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Ropa Vieja is a Cuban dish made with shredded beef that has been slowly cooked with onions, peppers, olives, tomato sauce, and spices like cumin and oregano.

Ropa Vieja

Ropa Vieja is one in every of my favorite Cuban dishes, served over white rice and accompanied with black beans. It’s considered a comfort food and is usually served on special occasions or at family gatherings. The name “ropa vieja” literally translates to “old clothes” in Spanish, and the dish is known as this manner since the shredded beef utilized in the recipe resembles torn or tattered clothing. Leftovers could be made into tacos, bowls, served over loaded fries, and more! More Latin beef recipes you’ll love are Picadillo, Carnitas and Mexican Beef.

There’s some ways to make this, and it could be barely different in each home. That is how my cousin makes it, and it’s delicious! She uses the Easy Pot but in the event you don’t have one, you possibly can do it on the stove (Note: this may take more time).

Ingredients

• Steak: Cut two kilos of flank steak into large pieces.
• Beef Spices: Salt, sazon, dried oregano, garlic powder, cumin, black pepper
• Tomato Paste: You’ll need a complete can of tomato paste to make the sauce.
• Broth: Should you don’t have chicken broth, vegetable or beef broth will work too.
• Wine: Select a good-quality dry white wine.
• Vegetables: Yellow or white onion, green and red bell peppers, carrots
• Garlic: Cut 4 to 6 garlic cloves into quarters depending on the dimensions of the cloves and the way much garlic you want.
• Olives: Slice a half cup of pitted green olives.
• Bay Leaves impart flavor as they simmer within the broth.
• Cilantro: Should you don’t like cilantro, don’t fret – it’s optional!

Methods to Make Ropa Vieja

• Season the meat with salt, Sazón, cumin, oregano, garlic powder, and pepper.
• Tomato Sauce: Whisk the tomato paste, wine, and broth in a medium bowl. Should you’re cooking this dish on the stove, use 3 cups of broth – you’ll need more since a few of it would evaporate on the stove.
• Sauté: Heat the Easy Pot by setting it on the sauté button. Add the oil after which the onions, bell peppers, and garlic and cook for 3 to 4 minutes until softened. Then press cancel. On the stove, do the identical thing but in a big Dutch oven on medium-high heat.
• Nestle the meat into the onions so half are on the underside and half above the meat. Add the carrots, olives, bay leaves, and cilantro (if using). Pour the tomato sauce over the mixture.
• Easy Pot: Put the lid on the pressure cooker and cook on high for 45 minutes. Once done, unplug the pot and do a natural release.
• Stove: Bring the pot to a boil, cover, reduce the warmth to low, and simmer until the meat easily shreds. It should take about one and a half to 2 hours. Add more water if it gets too dry.
• Shred the meat, discard the bay leaves, and top with more cilantro if desired.

Serving Ideas

My cousin has a food truck in Florida and makes this ropa vieja recipe just about on daily basis. She serves loaded fries, where she tops fries with this shredded beef, cheese, and all of the fixings. I personally prefer traditional ropa vieja served over rice with Cuban style black beans. Some people prefer it with sweet plantains on the side, but I feel a cabbage slaw or avocado can be great. You too can add the meat to tacos, quesadillas, or burritos.

Variations

Ropa vieja will last for as much as 4 days within the refrigerator. After that, in the event you still have leftovers, freeze it in an airtight container for as much as 3 months. To thaw, put it within the fridge the day before and reheat it within the microwave or on the stove.

Methods to Freeze

• Flank Steak Substitutes: Skirt steak or chuck beef will even work but could have more fat.
• Protein: I actually have made this ropa vieja recipe with chicken thighs as an alternative of beef. 
• Wine: Should you don’t like cooking with wine, sub more broth.
• Bell Peppers: Be at liberty to make use of whichever color bell peppers you will have.
• Other Ingredients: You too can add capers and raisins.

More Cuban Recipes You’ll Love

Prep: 20 mins

Cook: 1 hr 15 mins

Total: 1 hr 35 mins

Yield: 6 servings

Serving Size: 3 /4 generous cup

For the pot:

• ▢ 1/2 cup tomato paste, from 1 can
• ▢ 1/3 cup dry white wine, or use more broth
• ▢ 2 1/2 cups chicken broth
• ▢ 1 teaspoon olive oil
• ▢ 1 large yellow or white onion, not sweet, sliced
• ▢ 1/2 green bell pepper, sliced thin
• ▢ 1/2 red bell pepper, sliced thin
• ▢ 4-6 garlic cloves, cut into quarters
• ▢ 1 large carrot, cut into 1” inch pieces
• ▢ 1/2 cup green pitted olives, sliced
• ▢ 2 large bay leaves
• ▢ 3 tablespoons cilantro, chopped (optional)

Easy Pot Method:

• Season the meat with salt, sazon, cumin, dried oregano, garlic powder and black pepper.

• In a medium bowl whisk together tomato paste, white wine and chicken broth.

• Press saute and add the oil within the fast pot, add the onions, bell peppers and garlic.  Saute 3 to 4 minutes stirring, until softened then press cancel.

• Nestle the meat into the onions in order that half are on the underside and half are above the meat. Add the carrots, olives and bay leaves (and cilantro, if using).

• Pour the tomato sauce over the meat, cover and shut the pressure cooker.

• Set to sealing and cook high pressure for 45 minutes. Then unplug the fast pot and do the natural release.

• Shred the meat within the pot and discard the bay leaves.

• Serve with rice, over bowls, tacos, etc. topped with more cilantro, if desired.

Stove Top Method:

• Season the meat with salt, sazon, cumin, dried oregano, garlic powder and black pepper.

• In a medium bowl whisk together tomato paste, white wine and three cups of chicken broth (you’ll need more on the stove with evaporation than the Easy Pot).

• Heat a big Dutch oven and add the oil, onions, bell peppers and garlic.  Saute over medium-high heat 3 to 4 minutes stirring, until softened.

• Nestle the meat into the onions in order that half are on the underside and half are above the meat. Add the carrots, olives and bay leaves (and cilantro, if using).

• Pour the tomato sauce mixture over the meat, bring to a boil and canopy.

• Reduce heat to low and simmer until the meat shreds easily with 2 forks, 1 1/2 to 2 hours, adding more water if it gets too dry.

• Shred the meat within the pot and discard the bay leaves.

• Serve with rice, over bowls, tacos, etc. topped with more cilantro, if desired.

Last Step:

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Should you want the sauce thicker, within the Easy Pot press saute and let it boil until the liquid reduces.
On the stove, simmer uncovered until the liquid reduces.

Serving: 3 /4 generous cup, Calories: 350 kcal, Carbohydrates: 11.5 g, Protein: 35 g, Fat: 15.5 g, Saturated Fat: 6 g, Cholesterol: 64 mg, Sodium: 982.5 mg, Fiber: 2.5 g, Sugar: 5 g