Best 3 Cuban Meat Stew Ropa Vieja Recipes

**Explore the Delights of Ropa Vieja: A Culinary Journey Through Cuban Traditions**

Embark on a tantalizing culinary adventure with Ropa Vieja, a traditional Cuban meat stew that captivates the senses with its vibrant flavors and rich history. This beloved dish, meaning "old clothes" in Spanish, is a delectable medley of tender shredded beef, slow-cooked in a flavorful broth infused with aromatic spices, tangy citrus, and vibrant vegetables. As you delve into the depths of this culinary masterpiece, discover variations that showcase the diverse culinary influences that have shaped Cuban cuisine. From the classic Ropa Vieja Criolla, featuring traditional Cuban seasonings, to the enticing Ropa Vieja Picadillo, a delightful combination of ground beef and chorizo, each recipe promises a unique taste experience. Prepare to be enthralled by the tantalizing Ropa Vieja a la Habanera, where succulent beef is simmered in a rich tomato-based sauce, or indulge in the hearty Ropa Vieja Santiaguera, known for its bold and spicy flavors. With a treasure trove of recipes to explore, Ropa Vieja invites you to embark on a culinary journey that celebrates the vibrant spirit of Cuban cooking.

Let's cook with our recipes!

ROPA VIEJA (CUBAN MEAT STEW)

Ropa Vieja (Cuban Meat Stew) image

A filling beef meal, Ropa Vieja is a main course of shredded and braised beef with plenty of healthy, tasty vegetables like onions, peppers and olives. Our GOYA® Ropa Vieja recipe is sure to satisfy the hungriest of appetites. Lots of rice adds a fluffy texture to a full plate, too. Serve Ropa Vieja with GOYA® Frozen Ripe Plantains for a classic Latin pairing.

Provided by Goya

Categories Trusted Brands: Recipes and Tips Goya®

Time 3h

Yield 6

Number Of Ingredients 15

Ingredients

2 tablespoons Goya Extra Virgin Olive Oil
2 ½ pounds flank steak, cut in 3-inch x 4-inch pieces
Goya Adobo with Pepper, to taste
2 large yellow onions, finely chopped
1 ½ green bell peppers, finely chopped
1 (6 ounce) jar Goya Sofrito
3 teaspoons Goya Minced Garlic
1 (8 ounce) can Goya Tomato Sauce
1 packet Sazon Goya with Coriander and Annatto
1 packet Goya Powdered Beef Bouillon
¼ teaspoon Goya Ground Black Pepper
1 cup Goya Spanish Olives Stuffed with Minced Pimientos, sliced
1 (2 ounce) jar Goya Capers
1 tablespoon chopped fresh cilantro
2 cups cooked Canilla Extra Long Grain Rice

Steps:

Heat oil in large heavy-bottomed pot over medium-high heat. Season meat with Adobo. Add steak to pot and cook in batches, flipping once, until well browned, about 10 minutes. Transfer meat to a plate. Lower heat to medium. Stir in onions and peppers. Cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add sofrito and garlic to pot; cook until fragrant, about 1 minute.
Stir in 3 cups of water, tomato sauce, Sazon, beef bouillon and pepper. Bring mixture to a boil. Return beef to pot. Lower heat to medium low and simmer, covered, stirring occasionally, about 45 minutes. Stir in olives and capers. Cover pot; simmer until meat shreds easily with fork, 1 - 1 1/2 hours, adding more water in 1/4 cup measurements, if pot becomes dry. Transfer meat to work surface; shred meat with two forks. Bring remaining sauce to a boil. Mix meat and cilantro into sauce. Serve with white rice.

CUBAN MEAT STEW (ROPA VIEJA)

Cuban Meat Stew (Ropa Vieja) image

This meat stew is delicious and easy. A nice change of pace, and it makes the house smell so good. Serve with rice and a salad, or crusty bread. From a Goya cookbook--Best of the Americas-Carribean.

Provided by ciao4293

Categories Stew

Time 2h40m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 1/2 lbs flank steaks, cut in 4 x 5 inch strips
all purpose adobo seasoning
3 tablespoons olive oil
6 cloves garlic, minced
2 1/2 cups finely diced onions
1 1/2 cups finely diced green peppers
1/4 teaspoon ground black pepper
1 (8 ounce) can spanish style tomato sauce (such as Goya)
1 (6 ounce) jar sofrito sauce (such as Goya)
3 cups water
1 packet sazon goya with coriander and annatto (again, such as Goya)
1 packet beef bouillon (I used about 1 tsp Better Than Bouillon Beef Base)
1 ounce jar capers, rinsed
10 large pimento-stuffed green olives, sliced

Steps:

Season steak with Adobo.
In large skillet, heat oil on medium high, brown meat on both sides, remove and keep warm.
Lower heat to medium, add garlic, onion and green pepper, cook-stirring often for about 10 minutes.
Stir in black pepper and tomato sauce and cook, stirring often for about 5 minutes.
Stir in the sofrito, water, sazon and bouillon and bring to a boil.
Return the meat to the pan, cover, lower the heat, and simmer for 45 minutes, stirring it occasionally.
Add in the capers and olives, continue to simmer covered, until the meat is tender and shreds easily.
This should take about 1-1/2 hours.
You can add more water 1/4 cup at a time if the sauce gets too dry.
To serve, shred the meat with 2 forks and mix back into sauce.

ROPA VIEJA - CUBAN MEAT STEW RECIPE - (4.5/5)

Ropa Vieja - Cuban Meat Stew Recipe - (4.5/5) image

Provided by lovemygolden

Number Of Ingredients 15

Ingredients

2 tbsp. GOYA® Extra Virgin Olive Oil
2 1/2 lbs. flank steak, cut in 3"x 4"pieces
GOYA® Adobo with Pepper, to taste
2 large yellow onions, finely chopped (about 2 1/2 cups)
1 1/2 green bell peppers, finely chopped (about 1 1/2 cups)
1 jar (6 oz.) GOYA® Sofrito
3 tsp. GOYA® Minced Garlic or 6 cloves garlic, finely chopped
1 can (8 oz.) GOYA® Tomato Sauce
1 packet Sazón GOYA® with Coriander and Annatto
1 packet GOYA® Powdered Beef Bouillon
1/4 tsp. GOYA® Ground Black Pepper
1 cup GOYA® Spanish Olives Stuffed with Minced Pimientos, sliced
1 jar (2 oz.) GOYA® Capers, drained
1 tbsp. finely chopped fresh cilantro
2 cups cooked CANILLA Extra Long Grain Rice

Steps:

Heat oil in large heavy-bottomed pot over medium-high heat. Season meat with adobo. Add steak to pot and cook in batches, flipping once, until well browned, about 10 minutes. Transfer meat to a plate. Lower heat to medium. Stir in onions and peppers. Cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add Sofrito and garlic to pot; cook until fragrant, about 1 minute. Stir in 3 of cups water, tomato sauce, Sazón, beef bouillon and pepper. Bring mixture to a boil. Return beef to pot. Lower heat to medium low and simmer, covered, stirring occasionally, about 45 minutes. Stir in olives and capers. Cover pot; simmer until meat shreds easily with fork, 1 - 1½ hours, adding more water in ¼ cup measurements, if pot becomes dry. Transfer meat to work surface; shred meat with two forks. Bring remaining sauce to a boil. Mix meat and cilantro into sauce. Serve with white rice.

Tips:

Choose the right cut of beef. The best cuts for ropa vieja are flank steak, skirt steak, or chuck roast. These cuts are tough but flavorful, and they will break down nicely in the stew.
Don't overcook the beef. The beef should be cooked until it is tender, but not so long that it becomes dry. Overcooked beef will be tough and chewy.
Use a good quality sofrito. Sofrito is a flavorful mixture of onions, garlic, peppers, and herbs that is used to flavor many Cuban dishes. A good sofrito will add a lot of flavor to your ropa vieja.
Don't be afraid to experiment with different ingredients. Ropa vieja is a versatile dish that can be made with a variety of ingredients. Feel free to add your own favorite vegetables or spices to the stew.

Conclusion:

Ropa vieja is a delicious and easy-to-make Cuban stew that is perfect for a weeknight meal. It is also a great dish to serve at parties or potlucks. With its tender beef, flavorful sauce, and colorful vegetables, ropa vieja is sure to be a hit with everyone who tries it.