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:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., In same skillet, heat drippings over medium-high heat; brown steak in batches. Transfer meat and bacon to a 5- or 6-qt. slow cooker. In a large bowl, combine tomatoes, beef stock, tomato paste, garlic, seasonings and vegetables; pour over meat. Cook, covered, on low 7-9 hours or until meat is tender. Shred beef with two forks; return to slow cooker. Stir in cilantro. Remove with a slotted spoon; serve with rice., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little stock or water if necessary.

Steps:

• 1. Put brisket in a large pot of cold water add half onion, half green pepper, 1 bay leaf, 3 cloves garlic smashed or crushed and 1 tsp salt cover and cook for about four hours over medium flame until brisket is fork tender and is falling apart. If you have a pressure cooker You can do the same as above; cover and pressurize for one hour. When finished cooking; release steam carefully; remove meat and allow to cool then with two forks beging ripping pieces of meat into shredds with the forks pulling each apart until all is shredded completely. Set aside
• 2. Next in a large deep skillet or saute pan heat the olive oil over medium heat; add the rest of the diced onion, green pepper, remaing garlic, (be sure garlic is smashed or put through a garlic press) saute these veggies until onion is translucent; next add the parsley, cilantro, diced roasted pimento, should only use one pimento, continue to saute until parsley and cilantro are limp. Next add the olives and the wine to the sauteed veggies, continue to saute for about a minute; now add the tomato sauce; ketchup, worcestershire sauce; vinegar; lime juice; bay leaf, and all the dry seasonings. oregano, cumin powder,sazon goya packet,garlic powder,goya adobe seasoning,remaining tsp salt, black pepper,and stir very well. Keep cooking for about 2 minutes until all the seasonings are well mixed into the sauce. Now add the 1/2 cup beef broth. Stir very well and let simmer for about one more minute. Taste a little of the sauce to see if it has enough salt and seasonings you may want to add a little more salt or pepper or a little bit more of ketchup and a kiss of cayanne pepper if you like. If you like a little kick. It's up to your taste liking.
• 3. Now add the meat to the sauce and mix very very well ensuring that the meat is well mixed with this sauce. Saute the meat with the sauce for about three minutes; over a medium low flame so the sauce marries with the meat. Cover with a tight lid lower the flame to very low and leave like this for three minutes. After three minutes have passed uncover mix real good again, and serve on top of fluffy white Cuban rice or my white lime rice. Serve with the fried plantains and a salad. This shredded beef is delicious. Enjoy
• 4. I like to eat the left over shredded beef on toasty Cuban bread the next day or you can serve on toasted French or Italian bread either way it is wonderful. Buen Appetito Save the remaining beef broth for making soup the next day or freeze for another dish.

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:

• 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.