Best Ropa Vieja Pot Pies With Pepper Jack Biscuits 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.

BEEF POTPIE WITH BISCUITS



Beef Potpie with Biscuits image

I'm a stay-at-home mom who home-schools our three daughters, so my days are very busy. I often rely on meal-in-one casseroles like this.-Dolores Jensen, Arnold, Missouri

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 8

1-1/2 pounds beef top round steak, cut into 1/2-inch cubes
2 cups frozen peas and carrots, thawed
1 large potato, peeled, cooked and diced
1 medium onion, chopped
1 jar (18 ounces) beef gravy
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 tube (12 ounces) refrigerated buttermilk biscuits

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the vegetables, gravy, thyme and pepper. , Transfer to a greased 9-in. deep-dish pie plate or 11x7-in. baking dish. Bake, uncovered, at 400° for 25 minutes. , Place the biscuits in a single layer over meat mixture. Bake 10-15 minutes longer or until biscuits are golden brown.

Nutrition Facts : Calories 298 calories, Fat 4g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 775mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.

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.

SLOW-COOKED ROPA VIEJA



Slow-Cooked Ropa Vieja image

I traveled to Cuba a few years ago and had some of the best food imaginable. This dish stuck out, and when I returned home, I began to experiment with making ropa vieja in the slow cooker. I hope you enjoy the flavors of Cuba as much as I do. -Joshua Boyer, Traverse City, Michigan

Provided by Taste of Home

Categories     Dinner

Time 8h35m

Yield 6 servings.

Number Of Ingredients 14

1 beef flank steak (2 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups beef broth
1/2 cup dry vermouth
1/2 cup dry red wine or additional beef broth
1 can (6 ounces) tomato paste
1 large onion, thinly sliced
1 large carrot, sliced
1 small sweet red pepper, thinly sliced
1 Cubanelle or mild banana pepper, thinly sliced
3 springs fresh oregano
Hot cooked rice
Optional: Additional fresh oregano, lime wedges and sliced green olives with pimientos

Steps:

  • Cut steak into 6 pieces; sprinkle with salt and pepper. Heat a large skillet over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-qt. slow cooker. Add broth, vermouth, wine and tomato paste to pan. Cook 2-3 minutes, stirring to loosen browned bits from pan. Pour over meat., Top with onion, carrot, red pepper, Cubanelle pepper and oregano. Cook, covered, on low until meat is tender, 8-10 hours. Remove oregano sprigs; discard. Remove meat; shred with 2 forks. Return to slow cooker; heat through. Serve with rice and, if desired, additional oregano, lime wedges and green olives.

Nutrition Facts : Calories 278 calories, Fat 11g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 611mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

ROPA VIEJA POT PIES WITH PEPPER JACK BISCUITS



Ropa Vieja Pot Pies With Pepper Jack Biscuits image

This is a really a different take on the Cuban dish ropa vieja - a stew of shredded beef. Here we have taken poetic license - added hot chiles, black beans, & Pepper Jack Biscuits, to name a few. I hope I can do this dish, usually made from leftover beef, justice by taking it yet another step! BTW for those of you who don't know, ropa vieja means old clothes. When they used to make it - they put the beef in soup and when they were finished with the soup - they took the beef and with two forks pulled it apart and then made this dish. Loosely based on CuisineAtHome, Issue 71 - October 2008 edition.

Provided by Manami

Categories     Stew

Time 2h45m

Yield 6 Pot Pies

Number Of Ingredients 29

4 slices thick sliced bacon, diced
2 cups onions, diced
2 cups red bell peppers, diced
1 cup poblano chile, seeded, diced
1 cup anaheim chili, seeded, diced
1 tablespoon garlic, minced
1 1/2 lbs flank steaks, trimmed (seasoned with salt and pepper)
12 ounces beer (1 bottle lager)
2 cups beef broth
1 tablespoon dried oregano leaves
2 teaspoons ground cumin
1/4 teaspoon cayenne (optional)
1/3 cup masa harina
2 cups roma tomatoes, seeded, chopped
15 ounces black beans, drained, rinsed (1 can)
1/2 cup pimento stuffed olive, halved
1/2 lime, juice of
salt, to taste
fresh ground black pepper, to taste
1 1/2 cups flour
1/2 cup masa harina
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, cold, cubed
1 cup monterey jack pepper cheese, shredded
1/4 cup scallion, sliced
3/4 cup whole milk
3/4 cup sour cream

Steps:

  • ROPA VIEJA:.
  • Line a baking sheet with foil.
  • Saute bacon in a large saucepan or Dutch oven over medium-high heat until crisp, 8 minutes.
  • Transfer to a paper towel-lined plate and set aside.
  • Saute onion, bell peppers, chiles and garlic in bacon drippings until beginning to brown, 8 minutes; transfer to a bowl and set aside.
  • Cut flank steak into thirds and sear until browned, about 5 minutes per side.
  • Stir in beer, such as lager, broth, and seasonings; bring to a boil, reduce heat to medium-low and simmer covered 45 minutes.
  • Remove steak from pan, shred with 2 forks, and set aside.
  • Whisk masa into broth, bring to a boil and simmer to thicken slightly, 10 minutes.
  • Stir in reserved beef, vegetables, & bacon with remaining ingredients.
  • Divide filling among six 2-cup ovenprook dishes or ramekins, transfer dishes to prepared baking sheet and top with biscuit topping.
  • PEPPER JACK BISCUITS:.
  • Preheat oven to 400ºF.
  • Whisk flour, masa, baking powder, baking soda and salt together in a bowl until combined.
  • Cut in butter until pea-sized using a pastry blender(or two knives), then stir in cheese and scallions.
  • Blend milk and sour cream in a sma;; bowl, then stir into flour mixture just untilcombined.
  • Top each pot pie with 3 golf ball-sized scoops of biscuit topping.
  • Bake until biscuits are golden and a toothpick inserted in the center comes out clean, 30-35 minutes.
  • Let stand 10 minutes before serving to set up.

Nutrition Facts : Calories 879.8, Fat 42.7, SaturatedFat 21.7, Cholesterol 120, Sodium 1048.5, Carbohydrate 75.4, Fiber 10.8, Sugar 10.6, Protein 47.3

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