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
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 POT PIES WITH PEPPER JACK BISCUITS
This is a really a different take on the Cuban dish ropa vieja - a stew of shredded beef. Here we have taken poetic license - added hot chiles, black beans, & Pepper Jack Biscuits, to name a few. I hope I can do this dish, usually made from leftover beef, justice by taking it yet another step! BTW for those of you who don't know, ropa vieja means old clothes. When they used to make it - they put the beef in soup and when they were finished with the soup - they took the beef and with two forks pulled it apart and then made this dish. Loosely based on CuisineAtHome, Issue 71 - October 2008 edition.
Provided by Manami
Categories Stew
Time 2h45m
Yield 6 Pot Pies
Number Of Ingredients 29
Steps:
- ROPA VIEJA:.
- Line a baking sheet with foil.
- Saute bacon in a large saucepan or Dutch oven over medium-high heat until crisp, 8 minutes.
- Transfer to a paper towel-lined plate and set aside.
- Saute onion, bell peppers, chiles and garlic in bacon drippings until beginning to brown, 8 minutes; transfer to a bowl and set aside.
- Cut flank steak into thirds and sear until browned, about 5 minutes per side.
- Stir in beer, such as lager, broth, and seasonings; bring to a boil, reduce heat to medium-low and simmer covered 45 minutes.
- Remove steak from pan, shred with 2 forks, and set aside.
- Whisk masa into broth, bring to a boil and simmer to thicken slightly, 10 minutes.
- Stir in reserved beef, vegetables, & bacon with remaining ingredients.
- Divide filling among six 2-cup ovenprook dishes or ramekins, transfer dishes to prepared baking sheet and top with biscuit topping.
- PEPPER JACK BISCUITS:.
- Preheat oven to 400ºF.
- Whisk flour, masa, baking powder, baking soda and salt together in a bowl until combined.
- Cut in butter until pea-sized using a pastry blender(or two knives), then stir in cheese and scallions.
- Blend milk and sour cream in a sma;; bowl, then stir into flour mixture just untilcombined.
- Top each pot pie with 3 golf ball-sized scoops of biscuit topping.
- Bake until biscuits are golden and a toothpick inserted in the center comes out clean, 30-35 minutes.
- Let stand 10 minutes before serving to set up.
Nutrition Facts : Calories 879.8, Fat 42.7, SaturatedFat 21.7, Cholesterol 120, Sodium 1048.5, Carbohydrate 75.4, Fiber 10.8, Sugar 10.6, Protein 47.3
RICK'S CARIBBEAN ROPA VIEJA
A touch of sweetness from the Caribbean gives a new flair to the standard Ropa Vieja (Cuban Meat Stew). Serve with rice.
Provided by PEWTERPIRATE
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Melt the butter in a skillet over medium heat, and cook the onion and mushrooms until lightly browned. Place flank steak in the skillet, and brown on all sides. Pour in the wine. Reduce heat to low, and continue cooking 30 minutes, or until meat is very tender. Remove meat, shred, and return to skillet.
- Pour coconut milk into the skillet. Mix in sour cream, coconut flakes, brown sugar, allspice, salt, and pepper. Continue cooking 10 minutes, or until heated through.
Nutrition Facts : Calories 571.3 calories, Carbohydrate 19.4 g, Cholesterol 57.3 mg, Fat 45.6 g, Fiber 5.9 g, Protein 17.9 g, SaturatedFat 34.3 g, Sodium 396.9 mg, Sugar 10.1 g
ZARELA MARTINEZ'S ROPA VIEJA
Sometimes the most humble ingredients make for the finest of meals, as Regina Schrambling wrote in 1988. Growing up in a tiny Arizona town among many Mexican neighbors, Ms. Schrambling learned early on of the rich flavors that can be coaxed from the simplest food. This ropa vieja, from the chef Zarela Martinez, embodies that philosophy. Garlic and peppercorns infuse a flank steak with flavor, which is then cooked shortly with a mixture of sautéed garlic, onions and poblano peppers. Hot, tucked into a tortilla, it's a testament to the power of a long cook.
Provided by Regina Schrambling
Categories dinner, main course
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Cut the flank steak in half horizontally so it will fit into a large Dutch oven. Place it in the pot and cover it with the water. Add the six whole cloves of garlic, along with the peppercorns and salt as desired. Place over low heat and bring the liquid to a simmer. Cover the Dutch oven and continue cooking over low heat, turning the meat occasionally, until it is tender and well done, about 1 1/2 to 2 hours.
- While the meat is stewing, heat the broiler. Rinse and dry the peppers. Arrange them in a broiler pan about four inches from the flame. Roast them, turning frequently, until they are evenly blistered and charred on all sides. Transfer to a paper bag, seal it and let the peppers sit until cool enough to handle.
- Remove the cooled peppers from the bag and slice off the top of each. Scrape out the seeds and slip off the skins with your fingers (wear rubber gloves if your hands are sensitive). Slice each pepper lengthwise into strips an eighth of an inch wide. Set aside.
- When the meat is tender, remove the Dutch oven from the heat and let the meat cool in its own broth. When it cools enough to handle, remove it from the broth and place it on a cutting board. Slice the meat across the grain into strips about two inches across. Using your fingers, pull the meat into fine shreds. Return it to the cooking broth.
- Heat the lard or other fat in a large heavy skillet over medium heat until it is rippling. Crush the sliced garlic cloves and add to the hot fat. Saute for one minute, stirring frequently. Add the sliced onion and saute, stirring frequently, until it is somewhat soft, about three minutes. Add the reserved pepper strips to the pan and continue sauteing and stirring for about two minutes.
- Using a slotted spoon, transfer the peppers, onion and garlic to the Dutch oven. Cook the meat mixture, uncovered, over medium heat, stirring frequently, until the flavors are blended, about 10 to 15 minutes. Serve the meat hot, rolled up in heated flour tortillas.
SLOW-COOKED ROPA VIEJA
I traveled to Cuba a few years ago and had some of the best food imaginable. This dish stuck out, and when I returned home, I began to experiment with making ropa vieja in the slow cooker. I hope you enjoy the flavors of Cuba as much as I do. -Joshua Boyer, Traverse City, Michigan
Provided by Taste of Home
Categories Dinner
Time 8h35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cut steak into 6 pieces; sprinkle with salt and pepper. Heat a large skillet over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-qt. slow cooker. Add broth, vermouth, wine and tomato paste to pan. Cook 2-3 minutes, stirring to loosen browned bits from pan. Pour over meat., Top with onion, carrot, red pepper, Cubanelle pepper and oregano. Cook, covered, on low until meat is tender, 8-10 hours. Remove oregano sprigs; discard. Remove meat; shred with 2 forks. Return to slow cooker; heat through. Serve with rice and, if desired, additional oregano, lime wedges and green olives.
Nutrition Facts : Calories 278 calories, Fat 11g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 611mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
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- 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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