Best 3 Shredded Steak With Peppers Onions And Tomatoes Ropa Vieja Recipes
Embark on a culinary journey to the vibrant streets of Cuba with Ropa Vieja, a traditional beef stew that embodies the essence of Cuban cuisine. Tender shredded beef, slow-cooked in a flavorful broth infused with aromatic spices, is the heart of this delectable dish. The addition of colorful bell peppers, crisp onions, and juicy tomatoes creates a symphony of flavors that dance on your palate. Accompanied by fluffy white rice and sweet plantains, this hearty and comforting meal is a true celebration of Cuban culinary heritage.
**Recipe 1: Classic Ropa Vieja**
This recipe takes you back to the roots of Ropa Vieja, where the focus is on simplicity and authenticity. Using flank steak, you'll create a flavorful broth enhanced with garlic, cumin, oregano, and bay leaves. The slow-cooking process allows the beef to fall apart effortlessly, creating tender and succulent shreds that soak up all the delicious flavors.
**Recipe 2: Ropa Vieja with Chipotle Peppers**
For those who crave a bit of heat, this variation introduces chipotle peppers to the mix. The smoky and spicy notes of chipotle add a delightful complexity to the dish, creating a perfect balance between heat and flavor.
**Recipe 3: Ropa Vieja with Red Wine**
If you're looking for a richer and more robust flavor profile, try this recipe that incorporates red wine. The addition of red wine not only adds a beautiful color to the stew but also enhances its depth of flavor, creating a truly memorable dining experience.
**Recipe 4: Vegetarian Ropa Vieja**
For a plant-based take on this classic Cuban dish, this vegetarian version uses jackfruit as the main ingredient. Jackfruit's unique texture mimics the texture of shredded beef remarkably well, making it an excellent substitute. The same aromatic spices and cooking techniques are employed to create a flavorful and satisfying vegetarian alternative.
AUTHENTIC CUBAN ROPA VIEJA (SHREDDED BEEF RECIPE)
Learn how to make the best authentic ropa vieja with this classic Cuban recipe! This slow-cooked shredded beef dish is made with tenderized flank steak, sofrito, and spices, all simmered in a flavorful tomato-based sauce. This recipe requires only 25 minutes of hands-on work once the meat is tenderized.
Provided by Jamie Silva
Categories Dinner Main Course Main Dish
Time 2h35m
Number Of Ingredients 14
Steps:
- In a Dutch oven, add the meat with water and salt. Cook at medium-low until the meat is tender, about 2 hours. (In a pressure cooker, this takes about 40 minutes). Transfer to a plate. Shred meat and set aside.
- In a skillet, heat olive oil at medium heat. Add green pepper, onion, and pimientos. Sauté for 1-2 minutes. Add garlic and sauté for 30 seconds.
- Add dry cooking wine, tomato sauce, ground cumin, oregano, bay leaf, salt, and pepper. Cook for 15-20 minutes, stirring occasionally.
- Add the shredded meat to the skillet and stir to combine with the sauce. Cover and cook on low for about 10-15 minutes, stirring occasionally, without letting it dry out. Remove bay leaf and serve over white rice and sweet plantains. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 419 kcal, Carbohydrate 5.2 g, Protein 43 g, Fat 23.9 g, SaturatedFat 6.8 g, Cholesterol 83 mg, Sodium 583 mg, Fiber 1.4 g, Sugar 2.5 g
ROPA VIEJA
Flank steak braised with vegetables and aromatics until it shreds into strands is the national dish of Cuba, though the cooking process is popular throughout Central America and the Caribbean. In Cuba, it's called ropa vieja, which translates to old clothes, a reference to the beef's tattered appearance. In Venezuela and Colombia, you'd call it carne desmechada. This version starts with a sautéed base of peppers and onions, which is further enhanced with olives, capers, raisins and tomatoes. The flavorful mixture works equally well with flank steak, pork butt or even chicken thighs. Serve it with cooked black beans and rice.
Provided by J. Kenji López-Alt
Categories dinner, meat, one pot, main course
Time 3h
Yield 6 cups (4 servings)
Number Of Ingredients 10
Steps:
- Season beef or pork with salt and pepper. Heat oil in a large Dutch oven over high until lightly smoking. Working in batches as needed, cook the meat in a single layer, turning occasionally, until well browned on all sides, about 8 minutes per batch, reducing heat as necessary if the oil smokes excessively.
- Add braised peppers and onions, tomatoes, olives, raisins, capers and chicken stock. Scrape up any browned bits from the bottom of the pot. Bring to a boil, reduce to a bare simmer, cover with the lid slightly cracked, and cook, stirring occasionally and scraping any crust that has formed at the edges of the pan back into the liquid, until meat is completely tender and shreds easily with two forks, about 2 1/2 hours. Season to taste with salt and pepper.
- Shred meat with two forks, and serve immediately with white rice, black beans and hearty greens. Ropa vieja can also be shredded, allowed to cool, and stored in the fridge for up to 1 week. It will improve in texture and flavor with time.
SHREDDED STEAK SANDWICHES
I received this recipe when I was a newlywed, and it's been a favorite since then. The saucy steak barbecue makes a quick meal served on sliced buns or even over rice, potatoes or buttered noodles. -Lee Deneau, Lansing, Michigan
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 14 servings.
Number Of Ingredients 16
Steps:
- Place meat in a 5-qt. slow cooker. Add onions and celery. In a bowl, combine the ketchup, water, lemon juice, Worcestershire sauce, brown sugar, vinegar, salt, mustard, paprika, chili powder, pepper and hot pepper sauce. Pour over meat. , Cover and cook on high for 6-8 hours. Remove meat; cool slightly. Shred meat with 2 forks. Return to the slow cooker and heat through. Serve on rolls.
Nutrition Facts : Calories 347 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 1100mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 2g fiber), Protein 27g protein.
Tips:
- Choose the right cut of beef: Flank steak, skirt steak, or chuck roast are all good choices for ropa vieja. These cuts are tough, but they become tender when cooked slowly.
- Marinate the beef: Marinating the beef in a flavorful mixture of spices and herbs will help to tenderize it and add flavor.
- Cook the beef slowly: Ropa vieja is a slow-cooked dish, so be patient and let the beef cook until it is fall-apart tender. This can take anywhere from 2 to 4 hours.
- Use fresh vegetables: Fresh bell peppers, onions, and tomatoes will add the best flavor to your ropa vieja.
- Season to taste: Be sure to taste your ropa vieja and adjust the seasonings as needed. You may want to add more salt, pepper, or cumin.
Conclusion:
Ropa vieja is a delicious and versatile dish that can be served with a variety of sides. It is a popular dish in Cuba and other Latin American countries, and it is also enjoyed by people all over the world. If you are looking for a flavorful and easy-to-make dish, ropa vieja is a great option.
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