Cuban Beef Stew Recipes

ROPA VIEJA (CUBAN BEEF)

Steps:

• Cut flank steak in half across the grain. Mix salt, black pepper, and cayenne. Season both sides generously with the salt mixture.
• Heat olive oil in a pot over high heat. Add steaks and cook until outsides are well browned, 4 to 5 minutes per side. Remove steaks to a plate.
• Reduce heat to medium. Add red onion, garlic, and more of the salt seasoning. Cook and stir until starting to soften, 3 to 5 minutes. Stir in cumin, paprika, oregano, cayenne pepper, cloves, and allspice. Cook and stir for 1 minute. Pour in white wine, scraping up the browned bits from the bottom of the pot. Stir in tomato sauce and chicken broth.
• Return beef and accumulated juices to the pot. Season with salt and add bay leaves. Reduce heat to low, cover, and simmer until beef is almost fork-tender, not falling apart, about 2 hours.
• Remove pot from heat and let stew cool to room temperature, at least 45 minutes. Refrigerate, 8 hours to overnight, for best results.
• Remove beef to a plate and set stew over medium heat. Tear beef along the grain into 1/8- to 1/4-inch-wide shreds; place back in the stew. Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. Stir together and reduce heat to medium. Simmer until peppers are soft and meat is tender, 15 to 20 minutes. Turn off heat, remove bay leaves, and stir in cilantro.

CUBAN BEEF STEW

Steps:

• In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
• Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
• Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

CUBAN BEEF STEW

Steps:

• In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned.
• Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
• Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
• Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

AUTHENTIC CUBAN ROPA VIEJA (SHREDDED BEEF RECIPE)

Steps:

• In a Dutch oven, add the meat with water and salt. Cook at medium-low until the meat is tender, about 2 hours. (In a pressure cooker, this takes about 40 minutes). Transfer to a plate. Shred meat and set aside.
• In a skillet, heat olive oil at medium heat. Add green pepper, onion, and pimientos. Sauté for 1-2 minutes. Add garlic and sauté for 30 seconds.
• Add dry cooking wine, tomato sauce, ground cumin, oregano, bay leaf, salt, and pepper. Cook for 15-20 minutes, stirring occasionally.
• Add the shredded meat to the skillet and stir to combine with the sauce. Cover and cook on low for about 10-15 minutes, stirring occasionally, without letting it dry out. Remove bay leaf and serve over white rice and sweet plantains. Enjoy!

CUBAN BEEF STEW

Steps:

• In a heavy skillet, heat oil and saute onions for 5 minutes.
• Add garlic, peppers, tomatoes, spices, and meat and saute for 5 more minutes.
• Add Sherry and simmer, uncovered, 5 minutes.
• Add potatoes and enough water to cover meat and potatoes.
• Let simmer until the potatoes are tender, about 25 minutes.
• Season with salt and pepper.
• Can be served with white rice.

CUBAN BEEF STEW: CARNE CON PAPAS

Steps:

• In a heavy skillet, heat oil and saute onions for 5 minutes. Add garlic, peppers, tomatoes, spices, and meat and saute for 5 more minutes. Add Sherry and simmer, uncovered, 5 minutes. Add potatoes and enough water to cover meat and potatoes. Let simmer until the potatoes are tender, about 25 minutes. Season with salt and pepper. Can be served with white rice.

PINCH OF NOM CUBAN BEEF RECIPE

Steps:

• Season the meat well with salt and pepper.
• Spray a large frying pan with low-calorie cooking spray. Brown the meat over a high heat then set aside.
• Add a little more low-calorie cooking spray to the pan, then sauté the onions for 3-4 minutes until they start to soften.
• Add the remaining ingredients to the pan with the browned meat and onions.
• Bring to the boil then reduce the heat and simmer for 1½-2 hours or until the meat is tender. (You can also cover the pan and cook in the oven for 2-2½ hours at 160°C/fan 140°C/gas mark 3, but make sure your pan is ovenproof.)
• Pull the meat apart with two forks - it should shred easily. If the sauce is a little thin you can remove the lid to reduce the liquid.
• Serve on a bed of rice or whatever you fancy.
• Fancy using your slow cooker instead? Here's the slow cooker method: (Takes 6-8 hours to cook) Season the meat well with salt and pepper. Spray a frying pan with a little low-calorie cooking spray and place over a medium heat. Add the meat and sauté for a few minutes on both sides until browned. Add all the remaining ingredients to the slow cooker along with the browned meat. Set the slow cooker to High and cook for 6 hours, or on Medium setting for 8 hours. Pull the meat apart with two forks - it should shred easily. If the sauce is still a little thin, remove the slow cooker lid and allow it to reduce slightly. Serve on a bed of rice or whatever you fancy.
• Electric pressure cooker method: (Takes 1 hour and 20 minutes to cook) Season the meat well with salt and pepper. Set the pressure cooker to Sauté/Browning, then spray it with a little low-calorie cooking spray. Add the meat and sauté for a few minutes on both sides until browned. Add the remaining ingredients to the pressure cooker with the browned meat. Put the lid on the pressure cooker and pressure-cook on Manual/Stew for 1 hour, then allow the pressure to release naturally for about 15 minutes (Natural Pressure Release/NPR). Pull the meat apart with two forks - it should shred easily. If the sauce is still a little thin, remove the pressure cooker lid and set to Sauté to reduce slightly. Serve on a bed of rice or whatever you fancy. Recipe extracted from Pinch of Nom: 100 Slimming Home-Style Recipes (Bluebird publishing) View at Amazon | £9.99