Ropa Vieja Recipe

Ropa Vieja recipe is a beloved Cuban dish, often considered the national dish of Cuba. This shredded beef stew is rich in flavors, featuring tender beef, bell peppers, tomatoes, and a blend of spices that come together to create a savory meal with a touch of sweetness. The name “Ropa Vieja” literally means “old clothes” in Spanish, a nod to the shredded, stringy appearance of the beef, which resembles tattered garments. Served traditionally with rice, black beans, and fried plantains, it’s a hearty, satisfying meal that brings Cuban comfort to your table.

Brief History:

Ropa Vieja has deep roots in Spanish and Canary Island cuisine, but it found its true home in Cuba. The dish is said to have originated with Sephardic Jews in Spain as a way to use leftover meat during the Sabbath. As the recipe made its way to Cuba, it evolved into the shredded beef stew we know today, becoming a staple of Cuban households and a symbol of the island’s rich culinary tradition.

Ropa Vieja Recipe

Pinklady

Ropa Vieja has deep roots in Spanish and Canary Island cuisine, but it found its true home in Cuba. The dish is said to have originated with Sephardic Jews in Spain as a way to use leftover meat during the Sabbath.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Course Main Course

Cuisine Cuban

Servings 6

Calories 350 kcal

Equipment

• Large pot or Dutch oven
• Cutting board and knife
• Wooden spoon or spatula
• Measuring spoons and cups
• Tongs
• Slow cooker (optional, for an alternative method)

Ingredients

  

• 2 pounds flank steak or brisket
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 cloves garlic, minced
• 1 can (15 oz) crushed tomatoes
• 1 cup beef broth
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon paprika
• 1 bay leaf
• 1/4 cup green olives, sliced (optional)
• 2 tablespoons capers (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

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Instructions

 

• Sear the beef:Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season the flank steak or brisket with salt and pepper
• Once the oil is hot, add the beef and sear it on both sides until browned, about 3-4 minutes per side. Remove the beef from the pot and set it aside.
• Sauté the vegetables: In the same pot, lower the heat to medium and add the sliced onions, red bell pepper, and green bell pepper.
• Sauté for about 5 minutes, until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
• Add spices and tomatoes: Stir in the cumin, oregano, paprika, and bay leaf. Then, add the crushed tomatoes and beef broth. Stir everything together, scraping up any browned bits from the bottom of the pot to ensure all the flavors are incorporated.
• Simmer the beef: Return the seared beef to the pot, nestling it into the tomato mixture. Lower the heat to a simmer, cover the pot, and cook for about 2 hours, or until the beef is tender and easily shredded with a fork.
• Shred the beef: Once the beef is tender, remove it from the pot and shred it using two forks. After shredding, return the beef to the pot and stir to combine with the sauce.
• Add olives and capers (optional): If using, stir in the sliced green olives and capers for an extra briny flavor. Allow the dish to simmer for an additional 10 minutes to let the flavors meld together.
• Serve and garnish: Once the ropa vieja is ready, serve it hot over a bed of rice. Garnish with fresh cilantro and serve with black beans and fried plantains for a complete Cuban meal.

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Keyword Ropa Vieja Recipe

Similar Recipes:

– Cuban Picadillo: A ground beef dish cooked with tomatoes, raisins, olives, and spices, often served with rice and beans.
– Beef Barbacoa: A slow-cooked, Mexican shredded beef dish with chipotle peppers, cumin, and garlic.
– Cuban Mojo Pork: Marinated in citrus and garlic, this slow-roasted pork is flavorful and juicy.
– Carne Asada: Grilled marinated beef, perfect for tacos or burritos, with a tangy, savory flavor.

Frequently Asked Questions About Ropa Vieja Recipe:

1. What kind of beef is best for ropa vieja?

Flank steak or brisket is the traditional choice because they shred easily after slow cooking.

2. Can I make ropa vieja in a slow cooker?

Yes! Sear the beef and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours.

3. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days.

4. Can I freeze ropa vieja?

Absolutely! Let it cool completely, then freeze in an airtight container for up to 3 months. Thaw and reheat when ready to serve.

5. What should I serve with ropa vieja?

Ropa vieja pairs well with white rice, black beans, fried plantains, and a side salad.

6. Can I use chicken instead of beef?

While the traditional recipe calls for beef, you can substitute chicken for a lighter variation of the dish.

7. Is ropa vieja spicy?

No, it’s not typically spicy. However, you can add some heat with red pepper flakes or a dash of hot sauce.

8. How do I make ropa vieja gluten-free?

The recipe is naturally gluten-free, as it doesn’t contain any flour or wheat-based ingredients.

9. Can I add potatoes or other vegetables to the dish?

Yes, you can add potatoes, carrots, or even peas for extra heartiness.

10. What does ropa vieja mean?

“Ropa vieja” means “old clothes” in Spanish, referring to the shredded texture of the beef that looks like tattered fabric.

Conclusion:

Ropa Vieja is a perfect way to bring the flavors of Cuba into your home. With its tender, shredded beef and rich sauce, it’s a hearty, comforting meal that will please everyone at the table. Whether you’re serving it as a weeknight dinner or as part of a larger feast, this dish is sure to be a hit. Try it with rice, black beans, and plantains for a truly authentic Cuban experience.

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