ROPA VIEJA
Steps:
- To braise beef:
- In a 5-quart kettle combine all braising ingredients and simmer, uncovered, 1 1/2 hours, or until beef is tender. Remove kettle from heat and cool meat in liquid 30 minutes. Transfer meat to a platter and cover. Strain braising liquid through a colander, pressing on solids, into a bowl. Return braising liquid to kettle and boil until reduced to 3 cups, about 30 minutes. Stew may be made up to this point 1 day ahead. Cool braising liquid completely and chill it and the beef separately, covered.
- In kettle cook green bell peppers and onion in 2 tablespoons oil over moderate heat, stirring, until softened.
- While vegetables are cooking, pull meat into shreds about 3 by 1/2 inches. To onion mixture add shredded meat, 2 cups braising liquid, tomatoes with juice, tomato paste, garlic, cumin, oregano, and salt and pepper to taste and simmer, uncovered, 20 minutes.
- While stew is simmering, in a large skillet cook red and yellow bell peppers in remaining 2 tablespoons oil over moderate heat, stirring occasionally, until softened. Stir peppers into stew with enough additional braising liquid to thin to desired consistency and simmer, uncovered, 5 minutes. Stir in peas and olives and simmer, uncovered, 5 minutes.
- Serve ropa vieja with yellow rice.
- To make the yellow rice:
- In a heavy 3-quart saucepan heat oil over moderately high heat until hot but not smoking and sauté cuminseed 10 seconds, or until it turns a few shades darker and is fragrant. Stir in saffron and rice and sauté, stirring, 1 to 2 minutes, or until rice is coated well. Stir in water and salt and boil rice, uncovered and without stirring, until surface of rice is covered with steam holes and grains on top appear dry, 8 to 10 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork.
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Ayub Abdullahi
[email protected]I made this recipe for my family, and they loved it! The beef was tender and flavorful, and the sauce was rich and delicious. I will definitely be making this again.
toxic cake productions
[email protected]This is one of my favorite recipes. It's easy to make and always turns out delicious. I love the combination of beef, tomatoes, and peppers. I usually serve it over rice, but it's also good with Cuban bread or tortillas.
gabriel cliton
[email protected]This recipe was a miss for me. The beef was tough and the sauce was bland. I followed the recipe exactly, but it just didn't turn out well. I won't be making this again.
Tay Swaney
[email protected]This recipe is a keeper! I made it for a party, and it was a huge hit. Everyone loved it. I will definitely be making this again.
nisar ahmadzai
[email protected]This was my first time making ropa vieja, and it turned out great! I was surprised at how easy it was to make. The beef was tender and flavorful, and the sauce was delicious. I will definitely be making this again.
Johnny Pineda
[email protected]Good recipe, but I made a few changes. I used flank steak instead of skirt steak, and I added a can of diced green chiles. I also served it with avocado slices and sour cream.
Upendra Timilshina
[email protected]This recipe was a disappointment. The beef was tough and the sauce was bland. I followed the recipe exactly, but it just didn't turn out well. I won't be making this again.
Malik Shah Nawaz
[email protected]This is my go-to ropa vieja recipe. It's easy to make and always turns out great. I love the combination of beef, tomatoes, and peppers. I usually serve it over rice, but it's also good with Cuban bread or tortillas.
Matthew Chow
[email protected]Excellent recipe! The meat was fall-apart tender and the sauce was amazing. I made it exactly as written, and it turned out perfect. Will definitely make this again.
Olaoye Bolu
[email protected]This ropa vieja recipe is a winner! The beef was so tender and flavorful, and the sauce was rich and delicious. I served it over rice with black beans and Cuban bread, and it was a hit with my family. Will definitely be making this again soon!