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 (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
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.
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
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
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
Make and share this Ropa Vieja recipe from Food.com.
Provided by ratherbeswimmin
Categories Roast Beef
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Do not trim excess fat from meat before cooking; you can remove the fat when you shred the beef.
- Salt and pepper the meat and dust lightly with flour.
- Brown the meat in oil in a big Dutch oven.
- Add enough water to surround the meat, but NOT cover it.
- Add in green pepper, sliced onion, and garlic.
- Simmer, covered, until meat is fork tender, about 2 hours (add more water as needed to keep from burning); remove from heat and cool.
- Discard vegetables and shred the meat.
- In the same pan you cooked the meat in, saute the chopped onions, garlic, and green pepper in oil until limp.
- Add in tomato paste, crushed tomatoes, cumin, wine, and bay leaf; add salt and pepper to taste.
- Finally, add the shredded beef; cover and cook on low for about 30 minutes, stirring occasinally.
- Remove bay leaf; serve hot over cooked rice.
Nutrition Facts : Calories 687.8, Fat 45.1, SaturatedFat 18.1, Cholesterol 156.5, Sodium 497.2, Carbohydrate 20.2, Fiber 4.1, Sugar 9.7, Protein 44.7
MARGARITA'S CUBAN ROPA VIEJA
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
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
More about "cuban ropa vieja recipe with wine recipe for banana"
SLOW COOKED CUBAN ROPA VIEJA - FOOD FIDELITY
From foodfidelity.com
5/5 (1)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.
CUBAN SHREDDED BEEF – ROPA VIEJA - THE RECIPE WEBSITE
From therecipe.website
Cuisine CubanTotal Time 2 hrs 5 minsCategory Main DishCalories 210 per serving
- Combine the flank steak, water, garlic, carrot, onion, and bell pepper in a large pot and bring to a boil over high heat.
ANA’S ROPA VIEJA WITH MUCHOS SPICES AND RED WINE – FAMILIA ...
From familiakitchen.com
5/5 (2)Category Contest Finalists, WinnerCuisine CubanTotal Time 3 hrs 50 mins
- While the meat is cooking, I sliced all my peppers into thin strips. If the bell peppers are very big, I will use 1/3 of each, not 1/2.
AUTHENTIC CUBAN ROPA VIEJA {SHREDDED BEEF WITH PEPPERS}
From holajalapeno.com
5/5 (5)Category MainCuisine CubanTotal Time 2 hrs 15 mins
- In a medium pot, bring 6 cups water to a boil. Add the meat and cook, skimming the foam from the surface, until tender, about 1 hour. After removing the foam two or three times, add 1 of the bay leaves, the 1/2 onion, the whole garlic clove, half the parsley, the oregano, and 1/4 teaspoon of the black pepper.
- Remove from the heat. With a slotted spoon, transfer the meat to a plate to cool. Strain the broth and set aside 2 cups. Shred the meat into thin strips.
- In a large frying pan, heat the oil over medium heat. Add the carrot, bell peppers, crushed garlic, sliced onions, and chives and cook until the onion turns translucent, about 3 minutes. Add the meat, stir, and add the reserved 2 cups broth. Add the paprika, cumin, 1 teaspoon salt, the remaining bay leaf, remaining 1/4 teaspoon black pepper, and the wine. Cover and cook over low heat for 5 minutes. Add the remaining parsley and salt to taste. Cook for 2 more minutes.
ROPA VIEJA WITH CAPERS RECIPE - DAVID ... - FOOD & WINE
From foodandwine.com
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.
ROPA VIEJA RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (11)Calories 416 per servingCategory Main
CUBAN RECIPES | FOOD & WINE
From foodandwine.com
Estimated Reading Time 3 mins
ROPA VIEJA (CUBA'S NATIONAL DISH) - GYPSYPLATE
From gypsyplate.com
5/5 (1)Total Time 4 hrs 40 minsCategory Main CoursesCalories 473 per serving
INSTANT POT CUBAN STYLE ROPA VIEJA — ZESTES RECIPES
From zestesrecipes.com
5/5 (1)Category DinnerCuisine CubanTotal Time 2 hrs
CUBAN ROPA VIEJA RECIPE (SLOW COOKER & INSTANT POT ...
From lemonblossoms.com
4.7/5 (10)Total Time 5 hrs 40 minsCategory Dinner, Main CourseCalories 382 per serving
ROPA VIEJA - CUBAN RECIPES - HOME COOKS CLASSROOM
CUBAN ROPA VIEJA RECIPE WITH WINE- TFRECIPES
From tfrecipes.com
NATIONAL RECIPES: CUBAN BEEF STEW (ROPA VIEJA ...
From houstonfoodtruckfest.com
CUBAN RECIPES | HOW TO MAKE CUBAN ROPA VIEJA, PART 1
From cubarecipes.org
AUTHENTIC CUBAN ROPA VIEJA RECIPES
From tfrecipes.com
VEGAN ROPA VIEJA - CONNOISSEURUS VEG
From connoisseurusveg.com
CUBAN ROPA VIEJA | RICH BEEF STEW - SOMEBODY FEED SEB
From somebodyfeedseb.com
CUBAN ROPA VEIJA RECIPE ~ OLD FAMILY RECIPE - YOUTUBE
From youtube.com
CUBAN ROPA VIEJA RECIPE IN THE INSTANT POT - BEAN TRAIN
From beantrain.com
EASY ROPA VIEJA RECIPE | TASTE OF HAVANA!
From theinspirationalnook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love