Ropa Vieja Cuban Beef Recipes

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.

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.

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.

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 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 blendedl.
• 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.

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.

Steps:

• Cut the flank steak into large pieces and place them in a large bowl. In a small bowl, combine the adobo and the Worcestershire sauce to make a paste. Rub the paste into the meat, add the beer, and let marinate for 15 minutes in the refrigerator.
• Transfer the meat, as well as the marinade to a large pot and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer until the meat is tender, about 3 hours.
• Remove the meat from the pot and reserve the cooking liquid. Using 2 forks, shred the meat and set it aside.
• Heat the oil in a large deep skillet over medium-high heat. Add the onions, peppers, scallions, and tomatoes and cook until they are soft, 10 minutes. Add the tomato paste and meat to the pan along with 2 cups of the reserved cooking liquid. Cover and simmer until the juices cook down, about 15 minutes.
• Combine all ingredients.

Steps:

• 1. In a large skillet or pot, place 6 cups of 2 lbs of flank steak, beef broth, vegetable oil, cloves, garlic, cumin, fresh cilantro, bay leafs,, and salt to taste. Bring to boil, reduce heat, and simmer for 2 hours, until beef is tender.
• 2. Remove from meat from heat and reserve broth. Once meat has cooled down, shred and reserve.
• 3.Heat the oil in a 10-inch skillet over medium heat. Add the onions, red and green bell pepper. Sauté until the onions become translucent.
• 4. Add the garlic, salt and continue to cook for about 2 additional minutes. Add the tomato puree and 1 cup of reserved broth, bring to a boil, and then reduce to a simmer.
• 5.Stir in the shredded beef, reduce the heat to low, and cook, covered, for 15-20 minutes.
• 6. Adjust seasonings to taste. Serve with white rice, black beans and fried plantains.

Steps:

• Season beef or pork with salt and pepper. Heat oil in a large Dutch oven over high until lightly smoking. Working in batches as needed, cook the meat in a single layer, turning occasionally, until well browned on all sides, about 8 minutes per batch, reducing heat as necessary if the oil smokes excessively.
• Add braised peppers and onions, tomatoes, olives, raisins, capers and chicken stock. Scrape up any browned bits from the bottom of the pot. Bring to a boil, reduce to a bare simmer, cover with the lid slightly cracked, and cook, stirring occasionally and scraping any crust that has formed at the edges of the pan back into the liquid, until meat is completely tender and shreds easily with two forks, about 2 1/2 hours. Season to taste with salt and pepper.
• Shred meat with two forks, and serve immediately with white rice, black beans and hearty greens. Ropa vieja can also be shredded, allowed to cool, and stored in the fridge for up to 1 week. It will improve in texture and flavor with time.

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.

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.