Cuban Comfort Food: Ropa Vieja

October 3rd, 2008 | Filed under: entree, recipe | Tags: beef, Cuban food, onions, peppersCuban Comfort Food: Ropa Vieja

“Ropa Vieja is the perfect food to enjoy while watching a live sports broadcast—flavorful, hearty, and easy to share.”

There’s something about watching a live sports game that makes you crave real, hearty food—and Ropa Vieja fits the bill perfectly. Whether you’re shouting at the TV from your couch or tailgating outside the stadium, this rich, slow-cooked dish brings all the warmth and comfort you need.

I grew up eating my mom’s Ropa Vieja—tender shredded beef simmered with peppers, garlic, onions, and tomatoes—always served over fluffy white rice or scooped up with crusty Cuban bread. It’s bold, tangy, and filling. And yes, it’s the kind of food that tastes even better when eaten straight from the pot during halftime, especially if no one’s watching.

While some fans reach for chips and wings, I reach for comfort. Ropa Vieja might be “old clothes” by name, but on game day, it’s a timeless favorite. Just be warned: after a plate of this and a big win, you might need a nap more than a celebration.

 

Ropa Vieja: Shredded Beef Stewed with Peppers, Onions and Tomato
To save time, you can prep the vegetables and cook and shred the beef up to 2 days before you make the Ropa Vieja.

Also, this is one of those meals where the leftovers taste better and better!

2 lbs. Flank steak, cubed
4 medium yellow onions (1 halved, 3 thinly sliced)
3 bay leaves
3 tbsp. olive oil
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
4 cloves garlic, minced
8 oz. can finely diced tomatoes (I used Muir Glen Fire-Roasted)
1 tbsp. salt (or to taste)
1 tbsp. ketchup
juice of 1 lime

Place the beef, halved onion and a bay leaf in a large pot and cover with water. Cook over high heat until the water comes to a boil, reduce heat to low, cover and let simmer for 20 – 30 minutes.

Remove the beef cubes to a bowl with a slotted spoon and let cool to the touch. (Save the beef water and use as a base for soups, or wherever you’d use beef stock.) Use your hands to “shred” the beef. You want to pull the pieces apart until it looks like pulled pork. Set aside.

Set a large pot over medium heat and add the olive oil. Once it’s hot, add the onions and bell peppers. Sautee for 7 – 10 minutes, or until they begin to get very soft. Add the garlic, beef, tomatoes, ketchup, salt and 2 bay leaves and let simmer for 20 – 30 minutes. Stir in the lime juice and salt to taste.

Serve over white rice.

Makes 6 – 8 servings.

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14 Comments

14 Comments on “Cuban Comfort Food: Ropa Vieja”

  1. 1mimi said at 11:37 am on October 3rd, 2008:Ropa Vieja….Que Rico!! Ahhhh.. I miss home… This indeed requires a post meal nap..;) I have never made my own but will def. try it out using this recipe. 😉
  2. 2mel said at 11:58 am on October 3rd, 2008:mimi – This and Arroz con Pollo are my top 2 favorite Cuban meals. And a Cuban Sandwich…And Pan con Bistec 🙂
  3. 3RichiePoo said at 1:15 pm on October 4th, 2008:This reminds me of beef bowls available in Japan.
  4. 4Marsha said at 4:34 pm on October 4th, 2008:HI! I am cooking this dish right now. It smells so good. I followed your directions but when I shredded the meat it was pretty tough. I think maybe cooking it longer might have been good. I’m going to add some of the broth and cook it longer with the onions. That can’t hurt. I’m with you, herbing it up would not be necessary. When you eat this at home, is it a stand alone meal? Bread? Salad? Just curious. It’s going to be IT tonight. Can’t wait. Thanks for your blog!!Marsha
  5. 5Swedish Mike said at 12:36 am on October 6th, 2008:Once again an awesome recipe! Just reading about it makes me remember Cuba and the food I had there.This will be added on to the list of what to cook for the coming week or so.Great job!// Mikehttp://www.freestylecookery.com
  6. 6mel said at 10:49 am on October 6th, 2008:Marsha – I usually eat this with white rice and soda crackers or saltines. Sometimes I put it on top of salad. Sometimes I stuff it into a baguette – depends on your mood!About the toughness of the meat – cooking it longer will help soften it. Sometimes the meat is tough, sometimes not. I guess it just depends :)So, How’d it turn out?
  7. 7Erinn@SundayDish said at 10:31 pm on October 6th, 2008:I love flank steak and I love something bubbling on the stove.
    This sounds delicious. As always Mel, your flavor combos knock my socks off.
  8. 8mel said at 9:35 am on October 7th, 2008:Thanks Erinn! Love something bubbling on the stove too 🙂
  9. 9Laura said at 9:38 am on October 7th, 2008:This is my first visit to your blog… and as a native Miami-an (??) and Cuban, I have to say you hit the nail on the head here!Look forward to your recipes… I have to recreate as much of Miami as I can since I’m far from home (ok, not that far… just Gainesville, FL).You’ve got a new fan!!!
  10. 10eLi said at 3:04 pm on October 12th, 2008:Thank YOU!!!!!! Finally a quicker (and easier) version of Ropa Vieja. It was delicious.
  11. 11[eatingclub] vancouver || js said at 11:08 pm on October 27th, 2008:Have to make this one of these days: looks delish! And old clothes are the best.
  12. 12Haley said at 1:46 pm on October 31st, 2008:Making this tonight! I’m excited (:
    I just found your website through tastespotting yesterday and I am so glad that I did. Me and my dad love healthy and REAL foods.. I envy you. Maybe one day I can make up my own recipes as good as yours look.. of course I have a while being only 15.. 😀
  13. 13Ropa Vieja in New York City « NYCitybeat said at 12:06 pm on March 11th, 2009:[…] Posted on March 11, 2009 by soniavalentin The latest on the Latino food beat is that Ropa vieja, a Cuban dish that translated into English means “old clothes,”  is served in many […]
  14. 14Toasted Coconut & Almond Rice with Mint | bitchincamero said at 12:39 pm on August 17th, 2009:[…] boring – a base for the more interesting things it’s served with – Green Curry, Ropa Vieja or Sushi. But rice can be dressed up and made into a side dish that’s as good as the […]

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