Cargando — Ropa ViejaPhoto © Chef Iván for CiberCuba Cocina

Chef Iván para CiberCuba Cocina — Ropa ViejaPhoto © Chef Iván for CiberCuba Cocina

Cuban ropa vieja, recipe by chef Iván

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

Kitchen, Main dish

Preparation Time:

120

Note:

Ropa vieja is a typical Cuban dish made with shredded beef cooked in a tomato sauce with peppers, onions, garlic, and spices. It has its origins in a dish of the same name prepared in different regions of Spain such as Andalusia, Castilla, and the Canary Islands. Although the Spanish versions differ in that some add fried chickpeas or potatoes, what is common to all is that Ropa Vieja is a dish made to take advantage of leftovers from other meals. It is widely consumed in other parts of America such as Chile, Colombia, Costa Rica, Honduras, Panama, or Venezuela. Perhaps under different names, but essentially it is the same dish. It is prepared with a cut of beef known as flank, although other parts like skirt or brisket can be used. For seasoning, different types of peppers, aromatic herbs, spices like cumin or pepper, and tomato sauce are used. It is most commonly served with white rice and fried plantains. 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 skirt
1 onion cut into julienne strips
½ red pepper cut into julienne strips
½ green bell pepper cut into julienne
½ yellow bell pepper, julienned
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 beef flank and your preferred ingredients. Cook it until the meat can be easily shredded. Remove the beef and ½ cup of broth. Reserve the rest for other preparations.

Prepare a sofrito with oil, crushed garlic, onion, bell peppers, and tomato puree. When 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. Boil everything for a while until the sauce reduces to your liking.

Cuban-style ropa vieja

This dish is usually eaten in Cuba accompanied by 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: