This ropa vieja formula is a customary dish of meat cook that is stewed with tomatoes and flavors until delicate, then, at that point destroyed and presented with olives. An exemplary supper that consistently gets rave surveys!
At the point when I’m searching for a feast that will fulfill even the heartiest of hungers, I go to dishes, for example, slow cooker pot broil, cheeseburger meal, and this very delightful ropa vieja.
I have an extraordinary nearby Cuban café that makes the best ropa vieja – it’s completely delicate with the most astounding exquisite character. I’ve since figured out how to make this dish at home, and I need to say, my variant is similarly comparable to what you’d get at an eatery!
WHAT IS ROPA VIEJA?
Ropa vieja is viewed as one of the public dishes of Cuba, but at the same time is made in different nations including Panama and Puerto Rico. The name of the dish converts into “old garments”, on the grounds that the destroyed meat takes after pieces of texture. This formula commonly comprises of some sort of hamburger, tomatoes, olives and red ringer peppers. The meat is in every case slow cooked until it’s delicate enough to shred until the trademark “clothes”.
HOW DO YOU MAKE ROPA VIEJA?
Start by sautéing your meat in a pot. Eliminate the meat from the pot, then, at that point cook your vegetables until delicate. At the point when the veggies are delicate, add garlic, flavors, tomatoes and a little white wine. Return the meat to the pot, then, at that point cover the pot and spot it in the stove. Allow the meat to stew in the stove for something like 3 hours or until it’s actual delicate. Shred the meat, then, at that point mix in olives. Sprinkle with cilantro and serve right away.
- 1 tablespoon olive oil
- 3 pounds chuck roast can also use flank steak
- 2 teaspoons kosher salt or more to taste
- 1 teaspoon black pepper
- 3/4 cup onion thinly sliced
- 1 1/2 cups red bell pepper cored, seeded and sliced
- 1 tablespoon garlic minced
- 1/2 cup white wine
- 1 1/2 teaspoons sweet paprika
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 28 ounce can crushed tomatoes do not drain
- 1/2 cup beef broth
- 2 bay leaves
- 3/4 cup green pimiento stuffed olives whole or sliced
- 2 tablespoons cilantro chopped
- Preheat the oven to 300 degrees F. Heat the oil in a large deep pot over medium heat.
- Season the meat all over with the salt and pepper.
- Add the meat to the pot, then cook for 4-5 minutes per side or until golden brown.
- Remove the meat from the pot.
- Place the onions and bell pepper in the pot. Cook for 6-8 minutes or until vegetables are tender.
- Add the garlic and cook for 30 seconds. Pour in the wine and bring to a simmer. Cook for 2-3 minutes or until the wine has reduced by half.
- Add the two types of paprika, cumin, oregano, tomatoes, beef broth and bay leaves to the pot. Stir to combine.
- Place the meat back into the pot. Cover and put the pot in the oven.
- Bake for 3 hours or until meat is tender.
- Uncover the pot, then skim off any excess grease. Shred the meat into long pieces using two forks.
- Stir in the olives. Season with additional salt if desired. Sprinkle with cilantro, then serve.
Calories: 416kcal | Carbohydrates: 16g | Protein: 47g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 713mg | Potassium: 1301mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1900IU | Vitamin C: 62mg | Calcium: 100mg | Iron: 7mg