Ropa Vieja Aka Old Clothescuban Shredded Beef Food

ULTIMATE ROPA VIEJA

Steps:

• Pat the beef dry and sprinkle with salt and freshly ground black pepper.
• Heat a little oil in a Dutch oven over high heat. Once very hot add the beef and brown generously on all sides. Transfer the beef to a plate. (Do not discard the drippings and blackened bits in the pot, they are key to the flavor.)
• Add the sliced vegetables to the pot and cook over medium heat for 15-20 minutes until caramelized. Add the garlic and spices and cook for another minute. Add the white wine and bring it to a rapid boil, deglazing the bottom of the pan (scraping up the browned bits on the bottom of the pan).
• Add the broth, crushed tomatoes, tomato paste and bay leaves. Simmer for 5 minutes.
• Return the roast to the pot along with the pieces of carrots and celery. Bring to a boil, reduce the heat to low, cover and simmer for 3-4 hours or until the beef is fork tender and falls apart easily. Discard the celery, carrots and bay leaves.
• Transfer the beef to a plate and shred it. Return the shredded beef to the pot.
• Stir in the olives, roasted red peppers, capers and pimientos. Simmer uncovered to thicken the sauce for 30 minutes. Stir in the parsley and add salt and pepper to taste.

ROPA VIEJA

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.

CUBAN ROPA VIEJA

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.

OLD CLOTHES (BEEF STEW): ROPA VIEJA

Steps:

• Boil the flank steak with bay leaves, carrots, 1 onion, and oregano with enough water to cover the ingredients. Cook for 1 to 1 1/2 hours.
• Drain and let the meat cool, cut into 2-inch cubes and then shred.
• Saute the remaining onion, peppers, and garlic in olive oil until translucent. Deglaze with sherry. Add tomatoes and cumin. Cook for 15 minutes. Add the shredded meat and cook for 1/2 hour. Season with salt and pepper.

ROPA VIEJA (CUBAN BEEF)

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.

ROPA VIEJA (AKA OLD CLOTHES/CUBAN SHREDDED BEEF)

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!