ROPA VIEJA (CUBAN BEEF)
This Cuban braised beef dish literally translates to 'old clothes,' because apparently some people thought the fall-apart meat and colorful strips of onions and peppers, tangled together, looked like old, tattered clothing. You'll love this dish if you're into big, bold flavors, since there's nothing subtle about the seasoning here. Delicious served with beans, rice, and plantain chips. Garnish with more cilantro.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Beef
Time 11h30m
Yield 8
Number Of Ingredients 24
Steps:
- Cut flank steak in half across the grain. Mix salt, black pepper, and cayenne. Season both sides generously with the salt mixture.
- Heat olive oil in a pot over high heat. Add steaks and cook until outsides are well browned, 4 to 5 minutes per side. Remove steaks to a plate.
- Reduce heat to medium. Add red onion, garlic, and more of the salt seasoning. Cook and stir until starting to soften, 3 to 5 minutes. Stir in cumin, paprika, oregano, cayenne pepper, cloves, and allspice. Cook and stir for 1 minute. Pour in white wine, scraping up the browned bits from the bottom of the pot. Stir in tomato sauce and chicken broth.
- Return beef and accumulated juices to the pot. Season with salt and add bay leaves. Reduce heat to low, cover, and simmer until beef is almost fork-tender, not falling apart, about 2 hours.
- Remove pot from heat and let stew cool to room temperature, at least 45 minutes. Refrigerate, 8 hours to overnight, for best results.
- Remove beef to a plate and set stew over medium heat. Tear beef along the grain into 1/8- to 1/4-inch-wide shreds; place back in the stew. Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. Stir together and reduce heat to medium. Simmer until peppers are soft and meat is tender, 15 to 20 minutes. Turn off heat, remove bay leaves, and stir in cilantro.
Nutrition Facts : Calories 209 calories, Carbohydrate 10.4 g, Cholesterol 27.5 mg, Fat 12.5 g, Fiber 2.6 g, Protein 11.9 g, SaturatedFat 3.1 g, Sodium 1275 mg, Sugar 5.1 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.
ROPA VIEJA (BRAISED BEEF, PEPPERS, AND ONIONS)
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
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.
CUBAN BRAISED BEEF AND PEPPERS
Categories Beef
Number Of Ingredients 8
Steps:
- In a 5 to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1 & 1/2 t salt, and 1/4 t pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4-5 hours or on low for 7-8 hours. Using 2 forks, shred the beef and mix it into the cooking liquid. Serve over rice topped with avocado and cilantro, if desired.
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