Ropa Vieja

Hey everyone, welcome to Escobars Recipes. I show how to prepare some of our favorite meals from scratch. I also offer reviews for restaurants located in the Bay Area. let’s indulge in this amazing Cuban delicacy known as Ropa Vieja!

What is Ropa Vieja?

Ropa Vieja is a marinated beef. It is seared and braised with a Sofrito sauce. Finally, it’s simmered down with beef stock and other ingredients until it’s cooked down and can shred. Served with rice and beans & bread, Ropa Vieja is definitely a heavy hitter of flavor. It shows you know how to get down in the kitchen, mastering Ropa Vieja.

Origins of Ropa Vieja

Ropa Vieja has Origins in Medieval Spain as the name Translates to “old clothes”. Future Colonist brought it to Latin America where it gained regional recognition in the Caribbean, Especially in Cuba. The introduction of tomato sauce now makes this dish of Latin American origin. the Tomato is a foundational and native crop to the Americas. Before the Colombian exchange this crop was not found in Spain. The renowned dish Ropa Vieja reflects this history.

Utensils Recommended-

Blender- Utilized for making the Sofrito Sauce

Crock Pot- or traditional stove top Pot

Cast Iron or Skillet

Step By Step

Marinating The Meat-

For the meat I used Spices like Adobo, Salt, Pepper, Cayenne, Garlic powder, onion powder. also make sure the marination is well dispersed across the meat. For the liquid part I added red wine vinegar and lemon juice. Acidity is crucial for the flavors to really kick in. I also minced some garlic and rubbed it willingly throughout.

Sofrito Mix and Beef Bouillon – The Sofrito mix is quite simple to make. For this recipe, I usually use a trio vegetable mix of 2:2:1 Red bell Pepper, Onions & Cilantro. Slowly incorporating the vegetables is important to ease the process of blending. for the Ropa Vieja I used a pre-made powder beef stock. I added it to the sofrito as it was being blended to make it more smooth and less grainy. I Also Used spices like garlic powder, tomato bouillon and, adobo seasoning to finish it off.

Searing the meat

For searing the meat I use Olive & Butter. I usually Caramelize each side for 10 minutes. Searing the meat is crucial for enhancing the flavor profile. It really aids in the complexity involved in making Ropa Vieja, a beloved Cuban dish.

Braising and Simmering

Ropa Vieja takes around 4 hours for the meat to fully cook down. I let the meat cook in its own fat for the first 15 minutes. Then I add in the Sofrito sauce. I used a red wine reduction to deglaze the meat. Then I added my beef stock, tomato paste, diced tomato & bay leaf. Patience is key to perfecting Ropa Vieja.

Recipe

Prep Time:

15 mins

Cook Time:

4 hrs Total Time:

4 hrs 15 mins

Servings: 6

Ingredients

Instructions

4 Beef flank steak Lemon Juice Red Wine Vinegar red cooking wine Butter Olive Oil Tomato Paste Diced Tomato Green Pitted Olives Sofrito Mix- Red Bell Pepper- 4 Cilantro- 2 bundles Onion 4 Onions Garlic (minced) Seasonings -Beef Bouillon – tomato Bullion -Adobo Seasonings -Onion powder -garlic Powder -paprika -bay leaf –

-Marinade meat with Adobo, Garlic powder, onion powder, pepper, paprika red wine vinegar and lemon juice. – Allow to marinate overnight or for at least 4 hours. Beef Stock – in a separate container place instant beef bouillon and warm water and whisk Sofrito Mix -in a blender mix red bell pepper, cilantro, and onion – add adobo seasonings and tomato bouillon -ladle or add a cup of stock to blender and mix -set aside Searing the Meat -allow each side to be cooked for 5-10 minutes or until brown Slow Cooker– -place in slow cooker or pot and allow the fat to cook the meat for 10 minutes – add Sofrito and cook for an extra 5 minutes – add your beef stock and bay leaves and let simmer for 4 -10 hours -towards the last thirty minutes, add your pitted olives and garnishes so they retain there texture garnish with cilantro and julienne bell pepper and enjoy this Cuban delicacy

Nutrition Facts (per serving)

261	Calories
16g	Fat
10g	Carbs
21g	Protein