomato sauce, one cup of beef broth, and bay leaf over the onion slices and potatoes. Stir and keep cooking for another 5 minutes, reduce heat and add the shredded …
From mexicoinmykitchen.com
From mexicoinmykitchen.com
10 DAISY MARTINEZ/DAISY COOKS IDEAS | RECIPES, FOOD, …
Web Feb 16, 2014 - Explore lorene heerdegen's board "Daisy Martinez/daisy cooks", followed by 272 people on Pinterest. See more ideas about recipes, food, cooking.
From pinterest.com
From pinterest.com
DAISY COOKS!: LATIN FLAVORS THAT WILL ROCK YOUR WORLD HARDCOVER
Web Daisy Maria Martinez was born to mainland Puerto Rican parents in Brooklyn, New York, where she lived at her grandmother's house until she was almost five years old. Her …
From amazon.ca
Reviews 246Format HardcoverAuthor Daisy Martinez
From amazon.ca
Reviews 246Format HardcoverAuthor Daisy Martinez
ROPA VIEJA RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (67)Estimated Reading Time 6 minsServings 8Published Oct 13, 2017
S04E02: CUBA: ROPA VIEJA WITH BLACK BEANS, SAFFRON RICE, AND
Web Hannah and Shay cook Cuban food. Cuba is a paradise known for its crystal clear waters, breathtaking beaches, and exceptional climate. This Caribbea...
From youtube.com
From youtube.com
"OLD CLOTHES" (ROPA VIEJA) RECIPE | EAT YOUR BOOKS
Web Save this "Old clothes" (Ropa vieja) recipe and more from Daisy Cooks!: Latin Flavors That Will Rock Your World to your own online collection at EatYourBooks.com ... "Old clothes" …
From eatyourbooks.com
From eatyourbooks.com
DAISY COOKS - CUBAN BLACK BEAN SOUP, MOROS Y CRISTIANOS, ROPA …
Web No copyright infringement intended. Just sharing the love of Latin cooking.
From youtube.com
From youtube.com
A SHREDDY, SAUCY ROPA VIEJA RECIPE TO MAKE THIS WEEKEND
Web Oct 13, 2017 Peel and cut the plantains for the maduros but don't cook them until you're almost ready to serve. Once the beans are done, add the vegetables to the pot. When …
From bonappetit.com
From bonappetit.com
DAISY MARTINEZ RECIPES | DAISY MARTINEZ | FOOD NETWORK
Web Oven-Roasted Halibut with Black Olive Tapenade on Roasted Red Peppers (Rape Asado con Tapenada Negra Y Pimientos Morrones) Recipe courtesy of Daisy Martinez. 6 …
From foodnetwork.com
From foodnetwork.com
DAISY MARTINEZ ROPA VIEJA RECIPES ALL YOU NEED IS FOOD
Web Refrigerate, covered, for at least 1 day, or up to 3 days. Preheat the oven to 450° F. Set the roast skin side up on a rack in a roasting pan. Roast for 1 hour. Turn the heat down to …
From stevehacks.com
From stevehacks.com
ROPA VIEJA RECIPE DAISY MARTINEZ - SOUNDCLOUD
Web Play Ropa Vieja Recipe Daisy Martinez from SiaapQgastpe. Play audiobooks and excerpts on SoundCloud desktop and mobile.
From soundcloud.com
From soundcloud.com
DAISY MARTINEZ ROPA VIEJA RECIPES
Web 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 …
From tfrecipes.com
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love