Ropa Vieja / Shredded Beef Stew. Cuban Ropa Vieja is tender beef that's slow cooked in a savory broth with wine, tomato sauce and Latin spices, then shredded to look like rags The name for this dish comes from the shredded beef, which looks like old, tattered clothing. This classic Cuban dish is traditionally braised for hours on the. Ropa Vieja is a classic Cuban Dish that's delicious and pairs great with white rice and Cuban Black Beans.

Ropa Vieja, Cuba's famously delicious shredded beef stew with peppers, tomatoes and olives, is a great recipe for the slow cooker! I've lived way too long hearing about, being tempted by, but not cooking Cuba's national dish, ropa vieja: shredded beef stew. 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. You can cook Ropa Vieja / Shredded Beef Stew using 20 ingredients and 7 steps. Here is how you cook that.

Ingredients of Ropa Vieja / Shredded Beef Stew

It's 2 tbsp of EVOO.
You need 1/2 large of Onion.
You need 1/2 large of Green Pepper.
Prepare 1/4 cup of Green Olives.
Prepare 1 clove of Garlic.
It's 2 tbsp of Sofrito.
Prepare 1 envelope of Sazon.
It's 1 envelope of Chicken Bouillon.
Prepare 2 cup of Water.
You need 1 cup of Chicken or Beef Stock.
You need 1 of Salt to taste.
You need 1 of Pepper to taste.
You need 1/2 bunch of Cilantro (optional).
Prepare 1 tsp of Oregano.
Prepare 1 tsp of Garlic Powder.
Prepare 1 tsp of Onion Powder.
Prepare 1 tsp of Red Wine Vinegar.
It's 4 oz of Tomato Sauce.
You need 1 1/2 lb of Flank Steak (approximately).
It's 1 of Bay Leaf.

Our GOYA® Ropa Vieja recipe is sure to satisfy the hungriest of appetites. Lots of rice adds fluffy texture to a full plate, too. Shredded beef and vegetables that resemble a heap of colorful rags - that's Ropa Vieja. But flank still continues to be used in nearly all ropa vieja recipes out of tradition because of its shape - the grains of the cut yield long strands of shredded beef resembling the dish's namesake, torn clothing.

Ropa Vieja / Shredded Beef Stew instructions

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!.

A national Cuban recipe, "Ropa Vieja" is tender beef that is slowly braised with spices then finished in a seasoned tomato sauce. Shred it with a couple of forks and set aside. I like to save the rest of the broth for using in other soups or stews. While I was studying to become a dietitian, I lived in Miami for three years. Luckily, a pressure cooker makes it pretty fast and easy to get your ropa vieja fix.