Ropa Vieja Burgers Recipes

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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

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

ROPA VIEJA POT PIES WITH PEPPER JACK BISCUITS



Ropa Vieja Pot Pies With Pepper Jack Biscuits image

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

4 slices thick sliced bacon, diced
2 cups onions, diced
2 cups red bell peppers, diced
1 cup poblano chile, seeded, diced
1 cup anaheim chili, seeded, diced
1 tablespoon garlic, minced
1 1/2 lbs flank steaks, trimmed (seasoned with salt and pepper)
12 ounces beer (1 bottle lager)
2 cups beef broth
1 tablespoon dried oregano leaves
2 teaspoons ground cumin
1/4 teaspoon cayenne (optional)
1/3 cup masa harina
2 cups roma tomatoes, seeded, chopped
15 ounces black beans, drained, rinsed (1 can)
1/2 cup pimento stuffed olive, halved
1/2 lime, juice of
salt, to taste
fresh ground black pepper, to taste
1 1/2 cups flour
1/2 cup masa harina
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, cold, cubed
1 cup monterey jack pepper cheese, shredded
1/4 cup scallion, sliced
3/4 cup whole milk
3/4 cup sour cream

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



Rick's Caribbean Ropa Vieja image

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

¼ cup butter
1 red onion, chopped
8 ounces fresh mushrooms, chopped
2 pounds flank steak
1 ½ cups red wine
1 (13.5 ounce) can coconut milk
½ cup sour cream
8 ounces flaked coconut
¼ cup brown sugar
1 tablespoon ground allspice
1 teaspoon salt
½ teaspoon black pepper

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



Zarela Martinez's Ropa Vieja image

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

3 pounds flank steak
1 1/2 cups water
8 cloves garlic (6 whole and peeled, 2 sliced and peeled)
6 whole black peppercorns
Salt to taste
8 fresh poblano peppers
1/3 cup lard, bacon drippings or vegetable oil
1 large onion, halved and sliced 1/8-inch thick
Flour tortillas

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



Slow-Cooked Ropa Vieja image

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

1 beef flank steak (2 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups beef broth
1/2 cup dry vermouth
1/2 cup dry red wine or additional beef broth
1 can (6 ounces) tomato paste
1 large onion, thinly sliced
1 large carrot, sliced
1 small sweet red pepper, thinly sliced
1 Cubanelle or mild banana pepper, thinly sliced
3 springs fresh oregano
Hot cooked rice
Optional: Additional fresh oregano, lime wedges and sliced green olives with pimientos

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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Ropa Vieja Burgers. foodnetwork.com RWROZELL . loading... X. Ingredients. 2 tablespoons unsalted butter; 2 large onions, chopped; 2 red bell peppers, chopped ... Use the Copy Me …
From copymethat.com


CUBAN ROPA VIEJA RECIPE (RICH BEEF STEW) - SOMEBODY FEED SEB
2021-10-18 Fill soft tortilla wraps with ropa vieja, beans and fresh lettuce leaves for an effortless, easy to eat lunch. Make a beef rice salad, by simply mixing this Cuban beef stew …
From somebodyfeedseb.com


CUBAN ROPA VIEJA SANDWICH APPETIZER - BEAN TRAIN
Toppings: To each slice, add a tablespoon of Ropa Vieja, a few pieces of diced maduros, and a quarter slice of cheese or a ½ tablespoon of shredded gouda cheese. Melt: Toast until the …
From beantrain.com


ROPA VIEJA WITH OLIVES AND CAPERS | HEALTHY DELICIOUS
2010-12-06 Heat 1 Tbs olive oil in a heavy stock pot or dutch oven set over medium heat. Add the onion and cook for five minutes, or until it beings to soften. Add the garlic, green pepper …
From healthy-delicious.com


EASY ROPA VIEJA RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans ... Vegetarian Burger Recipes Using Beans ...
From recipeschoice.com


EASY CUBAN ROPA VIEJA - CHEF ZEE COOKS
2021-10-11 Ingredients 2lbs Grass-fed Brisket 6-8 Garlic Cloves Mashed 6-8 Garlic Cloves Diced 1 White Onion ¼ Green & Red Bell Pepper ½ cup Tomato Sauce ¼ cup Tomato Paste …
From chefzeecooks.com


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