Slow-simmered and packed with flavor! Ropa Vieja
Slow-simmered and packed with flavor!Ropa Vieja
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(2 reviews)Time
Here’s a traditional Cuban dish, ropa vieja! The name literally means “old clothes” in Spanish, and it’s said to come from the way the simmered beef is shredded into strands that look like frayed fabric. Shredded beef and vegetables are simmered together and served with rice. With spices, tomatoes, bell pepper, and other savory ingredients all coming together, it’s irresistibly delicious!
Calories
614kcal
Carbs
69.6g
Fat
15.8g
Protein
48.6g
Net Carbs
65.5g
Sodium
1061.1mg
* per serving
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ 2 servings ]
- cooked rice300 g
- beef shank300 g
- onion½ (100 g)
- garlic1 clove
- red bell pepper½ (75 g)
- green olive6
- salt and peppera pinch
- olive oil1 tablespoon
- water200 ml
- canned diced tomatoes½ can (200 g)
- salt⅔ teaspoon
- bay leaf2
☆ Spices
- cumin powder¼ teaspoon
- cayenne pepper¼ teaspoon
- paprika powder1 teaspoon
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Remove the core from the onion and slice it thinly. Cut the garlic cloves in half lengthwise, remove the sprouts, and crush them with the side of a knife. Remove the seeds and stem from the red bell pepper and slice it thinly. Cut the green olives crosswise into 4 pieces each.
2
Season the beef with salt and pepper.
3
Add half of the olive oil (½ tablespoon) to a pot and heat it over medium heat. Add the beef and cook for about 1 minute until browned. Turn it over, brown the other side in the same way, and remove it from the pot.
4
Add the remaining olive oil (½ tablespoon) to the same pot and heat it over medium heat. Add the onion and garlic, and sauté until the onion softens. Add the spices and stir to coat evenly. Add the water, canned diced tomatoes, and salt, then stir and bring to a boil. Return the beef to the pot and bring it to a boil again. Add the bay leaf, cover, and simmer over low heat for 1 hour. Let it cool slightly.
Note:
Stir occasionally so the bottom of the pot does not scorch. If you have time, let it cool slightly, then refrigerate it for about half a day. The flavor will soak into the meat more deeply.
5
Remove the beef and shred it finely along the grain. Heat the pot from step 4 over medium heat, add the red bell pepper, green olives, and beef, and stir. Cover and simmer over low heat for 5 minutes, until the red bell pepper softens.
6
Serve the rice in bowls and spoon the ropa vieja over it.
