Best 3 Authentic Cuban Shredded Beef Ropa Vieja Cubana Recipes

AUTHENTIC CUBAN SHREDDED BEEF, "ROPA VIEJA" CUBANA

Steps:

• 1. Put brisket in a large pot of cold water add half onion, half green pepper, 1 bay leaf, 3 cloves garlic smashed or crushed and 1 tsp salt cover and cook for about four hours over medium flame until brisket is fork tender and is falling apart. If you have a pressure cooker You can do the same as above; cover and pressurize for one hour. When finished cooking; release steam carefully; remove meat and allow to cool then with two forks beging ripping pieces of meat into shredds with the forks pulling each apart until all is shredded completely. Set aside
• 2. Next in a large deep skillet or saute pan heat the olive oil over medium heat; add the rest of the diced onion, green pepper, remaing garlic, (be sure garlic is smashed or put through a garlic press) saute these veggies until onion is translucent; next add the parsley, cilantro, diced roasted pimento, should only use one pimento, continue to saute until parsley and cilantro are limp. Next add the olives and the wine to the sauteed veggies, continue to saute for about a minute; now add the tomato sauce; ketchup, worcestershire sauce; vinegar; lime juice; bay leaf, and all the dry seasonings. oregano, cumin powder,sazon goya packet,garlic powder,goya adobe seasoning,remaining tsp salt, black pepper,and stir very well. Keep cooking for about 2 minutes until all the seasonings are well mixed into the sauce. Now add the 1/2 cup beef broth. Stir very well and let simmer for about one more minute. Taste a little of the sauce to see if it has enough salt and seasonings you may want to add a little more salt or pepper or a little bit more of ketchup and a kiss of cayanne pepper if you like. If you like a little kick. It's up to your taste liking.
• 3. Now add the meat to the sauce and mix very very well ensuring that the meat is well mixed with this sauce. Saute the meat with the sauce for about three minutes; over a medium low flame so the sauce marries with the meat. Cover with a tight lid lower the flame to very low and leave like this for three minutes. After three minutes have passed uncover mix real good again, and serve on top of fluffy white Cuban rice or my white lime rice. Serve with the fried plantains and a salad. This shredded beef is delicious. Enjoy
• 4. I like to eat the left over shredded beef on toasty Cuban bread the next day or you can serve on toasted French or Italian bread either way it is wonderful. Buen Appetito Save the remaining beef broth for making soup the next day or freeze for another dish.

ULTIMATE ROPA VIEJA

Steps:

• Pat the beef dry and sprinkle with salt and freshly ground black pepper.
• Heat a little oil in a Dutch oven over high heat. Once very hot add the beef and brown generously on all sides. Transfer the beef to a plate. (Do not discard the drippings and blackened bits in the pot, they are key to the flavor.)
• Add the sliced vegetables to the pot and cook over medium heat for 15-20 minutes until caramelized. Add the garlic and spices and cook for another minute. Add the white wine and bring it to a rapid boil, deglazing the bottom of the pan (scraping up the browned bits on the bottom of the pan).
• Add the broth, crushed tomatoes, tomato paste and bay leaves. Simmer for 5 minutes.
• Return the roast to the pot along with the pieces of carrots and celery. Bring to a boil, reduce the heat to low, cover and simmer for 3-4 hours or until the beef is fork tender and falls apart easily. Discard the celery, carrots and bay leaves.
• Transfer the beef to a plate and shred it. Return the shredded beef to the pot.
• Stir in the olives, roasted red peppers, capers and pimientos. Simmer uncovered to thicken the sauce for 30 minutes. Stir in the parsley and add salt and pepper to taste.

ROPA VIEJA (CUBAN BEEF)

Steps:

• Cut flank steak in half across the grain. Mix salt, black pepper, and cayenne. Season both sides generously with the salt mixture.
• Heat olive oil in a pot over high heat. Add steaks and cook until outsides are well browned, 4 to 5 minutes per side. Remove steaks to a plate.
• Reduce heat to medium. Add red onion, garlic, and more of the salt seasoning. Cook and stir until starting to soften, 3 to 5 minutes. Stir in cumin, paprika, oregano, cayenne pepper, cloves, and allspice. Cook and stir for 1 minute. Pour in white wine, scraping up the browned bits from the bottom of the pot. Stir in tomato sauce and chicken broth.
• Return beef and accumulated juices to the pot. Season with salt and add bay leaves. Reduce heat to low, cover, and simmer until beef is almost fork-tender, not falling apart, about 2 hours.
• Remove pot from heat and let stew cool to room temperature, at least 45 minutes. Refrigerate, 8 hours to overnight, for best results.
• Remove beef to a plate and set stew over medium heat. Tear beef along the grain into 1/8- to 1/4-inch-wide shreds; place back in the stew. Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. Stir together and reduce heat to medium. Simmer until peppers are soft and meat is tender, 15 to 20 minutes. Turn off heat, remove bay leaves, and stir in cilantro.