ROPA VIEJA
If you haven’t been to Miami, you should go, and eat Cuban food every day—it’s wonderful. I had ropa vieja for the first time at a Cuban restaurant in Miami, and I really liked it. The dish got its name because ropa vieja means “old clothes” in Spanish, and the strips of beef, peppers, and onions apparently resemble colorful shredded rags. It’s not the most appetizing , but I promise this recipe is delicious. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 1 hour, 15 minutes
1 to 2 tablespoons extra-virgin olive oil
2 to 3 pounds flank steak
1 red onion, sliced
4 garlic cloves, minced
2 red bell peppers, cut into strips
2 green bell peppers, cut into strips
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ cup sherry vinegar
3 cups beef broth
1 tablespoon tomato paste
2 dried bay leaves
Salt
Freshly ground black pepper
½ cup chopped fresh cilantro, for garnish
- In a large Dutch oven or pot over medium-high heat, heat the olive oil. Brown the beef (you may need to cut it in half and work in batches), about 3 minutes per side. Set aside.
- Reduce the heat to medium, and add the onion, garlic, and red and green bell peppers to the pot. Stirring frequently, cook for 5 to 7 minutes, until tender. Add the oregano and cumin, and cook for 1 minute more.
- Add the sherry vinegar, and deglaze the pan, stirring up any browned bits from the bottom. Cook for a couple of minutes, until most of the liquid has evaporated. Add the broth and tomato paste, and stir well to combine. Throw in the bay leaves, and return the beef to the pot. Season with salt and pepper. Bring the whole thing to a simmer, reduce the heat to low, and cook for another hour.
- Transfer the meat to a platter, and shred it. Return the meat to the stew, stir, and serve garnished with the cilantro.
VARIATION 1 CHICKEN ROPA VIEJA WITH OLIVES: Make this recipe with chicken instead of beef. Shred 2 to 3 pounds cooked boneless skinless chicken breast. Continue with the recipe as written from step 2, but stir ¼ cup sliced green olives into the stew before serving.
VARIATION 2 SLOW COOKER ROPA VIEJA: In a large skillet over high heat, brown the beef. Transfer to a slow cooker, along with the remaining ingredients, and cook on low for 8 to 10 hours. Transfer the beef to a platter, and allow it to cool slightly. Shred the beef, return it to the slow cooker, stir, and serve.
PREP TIP: Cook everything ahead of time, and leave the hour of simmering for when you’re almost ready to serve.
