Ropa Vieja (Cuban Braised Beef)
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Date: 2019-07-25
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Comments and reviews: 10
drcobol2000
So hungry. I made this dish today (overnight holding excluded) and this is the best tasting shredded beef I've had in my life. I already had the black beans and yellow rice (sorry, Turmeric and not saffron for color) in the fridge from earlier on so this was a slam dunk. I modified the ingredient list slightly, but not the seasonings. I used skirt instead of flank so the trimming was a bit of a pain but the result was a glorious meal that resulted in me carrying a bellyful of one of the most glorious meals I've eaten. Old clothes aside, I'd make this dish on a regular basis, but not often. Skirt in my town runs about 11 a pound so chuck might be a better option if your budget is squeezed. Also, the Poblano adds a little bit of heat to the dish, so if you're averse to heat, consider omitting the Cayenne or the Poblano, or both. Not for me, though, since I like savory and spicy. Try this recipe and you will not be disappointed. As always, 'Mise en place' and use sharp knives
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So hungry. I made this dish today (overnight holding excluded) and this is the best tasting shredded beef I've had in my life. I already had the black beans and yellow rice (sorry, Turmeric and not saffron for color) in the fridge from earlier on so this was a slam dunk. I modified the ingredient list slightly, but not the seasonings. I used skirt instead of flank so the trimming was a bit of a pain but the result was a glorious meal that resulted in me carrying a bellyful of one of the most glorious meals I've eaten. Old clothes aside, I'd make this dish on a regular basis, but not often. Skirt in my town runs about 11 a pound so chuck might be a better option if your budget is squeezed. Also, the Poblano adds a little bit of heat to the dish, so if you're averse to heat, consider omitting the Cayenne or the Poblano, or both. Not for me, though, since I like savory and spicy. Try this recipe and you will not be disappointed. As always, 'Mise en place' and use sharp knives
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Meagan Geci
Ingredients for 6 portions: 1 flank steak (about 1 1/2 to 2 pounds)2 teaspoons kosher salt, plus more to taste1 teaspoon freshly ground black peppercayenne to taste2 tablespoon olive oil1 large red onion, sliced4 cloves garlic, sliced2 teaspoons ground cumin2 teaspoons paprika1 teaspoon dried oregano1/4 teaspoon cayenne1/8 teaspoon ground allspice1/8 teaspoon ground cloves1/2 cup white wine1 1/2 cups tomato sauce, or finely crushed tomatoes1 1/2 cup chicken broth2 bay leaves2 or 3 bell peppers, sliced (I also used a poblano chili)2 tablespoons capers, drained1 cup pimento stuffed green olives, sliced1/3 cup chopped fresh cilantro
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Ingredients for 6 portions: 1 flank steak (about 1 1/2 to 2 pounds)2 teaspoons kosher salt, plus more to taste1 teaspoon freshly ground black peppercayenne to taste2 tablespoon olive oil1 large red onion, sliced4 cloves garlic, sliced2 teaspoons ground cumin2 teaspoons paprika1 teaspoon dried oregano1/4 teaspoon cayenne1/8 teaspoon ground allspice1/8 teaspoon ground cloves1/2 cup white wine1 1/2 cups tomato sauce, or finely crushed tomatoes1 1/2 cup chicken broth2 bay leaves2 or 3 bell peppers, sliced (I also used a poblano chili)2 tablespoons capers, drained1 cup pimento stuffed green olives, sliced1/3 cup chopped fresh cilantro
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Oz Alfert
The reason it's best to finish it the next day is because it's actually a recipe for leftover meat - hence the veija (old) reference. It also needs a good amount of spices, etc. .. because it's actually a very old recipe for horse meat - very long braising time in order to tenderize the meat. And yes, I am Cuban. .. born in La Habana. Chef John, I'm a huge fan of yours. Thanks for sharing this recipe for so many folks on YouTube. This dish was one of my mother's specialties. I miss her.
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The reason it's best to finish it the next day is because it's actually a recipe for leftover meat - hence the veija (old) reference. It also needs a good amount of spices, etc. .. because it's actually a very old recipe for horse meat - very long braising time in order to tenderize the meat. And yes, I am Cuban. .. born in La Habana. Chef John, I'm a huge fan of yours. Thanks for sharing this recipe for so many folks on YouTube. This dish was one of my mother's specialties. I miss her.
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Drbeautyglam
in my house, my mother always put the meat (skirt) in a pressure cooker the reason y was because the liquid which was a lot was 2 also put it away 4 soup at another time. Also, it saves time and electricity or gas 4 that matter try it. and the skirt is called falda in a Latin butcher shop. she also put Spanish dried sausage and mixed canned chickpeas the brand she only used was presto I think it was and it was outrageous minus the olive with the chickpeas.
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in my house, my mother always put the meat (skirt) in a pressure cooker the reason y was because the liquid which was a lot was 2 also put it away 4 soup at another time. Also, it saves time and electricity or gas 4 that matter try it. and the skirt is called falda in a Latin butcher shop. she also put Spanish dried sausage and mixed canned chickpeas the brand she only used was presto I think it was and it was outrageous minus the olive with the chickpeas.
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Doeray
Flank, Skirt and Brisket were the go to cuts for the longest. Then people figured out how to properly cook them and they became expensive. I remember cooking Brisket and Skirt and the locals wondering what I was doing cooking it unground. Now Tail, Tongue and cheek is starting to rise in price. (not a fan of tongue but just noticing its becoming ridiculously more expensive, tail especially.
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Flank, Skirt and Brisket were the go to cuts for the longest. Then people figured out how to properly cook them and they became expensive. I remember cooking Brisket and Skirt and the locals wondering what I was doing cooking it unground. Now Tail, Tongue and cheek is starting to rise in price. (not a fan of tongue but just noticing its becoming ridiculously more expensive, tail especially.
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Mariah C
Hi chef John, looks like another recipe I have to try. The only thing is my husband gets heartburn with bell peppers. I heard that if you add the sugar it cuts some of the acidity. I see you did that here. another good alternative is shredded carrots since they have natural sugar in it. Thank you for sharing all of your recipes and your sense of humor.
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Hi chef John, looks like another recipe I have to try. The only thing is my husband gets heartburn with bell peppers. I heard that if you add the sugar it cuts some of the acidity. I see you did that here. another good alternative is shredded carrots since they have natural sugar in it. Thank you for sharing all of your recipes and your sense of humor.
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Dingfelder Smurfalot
The first time I ever had black beans was the first time I went to a Cuban restaurant. I never knew beans could be that good And that meal was the first time I ever had or ordered or even heard of ropas viejas. Loved it Wow what a meal Thanks for the recipe -- I will be making this for sure.
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The first time I ever had black beans was the first time I went to a Cuban restaurant. I never knew beans could be that good And that meal was the first time I ever had or ordered or even heard of ropas viejas. Loved it Wow what a meal Thanks for the recipe -- I will be making this for sure.
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sbkarmen sbk
Cooking this tonight for tomorrow dinner Second time doing this recipe this time no olives only because my kids dont like olives. Tastes great and it great recipe just for braised beef that you can modify Like chef John always says its called cooking you can try different things
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Cooking this tonight for tomorrow dinner Second time doing this recipe this time no olives only because my kids dont like olives. Tastes great and it great recipe just for braised beef that you can modify Like chef John always says its called cooking you can try different things
reply
XENNEX121
As a Cuban whose mother cooks this very often, I'm fairly impressed. Not the Cuban way but close. I think one of the main differences between Americans cooking and Hispanic cooking is measurements are eyeballed in Hispanic dishes where Americans like everything to be precise.
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As a Cuban whose mother cooks this very often, I'm fairly impressed. Not the Cuban way but close. I think one of the main differences between Americans cooking and Hispanic cooking is measurements are eyeballed in Hispanic dishes where Americans like everything to be precise.
reply
Kippered Herrings
I have a recipe for Cuban beef stew, which uses many, if not all of your ingredients. Being a stew the beef is cubed, and potatoes and other ingredients are used. I'm 62 and the stew is one of my top 10 dishes ever. Your recipie sounds like a good one also.
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I have a recipe for Cuban beef stew, which uses many, if not all of your ingredients. Being a stew the beef is cubed, and potatoes and other ingredients are used. I'm 62 and the stew is one of my top 10 dishes ever. Your recipie sounds like a good one also.
reply
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