Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, ropa vieja / shredded beef stew. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Ropa Vieja / Shredded Beef Stew is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Ropa Vieja / Shredded Beef Stew is something which I’ve loved my entire life. They’re nice and they look wonderful.
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 a fluffy texture to a full plate, too.
To get started with this recipe, we must prepare a few ingredients. You can cook ropa vieja / shredded beef stew using 20 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Ropa Vieja / Shredded Beef Stew:
- Prepare 2 tbsp EVOO
- Prepare 1/2 large Onion
- Make ready 1/2 large Green Pepper
- Make ready 1/4 cup Green Olives
- Take 1 clove Garlic
- Get 2 tbsp Sofrito
- Prepare 1 envelope Sazon
- Make ready 1 envelope Chicken Bouillon
- Get 2 cup Water
- Get 1 cup Chicken or Beef Stock
- Prepare 1 Salt to taste
- Take 1 Pepper to taste
- Prepare 1/2 bunch Cilantro (optional)
- Take 1 tsp Oregano
- Prepare 1 tsp Garlic Powder
- Prepare 1 tsp Onion Powder
- Prepare 1 tsp Red Wine Vinegar
- Take 4 oz Tomato Sauce
- Make ready 1 1/2 lb Flank Steak (approximately)
- Make ready 1 Bay Leaf
Ropa Vieja means "old clothes" in Spanish. Old clothes tend to be shredded and so is the beef in this stew, hence the name. Sesame Fried Chicken Bites This kind of dish is perfect for the slow cooker. Ropa vieja is Spanish for "old clothes".
Steps 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!
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 stove top, until the meat is tender enough to shred. A quintessentially Cuban dish, ropa vieja is the epitome of meaty, rib-stickin' down-home goodness, and every Latin home cook seems to have their own version. The name means "old clothes," and it refers to how the meat, peppers, and onions resemble a multicolored pile of rags. 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, burritos, nachos, salads).
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