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
Flank steak braised with vegetables and aromatics until it shreds into strands is the national dish of Cuba, though the cooking process is popular throughout Central America and the Caribbean. In Cuba, it's called ropa vieja, which translates to old clothes, a reference to the beef's tattered appearance. In Venezuela and Colombia, you'd call it carne desmechada. This version starts with a sautéed base of peppers and onions, which is further enhanced with olives, capers, raisins and tomatoes. The flavorful mixture works equally well with flank steak, pork butt or even chicken thighs. Serve it with cooked black beans and rice.
Provided by J. Kenji López-Alt
Categories dinner, meat, one pot, main course
Time 3h
Yield 6 cups (4 servings)
Number Of Ingredients 10
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.
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.
CUBAN BRAISED BEEF AND PEPPERS
Categories Beef
Number Of Ingredients 8
Steps:
- In a 5 to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1 & 1/2 t salt, and 1/4 t pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4-5 hours or on low for 7-8 hours. Using 2 forks, shred the beef and mix it into the cooking liquid. Serve over rice topped with avocado and cilantro, if desired.
More about "cuban braised beef and peppers recipes"
ROPA VIEJA RECIPE - CUBAN SHREDDED BEEF - CHILI PEPPER …
Web Mar 18, 2020 Add white wine, braising liquid and reserved shredded beef. Add a bit of salt and pepper as well if you’d like. Raise the heat a bit and …
From chilipeppermadness.com
5/5 (1)Total Time 3 hrsCategory Main CourseCalories 261 per serving
From chilipeppermadness.com
5/5 (1)Total Time 3 hrsCategory Main CourseCalories 261 per serving
- Slice the flank steak into 3 or 4 large pieces and set them into a large pot with the carrot, onion, pepper, garlic, allspice, salt, pepper, cloves and bay leaves. Add 5-6 cups water and bring to a quick boil.
- Reduce the heat and simmer for 2 hours, or until the beef becomes tender and can easily be shredded with a fork. Cool a bit and remove the beef. Shred it with a couple of forks and set aside.
- Strain the broth, but reserve 1 cup of the liquid. I like to save the rest of the broth for using in other soups or stews. It freezes perfectly.
- Next, heat the olive oil in a pot and add the onion and bell pepper. Cook down about 5 minutes to soften.
EASY SLOW COOKER CUBAN ROPA VIEJA - TASTE AND TELL
Web Jan 11, 2019 Instructions. In the bottom of a 6 quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, salt and pepper. …
From tasteandtellblog.com
Estimated Reading Time 3 mins
From tasteandtellblog.com
Estimated Reading Time 3 mins
- In the bottom of a 6 quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, salt and pepper. Nestle the steak down into the vegetables. Place the cover on the slow cooker and cook until the meat is tender and easily shreds, 4-5 hours on high or 7-8 hours on low.
- When the meat is done, remove it from the slow cooker and shred the beef using two forks. Place the shredded beef back into the slow cooker and stir into the juices and vegetables.
ROPA VIEJA - CUBAN BRAISED SHREDDED BEEF WITH BELL …
Web Heat 4 tablespoons oil in a Dutch oven over medium-high heat until just smoking. Brown beef on all sides, 7 to 10 minutes; transfer to large plate …
From tasteoftheplace.com
Estimated Reading Time 5 mins
From tasteoftheplace.com
Estimated Reading Time 5 mins
CUBAN STUFFED PEPPERS - AJIES RELLENOS - COOKED BY JULIE
Web Instructions. Remove seeds and membranes; rinse peppers and place in a preheated oven at 350 degrees for 25 minutes. In a skillet with some oil cook ground beef for about 10 minutes or until browned completely, …
From cookedbyjulie.com
From cookedbyjulie.com
CUBAN BRAISED SHREDDED BEEF (ROPA VIEJA) - AMERICA'S …
Web Traditional ropa vieja recipes require making a beef stock and then using the meat and some of the liquid to make a separate sauté with onion and pepper slices and spices. To simplify this process, we combined the two …
From americastestkitchen.com
From americastestkitchen.com
REAL SIMPLE'S SLOW-COOKER CUBAN BRAISED BEEF
Web Oct 3, 2013 1/4 cup fresh cilantro leaves. Directions. 1. In a 5- to 6-quart slow cooker, combine the tomatoes, bell pepper, onion, oregano, cumin, seasoning salt, and pepper. Nestle the steak among the vegetables. …
From everydaycookingadventures.com
From everydaycookingadventures.com
TENDER CROCK POT CUBAN ROPA VIEJA (SHREDDED BEEF)
Web Apr 12, 2019 Generously season beef with salt and pepper on both sides. Using a paring knife, cut three “x’s” into the meat and stuff each X with a clove of garlic. Heat a large dutch oven to medium high heat. Add grape …
From joyfulhealthyeats.com
From joyfulhealthyeats.com
CUBAN-STYLE BEEF AND PEPPERS RECIPE | MYRECIPES
Web 4 garlic cloves, minced 2 tablespoons capers 1 teaspoon chopped fresh or 1/4 dried thyme 1 teaspoon ground cumin 6 pimento-stuffed olives, chopped 3 plum tomatoes, each cut into 8 wedges 4 cups hot cooked …
From myrecipes.com
From myrecipes.com
CUBAN STYLE BRAISED STEAK AND PEPPERS RECIPE - WOMAN'S …
Web Jan 20, 2015 Step 1 In a 5- to 6-quart slow cooker, whisk together the wine, cumin, oregano, and 1/2 teaspoon each salt and pepper. Step 2 Stir in the tomatoes (and their juices), onion, peppers, garlic,...
From womansday.com
From womansday.com
BRISKET ROPA VIEJA - CERTIFIED ANGUS BEEF
Web Total Time 4 hrs 35 mins Ingredients: 3 pounds Certified Angus Beef ® brisket flat 1 tablespoon cumin 1 tablespoon paprika 1 tablespoon kosher salt 2 teaspoons ground …
From certifiedangusbeef.com
From certifiedangusbeef.com
SLOW COOKER PORK WITH PEPPERS AND OLIVES RECIPE - REAL SIMPLE
Web Sep 2, 2022 Cover the bowl tightly with plastic wrap and then microwave on high until onions are just tender, about 4 minutes. In a 6-quart slow cooker, add pork, cooked …
From realsimple.com
From realsimple.com
CUBED STEAK WITH PEPPERS AND OLIVES RECIPE - SKINNYTASTE
Web Apr 5, 2017 1 small red bell pepper, sliced 1/4-inch thin strips 1/2 medium onion, sliced into 1/4-inch thin strips 1/3 cup green pitted olives , plus 2 tablespoons of brine …
From skinnytaste.com
From skinnytaste.com
ROPA VIEJA (SLOW COOKER CUBAN BRAISED BEEF) - TARA TEASPOON
Web Jul 18, 2018 Add steak and brown well on both sides, about 5 min. Transfer to a 4-quart slow cooker using, with all remaining ingredients except cilantro. Cook until meat is fork …
From tarateaspoon.com
From tarateaspoon.com
ROPA VIEJA (AKA CUBAN STYLE SHREDDED BEEF) - CLOSET COOKING
Web Jan 27, 2022 Heat the oil in a large saucepan over medium-high heat, add the beef and brown on all sides before setting aside. Add the onion, and bell peppers to the pan and …
From closetcooking.com
From closetcooking.com
HARISSA BEEF POT ROAST RECIPE - TASTING TABLE
Web 1 day ago Preheat the oven to 300 F. Season the beef with salt and pepper, pressing the seasonings into the beef to coat. Toast the cumin in a dry skillet until fragrant, about 1 …
From tastingtable.com
From tastingtable.com
CUBAN BRAISED BEEF AND PEPPERS - RECIPE REALISM
Web Dec 19, 2011 In a 5 to 6 qt slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ tsp salt and ¼ tsp pepper. Nestle the steak among the vegetables. …
From reciperealism.com
From reciperealism.com
SLOW COOKER CUBAN BRAISED BEEF - THEDAILYMEAL.COM
Web Directions. Combine the tomatoes, oregano, cumin, salt and pepper in a slow cooker. Mix well and then add bell peppers and onion. Stir. Nestle the steak among the vegetables. …
From thedailymeal.com
From thedailymeal.com
CUBAN BRAISED BEEF POT ROAST, ROPA VIEJA – BARIATRIC EATING
Web Dec 1, 2020 Strain the vegetables and discard - save the rich beef stock for another use. Saute the onion, peppers, and garlic in 1 tablespoon of olive oil until softened. Add the …
From bariatriceating.com
From bariatriceating.com
CUBAN SHREDDED BEEF (SLOW COOKER) RECIPE | LITTLE SPICE JAR
Web Dec 22, 2021 Season both sides of the meat with a pinch of salt and pepper. Heat the oil in a large, deep skillet. Add the beef in one piece and fry on each side for 5 minutes, …
From littlespicejar.com
From littlespicejar.com
CUBAN BRAISED BEEF (SLOW COOKER) - DIABETES STRONG
Web Mar 26, 2021 Step 1: Combine the tomatoes, oregano, cumin, salt, and pepper in the slow cooker. Mix everything together. Step 2: Add the bell peppers and onion, then stir again. …
From diabetesstrong.com
From diabetesstrong.com
BEER-BRAISED SPICY BEEF TACOS
Web Cooking: Heat oil in stockpot over medium heat until hot. Place beef roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper, as desired. Add beer, peppers …
From beefitswhatsfordinner.com
From beefitswhatsfordinner.com
You'll also love