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
SHREDDED STEAK WITH PEPPERS, ONIONS AND TOMATOES (ROPA VIEJA)
Provided by Ingrid Hoffmann
Categories main-dish
Time 3h55m
Yield 16 servings
Number Of Ingredients 19
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.
OLD CLOTHES (BEEF STEW): ROPA VIEJA
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Boil the flank steak with bay leaves, carrots, 1 onion, and oregano with enough water to cover the ingredients. Cook for 1 to 1 1/2 hours.
- Drain and let the meat cool, cut into 2-inch cubes and then shred.
- Saute the remaining onion, peppers, and garlic in olive oil until translucent. Deglaze with sherry. Add tomatoes and cumin. Cook for 15 minutes. Add the shredded meat and cook for 1/2 hour. Season with salt and pepper.
ROPA VIEJA (AKA OLD CLOTHES/CUBAN SHREDDED BEEF)
This was one of my Mom's best dishes! I really love making this for my husband and my son. It's something that is one of my comfort foods. This is a very easy and delicious recipe. Serve it over white rice and an avocado salad! Very Cuban and so good!
Provided by R C
Categories Beef
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Heat oil in a deep pan over medium to high heat. Season the skirt steak with salt and pepper, place in the pan, browning on both sides. Turn heat down to medium and add peppers and onions. Cook stirring occasionally for about 3 minutes, then add garlic and cook 2 minutes more.
- 2. Pour in the red wine and cook for about 30 seconds before adding the tomato sauce, tomatoes, bay leaf and stock.
- 3. Cover the mixture, reduce to simmer, and cook for 1 hour. Meanwhile, prepare white rice to serve alongside the meat to soak up the sauce.
- 4. After 1 hour, the meat should be thoroughly cooked and should shred easily. Remove from pan, let cool a bit and shred with clean hands or two forks. Return meat to pan, and simmer to heat through, then serve with the white rice and ENJOY!
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