Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, ropa vieja / shredded beef stew. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Ropa Vieja / Shredded Beef Stew is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Ropa Vieja / Shredded Beef Stew is something which I have loved my whole life.
A Filling Beef Meal Ropa Vieja is a main course of shredded and braised beef with plenty of healthy, tasty vegetables, like onions, peppers and olives. Our GOYA® Ropa Vieja recipe is sure to satisfy the hungriest of appetites. Lots of rice adds fluffy texture to a full plate, too.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook ropa vieja / shredded beef stew using 20 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Ropa Vieja / Shredded Beef Stew:
- Take 2 tbsp EVOO
- Take 1/2 large Onion
- Take 1/2 large Green Pepper
- Prepare 1/4 cup Green Olives
- Prepare 1 clove Garlic
- Take 2 tbsp Sofrito
- Take 1 envelope Sazon
- Get 1 envelope Chicken Bouillon
- Make ready 2 cup Water
- Take 1 cup Chicken or Beef Stock
- Get 1 Salt to taste
- Get 1 Pepper to taste
- Prepare 1/2 bunch Cilantro (optional)
- Prepare 1 tsp Oregano
- Take 1 tsp Garlic Powder
- Get 1 tsp Onion Powder
- Prepare 1 tsp Red Wine Vinegar
- Take 4 oz Tomato Sauce
- Prepare 1 1/2 lb Flank Steak (approximately)
- Make ready 1 Bay Leaf
I've lived way too long hearing about, being tempted by, but not cooking Cuba's national dish, ropa vieja: shredded beef stew. While I was studying to become a dietitian, I lived in Miami for three years. It's a flavorful stew made with peppers, tomatoes, and flank steak cooked low-and-slow until the meat is tender enough to effortlessly pull apart into long shreds that resemble the fibers of. A hearty beef stew made Cuban-style with shredded flank steak, bell peppers, onions, and a flavorful tomato sauce.
Instructions to make Ropa Vieja / Shredded Beef Stew:
- Thoroughly rinse and dry your meat. Cut into 3 big slices.
- Add EVOO to a large (somewhat deep) pan and brown the meat on medium to low heat. At this point we just want to brown the meat not completely cook it so only about 5 minutes on each side.
- In the mean-time, slice the onion and green pepper and chop the garlic and cilantro.
- Once meat is browned, take out of the pan and set aside. In the same pan, add vegetables (onions, green peppers, garlic). Add more EVOO if necessary. Cook until onions are translucent then add sazon, chucken bouillon, onion powder, garlic powder, oregano, sofrito, olives, tomato sauce, bay leaf, vinegar, stock and water. Add salt and pepper to taste. Stir well and cook for 5 minutes.
- After 5 minutes, add meat to sauce. Cover and cook on Low for about 2 hours or until meat is tender and easily shreddable.
- After 2 - 2 1/2 hours, shred beef inside the pan with 2 wooden spoons (or forks). Adjust seasoning if necessary. Add cilantro, cover pan and cook for 10 more minutes.
- Serve with white rice or mashed potatoes and Enjoy!
Beef Chicken & Beef Cuban Recipes. Ropa Vieja is a traditional Cuban dish and perhaps the main Cuban comfort food dish that many know. Stir until tomato paste is well combined. Then add vino seco- dry white cooking wine. Although Ropa Vieja shredded beef was originally a Cuban dish, my family uses this flavorful beef in a variety of Mexican food dishes (tacos, enchiladas Versatile for many mexican meals.
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