Best 2 Braised Beef Peppers And Onions Ropa Vieja Recipes

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Embark on a culinary journey to the heart of Cuban cuisine with Ropa Vieja, a traditional dish that embodies the essence of the island's rich flavors. This delectable beef stew, meaning "old clothes" in Spanish, is a testament to the resourcefulness and creativity of Cuban home cooks. Using simple, everyday ingredients, Ropa Vieja transforms humble flank steak into a tender, flavorful dish that will tantalize your taste buds. Our comprehensive guide offers two distinct variations of this classic recipe: the authentic Cuban Ropa Vieja and a modern twist with a slow-cooker adaptation. Get ready to savor the bold blend of spices, the melt-in-your-mouth beef, and the vibrant medley of peppers and onions in this beloved Cuban dish.

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ROPA VIEJA (BRAISED BEEF, PEPPERS, AND ONIONS)



Ropa Vieja (Braised Beef, Peppers, and Onions) image

A Cuban recipe. Ropa vieja, or "old clothes," describes the shreds of meat, peppers, and onions resembling a mess of colorful rags. Robust stews such as this Cuban specialty are at the heart of West Indian cuisine. Found at epicurious.com.

Provided by evelynathens

Categories     Stew

Time 3h50m

Yield 8 serving(s)

Number Of Ingredients 29

3 lbs skirt steaks or 3 lbs flank steaks, trimmed
2 quarts water
2 carrots, chopped coarse
1 large onion, chopped coarse
2 celery ribs, chopped coarse
1 bay leaf
3 garlic cloves, crushed lightly
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon whole black peppercorn
2 green bell peppers, cut into 1/4-inch strips
1 red onion, cut into 1/4-inch strips
4 tablespoons olive oil
14 -16 ounces canned whole tomatoes, with juice, chopped
3 tablespoons tomato paste
3 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon dried oregano
2 red bell peppers, cut into 1/4 inch strips
2 yellow bell peppers, cut into 1/4 inch strips
1 cup frozen peas, thawed
1/2 cup Spanish olives with pimento, drained and halved
2 tablespoons olive oil
2 teaspoons cumin seeds
1/4 teaspoon saffron, crumbled
2 cups unconverted long-grain rice
4 cups water
3/4 teaspoon salt

Steps:

  • To braise beef: In a 5-quart kettle combine all braising ingredients and simmer, uncovered, 1 1/2 hours, or until beef is tender. Remove kettle from heat and cool meat in liquid 30 minutes. Transfer meat to a platter and cover. Strain braising liquid through a colander, pressing on solids, into a bowl. Return braising liquid to kettle and boil until reduced to 3 cups, about 30 minutes. Stew may be made up to this point 1 day ahead. Cool braising liquid completely and chill it and the beef separately, covered.
  • In kettle cook green bell peppers and onion in 2 tablespoons oil over moderate heat, stirring, until softened.
  • While vegetables are cooking, pull meat into shreds about 3 by 1/2 inches. To onion mixture add shredded meat, 2 cups braising liquid, tomatoes with juice, tomato paste, garlic, cumin, oregano, and salt and pepper to taste and simmer, uncovered, 20 minutes.
  • While stew is simmering, in a large skillet cook red and yellow bell peppers in remaining 2 tablespoons oil over moderate heat, stirring occasionally, until softened. Stir peppers into stew with enough additional braising liquid to thin to desired consistency and simmer, uncovered, 5 minutes. Stir in peas and olives and simmer, uncovered, 5 minutes.
  • Serve ropa vieja with yellow rice.
  • To make the yellow rice: In a heavy 3-quart saucepan heat oil over moderately high heat until hot but not smoking and sauté cuminseed 10 seconds, or until it turns a few shades darker and is fragrant. Stir in saffron and rice and sauté, stirring, 1 to 2 minutes, or until rice is coated well. Stir in water and salt and boil rice, uncovered and without stirring, until surface of rice is covered with steam holes and grains on top appear dry, 8 to 10 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork.

BRAISED BEEF, PEPPERS AND ONIONS: ROPA VIEJA



Braised Beef, Peppers and Onions: Ropa Vieja image

Ropa vieja, or "old clothes," describes the shreds of meat, peppers, and onions resembling a mess of colorful rags. Robust stews such as this Cuban specialty are at the heart of West Indian cuisine.

Provided by Food Network

Categories     main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 16

5 tablespoons olive oil
3 pounds skirt or flank steak, cut into large pieces
2 bay leaves
1/2 onion, peeled and studded with 4 whole cloves
Kosher salt and freshly ground black pepper
2 green bell peppers, seeded and thinly sliced
2 red bell peppers, seeded and thinly sliced
3 garlic cloves, roughly chopped
1 red onion, thinly sliced
1 teaspoon dried oregano
1 teaspoon ground cumin
3 tablespoons tomato paste
1 (14 to 16-ounce) can whole tomatoes with juice, chopped
1/2 cup pimiento-stuffed Spanish olives, drained and halved
1 cup frozen peas, thawed
Serving Suggestion: White rice

Steps:

  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the steak with salt and pepper and cook, turning once, until well browned.
  • Transfer the steak with 1 bay leaf and the clove-studded onion to a large pot, with a tight-fitting lid, and cover with water by 1 inch. Bring to a boil, lower the heat, and simmer, covered, until tender, about 1 1/2 hours. Remove from the heat and cool the meat in the liquid for about 30 minutes. Transfer meat to a platter and cover, to keep warm. Reserve 2 cups of the cooking liquid. (Stew may be made up to this point 1 day ahead.)
  • Meanwhile, return the skillet to medium-high heat and heat the remaining 3 tablespoons oil. Add the remaining bay leaf, peppers, garlic, onion, oregano, and cumin and cook, stirring, until softened and fragrant, about 8 minutes. Add the tomato paste and cook, stirring, until dark red, about 1 minute more. Add the 2 cups reserved liquid, tomatoes, and olives and bring to a boil. Lower the heat and simmer until slightly thickened, about 10 minutes.
  • While the vegetables are cooking, pull the steak into shreds. Add the steak and peas to the vegetable mixture and cook, stirring, until just heated through. Season with salt and pepper, to taste. Serve with white rice.

Tips:

  • Choose the right cut of beef for braising, such as chuck roast, brisket, or short ribs.
  • Brown the beef in hot oil before braising to develop flavor.
  • Use a combination of liquids for braising, such as beef broth, red wine, and tomatoes.
  • Add vegetables and herbs to the braising liquid for extra flavor.
  • Braise the beef on low heat for several hours, or until the meat is fall-apart tender.
  • Serve the ropa vieja with rice, beans, or tortillas.

Conclusion:

Ropa vieja is a delicious and versatile dish that can be made with a variety of ingredients. It is a great way to use up leftover beef and it is also a popular dish to serve at parties and gatherings. With its bold flavors and tender meat, ropa vieja is sure to be a hit with everyone who tries it.

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