Best 3 Cuban Meat Stew Ropa Vieja Recipes
Ropa vieja, meaning "old clothes" in Spanish, is a classic Cuban meat stew that is full of flavor and incredibly tender. This traditional dish is made with flank steak or skirt steak that is braised until fall-apart tender in a flavorful sauce made with tomatoes, onions, bell peppers, and spices. The result is a rich and hearty stew that is perfect for a comforting meal on a cold night. Ropa vieja is often served with rice and beans, and it can also be used as a filling for empanadas or tacos. Whether you're a seasoned cook or a beginner, this guide will provide you with all the information you need to create a delicious and authentic ropa vieja that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
ROPA VIEJA (CUBAN MEAT STEW)
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
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.
CUBAN MEAT STEW (ROPA VIEJA)
This meat stew is delicious and easy. A nice change of pace, and it makes the house smell so good. Serve with rice and a salad, or crusty bread. From a Goya cookbook--Best of the Americas-Carribean.
Provided by ciao4293
Categories Stew
Time 2h40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Season steak with Adobo.
- In large skillet, heat oil on medium high, brown meat on both sides, remove and keep warm.
- Lower heat to medium, add garlic, onion and green pepper, cook-stirring often for about 10 minutes.
- Stir in black pepper and tomato sauce and cook, stirring often for about 5 minutes.
- Stir in the sofrito, water, sazon and bouillon and bring to a boil.
- Return the meat to the pan, cover, lower the heat, and simmer for 45 minutes, stirring it occasionally.
- Add in the capers and olives, continue to simmer covered, until the meat is tender and shreds easily.
- This should take about 1-1/2 hours.
- You can add more water 1/4 cup at a time if the sauce gets too dry.
- To serve, shred the meat with 2 forks and mix back into sauce.
ROPA VIEJA - CUBAN MEAT STEW RECIPE - (4.5/5)
Provided by lovemygolden
Number Of Ingredients 15
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 of cups water, tomato sauce, Sazón, 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 - 1½ hours, adding more water in ¼ 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.
Tips:
- Use high-quality beef: Opt for flank steak, chuck roast, or skirt steak for tender and flavorful results.
- Marinate the beef: Marinating the beef in a mixture of citrus juices, garlic, and spices helps tenderize it and infuses it with flavor.
- Slow-cook the beef: Simmer the beef in a flavorful broth for at least 2 hours or until it becomes fall-apart tender.
- Shred the beef: Once the beef is cooked, shred it using two forks or a meat shredder for a classic ropa vieja texture.
- Use a flavorful cooking liquid: The cooking liquid should be packed with flavor to infuse the beef. Consider using a combination of beef broth, tomato sauce, sofrito, and spices.
- Add vegetables: Incorporate colorful vegetables such as bell peppers, onions, and carrots for added texture, flavor, and nutrition.
- Serve with traditional sides: Traditional Cuban sides for ropa vieja include white rice, black beans, and tostones (fried plantains). You can also serve it with avocado slices, lime wedges, and a sprinkle of cilantro.
Conclusion:
Ropa vieja is a classic Cuban stew that is bursting with flavor and history. It is a versatile dish that can be enjoyed with various accompaniments. Whether you serve it with rice, beans, or plantains, ropa vieja is sure to be a hit at your next gathering. So, put on your apron, gather your ingredients, and embark on a culinary journey to the heart of Cuba with this delicious and comforting dish. ¡Buen provecho!
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