Ropa Vieja
When I was down in Florida I tried a great classic Cuban dish called ropa vieja. It was was so good that I had to try to make it. It’s like a beef stew. I used a chuck roast but the classic recipes call for flank steak.
Ropa Vieja
When I was down in Florida I tried a great classic Cuban dish called ropa vieja. It was was so good that I had to try to make it. It’s like a beef stew. I used a chuck roast but the classic recipes call for flank steak.
Open in Cookpad AppSteps
- 1
Season meat with salt and pepper. Add oil to a Dutch oven and heat on medium high. Add meat and sear the sides.
- 2
Add vegetables, garlic and enough water or beef broth to cover. Bring to a boil and then lower heat to simmer for 2-3 hrs or until the meat easily pulls apart with two forks. Remove meat and shred using 2 forks.
- 3
Strain liquid and place in refrigerator over night if you want to separate the fat. Next day remove the hardened fat layer. Reserve 1 cup of the braising broth and freeze the remaining liquid for other recipes. Makes a great soup base.
- 4
In a large pot add oil and heat on medium heat. Add peppers, onions, salt and pepper, and cook to soften. Add in garlic and seasonings and stir for one minute.
- 5
Add wine and reduce by half. Add in tomato paste, diced tomatoes, braising broth, and the meat. Mix and let simmer for 15 minutes.
- 6
Plate the ropa vieja and garnish with cilantro or parsley. Squeeze some fresh lime juice on top. Serve with rice or mashed potatoes and enjoy!
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