Best 3 Shredded Steak With Peppers Onions And Tomatoes Ropa Vieja Recipes

"Ropa vieja" (meaning "old clothes") is a traditional Cuban dish consisting of shredded beef stewed with peppers, onions, tomatoes, and spices. Originating in the 16th century, this hearty and flavorful dish is commonly served over rice or beans and has become a cherished staple in Cuban cuisine. If you're looking to savor the authentic taste of this Cuban classic, this article will guide you through selecting the finest ingredients, mastering the cooking techniques, and uncovering the secrets to creating a succulent and tender shredded steak with peppers, onions, and tomatoes ropa vieja that will tantalize your taste buds and transport you to the vibrant heart of Cuba.

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SHREDDED STEAK WITH PEPPERS, ONIONS AND TOMATOES (ROPA VIEJA)

Shredded Steak with Peppers, Onions and Tomatoes (Ropa Vieja) image

Provided by Ingrid Hoffmann

Categories main-dish

Time 3h55m

Yield 16 servings

Number Of Ingredients 19

Ingredients

6 pounds flank steak
3/4 cup Delicioso Adobo seasoning, recipe follows
1/2 cup Worcestershire sauce
6 bottles beer
1/2 cup canola oil
2 medium yellow onions, chopped
2 red bell peppers, cored, seeded, ribbed and chopped
2 green bell peppers, cored, seeded, ribbed and chopped
6 scallions, white and light green parts only, chopped
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste
Salt and freshly ground black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons lemon pepper
2 tablespoons parsley flakes
2 tablespoons achoite powder from annatto seed
1 tablespoon cumin powder

Steps:

Cut the flank steak into large pieces and place them in a large bowl. In a small bowl, combine the adobo and the Worcestershire sauce to make a paste. Rub the paste into the meat, add the beer, and let marinate for 15 minutes in the refrigerator.
Transfer the meat, as well as the marinade to a large pot and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer until the meat is tender, about 3 hours.
Remove the meat from the pot and reserve the cooking liquid. Using 2 forks, shred the meat and set it aside.
Heat the oil in a large deep skillet over medium-high heat. Add the onions, peppers, scallions, and tomatoes and cook until they are soft, 10 minutes. Add the tomato paste and meat to the pan along with 2 cups of the reserved cooking liquid. Cover and simmer until the juices cook down, about 15 minutes.
Combine all ingredients.

SLOW-COOKER ROPA VIEJA

Slow-Cooker Ropa Vieja image

Provided by Food Network Kitchen

Time 8h15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 15-ounce can crushed tomatoes
3 tablespoons ketchup
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 jalapeno pepper, thinly sliced (with seeds)
Kosher salt
1 1/2 pounds skirt steak or flank steak
2 bell peppers (1 red, 1 green), sliced 1/2 inch thick
1 small onion, thinly sliced
3 tablespoons chopped pimento-stuffed green olives, plus 1 tablespoon brine from the jar
Cooked white rice, for serving

Steps:

Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 teaspoon salt in a 5-to-6-quart slow cooker. Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, 8 hours.
Uncover and skim off any excess fat. Coarsely shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice.

ROPA VIEJA

Ropa Vieja image

Flank steak braised with vegetables and aromatics until it shreds into strands is the national dish of Cuba, though the cooking process is popular throughout Central America and the Caribbean. In Cuba, it's called ropa vieja, which translates to old clothes, a reference to the beef's tattered appearance. In Venezuela and Colombia, you'd call it carne desmechada. This version starts with a sautéed base of peppers and onions, which is further enhanced with olives, capers, raisins and tomatoes. The flavorful mixture works equally well with flank steak, pork butt or even chicken thighs. Serve it with cooked black beans and rice.

Provided by J. Kenji López-Alt

Categories dinner, meat, one pot, main course

Time 3h

Yield 6 cups (4 servings)

Number Of Ingredients 10

Ingredients

2 pounds beef flank steak or sirloin flap, cut crosswise into 3- to 4-inch sections, or pork butt, cut into 3- to 4-inch steaks against the grain
Kosher salt and black pepper
1 tablespoon grapeseed, vegetable or canola oil
1 recipe Braised Peppers and Onions (about 3 cups)
1 (15-ounce) can crushed tomatoes or whole peeled tomatoes, crushed by hand
1/2 cup Manzanilla olives, sliced crosswise
1/2 cup golden raisins
1/4 cup capers, drained
2 cups homemade or store-bought low-sodium chicken stock
Cooked white rice, black beans and sautéed or braised hearty greens, for serving

Steps:

Season beef or pork with salt and pepper. Heat oil in a large Dutch oven over high until lightly smoking. Working in batches as needed, cook the meat in a single layer, turning occasionally, until well browned on all sides, about 8 minutes per batch, reducing heat as necessary if the oil smokes excessively.
Add braised peppers and onions, tomatoes, olives, raisins, capers and chicken stock. Scrape up any browned bits from the bottom of the pot. Bring to a boil, reduce to a bare simmer, cover with the lid slightly cracked, and cook, stirring occasionally and scraping any crust that has formed at the edges of the pan back into the liquid, until meat is completely tender and shreds easily with two forks, about 2 1/2 hours. Season to taste with salt and pepper.
Shred meat with two forks, and serve immediately with white rice, black beans and hearty greens. Ropa vieja can also be shredded, allowed to cool, and stored in the fridge for up to 1 week. It will improve in texture and flavor with time.

Tips:

Use flank steak or skirt steak for the best results. These cuts are flavorful and tender when cooked properly.
Marinate the steak for at least 30 minutes before cooking. This will help to tenderize the meat and infuse it with flavor.
Cook the steak over high heat until it is browned on all sides. This will help to seal in the juices and prevent the meat from drying out.
Reduce the heat to medium-low and cook the steak for an additional 10-15 minutes, or until it reaches your desired doneness.
Shred the steak against the grain before serving. This will make it easier to eat and more tender.
Serve the ropa vieja with your favorite sides, such as rice, beans, or tortillas.

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 steak and it is also a budget-friendly meal. With a few simple ingredients and a little bit of time, you can easily make this classic Cuban dish at home. So next time you are looking for a flavorful and satisfying meal, give ropa vieja a try!