If you want to enjoy one of Cuba’s most famous dishes, but don’t have time or money to visit the country, this recipe will equip you with an idea of how to prepare the Cuban Ropa Vieja like a native. The Ropa Vieja is eaten like a comfort food eaten at festivals and family gatherings, accompanied by white rice, plantains and black beans.
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What is Ropa Vieja?
The term Ropa Vieja translates to “Old clothes” in English. It originates from the Canary Islands and it evolved to be prepared in different ways. However, this culinary delicacy still stand out from the rest.
What’s it made of? The Cuban Ropa Vieja is made from shredded beef cooked in tomato sauce and loaded with spices. One interesting thing about the Cuban Ropa Vieja is that it symbolizes resourcefulness and turning humble ingredients into an unforgettable dish. So, what are these ingredients?
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How to Make the Cuban Ropa Vieja
These are the equipment, ingredients and instructions for making this dish.
Equipment
- Oven
- Stove top
- Slow cooker or crock pot
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Ingredients
- 2 bay leaves
- Fresh cilantro or parsley (optional)
- 1 teaspoon dried oregano
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- ½ cup dry red wine
- 1 thinly sliced bell pepper
- 1 thinly sliced large onion
- 1 cup of beef broth
- 3 minced cloves garlic
- 2 cups of crushed tomatoes
- 2 thinly sliced pounds flank steak
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Instructions
- Start by dring the beef on a paper towel and then seasoning it with the minced garlic, pepper and salt.
- Place your oven cooker on medium-heat, pour two tablespoonfuls of oil. Once the oil is hot, place the stripped beef in the pan and let them cook until brown. Place them in portions to avoid overcrowding the pan and give them enough space and time to cook.
- Once all of them are seared, remove them from the pan and then add some oil to work on your other ingredients. Sautee the onions and bell peppers and then add the garlic.
- Once the ingredients are all cooked, add the seared beef, followed by the red wine, crushed tomatoes and beef broth. Mix them up properly and then add the spices – cumin, salt, pepper, and dried oregano.
- Let the mixture simmer and then reduce the heat to low. Cover the pot and let the beef cook for 2 to 3 hours until its tender.
- Once done, use a fork to shred the pieces of beef and then remove the bay leaves.
- Serve the ropa vieja with a plate of rice or with any other desirable side, plantains, black beans.
Cuban Ropa Vieja
Equipment
Ingredients
- 2 bay leaves
- Fresh cilantro or parsley optional
- 1 teaspoon dried oregano
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- ½ cup dry red wine
- 1 thinly sliced bell pepper
- 1 thinly sliced large onion
- 1 cup of beef broth
- 3 minced cloves garlic
- 2 cups of crushed tomatoes
- 2 thinly sliced pounds flank steak
Instructions
- Start by drying the beef on a paper towel and then seasoning it with the minced garlic, pepper and salt.
- Place your oven cooker on medium-heat, pour two tablespoonfuls of oil. Once the oil is hot, place the stripped beef in the pan and let them cook until brown. Place them in portions to avoid overcrowding the pan and give them enough space and time to cook.
- Once all of them are seared, remove them from the pan and then add some oil to work on your other ingredients. Sautee the onions and bell peppers and then add the garlic.
- Once the ingredients are all cooked, add the seared beef, followed by the red wine, crushed tomatoes and beef broth. Mix them up properly and then add the spices – cumin, salt, pepper, and dried oregano.
- Let the mixture simmer and then reduce the heat to low. Cover the pot and let the beef cook for 2 to 3 hours until its tender.
- Once done, use a fork to shred the pieces of beef and then remove the bay leaves.
- Serve the ropa vieja with a plate of rice or with any other desirable side, plantains, black beans.
Video
Nutrition
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