ROPA VIEJA (CUBAN MEAT STEW)
A filling beef meal, Ropa Vieja is a main course of shredded and braised beef with plenty of healthy, tasty vegetables like onions, peppers and olives. Our GOYA® Ropa Vieja recipe is sure to satisfy the hungriest of appetites. Lots of rice adds a fluffy texture to a full plate, too. Serve Ropa Vieja with GOYA® Frozen Ripe Plantains for a classic Latin pairing.
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 3h
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in large heavy-bottomed pot over medium-high heat. Season meat with Adobo. Add steak to pot and cook in batches, flipping once, until well browned, about 10 minutes. Transfer meat to a plate. Lower heat to medium. Stir in onions and peppers. Cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add sofrito and garlic to pot; cook until fragrant, about 1 minute.
- Stir in 3 cups of water, tomato sauce, Sazon, beef bouillon and pepper. Bring mixture to a boil. Return beef to pot. Lower heat to medium low and simmer, covered, stirring occasionally, about 45 minutes. Stir in olives and capers. Cover pot; simmer until meat shreds easily with fork, 1 - 1 1/2 hours, adding more water in 1/4 cup measurements, if pot becomes dry. Transfer meat to work surface; shred meat with two forks. Bring remaining sauce to a boil. Mix meat and cilantro into sauce. Serve with white rice.
CUBAN MEAT STEW (ROPA VIEJA)
This meat stew is delicious and easy. A nice change of pace, and it makes the house smell so good. Serve with rice and a salad, or crusty bread. From a Goya cookbook--Best of the Americas-Carribean.
Provided by ciao4293
Categories Stew
Time 2h40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Season steak with Adobo.
- In large skillet, heat oil on medium high, brown meat on both sides, remove and keep warm.
- Lower heat to medium, add garlic, onion and green pepper, cook-stirring often for about 10 minutes.
- Stir in black pepper and tomato sauce and cook, stirring often for about 5 minutes.
- Stir in the sofrito, water, sazon and bouillon and bring to a boil.
- Return the meat to the pan, cover, lower the heat, and simmer for 45 minutes, stirring it occasionally.
- Add in the capers and olives, continue to simmer covered, until the meat is tender and shreds easily.
- This should take about 1-1/2 hours.
- You can add more water 1/4 cup at a time if the sauce gets too dry.
- To serve, shred the meat with 2 forks and mix back into sauce.
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 (BRAISED BEEF, PEPPERS, AND ONIONS)
A Cuban recipe. Ropa vieja, or "old clothes," describes the shreds of meat, peppers, and onions resembling a mess of colorful rags. Robust stews such as this Cuban specialty are at the heart of West Indian cuisine. Found at epicurious.com.
Provided by evelynathens
Categories Stew
Time 3h50m
Yield 8 serving(s)
Number Of Ingredients 29
Steps:
- To braise beef: In a 5-quart kettle combine all braising ingredients and simmer, uncovered, 1 1/2 hours, or until beef is tender. Remove kettle from heat and cool meat in liquid 30 minutes. Transfer meat to a platter and cover. Strain braising liquid through a colander, pressing on solids, into a bowl. Return braising liquid to kettle and boil until reduced to 3 cups, about 30 minutes. Stew may be made up to this point 1 day ahead. Cool braising liquid completely and chill it and the beef separately, covered.
- In kettle cook green bell peppers and onion in 2 tablespoons oil over moderate heat, stirring, until softened.
- While vegetables are cooking, pull meat into shreds about 3 by 1/2 inches. To onion mixture add shredded meat, 2 cups braising liquid, tomatoes with juice, tomato paste, garlic, cumin, oregano, and salt and pepper to taste and simmer, uncovered, 20 minutes.
- While stew is simmering, in a large skillet cook red and yellow bell peppers in remaining 2 tablespoons oil over moderate heat, stirring occasionally, until softened. Stir peppers into stew with enough additional braising liquid to thin to desired consistency and simmer, uncovered, 5 minutes. Stir in peas and olives and simmer, uncovered, 5 minutes.
- Serve ropa vieja with yellow rice.
- To make the yellow rice: In a heavy 3-quart saucepan heat oil over moderately high heat until hot but not smoking and sauté cuminseed 10 seconds, or until it turns a few shades darker and is fragrant. Stir in saffron and rice and sauté, stirring, 1 to 2 minutes, or until rice is coated well. Stir in water and salt and boil rice, uncovered and without stirring, until surface of rice is covered with steam holes and grains on top appear dry, 8 to 10 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork.
SLOW COOKER ROPA VIEJA (CUBAN SHREDDED BEEF)
Make and share this Slow Cooker Ropa Vieja (Cuban Shredded Beef) recipe from Food.com.
Provided by PanNan
Categories Cuban
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Rub each side of the steak with Adobo seasoning. Place in slow cooker.
- Slice peppers, onion and garlic and add to the slow cooker along with the olives.
- Mix the remaining ingredients in a large bowl and add to the slow cooker.
- Cook on low for 8 hours.
- When cooked, remove the meat from the slow cooker and finely shred with 2 forks. Return the shredded beef to the sauce in the slow cooker and stir.
- Cook the shredded beef on low in the slow cooker another 20 minutes.
- Serve over rice.
Nutrition Facts : Calories 394.5, Fat 15.9, SaturatedFat 6.1, Cholesterol 115.7, Sodium 714.5, Carbohydrate 18.9, Fiber 4, Sugar 10.1, Protein 39.5
ROPA VIEJA
Make and share this Ropa Vieja recipe from Food.com.
Provided by ratherbeswimmin
Categories Roast Beef
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Do not trim excess fat from meat before cooking; you can remove the fat when you shred the beef.
- Salt and pepper the meat and dust lightly with flour.
- Brown the meat in oil in a big Dutch oven.
- Add enough water to surround the meat, but NOT cover it.
- Add in green pepper, sliced onion, and garlic.
- Simmer, covered, until meat is fork tender, about 2 hours (add more water as needed to keep from burning); remove from heat and cool.
- Discard vegetables and shred the meat.
- In the same pan you cooked the meat in, saute the chopped onions, garlic, and green pepper in oil until limp.
- Add in tomato paste, crushed tomatoes, cumin, wine, and bay leaf; add salt and pepper to taste.
- Finally, add the shredded beef; cover and cook on low for about 30 minutes, stirring occasinally.
- Remove bay leaf; serve hot over cooked rice.
Nutrition Facts : Calories 687.8, Fat 45.1, SaturatedFat 18.1, Cholesterol 156.5, Sodium 497.2, Carbohydrate 20.2, Fiber 4.1, Sugar 9.7, Protein 44.7
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 STEW
I got this recipe from my mom. I'm not sure where she got it, but growing up in Miami, I didn't really question it. Its very hearty and filling and the flavor is just so unique! I really like it (hot or cold the next day lol!) (cooking time includes cooking beef if needed and the simmering time)
Provided by jovigirl
Categories Stew
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- If using beef cubes, boil beef cubes for 1 1/2 hours.
- Shred beef and save.
- Saute onions, peppers and chorizo in oil until vegetables are translucent.
- Add the garbanzo beans with the juice from the can, the tomato sauce, cumin, salt, pepper, garlic powder, potatoes and shredded beef and simmer covered for about an hour and a half- I like the potatoes to be very soft- cook to your preferred doneness.
Nutrition Facts : Calories 1037.4, Fat 77.5, SaturatedFat 30.1, Cholesterol 110.7, Sodium 1177.6, Carbohydrate 60.7, Fiber 10.8, Sugar 4.2, Protein 25.4
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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- 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).
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- In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil until shimmering. Blot the flank steak dry with paper towels and season it generously with salt and pepper. Working in 2 batches, brown the meat over high heat, about 10 minutes. Transfer the browned steak to a plate and repeat with the remaining meat. Return all of the meat to the casserole. Add the water and 1 bay leaf; bring to a boil. Reduce the heat to low, cover and simmer until the meat is very tender, 1 1/2 to 2 hours.
- Transfer the stewed meat to a large bowl and cover with aluminum foil; reserve 3 cups of the cooking liquid. Discard the bay leaf.
- In the same casserole, heat the remaining 1/4 cup of olive oil. Add the onions and red and green bell peppers to the casserole and cook over high heat, stirring frequently, until the onions are softened and golden, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 2 minutes.
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- Season the meat well with salt and pepper, then spray a frying pan with low calorie cooking spray
- Season the meat well with salt and pepper, then spray the bowl of the Instant Pot with low calorie cooking spray - place into Sauté mode.
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- In a Dutch oven, add meat with water and salt. Cook at medium-low until the meat is tender, about 2 hours (In a pressure cooker, this takes about 30 minutes). Transfer to a plate. Shred meat and set aside.
- In a skillet, heat olive oil at medium heat. Add green pepper, red pepper, onion, garlic and dry cooking wine. Sauté for 1-2 minutes. Add tomato sauce, ground cumin, oregano, bay leaf, salt and pepper. Cook for 15-20 minutes, stirring occasionally until tender.
- Add shredded meat to skillet. Stir to combine with sauce. Cover and cook on low for about 10-15 minutes, stirring occasionally, without letting it dry out. Remove bay leaf and serve over rice and sweet plantains.
SLOW COOKED CUBAN ROPA VIEJA - FOOD FIDELITY
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- Pat the beef dry and season with salt and freshly ground black pepper. Heat a olive 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. Leave the drippings and any remaining browned bits in the pot. If necessary add some more oil to the pot.
- Add the sliced onions to the pot and cook over medium heat for 15-20 minutes until caramelized. About halfway through add the sugar to help with caramelization.
INSTANT POT ROPA VIEJA (CUBAN BEEF) - RECIPES FROM A PANTRY
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- Set the Instant Pot to sauté and add the oil. Brown the meat on both sides, then set aside. Sauté the onion and peppers for about 5 minutes. Stir in the garlic, oregano, paprika, ground cumin, and bay leaf and switch off the heat.
- Deglaze the bottom of the Instant Pot insert with the white wine, then stir in tomato sauce and beef broth before returning the beef to the pot.
- Seal and cook at high pressure for 37 minutes. When done, allow for a natural pressure release.
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