Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, ropa vieja (cuban style stewed shredded beef). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Ropa Vieja (Cuban Style Stewed Shredded Beef) is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Ropa Vieja (Cuban Style Stewed Shredded Beef) is something which I’ve loved my entire life.
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. The key to a successful Ropa Vieja is flank steak. The reason: this type of meat is the perfect candidate for a low, slow cooking process; as the meat.
To begin with this recipe, we have to first prepare a few ingredients. You can cook ropa vieja (cuban style stewed shredded beef) using 25 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Ropa Vieja (Cuban Style Stewed Shredded Beef):
- Prepare For efficiency, make sure to put the beef on the stove to boil before you start your knifework
- Make ready To boil the beef:
- Make ready 2.5-3 pound chuck roast cut into roughly 8 equal pieces (you can also use skirt or flank)
- Make ready 1/2 medium onion, cut in half
- Make ready 4 smashed garlic cloves
- Get 1 carrot, cut in thirds
- Make ready 1 celery stalk, cut in thirds
- Prepare 5 cups water, or enough to cover by about ½ an inch
- Prepare For the rest:
- Take 2 Tablespoons oil (olive or vegetable)
- Prepare half a medium onion, cut into ¼” strips vertically
- Prepare 1 red bell pepper, halved, cored, and cut into ¼” strips vertically
- Take 1/2 green bell pepper, cored and cut into ¼” strips vertically
- Get 4 cloves garlic, peeled and rough chopped
- Make ready 1/4 cup green pitted olives, cut into thirds or quarters
- Make ready 1 teaspoon cumin
- Prepare 1 teaspoon oregano
- Take 1/2 teaspoon black pepper
- Prepare 2 bay leaves
- Take 1 1/2 Tablespoons tomato paste
- Take 1 (15 oz.) (or so) canned tomatoes
- Prepare 2 cups boiling liquid
- Take 1 1/2 teaspoons kosher salt
- Take 1/2 teaspoon sugar
- Get 1/3 cup frozen peas (optional)
This recipe just might be as good as hers. While I was studying to become a dietitian, I lived in Miami for three years. Some of the best perks were getting to know Cuban friends and their Cuban FOOD. In Miami, I met some of the world's nicest people who got me very well acquainted with Cuba's rich culinary.
Steps to make Ropa Vieja (Cuban Style Stewed Shredded Beef):
- Put the beef, the ½ onion, carrot, celery, and four garlic cloves in a 4 or 5 quart Dutch oven, pour in the water, cover the pot, and place over high heat, until the meat comes to a rolling boil (about 15 to 20 minutes). Then turn the heat down to medium, keeping the pot completely covered, and continue to boil the beef for another 40 to 50 minutes, or until the thickest part of the largest piece of beef is very easily pierced with a fork.
- While the beef is boiling, do all your knifework and set aside. When the beef is boiled, remove all the pieces from the liquid and cool for at least 20 minutes or while you prepare the base of the stew. Save 2 cups of the liquid in a mixing bowl or other container. You can discard the rest, or save it, like I do, to use as soup or sauce stock.
- In your Dutch oven, bring 2 Tablespoons oil up to slightly higher than medium heat and saute your onions, peppers, and garlic for 3 or 4 minutes, or until the onions are translucent and begin to wilt.
- Add in the cumin, oregano, black pepper, and bay leaves and stir to distribute evenly. Then add in tomato paste, canned tomatoes, boiling liquid, 1 ½ teaspoons kosher salt, and ½ teaspoon sugar, and stir to completely dissolve the tomato paste into the liquid. At this point, your beef should be ready to shred. Remember the turn the heat off while you shred. :)
- Loosely shred all the beef (it doesn’t have to be a fine shred, unless you insist on it that way, but it is a little more work. Besides, the simmering will continue to separate the meat fibers a little more.) and put into pot with the stewing liquid. Turn the heat up to medium high and stir to incorporate thoroughly.
- With the pot covered, bring the Ropa Vieja up to a rolling boil for about 2 minutes (should take 7 to 8 minutes), uncover, stir a couple of times, turn the heat down to medium and simmer, fully covered, for another 15 minutes, stirring a couple of times halfway.
- Remove the lid and simmer the ropa vieja for another 10 to 12 minutes, stirring a couple of times halfway through to ensure everything is evenly cooked. Taste the sauce and adjust seasoning if needed.
- Remove from heat and let cool for at least 15 minutes (this will give the flavors time to set and the sauce time to thicken). If you’re adding frozen peas, right after you cut the heat is when you would fold them in. Adding them in at the end helps them retain their texture and color better.
- Buen provecho! :)
It was the most delicious shredded beef recipe I had ever tasted. Over the years I have tweaked it to my families liking. I guarantee You will love this shredded beef recipe. The name is"Ropa Vieja", meaning "Old Clothes" Served with Cuban white rice or my white lime rice and some fried plantains. This version of ropa vieja is made with beef and accented with olives and capers.
So that’s going to wrap it up with this exceptional food ropa vieja (cuban style stewed shredded beef) recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
