Best Ropa Vieja Moose Or Venison Style 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.

ROPA VIEJA (CUBAN BEEF)

Ropa Vieja (Cuban Beef) image

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

Ingredients

1 (1 1/2-pound) flank steak
2 teaspoons kosher salt, or more to taste
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
2 tablespoons olive oil
1 large red onion, sliced
4 cloves garlic, sliced
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
½ cup white wine
1 ½ cups tomato sauce
1 ½ cups chicken broth
2 bay leaves
2 bell peppers, sliced
1 poblano pepper, sliced
½ teaspoon smoked paprika
2 tablespoons capers, drained
1 cup pimento-stuffed green olives, sliced
1 teaspoon white sugar, or to taste
⅓ cup chopped fresh cilantro

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-MOOSE OR VENISON STYLE

Ropa Vieja-Moose or Venison Style image

What to do with all your moose or wild game? I had about 5 lbs of moose that I didn't know what to do with. It looked pretty grizzly and fatty to me. I cut off the fat, and trimmed it. I cooked this in my pressure cooker with all the other ingredients and WOW! Really good over the top! I can use this for soups, pot pies,...

Provided by Sherry Blizzard

Categories Wild Game

Time 1h15m

Number Of Ingredients 9

Ingredients

5 lb meat (moose, beef, venison)
1 Tbsp red chile pepper flakes
1 large onion, diced
2 carrots, diced
1 can(s) 48 ounces of crushed tomatoes
4 clove garlic, peeled and skinned
2 Tbsp oregano, flakes
3 Tbsp cumin, ground
salt and pepper

Steps:

1. Place all ingredients in the pressure cooker. Bring to pressure, set to low (4 on the electric stove) and pressure for 1 hour.
2. Part of this made an excellent green chile stew with potatoes and fresh Hatch green chile. Serve the rest with yellow rice and black beans.