ROPA VIEJA (BRAISED BEEF, PEPPERS, AND ONIONS)
A Cuban recipe. Ropa vieja, or "old clothes," describes the shreds of meat, peppers, and onions resembling a mess of colorful rags. Robust stews such as this Cuban specialty are at the heart of West Indian cuisine. Found at epicurious.com.
Provided by evelynathens
Categories Stew
Time 3h50m
Yield 8 serving(s)
Number Of Ingredients 29
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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Esrafi Khan
[email protected]This ropa vieja recipe is a keeper! It's easy to make, and the results are amazing. The beef is so tender and juicy, and the sauce is packed with flavor. I've made it several times now, and it's always a hit with my family and friends.
Moses Jr Kachikopa
[email protected]The ropa vieja turned out beautifully. The beef was cooked to perfection, and the sauce was rich and flavorful. I served it with black beans and rice, and it was a delicious and satisfying meal.
Tina Ashworth
[email protected]I had never made ropa vieja before, but this recipe made it easy. The instructions were clear and concise, and the dish came out perfectly. I was so impressed with how flavorful it was.
Abu Amirah
[email protected]Wow! This ropa vieja is amazing! The beef is fall-apart tender, and the sauce is so flavorful. I served it over rice, and it was a hit with my family.
Mosarop Hossain
[email protected]This ropa vieja recipe is a winner! The beef is so tender and flavorful, and the peppers and onions add a nice sweetness and crunch. I followed the recipe exactly, and it turned out perfectly. My family loved it, and I will definitely be making it ag