Best Bongos Ropa Vieja Recipes

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INSTANT POT CUBAN ROPA VIEJA



Instant Pot Cuban Ropa Vieja image

Ropa Vieja is a traditional Cuban dish that is of a stewed shredded beef served over white rice.

Provided by Latina Mom Meals

Categories     dinner

Time 55m

Number Of Ingredients 15

2 pounds of skirt steak
1 tablespoon of dried oregano
2 teaspoons of salt
2-3 tablespoons of vegetable oil
1 teaspoon of ground black pepper
2 sweet aji peppers (chopped)
3 cloves of garlic (minced)
1 whole onion (chopped)
1 red bell pepper (sliced thinly, seeds removed)
1 bay leaf
1 4 oz can of tomato sauce
1/2 cup of white wine
1/2 cup of green olives stuffed with pimentos
1 cup of water
lime juice

Steps:

  • In a large bowl season steak with oregano, salt, and pepper. Set to the side.
  • In the Instant Pot, set the saute setting for 7 minutes. Add oil into the insert. Once oil is hot, add in onions, garlic, peppers, olives, and bay leaf in. Saute for about 4 minutes, stirring often. Next, add in white wine and tomato sauce. Keep stirring until the timer goes off, about another minute. Next, add in water, mix and then drop in steak, being sure to flip a few times to make sure that the sauce covers the steak.
  • Set the Instant Pot on a high pressure setting for 38 minutes, then do a natural release when the times goes off. (Be sure to hit the cancel button when the 38 minute timer goes off.)
  • When the Instant Pot has depressurized, remove the beef and shred it in a separate bowl. Remove the excess fat and return the beef to the Instant Pot. Mix the ingredients together. At this point taste and add additional salt to your liking. At this point, add in lime juice to your liking as well.
  • Serve over white rice.

ROPA VIEJA



Ropa Vieja image

The way tender flank steak shreds into thin pieces gives this dish the name that translates literally to "old clothes." My abuela would first cook the meat in her stovetop pressure cooker, shred it and then simmer it with the tomato, onion and bell pepper sauce. In my take on this Cuban classic, I like to braise the meat right in the sauce, so all the juices marry together giving it even more depth. Some versions of ropa vieja skip the olives, capers or pimientos, but I love their salty contrast.

Provided by Gabriela Rodiles

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 17

1 1/2 pounds flank steak
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 yellow onion, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 tablespoon tomato paste
1/4 cup vino seco (see Cook's Note) or sherry cooking wine
One 15-ounce can tomato sauce
1 cup beef stock
1 bay leaf
1 lime, juiced
1/4 cup pimiento-stuffed olives, halved crosswise, capers or diced pimientos, or a combination of all three, optional
White rice and Cuban black beans, for serving

Steps:

  • Preheat the oven to 350 degrees.
  • Pat the flank steak completely dry with a paper towel. Cut in half or thirds (across the grain) if needed to fit into your pot in a single layer. Season with 2 teaspoons salt.
  • Heat the olive oil in a medium Dutch oven or a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the steak in a single layer and cook until a deep brown crust develops, 5 to 8 minutes on each side. Remove to a plate and set aside.
  • Add the onions and peppers to the same pot. Season with 1 teaspoon salt and a few cracks black pepper. Cook, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Add the garlic, cumin and oregano; stir until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, until it starts to develop color, about 1 minute. Add the vino seco to deglaze and cook, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the tomato sauce, beef stock and bay leaf. Stir to incorporate. Nestle the steak in the sauce, submerging it slightly. Be sure to add any accumulated juices from the plate.
  • Cover and cook in the oven until the meat shreds easily with two forks, about 1 hour 30 minutes.
  • Transfer the pot back to the stovetop. Remove the steak to a cutting board or medium bowl and shred into long thin pieces using two forks. Meanwhile, simmer the sauce over low heat until slightly reduced, about 3 minutes. Return the steak to the pot and stir to combine. Add the lime juice and olives, capers or pimientos, if using.
  • Serve with white rice and black beans.

ROPA VIEJA



Ropa Vieja image

Provided by Food Network

Categories     main-dish

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 20

2 1/2 pounds flank steak
2 cloves garlic
1/2 large yellow onion, roughly chopped
2 tablespoons dried oregano
1 tablespoon salt
1 tablespoon black peppercorns
2 bay leaves
4 ounces red wine
4 ounces Worcestershire sauce
2 ounces olive oil
1 red onion, julienned
1 white onion, julienned
1 green bell pepper, julienned
1 red bell pepper, julienned
1/2 cup tomato sauce
2 ounces red wine vinegar
1 cup pitted green olives
1 cup green peas
1 Roma tomato, julienned
Serving suggestions: coconut rice or white rice

Steps:

  • In a large pot, put the flank steak, garlic, yellow onions, 1 tablespoon of the oregano, salt, peppercorns, bay leaves and 2 ounces each of the red wine and Worcestershire. Add water to cover the ingredients by 2 inches. Bring to a boil, cut back to a simmer and cook for 3 hours, until the flank steak is falling apart.
  • Remove the flank steak from the pot, cut into 3-inch sections and set aside. Strain the beef broth and reserve for a later step.
  • Wipe out the pot and coat with the olive oil. Add the red onions, white onions, green peppers, red peppers and the remaining tablespoon oregano. Cook over high heat for 8 to 10 minutes, stirring every couple minutes.
  • Add the flank steak back to the pot, along with the tomato sauce, red wine vinegar, reserved beef broth and the remaining red wine and Worcestershire. Bring to a boil, cut back to a simmer and cook for 30 minutes.
  • Add the olives, peas and tomatoes to the pot. Let sit for 5 minutes before serving over coconut rice or white rice.

SHREDDED STEAK WITH PEPPERS, ONIONS AND TOMATOES (ROPA VIEJA)



Shredded Steak with Peppers, Onions and Tomatoes (Ropa Vieja) image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 3h55m

Yield 16 servings

Number Of Ingredients 19

6 pounds flank steak
3/4 cup Delicioso Adobo seasoning, recipe follows
1/2 cup Worcestershire sauce
6 bottles beer
1/2 cup canola oil
2 medium yellow onions, chopped
2 red bell peppers, cored, seeded, ribbed and chopped
2 green bell peppers, cored, seeded, ribbed and chopped
6 scallions, white and light green parts only, chopped
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste
Salt and freshly ground black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons lemon pepper
2 tablespoons parsley flakes
2 tablespoons achoite powder from annatto seed
1 tablespoon cumin powder

Steps:

  • Cut the flank steak into large pieces and place them in a large bowl. In a small bowl, combine the adobo and the Worcestershire sauce to make a paste. Rub the paste into the meat, add the beer, and let marinate for 15 minutes in the refrigerator.
  • Transfer the meat, as well as the marinade to a large pot and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer until the meat is tender, about 3 hours.
  • Remove the meat from the pot and reserve the cooking liquid. Using 2 forks, shred the meat and set it aside.
  • Heat the oil in a large deep skillet over medium-high heat. Add the onions, peppers, scallions, and tomatoes and cook until they are soft, 10 minutes. Add the tomato paste and meat to the pan along with 2 cups of the reserved cooking liquid. Cover and simmer until the juices cook down, about 15 minutes.
  • Combine all ingredients.

ROPA VIEJA



Ropa Vieja image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 3h40m

Yield 8 to 10 servings

Number Of Ingredients 14

4 pounds skirt steak or flank steak
4 medium onions, coarsely chopped and separated into 2 parts
2 carrots, coarsely chopped
3 celery stalk, coarsely chopped
2 bay leaves
2 tablespoons olive oil
4 garlic cloves, minced
4 jalapenos, minced
2 green bell peppers, seeded and chopped
1 tablespoon salt
10 fresh plum tomatoes, seeded and chopped or 2 cans chopped tomatoes
1/2 cup finely chopped parsley leaves
2 teaspoons dried oregano
1/2 teaspoon ground cumin

Steps:

  • In a large stock pot, put in the meat, 2 chopped onions, carrot, celery and bay leaf. Cover with water by 2 inches. Bring to a simmer and cook, uncovered, for 1 1/2 to 2 hours.
  • When meat is very tender, turn off heat and let meat cool in liquid for 20 min, remove from broth. Set aside. Discard vegetables and strain broth through a sieve. Return broth to heat, and boil to reduce by half, about 20 to 30 minutes. When meat is cool, cut off any fat and pull into shreds about 2 inches wide.
  • While broth is reducing, heat oil in a large skillet. Over medium heat, cook the remaining half of onions, the garlic, jalapenos, green peppers and 1 tablespoon salt until softened, about 10 minutes. Stir in 1 tablespoon of salt.
  • Stir in 3 cups reduced broth and tomatoes. Cook for 10 minutes over medium heat. Stir in shredded meat, parsley, oregano, and cumin. Cook 10 minutes more.
  • Serve with white rice.

OLD CLOTHES (BEEF STEW): ROPA VIEJA



Old Clothes (Beef Stew): Ropa Vieja image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 14

1 (2 1/2-pound) flank steak, halved lengthwise
2 bay leaves
1 carrot, sliced
2 onions, julienne
1 tablespoon dry oregano
1 red pepper, julienne
1 green pepper, julienne
2 garlic cloves, chopped
2 tablespoons olive oil
1/2 cup sherry
2 cups whole tomatoes, canned
1 teaspoon ground cumin
Salt and pepper
Serving suggestion: white rice

Steps:

  • Boil the flank steak with bay leaves, carrots, 1 onion, and oregano with enough water to cover the ingredients. Cook for 1 to 1 1/2 hours.
  • Drain and let the meat cool, cut into 2-inch cubes and then shred.
  • Saute the remaining onion, peppers, and garlic in olive oil until translucent. Deglaze with sherry. Add tomatoes and cumin. Cook for 15 minutes. Add the shredded meat and cook for 1/2 hour. Season with salt and pepper.

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