Best 3 Ropa Vieja Cuban Meat Stew Recipes

Cuban ropa vieja is a traditional Cuban dish made with shredded beef and a savory sauce. The name "ropa vieja" translates to "old clothes" in Spanish, and it is thought to have originated from the practice of using leftover meat from a previous meal to make a new dish. One thing is for certain, this hearty and flavor-packed stew is a staple of Cuban cuisine. It is typically served with white rice, black beans, and fried plantains. Ropa vieja is a popular dish to serve during special occasions, such as holidays and family gatherings.

Here are our top 3 tried and tested 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.

CUBAN MEAT STEW (ROPA VIEJA)

Cuban Meat Stew (Ropa Vieja) image

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

Ingredients

2 1/2 lbs flank steaks, cut in 4 x 5 inch strips
all purpose adobo seasoning
3 tablespoons olive oil
6 cloves garlic, minced
2 1/2 cups finely diced onions
1 1/2 cups finely diced green peppers
1/4 teaspoon ground black pepper
1 (8 ounce) can spanish style tomato sauce (such as Goya)
1 (6 ounce) jar sofrito sauce (such as Goya)
3 cups water
1 packet sazon goya with coriander and annatto (again, such as Goya)
1 packet beef bouillon (I used about 1 tsp Better Than Bouillon Beef Base)
1 ounce jar capers, rinsed
10 large pimento-stuffed green olives, sliced

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)

Ropa Vieja - Cuban Meat Stew Recipe - (4.5/5) image

Provided by lovemygolden

Number Of Ingredients 15

Ingredients

2 tbsp. GOYA® Extra Virgin Olive Oil
2 1/2 lbs. flank steak, cut in 3"x 4"pieces
GOYA® Adobo with Pepper, to taste
2 large yellow onions, finely chopped (about 2 1/2 cups)
1 1/2 green bell peppers, finely chopped (about 1 1/2 cups)
1 jar (6 oz.) GOYA® Sofrito
3 tsp. GOYA® Minced Garlic or 6 cloves garlic, finely chopped
1 can (8 oz.) GOYA® Tomato Sauce
1 packet Sazón GOYA® with Coriander and Annatto
1 packet GOYA® Powdered Beef Bouillon
1/4 tsp. GOYA® Ground Black Pepper
1 cup GOYA® Spanish Olives Stuffed with Minced Pimientos, sliced
1 jar (2 oz.) GOYA® Capers, drained
1 tbsp. finely 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 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 a variety of meats for the Ropa Vieja. This will give the dish a more complex flavor.
Cook the meats slowly over low heat. This will help to tenderize the meat and make it more flavorful.
Add a variety of vegetables to the Ropa Vieja. This will add color, flavor, and nutrition to the dish.
Season the Ropa Vieja with a variety of spices. This will give the dish a unique and delicious flavor.
Serve the Ropa Vieja with a variety of sides, such as rice, beans, or plantains.

Conclusion:

Ropa Vieja is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover meats, and it is also a budget-friendly meal. With its bold flavors and hearty ingredients, Ropa Vieja is sure to become a favorite in your household.