Ropa Vieja / Shredded Beef Stew
Traditional Cuban dish but very popular in Puerto Rico and the caribbean. This is what I call Comfort Food. Just add some white rice and tostones and you're set! ;-)
Ropa Vieja / Shredded Beef Stew
Traditional Cuban dish but very popular in Puerto Rico and the caribbean. This is what I call Comfort Food. Just add some white rice and tostones and you're set! ;-)
Cooking Instructions
- 1
Thoroughly rinse and dry your meat. Cut into 3 big slices.
- 2
Add EVOO to a large (somewhat deep) pan and brown the meat on medium to low heat. At this point we just want to brown the meat not completely cook it so only about 5 minutes on each side.
- 3
In the mean-time, slice the onion and green pepper and chop the garlic and cilantro.
- 4
Once meat is browned, take out of the pan and set aside. In the same pan, add vegetables (onions, green peppers, garlic). Add more EVOO if necessary. Cook until onions are translucent then add sazon, chucken bouillon, onion powder, garlic powder, oregano, sofrito, olives, tomato sauce, bay leaf, vinegar, stock and water. Add salt and pepper to taste. Stir well and cook for 5 minutes.
- 5
After 5 minutes, add meat to sauce. Cover and cook on Low for about 2 hours or until meat is tender and easily shreddable.
- 6
After 2 - 2 1/2 hours, shred beef inside the pan with 2 wooden spoons (or forks). Adjust seasoning if necessary. Add cilantro, cover pan and cook for 10 more minutes.
- 7
Serve with white rice or mashed potatoes and Enjoy!
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Ropa Vieja (Cuban Style Stewed Shredded Beef) Ropa Vieja (Cuban Style Stewed Shredded Beef)
Ropa Vieja (ROpah vee-EH-hah) translates literally from Spanish as “old clothes,” so named because you cook the beef, then shred it up, like tattered old clothes.And with flavors of slow cooked beef stewed in a rich sauce of onions, tomatoes, peppers, garlic, cumin, bay, and oregano, it’s no wonder it’s among the best loved dishes in all of Cuban cuisine.Some recipes call to braise the beef first with all the flavorings and then shred. I prefer to boil the beef first, cool and shred, and then stew it with all the seasonings. I find it cooks up more tender this way. There’s not that much active time to make the dish, but it does take about an hour and 30 to 45 minutes from start to finish. The part where you boil the beef can be halved by cooking it in a pressure cooker for about 30 minutes, if you have a pressure cooker.Serve with steamed rice (in Cuban cuisine, they usually add a little salt and oil to their steamed rice). Alternatively, it would also be delicious over risotto or polenta.Leftovers are great in tacos and burritos. Use a little less liquid, and it makes a delicious empanada filling.
-
"Ropa Vieja" (Shredded beef- panamanain style) "Ropa Vieja" (Shredded beef- panamanain style)
def worth trying and so many ways to eat this!! great and so easy to do (except the part of tearing up the meat which is kinda boring but its worth it! !!
-
Beef Stew Beef Stew
It’s funny... I made some chili last week. As I was thinking in my head, “What the hell goes in chili”? I started saying, “Wait, no. This is sounding like a beef stew”. So... I decided to make a beef stew now. It’s cold now and these dishes warm the soul. I never appreciated beef stew when I was younger. But I realize how fine of a dish it is in my older age haha.
-
-
My Beef Stew My Beef Stew
Hearty, delicious, and easy to make, this old fashioned beef stew is a family favorite. Tender pieces of meat, veggies, and spices are cooked in a yummy broth for this classic recipe that everyone loves.
More Recipes
Comments