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
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
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 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
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.
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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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