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Ropa Vieja, 2 variations of the Cuban recipe


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"A typical dish of Cuban cuisine"

Serves 4 | Prep Time 15 | Cook Time 20 minutes

Why I Love This Recipe

Contrary to what many believe and think, the dish known as Ropa Vieja does not have its origins in the largest of the Caribbean islands, but rather far away, both in distance and in time. Its origin dates back to medieval Spain.

According to Wikipedia it is a dish that is made and consumed in different regions of Latin America and Spain.

Why the name Ropa Vieja?

The name Ropa Vieja comes from the Sephardic cuisine (Spanish Jews) and in their language the name was "handrajos", which means "rags" in Spanish, added to the appearance of this meat, which really looks like shreds, rags, rags, rags, torn rags.

Did you know?

In Cuba, a very popular story is told about the origin of the name Ropa Vieja, and it refers to a very poor man who had no money for his family to eat meat. One day, sad and hungry, he gathered his rags, sold them and with the money collected he bought a handful of meat to prepare dinner that night.


Ingredients You'll Need

500 grams of beef, can be skirt steak.
1/2 cup of tomato puree
3 tablespoons of oil
1 large onion
2 large chili peppers
2 spoonfuls of dry wine (it can also be any white wine)
1 tablespoon vinegar
1 teaspoon of rum (if you have havana club, it's better and you can have a little drink at the same time)
1 teaspoon cumin
Pepper and salt to taste


Directions

Place the meat in a saucepan with water and put it on the fire, cook until the meat is tender (if you have a pressure cooker much better, the meat will be cooked much faster).


Once the meat is cooked, remove it from the heat, let the meat cool down.


Mash the meat and cut it into cubes, with the help of a fork open the meat so that it separates, in not very thin strips.


Crush the garlic cloves and cut the onions into thick rings, cut the chili peppers into thin strips.


Place the oil in a frying pan on the heat. Add the onion, garlic, chili peppers, cumin, bell pepper and salt.


Cook over medium heat.


When it starts to fry, add the meat and cook for 5 minutes.


Add the dry wine or white wine, vinegar, tomato puree and cook for another 10 minutes, stirring it from time to time to prevent it from sticking.


Add the rum and stir.


Pairs Well With

Serve the ropa vieja on a platter, accompany with rice congrí, fried ripe plantains and vegetable salad.


Questions, Comments & Reviews


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