Cuban Recipe For Ropa Vieja Recipe For Stuffed

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ROPA VIEJA



Ropa Vieja image

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

1 1/2 pounds flank steak
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 yellow onion, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 tablespoon tomato paste
1/4 cup vino seco (see Cook's Note) or sherry cooking wine
One 15-ounce can tomato sauce
1 cup beef stock
1 bay leaf
1 lime, juiced
1/4 cup pimiento-stuffed olives, halved crosswise, capers or diced pimientos, or a combination of all three, optional
White rice and Cuban black beans, for serving

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 (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

CUBAN ROPA VIEJA



Cuban Ropa Vieja image

I love having this as a go-to recipe for a weeknight meal. Its great authentic Cuban taste puts it at the top of my list.-Melissa Pelkey-Hass, Waleska, Georgia

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 8 servings.

Number Of Ingredients 15

6 bacon strips, chopped
2 beef flank steaks (1 pound each), cut in half
1 can (28 ounces) crushed tomatoes
2 cups beef stock
1 can (6 ounces) tomato paste
5 garlic cloves, minced
1 tablespoon ground cumin
2 teaspoons dried thyme
3/4 teaspoon salt
1/2 teaspoon pepper
1 medium onion, thinly sliced
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
1/4 cup minced fresh cilantro
Hot cooked rice

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., In same skillet, heat drippings over medium-high heat; brown steak in batches. Transfer meat and bacon to a 5- or 6-qt. slow cooker. In a large bowl, combine tomatoes, beef stock, tomato paste, garlic, seasonings and vegetables; pour over meat. Cook, covered, on low 7-9 hours or until meat is tender. Shred beef with two forks; return to slow cooker. Stir in cilantro. Remove with a slotted spoon; serve with rice., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little stock or water if necessary.

Nutrition Facts : Calories 335 calories, Fat 17g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 765mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 29g protein.

ROPA VIEJA ROULADE



Ropa Vieja Roulade image

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

3 poblano peppers
2 red bell peppers
1 large white onion, sliced into 1-inch-thick rounds
One 2-pound flank steak
1/2 cup cilantro leaves, finely chopped
1/3 cup tomato paste (3 ounces)
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano, preferably Mexican
6 scallions, white and light green parts only, finely chopped
Kosher salt
1/2 cup pimento-stuffed Spanish olives

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.

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

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. This recipe is from All Recipes.

Provided by Lavender Lynn

Categories     Steak

Time 4h15m

Yield 6 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 stripes
2 garlic cloves, chopped
1 (6 ounce) can tomato paste
1 teaspoon cumin
1 tablespoon fresh cilantro, chopped
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 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 blendedl.
  • 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 392.7, Fat 19, SaturatedFat 6.5, Cholesterol 122.5, Sodium 656.3, Carbohydrate 10, Fiber 2.3, Sugar 6.1, Protein 44.3

MARGARITA'S CUBAN ROPA VIEJA



Margarita's Cuban Ropa Vieja image

A unique Cuban dish literally translated as 'Old Clothes' because the finely shredded flank steak resembles a pile of laundry...My favorite Cuban dish to include in the Holidays or just to show off Cuban Cuisine.

Provided by miamimamas

Categories     One Dish Meal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 12

1 lb flank steak
1 medium onion
1 green pepper
2 garlic cloves
6 stuffed green olives
1/8 cup sugar
1/8 cup raisins
1 cup red wine
1 (8 ounce) can chopped tomatoes
1/2 teaspoon cumin
1/2 teaspoon white pepper
1 tablespoon Sazon Goya seasoning

Steps:

  • Brown the flank steak and then transfer to crock pot or deep roast pan.
  • Sautee' green peppers and when softened, add onion, and garlic and seaxonings.
  • Once softened, add tomatoes. Stir together and pour over flank steak.
  • Add red wine to mixture and stir inches Flank steak should now be fully submerged in the sauce.
  • Cover and heat to boiling. Reduce afterwards to simmer and cook for an hour, occasionally stirring the Ropa Vieja.
  • After an hour, remove the meat from the liquid and let sit for ten minutes.
  • Taking two forks, create super stringy strips out of the flank steak by scraping and moving the forks through the meat. The meat will naturally separate into stringy pieces.
  • Return the stringy flank steak back to the liquid,.
  • Add raisins, green olives and sugar. Simmer covered another twenty minutes.
  • Serve on a bed of rice. http://www.cubancuisine.co.uk.

Nutrition Facts : Calories 204.1, Fat 6.5, SaturatedFat 2.6, Cholesterol 51.4, Sodium 46.5, Carbohydrate 12.2, Fiber 1.3, Sugar 8.4, Protein 17

EASY ROPA VIEJA STEW



Easy Ropa Vieja Stew image

Use your slow cooker for this meaty Cuban classic, which offers bold flavors without a lot of hands-on time. -Denise Nyland, Panama City, Florida

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 8 servings.

Number Of Ingredients 16

1 boneless beef chuck roast (2 pounds), cut in half
2 tablespoons olive oil
2 large onions, coarsely chopped
2 large green peppers, coarsely chopped
4 jalapeno peppers, seeded and minced
1 habanero pepper, seeded and minced
3 cans (14-1/2 ounces each) diced tomatoes, undrained
1/2 cup water
6 garlic cloves, minced
2 tablespoons minced fresh cilantro
4 teaspoons beef bouillon granules
2 teaspoons pepper
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 cup pimiento-stuffed olives, coarsely chopped
Hot cooked rice, optional

Steps:

  • In a large skillet, brown beef in oil on all sides. Transfer meat to a 5-qt. slow cooker. Add onions and peppers. Combine tomatoes, water, garlic, cilantro, beef bouillon, pepper, cumin and oregano; pour over vegetables., Cover and cook on low for 6-8 hours or until meat is tender. Remove beef; cool slightly. Skim fat from cooking juices; stir in olives. Shred beef with two forks and return to slow cooker; heat through. Serve with rice if desired. Freeze option: Transfer individual portions of stew to freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 306 calories, Fat 16g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 821mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein.

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ROPA VIEJA - CUBAN MEAT STEW - GOYA FOODS
Step 2. Stir in 3 of cups water, tomato sauce, Sazón, beef bouillon and pepper. Bring mixture to a boil. Return beef to pot. Lower heat to medium low and simmer, covered, stirring occasionally, about 45 minutes. Stir in olives and capers. Cover pot; simmer until meat shreds easily with fork, 1 – 1½ hours, adding more water in ¼ cup ...
From goya.com


ROPA VIEJA RECIPE + VIDEO | KEVIN IS COOKING
2022-04-28 Heat the oil in large heavy-bottomed Dutch oven over medium high heat. Add the steaks to the pot and sear each side, working in batches, until browned, about 10 minutes. Place the seared meat to a plate and lower heat to medium on Dutch oven. Add the onions, half the bell peppers and garlic.
From keviniscooking.com


(ROPA VIEJA) CUBAN-STYLE SHREDDED BEEF
2019-04-08 Add tomato paste, cumin, thyme, oregano, garlic, and bay leaf; cook until lightly caramelized, about 3 minutes. Add wine; cook, scraping bottom of pot, for 1 minute. Return bacon and steak to pot with stock and tomatoes; boil. Reduce heat to medium-low; cook, covered, until steak is very tender, 2–3 hours.
From deliciouscuisinesoflatinamerica.deliciouscuisinesoftheworld.com


ROPA VIEJA: CELEBRATING CUBA'S INDEPENDENCE - JIRIE CARIBBEAN
2021-05-05 Heat the oil in large heavy-bottomed Dutch oven over medium-high heat. Add the steaks to the pot and sear each side, working in batches,until browned, about 10 minutes. Place the seared meat on a plate and lower heat to medium on Dutch oven. Add the onions, half the bell peppers and garlic.
From jiriecaribbean.com


ROPA VIEJA (CUBAN BRAISED BEEF) - FOOD WISHES - YOUTUBE
Learn how to make a Ropa Vieja recipe! This amazingly delicious Cuban beef dish literally translates to, “old clothes,” because people thought it looked like...
From youtube.com


ROPA VIEJA (TRADITIONAL CUBAN) - SEDANO'S
Heat the oil in a 10-inch skillet over medium heat. Add the onions, red and green bell pepper. Sauté until the onions become translucent. Add the garlic, salt and continue to cook for about 2 additional minutes. Add the tomato puree and 1 cup of reserved broth, bring to a boil, and then reduce to a simmer. Stir in the shredded beef, reduce the ...
From sedanos.com


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