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
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.
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 (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 RECIPE
Make a great impression with our Ropa Vieja Recipe. This Ropa Vieja Recipe is a Cuban dish named for the shredded meat's resemblance to torn clothes.
Provided by My Food and Family
Categories Recipes
Time 2h40m
Yield 8 servings, 3/4 cup each
Number Of Ingredients 11
Steps:
- Place steak and half each of the onions, green pepper halves and garlic cloves in Dutch oven. Add water and bay leaf. Bring to boil on medium-high heat; cover. Simmer on low heat 2 hours or until steak is tender.
- Cut remaining onion and remaining green pepper halves into thin slices; place in large skillet. Finely chop remaining 2 garlic cloves. Add to skillet along with the dressing; mix well. Cook on medium-high heat 10 min. or until vegetables are tender, stirring frequently.
- Drain steak mixture, reserving 1/2 cup cooking liquid for later use; place steak in shallow pan. Discard vegetables cooked with the steak. Use 2 forks to shred steak. Add to vegetable mixture in skillet; mix well. Cook 2 min. Stir in reserved cooking liquid and remaining ingredients; cook 5 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
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
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.
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
This Cuban stew is made by slow cooking a flank steak until very tender. Simmering it for a few hours makes it extremely tender. Ropa Vieja means "old clothes" in Spanish.
Provided by ShanChef
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season both sides of flank steak with sazon and place in pot with just enough water to cover and simmer for 2 to 3 hours.
- Remove flank steak and shred with 2 forks. Preserve 1 cup of the liquid.
- Heat oil in skillet on medium, add sofrito and cook for 5 minutes.
- Add 1 cup of the liquid from the pot, tomato sauce and adobo.
- Simmer while stirring occasionally for about 10 minutes.
- Serve over white rice.
Nutrition Facts : Calories 777.6, Fat 28.4, SaturatedFat 9.8, Cholesterol 115.6, Sodium 420.9, Carbohydrate 57.4, Fiber 1.4, Sugar 2.4, Protein 67.6
MEXICAN ROPA VIEJA
Something from south-of-the-border. Let the meat simmer until it is so tender you can gently pull it apart, then pack it in a tortilla. Spices and mild chiles give it a little heat.
Provided by Alan in SW Florida
Categories Stew
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a large flameproof casserole or Dutch oven over medium heat. Add onion, red pepper, green pepper and garlic; cook until onion is translucent and peppers are softened, for about 8 minutes.
- Stir in cumin and oregano; cook for about 1 minute. Add tomatoes and broth.
- Season steak with salt and pepper. Add steak to pot; cover and bring to simmering. Simmer about 2 hours or until meat is very tender, turning meat occasionally.
- Remove meat; let cool briefly. cut across the grain into 2-inch-thick slices. Using two forks, pull slices apart into shreds.
- Heat tomato sauce remaining in pot to rapid boiling. Continue to boil, stirring occasionally, until thick, about 10 to 15 minutes.
- Add green chiles and corn. Heat to boiling; cook 5 minutes.
- Add shredded beef, jalapeno, and cilantro. Heat to boiling. Serve with warmed tortillas.
ROPA VIEJA
Ropa vieja which consists of shredded stewed beef slow-cooked with vegetables, is one of the national dishes of Cuba and is popular throughout Latin America.
Provided by Nita Ragoonanan
Categories Main Course
Time 1h45m
Number Of Ingredients 14
Steps:
- Remove the meat from the refrigerator and leave it at room temperature for 30 minutes.
- Place the meat in a pressure cooker.
- Add an onion and 1 teaspoon of crushed garlic. Season with salt and pepper.
- Add water to cover the meat by 2 inches (5 cm), and cook over medium heat for 45 minutes after reaching boiling point.
- Check the tenderness of the meat with a fork. If it is not soft enough, continue cooking for 20 minutes from boiling.
- Once the meat is fork tender, remove the meat from the broth and reserve the broth.
- When the meat is lukewarm, shred it and place in a large bowl. Cover the bowl with a plastic wrap and set aside.
- In a deep Dutch oven, heat the vegetable oil and fry the onion, remaining garlic, as well as the red hot pepper for 1 minute over medium heat, stirring regularly.
- Add 3 tablespoons of the reserved meat broth, 2 bay leaves, cumin, oregano, black pepper and tomato purée.
- Stir well, then add the meat and mix again. Add 3 tablespoons of wine and mix.
- Cook uncovered and over high heat for 5 minutes.
- Cover the Dutch oven and cook for another 15 minutes over medium heat until the sauce is creamy.
- One minute before removing the pan from the heat, add the remaining two tablespoons of white wine and the julienned red bell pepper, and stir gently.
- Serve hot, with white rice and plantain chips.
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ROPA VIEJA RECIPE - BON APPéTIT
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4.5/5 (52)Servings 8
- 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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4.3/5 (3)Total Time 2 hrs 15 minsCuisine CubanCalories 545 per serving
- Place all the ingredients for the braised beef in a 4-5 quart (liter) pot with 6 cups of water. Bring to a boil, reduce the heat, and simmer, covered, 1 1/2 - 2 hours, until the beef is tender.
- Remove from the heat and allow the beef to cool in the broth. When cool, remove the beef and shred by hand. Set the shredded beef aside. Also set aside a ½ cup of the broth, reserving the remaining broth for future use.
- To prepare the ropa vieja, heat the oil in a 10-inch skillet over medium heat. Add the onion and green bell pepper and saute for 6-8 minutes, until the onion is soft.
- Use a mortar and pestle to mash the garlic, black pepper, salt, cloves and allspice to a paste. Add the paste to the skillet and continue to cook until fragrant, for about 2 additional minutes.
ROPA VIEJA RECIPE - ROMULO YANES | FOOD & WINE
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4/5 (3)Category Skirt SteakServings 8Total Time 1 hr 40 mins
- Heat 2 tablespoons oil in an uncovered pressure cooker over medium-high. Sprinkle steak with 2 teaspoons salt. Working in batches, sear steak pieces until well browned, 2 to 3 minutes per side. Transfer to a medium bowl. Add 1 onion half and 1 bell pepper half to pressure cooker and cook, stirring after 2 minutes, until browned in spots, about 5 minutes. Return steak to pressure cooker; add 5 cups water, bay leaf, and 1 garlic clove. Lock lid into place and set pressure to HIGH (15 pounds); bring up to pressure over high heat. When pressurized, reduce heat to medium and cook 20 minutes. Remove from heat, release pressure, and let stand until pressure is completely released.
- When pressure cooker unlocks, transfer steak to a bowl; cool 10 minutes. When cool enough to handle, shred steak by hand. (The pieces do not need to be uniform.) Return shredded meat to bowl. Pour cooking liquid through a fine wire-mesh strainer into a bowl; reserve 2 cups liquid. Discard solids and remaining liquid.
- Thinly slice remaining onion and bell pepper halves. Heat remaining 1/4 cup oil in a large, high-sided skillet over medium. Add sliced onions, peppers, and remaining 2 garlic cloves to skillet. Cook, stirring often, until onions are translucent, about 10 minutes. Stir in cumin and oregano. Add wine. Bring to a simmer; add shredded steak and remaining 1 1/2 teaspoons salt. Fold to incorporate with vegetables.
- Simmer until meat is warmed through, about 5 minutes. Add tomatoes and 2 cups reserved cooking liquid. Bring to a simmer, stirring. Cover and reduce heat to medium-low. Gently simmer, stirring every 5 minutes, until meat is tender and liquid is thickened, about 20 minutes. If necessary, uncover and cook several minutes to thicken sauce.
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5/5 (4)Total Time 1 hr 45 minsCategory Main CourseCalories 365 per serving
- Arrange the flank steak in a large pot so that it’s not folded or overlapping. Add the beef broth. Set the pot over high heat. When the broth comes to a boil, lower the heat to medium and cook for 15 minutes.
- Turn the meat, lower the heat to medium-low and cook 30 minutes. Turn the flank steak again about halfway through the cooking time. Keep the broth at a simmer, if it’s boiling too vigorously lower the heat a bit.
- Remove the meat from the pot and place it on a cutting board or pan to cool. Keep the broth barely at a simmer over low heat.
- When the steak is cool enough to handle, shred it to resemble thin strings. Add the meat back to the broth. Keep on low heat until the tomato sauce is ready.
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- Grill the red and poblano peppers over the direct heat turning occasionally until charred on the outside. This should take around 15 minutes. When done, transfer to a bowl and cover so they steam in their own heat for a further 10 minutes.
- While they're steaming, grill the onion discs until softened and slightly golden - 10 minutes or so. Transfer these to a plate.
- Peel the peppers and discard the skins, stems and seeds. Cut the peppers into half inch thick strips.
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5/5 Total Time 3 hrsServings 4
- In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil until shimmering. Blot the flank steak dry with paper towels and season it generously with salt and pepper. Working in 2 batches, brown the meat over high heat, about 10 minutes. Transfer the browned steak to a plate and repeat with the remaining meat. Return all of the meat to the casserole. Add the water and 1 bay leaf; bring to a boil. Reduce the heat to low, cover and simmer until the meat is very tender, 1 1/2 to 2 hours.
- Transfer the stewed meat to a large bowl and cover with aluminum foil; reserve 3 cups of the cooking liquid. Discard the bay leaf.
- In the same casserole, heat the remaining 1/4 cup of olive oil. Add the onions and red and green bell peppers to the casserole and cook over high heat, stirring frequently, until the onions are softened and golden, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 2 minutes.
- Lay the cloves, cinnamon and the remaining bay leaf on a square of cheesecloth. Gather the edges and tie them with kitchen string; add the spice bag to the casserole. Stir in the tomatoes, capers and the reserved 3 cups of cooking liquid; bring to a boil, then simmer over moderately low heat until the sauce thickens, 15 minutes. Season with salt and pepper. Discard the spice bag.
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5/5 (2)Category Main CourseCuisine Caribbean, CubanCalories 326 per serving
- Pat the beef dry and season with salt and freshly ground black pepper. Heat a olive 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. Leave the drippings and any remaining browned bits in the pot. If necessary add some more oil to the pot.
- Add the sliced onions to the pot and cook over medium heat for 15-20 minutes until caramelized. About halfway through add the sugar to help with caramelization.
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