Margaritas Cuban Ropa Vieja Recipes

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INSTANT POT CUBAN ROPA VIEJA



Instant Pot Cuban Ropa Vieja image

Ropa Vieja is a traditional Cuban dish that is of a stewed shredded beef served over white rice.

Provided by Latina Mom Meals

Categories     dinner

Time 55m

Number Of Ingredients 15

2 pounds of skirt steak
1 tablespoon of dried oregano
2 teaspoons of salt
2-3 tablespoons of vegetable oil
1 teaspoon of ground black pepper
2 sweet aji peppers (chopped)
3 cloves of garlic (minced)
1 whole onion (chopped)
1 red bell pepper (sliced thinly, seeds removed)
1 bay leaf
1 4 oz can of tomato sauce
1/2 cup of white wine
1/2 cup of green olives stuffed with pimentos
1 cup of water
lime juice

Steps:

  • In a large bowl season steak with oregano, salt, and pepper. Set to the side.
  • In the Instant Pot, set the saute setting for 7 minutes. Add oil into the insert. Once oil is hot, add in onions, garlic, peppers, olives, and bay leaf in. Saute for about 4 minutes, stirring often. Next, add in white wine and tomato sauce. Keep stirring until the timer goes off, about another minute. Next, add in water, mix and then drop in steak, being sure to flip a few times to make sure that the sauce covers the steak.
  • Set the Instant Pot on a high pressure setting for 38 minutes, then do a natural release when the times goes off. (Be sure to hit the cancel button when the 38 minute timer goes off.)
  • When the Instant Pot has depressurized, remove the beef and shred it in a separate bowl. Remove the excess fat and return the beef to the Instant Pot. Mix the ingredients together. At this point taste and add additional salt to your liking. At this point, add in lime juice to your liking as well.
  • Serve over white rice.

MARGARITA'S CUBAN ROPA VIEJA



Margarita's Cuban Ropa Vieja image

A unique Cuban dish literally translated as 'Old Clothes' because the finely shredded flank steak resembles a pile of laundry...My favorite Cuban dish to include in the Holidays or just to show off Cuban Cuisine.

Provided by miamimamas

Categories     One Dish Meal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 12

1 lb flank steak
1 medium onion
1 green pepper
2 garlic cloves
6 stuffed green olives
1/8 cup sugar
1/8 cup raisins
1 cup red wine
1 (8 ounce) can chopped tomatoes
1/2 teaspoon cumin
1/2 teaspoon white pepper
1 tablespoon Sazon Goya seasoning

Steps:

  • Brown the flank steak and then transfer to crock pot or deep roast pan.
  • Sautee' green peppers and when softened, add onion, and garlic and seaxonings.
  • Once softened, add tomatoes. Stir together and pour over flank steak.
  • Add red wine to mixture and stir inches Flank steak should now be fully submerged in the sauce.
  • Cover and heat to boiling. Reduce afterwards to simmer and cook for an hour, occasionally stirring the Ropa Vieja.
  • After an hour, remove the meat from the liquid and let sit for ten minutes.
  • Taking two forks, create super stringy strips out of the flank steak by scraping and moving the forks through the meat. The meat will naturally separate into stringy pieces.
  • Return the stringy flank steak back to the liquid,.
  • Add raisins, green olives and sugar. Simmer covered another twenty minutes.
  • Serve on a bed of rice. http://www.cubancuisine.co.uk.

Nutrition Facts : Calories 204.1, Fat 6.5, SaturatedFat 2.6, Cholesterol 51.4, Sodium 46.5, Carbohydrate 12.2, Fiber 1.3, Sugar 8.4, Protein 17

CUBAN ROPA VIEJA



Cuban Ropa Vieja image

This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side. This recipe is from All Recipes.

Provided by Lavender Lynn

Categories     Steak

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
2 lbs beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded and sliced into stripes
2 garlic cloves, chopped
1 (6 ounce) can tomato paste
1 teaspoon cumin
1 tablespoon fresh cilantro, chopped
1 tablespoon olive oil
1 tablespoon white vinegar

Steps:

  • Heat vegetable oil in a large skillet over medium-high heat.
  • Brown the flank steak on each side, about 4 minutes per side.
  • Transfer beef to slow cooker.
  • Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar.
  • Stir until well blendedl.
  • Cover, and cook on High for 4 hours, or on Low for up to 10 hours.
  • When ready to serve, shred meat, and serve with tortillas or rice.

Nutrition Facts : Calories 392.7, Fat 19, SaturatedFat 6.5, Cholesterol 122.5, Sodium 656.3, Carbohydrate 10, Fiber 2.3, Sugar 6.1, Protein 44.3

ROPA VIEJA



Ropa Vieja image

Make and share this Ropa Vieja recipe from Food.com.

Provided by ratherbeswimmin

Categories     Roast Beef

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 17

4 lbs chuck roast or 4 lbs arm roast, well marbled
salt
pepper
flour, for dusting
olive oil, for browning
water
1 green pepper, chunked
1 onion, sliced
5 garlic cloves, chopped
2 cups chopped white onions
4 garlic cloves, mashed with 1 teaspoon salt
2 cups chopped green peppers
4 ounces tomato paste
1 (32 ounce) can crushed tomatoes
2 tablespoons ground cumin
1 cup red wine
1 bay leaf

Steps:

  • Do not trim excess fat from meat before cooking; you can remove the fat when you shred the beef.
  • Salt and pepper the meat and dust lightly with flour.
  • Brown the meat in oil in a big Dutch oven.
  • Add enough water to surround the meat, but NOT cover it.
  • Add in green pepper, sliced onion, and garlic.
  • Simmer, covered, until meat is fork tender, about 2 hours (add more water as needed to keep from burning); remove from heat and cool.
  • Discard vegetables and shred the meat.
  • In the same pan you cooked the meat in, saute the chopped onions, garlic, and green pepper in oil until limp.
  • Add in tomato paste, crushed tomatoes, cumin, wine, and bay leaf; add salt and pepper to taste.
  • Finally, add the shredded beef; cover and cook on low for about 30 minutes, stirring occasinally.
  • Remove bay leaf; serve hot over cooked rice.

Nutrition Facts : Calories 687.8, Fat 45.1, SaturatedFat 18.1, Cholesterol 156.5, Sodium 497.2, Carbohydrate 20.2, Fiber 4.1, Sugar 9.7, Protein 44.7

ROPA VIEJA (CUBAN BEEF)



Ropa Vieja (Cuban Beef) image

This Cuban braised beef dish literally translates to 'old clothes,' because apparently some people thought the fall-apart meat and colorful strips of onions and peppers, tangled together, looked like old, tattered clothing. You'll love this dish if you're into big, bold flavors, since there's nothing subtle about the seasoning here. Delicious served with beans, rice, and plantain chips. Garnish with more cilantro.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 11h30m

Yield 8

Number Of Ingredients 24

1 (1 1/2-pound) flank steak
2 teaspoons kosher salt, or more to taste
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
2 tablespoons olive oil
1 large red onion, sliced
4 cloves garlic, sliced
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
½ cup white wine
1 ½ cups tomato sauce
1 ½ cups chicken broth
2 bay leaves
2 bell peppers, sliced
1 poblano pepper, sliced
½ teaspoon smoked paprika
2 tablespoons capers, drained
1 cup pimento-stuffed green olives, sliced
1 teaspoon white sugar, or to taste
⅓ cup chopped fresh cilantro

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.

Nutrition Facts : Calories 209 calories, Carbohydrate 10.4 g, Cholesterol 27.5 mg, Fat 12.5 g, Fiber 2.6 g, Protein 11.9 g, SaturatedFat 3.1 g, Sodium 1275 mg, Sugar 5.1 g

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