Ropa vieja stew

ropa_vieja_stew

Ropa vieja is a classic Cuban dish that is known and loved all around the world. The name translates to “old clothes” in Spanish, and this meal certainly has a unique appearance that could be compared to a pile of shredded clothing. Despite its name, this hearty stew is full of flavor, and it has a rich culinary history that spans back centuries.

Cuban cuisine is a melting pot of various cultural influences, from Spanish and African to indigenous Taíno and Caribbean traditions. Ropa vieja is believed to have originated in Spain under the name “carne deshilachada,” which means “shredded meat.” The dish was brought to Cuba by Spanish explorers and settlers during the colonial period, and it became a staple among the working-class population.

Ropa vieja is traditionally made with beef, but it can also be made with other meats such as chicken or goat. The dish is made by cooking the meat with a variety of vegetables and spices, including onions, bell peppers, garlic, and cumin. Once the meat is cooked, it is shredded and then mixed with the vegetables and a tomato-based sauce. This mixture is then served over a bed of white rice, and the result is a delicious, comforting meal that is perfect for any occasion.

While Ropa vieja may seem like a simple dish, the cooking process is unique, and it requires patience and attention to detail. The meat must be cooked at a low temperature for a long period to ensure that it becomes tender and falls apart easily. The vegetables must also be cooked until they are soft and flavorful, and the sauce must be seasoned to perfection.

Ropa vieja is a versatile dish that can be customized to suit your tastes. Some recipes call for spicy peppers, while others use sweet ones. Some people add olives or raisins for an extra burst of flavor, while others keep it simple with just meat and vegetables. Whatever your preferences are, the key to making a great Ropa vieja is to use high-quality ingredients, take your time with the cooking process, and season it to perfection.

Overall, Ropa vieja is a classic Cuban dish that is beloved around the world for its unique appearance and delicious taste. Whether you’re cooking it for a family dinner or a special occasion, this stew is sure to impress. So, get ready to roll up your sleeves and get cooking, because your taste buds are about to be transported to the streets of Havana with this delicious Ropa vieja recipe.

Ingredients:

  • 2 lbs flank or skirt steak
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 garlic cloves, minced
  • 1 can (28 oz) whole peeled tomatoes, drained and crushed
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 2 bay leaves
  • 1/2 cup beef stock
  • 1/4 cup dry white wine
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish

Instructions:

  1. Cut the flank or skirt steak into 4-5 pieces and season with salt and pepper.

  2. In a large pot or Dutch oven, heat the olive oil over high heat. Add the steak and sear on both sides until browned. Remove the steak from the pot and set aside.

  3. In the same pot, add the onions, bell peppers, and garlic. Cook, stirring frequently, for about 5 minutes until the vegetables are soft and fragrant.

  4. Add the crushed tomatoes, oregano, cumin, and bay leaves to the pot. Stir to combine and bring to a simmer. Add the beef stock and wine and stir to combine.

  5. Return the seared steak to the pot, cover, and let simmer for 2-3 hours or until the meat is tender and falling apart.

  6. Remove the meat from the pot and shred it with two forks.

  7. Return the shredded meat to the pot and let simmer for an additional 10-15 minutes to allow the flavors to meld.

  8. Serve the Ropa vieja stew hot, garnished with fresh cilantro. Enjoy!