Ropa Vieja
Ropa Vieja in Spanish literally translates into English to mean "Old Clothes" and refers to a classic Spanish dish made of sautéed garbanzo beans and shredded meat that came to the New World in the 14th Century. The dish was also common in Sephardic households. In Latin America, particularly in the Caribbean, the preparation, however, is different there: beef is stewed with onions, olives, bell peppers, tomato sauce, and vegetables, then shredded and served alongside beans, rice, and plantains.
As in Spain, in Latin America, there are many variations of the dish. It is especially popular in Cuba, where even more variations exist. Despite the differences, though, most people refer to this as a classic Cuban comfort food.
Given the pandemic, I made this with whatever I could find in my pantry.
This dish is always better on the second day, if you have any left overs.
#QuarantineKitchen
Serves 8
Ingredients:
2 pounds beef flank steak or chuck roast
2 teaspoons olive oil
1 large yellow onion, thinly sliced
2 large red bell peppers, julienned
4 cloves garlic, minced
3 teaspoons ground cumin
1 packet of Sazon Goya Coriander & Annatto Seasoning
kosher salt, to taste
freshly ground black pepper, to taste
1 1/2 cups V-8 Tomato Juice
A splash of red wine vinegar
1/4 cup orange juice
1/4 cup lime juice
One 14.5-ounce can beef broth
3 large tomatoes, crushed
1 Clementine, cut in half
1 cup pitted green olives rinsed and drained
1/4 cup jarred pimientos, drained
1/3 cup chopped fresh parsley
Directions:
Preheat the oven to 350 F.
Using clean paper towels, pat the beef dry and sprinkle with salt and freshly ground black pepper.
Heat the oil in a Dutch oven over high heat. Once the oil is hot and shimmering, add the beef and brown generously on all sides. Transfer the beef to a plate. Note: Do not discard the drippings and blackened bits in the pot, they are key to the flavor.
Add the onion and bell peppers to the pot and cook over medium heat for 15-20 minutes until the onions have caramelized. Add the garlic and cumin, Sazon seasoning and cook for another minute. Add the tomato juice and a splash of red wine vinegar and bring it to a rapid boil, deglazing the bottom of the Dutch oven,scraping up the browned bits on the bottom of the pan.
Add the broth, orange juice and lime juice to the Dutch oven and simmer for 10 minutes.
Return the roast to the Add more tomato juice and broth as needed to cover the roasted beef. Place the Dutch oven in the preheated oven and roast for 4 hours or until the beef is fork tender and falls apart easily.
Remove the clementine halves from the pot. Remove the beef and place one a clean plate. Using two forks shred any chunks of meat that remain.
Stir in the olives and pimientos. Return the Dutch oven to the stop top and simmer uncovered on low heat to thicken the sauce for 20 to 25 minutes. Taste and adjust the seasoning with salt and pepper. Stir in the parsley and serve family style with white rice, black beans and plantains.
Cook’s Notes:
For a variation on traditional beef you can also use pork or chicken bone-in/skin-on thighs.
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