Ropa Vieja Cuban Braised Beef
Ropa Vieja is one of the national dishes of Cuba, but it is also popular in other areas or parts of the Caribbean.
Ropa vieja (Spanish pronunciation: [ˈro.pa ˈβje.xa]; "old clothes") is a dish with regional variations in Latin America, the Philippines, and Spain. It normally includes some form of stewed beef and tomatoes with a sofrito base.
Originating in Spain, it is known today as one of the national dishes of Cuba. The name ropa vieja probably originates from the fact that it was often prepared using food left over from other meals
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Ropa Vieja Cuban Braised Beef
Ingredients:
4 lbs beef brisket
1/8 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoon olive oil
1 large red onion, sliced
5 cloves garlic, sliced
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon dried oregano
1/4 teaspoon cayenne
1/8 teaspoon ground allspice
1 tsp adobo
1 packet of sazón
1 cup white wine
2 cups crushed tomatoes
1 1/2 cup chicken broth
2 bay leaves
3 bell peppers, sliced
2 tablespoons capers, drained
1 cup pimento-stuffed green olives, sliced
1/3 cup chopped fresh cilantro
Ropa Vieja Directions:
Season brisket with salt, pepper, cumin, garlic, oregano, cayenne, paprika, allspice, and toss until evenly coated. add a splash of olive oil.
For best results refrigerate and marinate overnight.
In a large pot sear the beef for a couple of minutes until nice and brown,
once seared, remove from the pot.
Add in onion and white wine and deglaze the pot until the onion becomes translucent.
Add crushed tomatoes, chicken stock, and bay leaves, and bring to a boil.
Bring the brisket back in and reduce heat to low. Simmer for at least 4 hours or until fork-tender.
Once tender use two forks to shred the beef apart.
Bring back into the pot and add bell peppers, capers, and green olives.
Continue simmering until peppers are soft.
Add fresh cilantro and serve!
Enjoy Ropa Vieja Cuban Braised Beef