Ropa Vieja (Cuban Beef) Recipe

Recipesfull introduces to you: Beef Recipes. (Ropa Vieja (Cuban Beef) Recipe). This Cuban braised beef dish literally translates to 'old clothes,' because apparently some people thought the fall-apart meat and colorful strips of onions and peppers, tangled together, looked like old, tattered clothing. You'll love this dish if you're into big, bold flavors, since there's nothing subtle about the seasoning here. Delicious served with beans, rice, and plantain chips. Garnish with more cilantro.

Brief

Prep 15 mins

Cook: 2hrs30 mins

Additional: 8hrs45 mins

Total: 11hrs30 mins

Servings: 8

Yield: 8 servings

Ropa Vieja (Cuban Beef) Recipe

Ingredients

1 (1 1/2-pound) flank steak

2 teaspoons kosher salt

or more to taste

1 teaspoon freshly ground black pepper

1 pinch cayenne pepper

or to taste

2 tablespoons olive oil

1 large red onion

sliced

4 cloves garlic

sliced

2 teaspoons ground cumin

2 teaspoons paprika

1 teaspoon dried oregano

¼ teaspoon cayenne pepper

⅛ teaspoon ground cloves

⅛ teaspoon ground allspice

½ cup white wine

1 ½ cups tomato sauce

1 ½ cups chicken broth

2 bay leaves

2 bell peppers

sliced

1 poblano pepper

sliced

½ teaspoon smoked paprika

2 tablespoons capers

drained

1 cup pimento-stuffed green olives

sliced

1 teaspoon white sugar

or to taste

⅓ cup chopped fresh cilantro

Midwest Salisbury Steak

Dinner

Directions

Step 1

Cut flank steak in half across the grain. Mix salt black pepper and cayenne. Season both sides generously with the salt mixture.

Step 2

Heat olive oil in a pot over high heat. Add steaks and cook until outsides are well browned 4 to 5 minutes per side. Remove steaks to a plate.

Step 3

Reduce heat to medium. Add red onion garlic and more of the salt seasoning. Cook and stir until starting to soften 3 to 5 minutes. Stir in cumin paprika oregano cayenne pepper cloves and allspice. Cook and stir for 1 minute. Pour in white wine scraping up the browned bits from the bottom of the pot. Stir in tomato sauce and chicken broth.

Step 4

Return beef and accumulated juices to the pot. Season with salt and add bay leaves. Reduce heat to low cover and simmer until beef is almost fork-tender not falling apart about 2 hours.

Step 5

Remove pot from heat and let stew cool to room temperature at least 45 minutes. Refrigerate 8 hours to overnight for best results.

Step 6

Remove beef to a plate and set stew over medium heat. Tear beef along the grain into 1/8- to 1/4-inch-wide shreds; place back in the stew. Add bell peppers poblanos smoked paprika capers olives and sugar. Stir together and reduce heat to medium. Simmer until peppers are soft and meat is tender 15 to 20 minutes. Turn off heat remove bay leaves and stir in cilantro.

Nutritional Information

Ropa Vieja (Cuban Beef) Recipe

Servings Per Recipe:8

Calories: 209

% Daily Value *

Protein: 11.9g 24%

Carbohydrates: 10.4g 3%

Dietary Fiber: 2.6g 10%

Sugars: 5.1g

Fat: 12.5g 19%

Saturated Fat: 3.1g 15%

Cholesterol: 27.5mg 9%

Vitamin A Iu: 1697.4IU 34%

Niacin Equivalents: 4.8mg 37%

Vitamin B6: 0.4mg 24%

Vitamin C: 53.3mg 89%

Folate: 32.1mcg 8%

Calcium: 33.4mg 3%

Iron: 2.8mg 15%

Magnesium: 30.7mg 11%

Potassium: 455.6mg 13%

Sodium: 1275mg 51%

Thiamin: 0.1mg 12%

Calories From Fat: 112.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.