Chef Iván para CiberCuba Cocina — Ropa Vieja | Photo © Chef Iván for CiberCuba Kitchen

Cuban Ropa Vieja, Chef Iván's Recipe

Name: Cuban Ropa Vieja, recipe by Chef Iván.
Prep time: 120 min
Total time: 120 min
Yield: 4 servings

Kitchen, Main course

Kitchen, Main dish

Preparation Time:

120

Note:

Ropa Vieja is a typical Cuban dish made from shredded beef cooked in a tomato sauce with peppers, onions, garlic, and spices. Its origins can be traced back to a dish of the same name that is prepared in various regions of Spain, such as Andalusia, Castilla, and the Canary Islands. While the Spanish versions differ—some include fried chickpeas or potatoes—they all share the common trait that Ropa Vieja is a dish made from leftovers. It is also popular in other parts of America, such as Chile, Colombia, Costa Rica, Honduras, Panama, and Venezuela, often under different names but fundamentally remaining the same dish. It is typically made with a cut of beef known as flank, although other cuts like skirt and brisket can also be used. The seasoning includes various types of peppers, aromatic herbs, spices such as cumin and pepper, along with tomato sauce. It is most commonly served with white rice and fried plantains. Be sure to check out Chef Iván's recipe, and don't forget to share a photo with us if you make this delicious Cuban dish.

Ingredients:

500 grams of shredded beef brisket
1 onion, sliced into julienne strips
½ red bell pepper, julienned
½ green bell pepper, cut into julienne strips
½ yellow pepper, cut into julienne strips.
4 cloves of garlic
½ cup of beef broth
1 tablespoon of lard
Salt and pepper to taste.
2 bay leaves
1 cup of tomato sauce
2 tablespoons of oil

Instructions:

Make a broth with a good piece of flank steak and your preferred ingredients. Cook it until the meat can be easily shredded. Remove the beef and ½ cup of the broth. Set aside the rest for other preparations.

Prepare a sofrito with oil, crushed garlic, onion, bell peppers, and tomato puree. Once the sofrito is ready, add the shredded meat and the broth. Cook it covered so that the fibers of the meat absorb the broth and the sofrito.

Adjust the salt and pepper to your taste. Let it simmer for a while until the sauce reduces to your liking.

Cuban-style ropa vieja

This dish is commonly enjoyed in Cuba alongside white rice and fried plantains, whether as chicharritas, tostones, or ripe plantains. Another option is to serve it with boiled potatoes and slices of raw onion.

I hope you enjoy the Chef's recipe. Bon appétit!

Rations: