Paleo diet guidelines

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 (30 ml) extra-virgin olive oil

2 to 3 pounds (1361 g) 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 (5 ml) dried oregano

1 teaspoon (5 ml) ground cumin

¼ cup sherry vinegar

3 cups (720 ml) beef broth

1 tablespoon (15 ml) tomato paste

2 dried bay leaves

Salt

Freshly ground black pepper

½ cup chopped fresh cilantro, for garnish

1. 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.
2. 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.
3. 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.
4. 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 (1361 g) 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.

More Recipes You'll Love

• SLOW COOKER BEEF BURGUNDY
• Bison Meatballs and Fiery Marinara
• POACHED FISH WITH VEGETABLES

This ropa vieja simmers browned flank steak with red and green peppers, onion, garlic, and warm cumin and oregano in beef broth and sherry vinegar until the meat shreds into colorful 'old clothes.' It is the Cuban classic that tastes even better the next day.

Pro Tips

• Brown the beef in batches, about 3 minutes per side. Crowding the pot means steamed meat, and the browning is where the flavor starts.
• Deglaze with the sherry vinegar and cook until most of the liquid has evaporated before adding the broth. That step concentrates the tang.
• Simmer the stew a full hour so the flavors meld. Leave the simmering for when you are almost ready to serve.
• Shred the meat on a platter after the simmer, then return it to the stew so it soaks up the sauce.
• Chicken version: use 2-3 pounds of shredded cooked chicken breast and stir in 1/4 cup of sliced green olives before serving.

Frequently Asked Questions

Is ropa vieja paleo?

It is - flank steak, peppers, onion, garlic, broth, sherry vinegar, tomato paste, and spices. No grains or dairy.

Can I make ropa vieja ahead of time?

It is even better the next day. Cook everything ahead and leave the final hour of simmering for just before serving, or simply refrigerate and rewarm.

Can I make it in a slow cooker?

Yes - brown the beef first, then cook everything on low for 8-10 hours. Shred the beef and return it to the pot before serving.

What does ropa vieja mean?

It means 'old clothes' in Spanish - the shredded beef, peppers, and onions resemble colorful rags. The name is unappetizing, but the dish is anything but.

Recipe Card

Stav Kogan

ROPA VIEJA

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 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 tsp dried oregano
• 1 tsp ground cumin
• ¼ cup sherry vinegar
• 3 cups beef broth
• 1 tbsp tomato paste
• 2 dried bay leaves
• ½ cup chopped fresh cilantro, for garnish

Method

 

1. 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.
2. Set aside.
3. Reduce the heat to medium, and add the onion, garlic, and red and green bell peppers to the pot.
4. Stirring frequently, cook for 5 to 7 minutes, until tender.
5. Add the oregano and cumin, and cook for 1 minute more.
6. Add the sherry vinegar, and deglaze the pan, stirring up any browned bits from the bottom.
7. Cook for a couple of minutes, until most of the liquid has evaporated.
8. Add the broth and tomato paste, and stir well to combine. Throw in the bay leaves, and return the beef to the pot.
9. Season with salt and pepper.
10. Bring the whole thing to a simmer, reduce the heat to low, and cook for another hour.
11. Transfer the meat to a platter, and shred it. Return the meat to the stew, stir, and serve garnished with the cilantro.

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