Best 3 Ropa Vieja Cuban Meat Stew Recipes
**Unveiling the Delights of Ropa Vieja: A Culinary Journey Through Cuban Cuisine**
Ropa vieja, meaning "old clothes" in Spanish, is a traditional Cuban meat stew that embodies the essence of rustic comfort food. Originating in the 16th century, this delectable dish has become an iconic representation of Cuban culinary heritage. Ropa vieja is characterized by its tender shredded beef, vibrant tomato-based sauce, and an array of flavorful ingredients that dance harmoniously on the palate. This article presents a collection of diverse ropa vieja recipes, each offering unique interpretations of this beloved dish. From the classic Cuban ropa vieja to modern variations that incorporate a variety of cooking techniques and ingredients, these recipes cater to every taste preference and dietary restriction. Whether you're a seasoned cook or a culinary novice, embark on this culinary adventure and discover the captivating flavors of ropa vieja, a dish that truly embodies the spirit of Cuban cuisine.
ROPA VIEJA (CUBAN MEAT STEW)
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
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)
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
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)
Provided by lovemygolden
Number Of Ingredients 15
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:
- For the most flavorful ropa vieja, use well-marbled beef chuck roast. Other good options include flank steak, skirt steak, or brisket.
- Be sure to brown the meat well before braising it. This will help to develop rich flavor and color.
- Add plenty of vegetables to the pot, such as onions, bell peppers, and tomatoes. This will add flavor, color, and nutrients to the stew.
- Use a good quality beef broth for braising the meat. This will help to create a flavorful sauce.
- Simmer the stew for at least 2 hours, or until the meat is very tender. The longer you simmer it, the more flavorful it will be.
- Serve ropa vieja with white rice, black beans, or plantains. You can also add a dollop of sour cream or avocado slices for extra flavor.
Conclusion:
Ropa vieja is a classic Cuban dish that is easy to make and absolutely delicious. It is a hearty and flavorful stew that is perfect for a family meal. With its tender meat, flavorful sauce, and colorful vegetables, ropa vieja is sure to be a hit with everyone at the table. So next time you are looking for a new and exciting dish to try, give ropa vieja a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
