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
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 (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
CUBAN ROPA VIEJA
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
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.
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
CUBAN ROPA VIEJA... SO GOOD!
Make and share this Cuban Ropa Vieja... so Good! recipe from Food.com.
Provided by Dommynchristian
Categories Easy
Time 4h15m
Yield 4 serving(s)
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 589, Fat 28.5, SaturatedFat 9.8, Cholesterol 183.7, Sodium 984.4, Carbohydrate 15, Fiber 3.5, Sugar 9.2, Protein 66.4
ROPA VIEJA - TASTY CUBAN DISH
Old Spanish sailor dish. Its name, literally translated means old clothes. It is meant to describe the meat's ripped look. It should be served with white rice and optionally black beans.
Provided by Alejandro
Categories Meat
Time 3h40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- First, boil water in a large cauldron and add salt and broth cube when water has reached a rolling boil.
- Once broth cube is dissolved, add meat.
- Let cook for two to three hours.
- Let the meat cool at room temperature until you can handle it with your hands.
- Rip the meat into long thin strands.
- This much meat should be enough for about 12 servings.
- You can divide the ripped meat into three piles and freeze it in ziploc bags for a later time.
- To prepare after freezing simply allow to defrost and follow recipe.
- Season ripped meat with garlic salt and lime.
- (Quantities indicated are for preparing a third of the total meat.) In a frying pan on medium heat pour olive oil and add garlic.
- When garlic browns, add onion, tomato and pepper.
- When onions are cooked add tomato sauce, water and salt.
- Allow sauce to reduce.
- Toss meat and allow to heat up for about 20 minutes.
Nutrition Facts : Calories 364.6, Fat 18, SaturatedFat 6.4, Cholesterol 69.9, Sodium 1745.7, Carbohydrate 12.6, Fiber 2.8, Sugar 6, Protein 38.1
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