Ropa Vieja (Cuban Old Clothes Dish)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Course
Main Course
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Cuisine
Cuban
Ropa Vieja (Cuban Old Clothes Dish)
Description
The recipe starts by seasoning and browning flank steak to develop a rich crust, then uses the rendered fat to sauté sliced onions, bell peppers, and garlic until caramelized. A mix of oregano, cumin, paprika, allspice, and cloves infuse the vegetables with complex aromas. White wine deglazes the pan, releasing browned bits for flavor depth.
Chicken broth, crushed tomatoes, tomato paste, and bay leaves create a rich braising liquid. The beef returns to the pot along with a carrot and celery for additional subtle sweetness. The dish simmers for several hours, allowing the meat to become tender enough to shred easily. After cooking, the bay leaves and vegetables are removed.
Green olives, roasted red peppers, and capers are stirred in to add salty and tangy notes. Chopped fresh parsley finishes the dish with a fresh herbal touch. The result is shredded, richly flavored beef with a moist texture complemented by layered seasoning and bright accents.
Ingredients
- 2 pounds flank steak or skirt steak, trimmed, beef
- 1 red onion thinly sliced, large
- 3 bell pepper thinly sliced
- 4 cloves garlic minced
- 2 teaspoons oregano dried
- 2 teaspoons cumin ground
- 2 teaspoons paprika sweet
- 1/8 teaspoon ground allspice
- 1/8 teaspoon cloves ground
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1/2 cup white wine dry
- 1 cup chicken broth (or vegetable broth)
- 16 ounce crushed tomatoes 1 can, canned
- 6 ounce tomato paste 1 can
- 2 bay leaf
- 1 carrot cut in half, large
- 1 celery cut in half, stalk
- 1 cup green olives or use green olives and 1/2 jarred pimientos separately, pimientos-stuffed
- 1/2 cup red bell pepper canned, roasted
- 2 tablespoons capers rinsed and drained
- 1/3 cup parsley chopped, fresh
Instructions
- Pat the meat dry and season well with salt and pepper.
- Next, heat up some oil in a casserole dish over high flame and once well heated, add the meat in. Brown on both sides and transfer to a separate dish. Keep the melted fat as we'll use it to flavor to vegetables.
- Add all the sliced vegetables to the pot and cook, stirring often for about 20 minutes until beautifully browned and caramelized.
- Stir in the spices and minced garlic and mix for a minute, Next add the splash of white wine, bring to a boil and deglaze by scaring the browned bits off the bottom of the pan.
- Next, pour in the chicken broth (or vegetable broth), tomato paste, crushed tomatoes and bay leaves and leave to simmer for about 5 minutes.
- Place the roasted beef pieces in the pot together with the carrot and celery slices. Once the contents are boiling, lower the heat and simmer for about 3-4 hours until the meat pulls apart easily. Take out the carrots, celery and bay leaves and discard them.
- Take the beef out, shred it and introduce the capers, red peppers, olives and simmer uncovered for about 30 minutes to thicken the sauce.
- Once done, season with salt and pepper to taste, stir the meat back in and top with freshly chopped parsley.
User Reviews
Overall Rating
4.9
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