Ropa Vieja

Ropa Vieja Recipe from Cuba | Steak with Tomato, Garlic, and Red Wine

Region / culture: Cuba | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Ropa Vieja is a traditional Cuban dish that translates to "old clothes" in English. This flavorful and hearty dish is made with shredded beef, onions, peppers, and a savory tomato sauce. It is typically served over rice and accompanied by black beans and fried plantains.

History

Ropa Vieja has its origins in Spain, where it was known as "ropa vieja de garbanzos" or "old clothes of chickpeas." The dish was brought to Cuba by Spanish immigrants and has since become a staple in Cuban cuisine. Over time, the recipe evolved to include beef instead of chickpeas, giving it the name we know today.

Ingredients

2 lb (907 g) skirt steak
0.5 cup olive oil
1 onion
4-5 cloves of garlic
1 green pepper, julienned
1 can tomato sauce
1 tsp salt
1 bay leaf
1 can pimento
0.5 cup red wine

How to prepare

Cook the meat until it is tender and then shred it.
Prepare a sofrito by combining the oil, onion, garlic, and green pepper.
Include the tomato sauce, bay leaf, shredded meat, pimento, and wine.
Allow the mixture to simmer over low heat for approximately 20 minutes.

Variations

For a healthier version, use lean beef or substitute with chicken or turkey.
Add additional vegetables such as carrots, peas, or olives for extra flavor and nutrition.
Spice up the dish with hot peppers or chili powder for a kick of heat.

Cooking Tips & Tricks

For tender and flavorful meat, be sure to cook the skirt steak until it is easily shredded with a fork.

- To enhance the flavor of the dish, use a high-quality olive oil and fresh garlic and onions.

- Adjust the seasoning to taste, adding more salt or spices as needed.

- Allow the mixture to simmer over low heat to allow the flavors to meld together.

Serving Suggestions

Serve Ropa Vieja over white rice and accompany it with black beans and fried plantains for a traditional Cuban meal. Garnish with fresh cilantro or parsley for added flavor.

Cooking Techniques

To shred the beef easily, use two forks to pull it apart while it is still warm.

- Allow the sofrito to cook until the onions are translucent and the peppers are soft for maximum flavor.

Ingredient Substitutions

If skirt steak is not available, you can use flank steak or chuck roast as a substitute.

- Substitute red wine with beef broth or water if desired.

Make Ahead Tips

Ropa Vieja can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Ropa Vieja in a large serving dish with a sprinkle of fresh herbs on top for a colorful and appetizing presentation. Pair it with a side of rice and beans for a complete meal.

Pairing Recommendations

Ropa Vieja pairs well with a glass of red wine, such as a Spanish Rioja or a Cuban rum cocktail. For a non-alcoholic option, serve with a glass of iced tea or lemonade.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

Each serving of Ropa Vieja contains approximately 400 calories.

Carbohydrates

Ropa Vieja is a low-carb dish, with approximately 10 grams of carbohydrates per serving.

Fats

This dish is moderate in fats, with approximately 20 grams of fat per serving.

Proteins

Ropa Vieja is a protein-rich dish, with approximately 40 grams of protein per serving.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C from the peppers and tomatoes, as well as iron and zinc from the beef.

Alergens

This recipe contains no common allergens, but be sure to check for any specific allergies to ingredients such as garlic or peppers.

Summary

Ropa Vieja is a well-balanced dish that provides a good source of protein and essential nutrients. It is a satisfying and flavorful meal that can be enjoyed as part of a healthy diet.

Summary

Ropa Vieja is a delicious and comforting dish that is perfect for a family meal or special occasion. With its tender shredded beef and savory tomato sauce, it is sure to become a favorite in your recipe collection. Enjoy this traditional Cuban dish with rice, beans, and plantains for a complete and satisfying meal.

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It all started when I was visiting my dear friend Maria in Cuba. We were sitting in her cozy kitchen, sipping on coffee and chatting about our favorite dishes. Maria suddenly got a twinkle in her eye and said, "I have the perfect recipe for you to try, my dear. It's called Ropa Vieja."

I had never heard of Ropa Vieja before, but the name alone intrigued me. Maria explained that Ropa Vieja is a traditional Cuban dish made with shredded beef simmered in a flavorful tomato sauce with onions, peppers, and spices. She promised me that it was a dish that would warm my soul and make me feel like I was back in Cuba with every bite.

Maria handed me a tattered old cookbook that had been passed down through her family for generations. As I flipped through the pages, I came across the handwritten recipe for Ropa Vieja. It was written in Maria's mother's elegant script, with little notes and adjustments scribbled in the margins. I could tell that this recipe was something special, something that had been cherished and perfected over the years.

With Maria's guidance, I set out to make Ropa Vieja for the first time. I gathered all the ingredients - a tender cut of beef, ripe tomatoes, colorful bell peppers, fragrant spices - and got to work in the kitchen. As the beef simmered away in the rich tomato sauce, the aroma filled the air and transported me back to Maria's kitchen in Cuba.

After hours of slow cooking and tender loving care, the Ropa Vieja was finally ready. I served it up on a bed of fluffy white rice, garnished with fresh cilantro and a squeeze of lime. Maria and I sat down at the table, our mouths watering in anticipation.

With the first bite, I knew that Maria was right - this dish was something truly special. The beef was melt-in-your-mouth tender, the sauce was rich and flavorful, and the peppers added a pop of bright color and crunch. Each bite was a symphony of flavors that danced on my taste buds and warmed me from the inside out.

As we savored our meal, Maria shared with me the story of how she had learned to make Ropa Vieja. She had watched her mother and grandmother cook it countless times, absorbing their techniques and secrets like a sponge. Over the years, she had perfected the recipe, making it her own and passing it down to me with love and pride.

I couldn't believe how lucky I was to have stumbled upon this recipe, this piece of culinary history that had been handed down through generations. I vowed to cherish it and continue the tradition, sharing it with my own family and friends for years to come.

And so, thanks to Maria and her treasured cookbook, Ropa Vieja became a staple in my own kitchen. I made it for special occasions and Sunday dinners, for family gatherings and potlucks with friends. Each time I cooked it, I felt a connection to Maria and her family, to Cuba and its rich culinary heritage.

Now, whenever I make Ropa Vieja, I think of Maria and our time together in her kitchen. I think of the love and care that went into creating this dish, the memories and traditions that it represents. And most of all, I think of the joy and warmth that it brings to all who taste it.

So here's to Ropa Vieja, a dish that will always hold a special place in my heart. May it bring you as much comfort and happiness as it has brought me over the years. And may you always remember the story behind the recipe, the love and history that make it truly unforgettable. Buen provecho!