Cuban Miami Ropa Vieja

Cuban Miami Ropa Vieja
 
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This recipe was uploaded
by carla.canciobello

 
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Ingredients

Ingredients
Method
 
  • This is my grandmother's Ropa Vieja recipe. Ropa Vieja means 'Old Clothes' and the dish carries this name because if cooked correctly, the dish like a pile of old shredded clothes. This dish is served on the holidays and special events. It is a Cuban classic! See more of my grandmother's recipes at my food blog: www.margaritascubancuisine.blogspot.com
Brown the flank steak and then transfer to crock pot or deep roast pan.

Sautee green peppers and when softened, add onion, bay leaf, garlic and seasonings.

Once softened, add tomatoes. Stir together and pour over flank steak.

Add red wine to mixture and stir in. Flank steak should now be fully submerged in the sauce.

Cover and heat to boiling. Reduce afterwards to simmer and cook for an hour, occasionally stirring the Ropa Vieja.

After an hour, remove the meat from the liquid and let sit for ten minutes.

Taking two forks, create super stringy strips out of the flank steak by scraping and moving the forks through the meat. The meat will naturally separate into stringy pieces.

Return the stringy flank steak back to the liquid,

Add raisins, green olives and sugar. Simmer covered another twenty minutes.

Serve on a bed of rice. http://www.cubancuisine.co.uk

Cuban Miami Ropa Vieja

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This recipe was uploaded by carla.canciobello

 
 
1 medium onion
1 green pepper
1 pound flank steak
2 garlic cloves
6 green olives with pimentos
1/8 cup sugar
1 bay leaf
1/8 cup raisins
1 cup red wine
1 can of whole or chopped tomatoes
1/2 teaspoon cumin
1/2 teaspoon white pepper
1 tablespoon Goya Sazon Completa http://www.cubancuisine.co.uk

Method


Brown the flank steak and then transfer to crock pot or deep roast pan.

Sautee green peppers and when softened, add onion, bay leaf, garlic and seasonings.

Once softened, add tomatoes. Stir together and pour over flank steak.

Add red wine to mixture and stir in. Flank steak should now be fully submerged in the sauce.

Cover and heat to boiling. Reduce afterwards to simmer and cook for an hour, occasionally stirring the Ropa Vieja.

After an hour, remove the meat from the liquid and let sit for ten minutes.

Taking two forks, create super stringy strips out of the flank steak by scraping and moving the forks through the meat. The meat will naturally separate into stringy pieces.

Return the stringy flank steak back to the liquid,

Add raisins, green olives and sugar. Simmer covered another twenty minutes.

Serve on a bed of rice. http://www.cubancuisine.co.uk
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