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.
ULTIMATE ROPA VIEJA
This favorite Cuban dish is positively PACKED with flavor!
Provided by Kimberly Killebrew
Categories Entree Main Course
Time 4h45m
Number Of Ingredients 24
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.
Nutrition Facts : Calories 306 kcal, Carbohydrate 15 g, Protein 25 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 78 mg, Sodium 1509 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
ROPA VIEJA ROULADE
This rolled flank steak has a surprise inside: all the flavors of the Cuban stew ropa vieja arranged in a pretty pinwheel.
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Prepare an outdoor grill for direct and indirect grilling. (If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.) Cook the poblano and bell peppers on the grill, turning occasionally, until completely charred on the outside, about 15 minutes. Transfer to a bowl and cover with a plate to steam for about 10 minutes.
- Meanwhile, grill the onions until golden and soft, about 10 minutes. Transfer to a plate. Peel the poblano and bell peppers and remove and discard the stems and skins. Cut the flesh into 1/2-inch strips and set aside. (Keep the poblano strips separate from bell pepper strips.)
- Set the steak on a cutting board. Using a long thin knife and starting at the thin, narrow end of the steak, slice it in half horizontally leaving 2 inches of the meat uncut at the wide end of the steak so the pieces stay attached. Open it up like a book so you have one long piece. Pound the steak with a meat mallet to an even thickness of about 1/4 inch.
- Arrange the steak flat on a work surface with a long side facing you. Combine the cilantro, tomato paste, oil, cumin, oregano, scallions and 2 teaspoons salt in a bowl. Spread the paste all over the top of the steak. Working in three batches, arrange vertical stripes of the poblanos, bell peppers, onions, and olives on the steak until the steak is covered, leaving 2 inches empty at each end.
- Roll up the steak like a jelly roll, starting at one of the short ends. Tie the steak closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the steak.
- Put the steak on the direct heat side of the grill and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to the indirect heat side of the grill, cover and cook, turning occasionally, until the center of the steak registers 115 degrees F on an instant-read thermometer, 25 to 30 minutes for a steak that is well-done on the outside and medium-rare in the center. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest about 10 minutes.
- Untie the steak and cut it into 6 thick slices.
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
Steps:
- Add the olive oil to a large, heavy pot and heat over medium-high heat. Add 2 teaspoons salt, broken bay leaves, crushed red pepper flakes and halved jalapeno and stir. Add the quartered onions, chopped carrot, parsley, and mashed garlic cloves and stir again. Place the brisket in the pot, season with salt and pepper and add enough water to cover by 2-inches. Bring to a boil, reduce the heat so that the liquid just simmers, and cook the brisket until the meat is tender enough to shred, 2 to 3 hours. Remove the meat from the cooking liquid and set aside until cool enough to handle. Strain the cooking broth through a fine-mesh sieve and discard solids. Reserve 1 1/2 cups of the broth for the ropa vieja and use the remaining broth for another purpose.
- When the meat has cooled, shred it into 3 to 4-inch strands. Set aside.
- Combine the minced garlic, oregano, 1/2 teaspoon of salt, and 1/2 teaspoon pepper in a mortar and pestle and work into a smooth paste. Set aside.
- In a large skillet, heat the olive oil and add the sliced onion. Saute until translucent, about 4 minutes. Add the garlic paste and bay leaf and cook, stirring, for 1 minute. Add the tomato sauce, reserved beef broth, wine, and vinegar and simmer for 5 minutes. Add the shredded beef and roasted green pepper strips, stir to combine, and cook, covered, for 30 to 40 minutes, or until the meat is fork tender and falling apart, coated with a thick sauce, and the flavors have come together. If the sauce gets too thick, add a bit more of the reserved beef broth. Taste and adjust the seasoning, if necessary. Remove the bay leaf and serve, garnished with the pimiento slices, lime juice and cilantro, if desired.
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
Steps:
- Brown both sides of skirt steak in a pan over medium-high heat.
- Combine all ingredients in saucepan, except for the puree. Cover and simmer for 4 hours.
- With spoon, break up meat while cooking. Add more liquid, if necessary.
- Add the puree into the liquid during the last 15 to 30 minutes.
- Serve hot in bowls.
ROPA VIEJA
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat 3 tablespoons of the oil in a skillet over medium heat and brown the brisket on all sides. Remove the meat from the skillet, and add the remaining 2 tablespoons oil. Stir in the garlic, onions and peppers and cook until translucent. Stir in the black pepper, browned meat, 1 cup water, seasoning and sofrito sauce. Simmer until the meat is tender and shreds easily, about 1 hour. Serve on top of white rice with beans.
ROPA VIEJA
Steps:
- To braise beef:
- In a 5-quart kettle combine all braising ingredients and simmer, uncovered, 1 1/2 hours, or until beef is tender. Remove kettle from heat and cool meat in liquid 30 minutes. Transfer meat to a platter and cover. Strain braising liquid through a colander, pressing on solids, into a bowl. Return braising liquid to kettle and boil until reduced to 3 cups, about 30 minutes. Stew may be made up to this point 1 day ahead. Cool braising liquid completely and chill it and the beef separately, covered.
- In kettle cook green bell peppers and onion in 2 tablespoons oil over moderate heat, stirring, until softened.
- While vegetables are cooking, pull meat into shreds about 3 by 1/2 inches. To onion mixture add shredded meat, 2 cups braising liquid, tomatoes with juice, tomato paste, garlic, cumin, oregano, and salt and pepper to taste and simmer, uncovered, 20 minutes.
- While stew is simmering, in a large skillet cook red and yellow bell peppers in remaining 2 tablespoons oil over moderate heat, stirring occasionally, until softened. Stir peppers into stew with enough additional braising liquid to thin to desired consistency and simmer, uncovered, 5 minutes. Stir in peas and olives and simmer, uncovered, 5 minutes.
- Serve ropa vieja with yellow rice.
- To make the yellow rice:
- In a heavy 3-quart saucepan heat oil over moderately high heat until hot but not smoking and sauté cuminseed 10 seconds, or until it turns a few shades darker and is fragrant. Stir in saffron and rice and sauté, stirring, 1 to 2 minutes, or until rice is coated well. Stir in water and salt and boil rice, uncovered and without stirring, until surface of rice is covered with steam holes and grains on top appear dry, 8 to 10 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork.
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
ROPA VIEJA
"Old clothes" may not sound that appetizing, but it's one of those overcooked, funky, juicy, tender dishes you can't stop eating (at least I can't). And the only thing even remotely difficult about it is shredding the steaks into the ropy strands that give Ropa Vieja its fanciful name. Still, it's not you-can-do-it-wrong difficult; it's just a bit of an upper-body workout. You could cut the recipe in half and cook one steak, but with a dish that takes this long and keeps as well as it does (you can refrigerate it for a few days or even freeze it), I think this is a sensible amount. As a bonus, when you braise this much meat you end up with at least a quart of rich, dark beef stock, redolent of bay and cloves-perfect for cooking Arroz a la Mexicana (page 517)-which, not coincidentally, is a perfect side dish for Ropa Vieja. A couple of preparation notes: green bell peppers are a bit more traditional here, but I prefer to make Ropa Vieja with the sweeter red bell peppers. You choose. Cutting the steaks in half to make two thin steaks (hold the knife parallel to the cutting board) is a bit of a challenge, but if you freeze the steaks for about 30 minutes first, the firmer flesh will make it easier. Take your time, but don't worry about doing too good a job-you're going to shred the meat anyway.
Yield makes 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put the neutral oil in a wide deep skillet or Dutch oven with a lid over medium-high heat. Season the steaks well with salt and pepper. Brown the beef in the pan in two or more batches, making sure the meat colors deeply on all sides, about 20 minutes in all.
- Drain the fat from the pan and cover the meat with 2 quarts water. Turn the heat to high and add the bay leaves, onion halves, and 2 unpeeled garlic cloves. When the water comes to a boil, partially cover the pan and adjust the heat so the mixture simmers gently; braise for about 2 hours, or until the meat is tender.
- Remove the meat from the pan and transfer to a wide baking dish or a deep skillet (you want to collect the juices it will release). Strain the broth, discarding the aromatics. Reserve 1 cup for this recipe and the rest for another use.
- Peel the remaining 3 garlic cloves and mash to a paste with the flat side of a knife. Return the pan to the stove, turn the heat to medium, and add the olive oil. When it shimmers, add the garlic paste, cumin seeds, and cinnamon stick (if you're using ground cinnamon, add it with the sliced onions). Cook for a minute, stirring, until fragrant and lightly colored, then add the sliced onions. Turn the heat up a bit and cook, stirring occasionally, until the onions are deeply golden; add the bell pepper strips and cook until they soften slightly, 3 or 4 minutes more. Season everything well with salt and pepper and add the tomatoes, reserved broth, and reserved juices. Reduce the heat to low and simmer until half of the liquid in the pan is gone, about 15 minutes; remove the cinnamon stick and, if you choose to, the bay leaves.
- Meanwhile, shred the beef: Anchor one end of the flank steak with a fork (or, better yet, a carving fork) and run another fork the length of the steak, with the grain, shredding it into thin sinewy strips. When you've shredded all the beef, add it to the pan with the onion and pepper sauce and warm through. Garnish with the capers and serve with plenty of rice, lime wedges, and hot sauce.
CANARY'S ROPA VIEJA (OLD CLOTHES) - SPANISH CHICKEN COMFORT FOOD
Ever wonder what to do with the meat from the chicken stock? Here is what we used to do back home, where we had it every couple of weeks. This recipe assumes that you use a entire chicken. If the breasts have been removed, then divide by half. Some of the chopping/preparation is done while some of the dish is cooking. In total I usually spend 1 hour to make this dish. Note: You will have three hobs going in your cooker at one point.
Provided by Ayame
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Fry potatoes in 2 or 3 Tb of oil till tender on medium heat in a non-stick frying pan, cover, and give an occasional stir till soft and golden.
- In the mean time, put tomatoes in boiling water and leave for 1 minute.
- Discard boiling water and put tomatoes in cold water, leave for 1 minute.
- Peal tomatoes and dice.
- Chop onion and set to fry in a separate pot.
- Chop green/red pepper and add to pot.
- Add half the garlic to the pot and diced tomatoes.
- Add parsley and cayenne pepper to pot.
- In a separate non stick pan, fry remaining garlic till golden with chick peas.
- Add carrots to the pot, and chick peas and garlic from the second pan.
- On the pan where the chick peas were, place chicken with at least 1 Tb of salt. It will generate some liquid, let this evaporate and stir till crispy and golden. (Note that it will tend to break into strings).
- Transfer chicken and potatoes to the pot.
- Add tomato sauce if desired.
- Add pepper to taste and check for saltiness.
- Enjoy.
Nutrition Facts : Calories 268.6, Fat 1.5, SaturatedFat 0.2, Sodium 287.3, Carbohydrate 56.9, Fiber 9.5, Sugar 4.9, Protein 9.2
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- Pat roast dry with paper towels. Heat oil in a large heatproof pot over high. Cook chuck roast, turning occasionally, until browned on both sides, 5–7 minutes per side. Transfer to a plate.
- Place a rack in lower third of oven; preheat to 250°. Cook onion, bell peppers, and salt (plus 2 Tbsp. oil if using flank steak), stirring occasionally, until softened and beginning to brown, 12–14 minutes. Add garlic and cook, stirring frequently and scraping bottom of pan, until vegetables are golden brown, 3–5 minutes. Stir in wine and cook, stirring occasionally, until evaporated. Stir in paprika, oregano, cumin, black pepper, and cayenne until vegetables are coated; continue to cook, stirring, until spices are fragrant, about 1 minute. Add tomatoes and coarsely break up with a spoon (they’ll continue to break down as they cook). Bring to a boil and cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.
- Nestle roast into tomato mixture and tuck in bay leaves on either side. Cover and transfer to oven. Braise roast and vegetables until meat is very tender and shreds easily, 2½–3 hours. Let cool 15 minutes.
- Skim excess fat from sauce; discard bay leaves. Using a potato masher or 2 forks, tear and smash beef into sauce until it’s shredded and incorporated into sauce. Stir in olives and vinegar.
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