Cuban Recipe For Ropa Vieja Recipe Cards

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ROPA VIEJA (CUBAN BEEF)



Ropa Vieja (Cuban Beef) image

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

1 (1 1/2-pound) flank steak
2 teaspoons kosher salt, or more to taste
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
2 tablespoons olive oil
1 large red onion, sliced
4 cloves garlic, sliced
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
½ cup white wine
1 ½ cups tomato sauce
1 ½ cups chicken broth
2 bay leaves
2 bell peppers, sliced
1 poblano pepper, sliced
½ teaspoon smoked paprika
2 tablespoons capers, drained
1 cup pimento-stuffed green olives, sliced
1 teaspoon white sugar, or to taste
⅓ cup chopped fresh cilantro

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



Ropa Vieja Recipe image

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

1 beef flank steak (2 lb.)
2 large onions, divided
2 large green peppers, halved, seeded and divided
4 cloves garlic, peeled, divided
1 qt. (4 cups) water
1 bay leaf
1/2 cup KRAFT Zesty Italian Dressing
1 can (8 oz.) tomato sauce
1/3 cup dry white wine
1 jar (4 oz.) pimentos, drained, chopped
1/4 tsp. ground black pepper

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



Ultimate Ropa Vieja image

This favorite Cuban dish is positively PACKED with flavor!

Provided by Kimberly Killebrew

Categories     Entree     Main Course

Time 4h45m

Number Of Ingredients 24

2 pounds chuck
1 large yellow onion (thinly sliced)
1 of each large green (red and yellow bell pepper, thinly sliced)
4 cloves garlic (minced)
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons sweet paprika
1 teaspoon smoked paprika
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
1 cup chicken broth
1 16 ounce can crushed tomatoes
1 6 ounce can tomato paste
2 bay leaves
1 large carrot (cut in half)
1 large stalk celery (cut in half)
1 cup green olives (, rinsed and drained (you can slice them if you prefer))
1/2 cup roasted red peppers (drained)
1/4 cup pimientos (drained)
2 tablespoons capers (rinsed and drained)
1/3 cup chopped fresh parsley

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

CUBAN ROPA VIEJA



Cuban Ropa Vieja image

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

1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar

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



Ropa Vieja image

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

2 lb beef chuck roast ((flank steak, or brisket))
1 red hot pepper (, julienned)
8 cloves garlic (, crushed)
2 onions (, cut into strips)
2 bay leaves
1 teaspoon cumin
½ teaspoon oregano
1 red bell pepper (, julienned)
8 tablespoons tomato purée
¼ teaspoon black pepper
¼ cup vegetable oil
5 tablespoons dry white wine
Salt
Pressure cooker

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.

CUBAN ROPA VIEJA... SO GOOD!



Cuban Ropa Vieja... so Good! image

Make and share this Cuban Ropa Vieja... so Good! recipe from Food.com.

Provided by Dommynchristian

Categories     Easy

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
2 lbs beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
2 garlic cloves, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar

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 589, Fat 28.5, SaturatedFat 9.8, Cholesterol 183.7, Sodium 984.4, Carbohydrate 15, Fiber 3.5, Sugar 9.2, Protein 66.4

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