Ropa Vieja
- Prep Time -
- Cook Time -
- Serves 10
Recipe Provided By: EatingWell.com
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1. Ingredients
- 1 1/2 cups reduced-sodium chicken broth
- 1/4 cup sherry vinegar
- 2 stalks celery, thinly sliced
- 1 large onion, chopped
- 1 large red bell pepper, seeded and chopped
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 3 pounds flank steak, trimmed of fat, each steak cut into thirds
- 1/2 cup packed fresh cilantro leaves, chopped
- 1/2 cup chopped pickled jalapeno peppers
- 10 corn tortillas, heated (see Tip)
Nutrition Info
Per Serving
- Calories: 328 kcal
- Carbohydrates: 17 g
- Dietary Fiber: 2 g
- Fat: 15 g
- Protein: 29 g
- Sugars: 2 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Combine broth, vinegar, celery, onion, bell pepper, garlic, cumin, salt and pepper in a 6-quart slow cooker. Add beef, submerging it by tucking the vegetables under, over and between the pieces.
- Put the lid on and cook on low until the meat is fork-tender, about 8 hours.
- Transfer the meat to a cutting board; let stand for 10 minutes. Shred the meat with 2 forks and return it to the slow cooker. Stir in cilantro. Garnish with jalapeno and serve warm tortillas on the side.
Yield: 10 servings
3. Still Hungry?
This traditional Cuban stew may be called 'old clothes,' but it's a wonderful way to turn a rather inexpensive cut of meat into a rich and decadent stew. If you like, serve it with some sour cream dolloped on top.
Notes:
Tip
Wrap corn tortillas in foil and bake at 300 degrees F until steaming, about 10 minutes.
Make Ahead Tip
Cover and refrigerate for up to 3 days or freeze for up to 1 month.
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Most Helpful Reviews
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Cuban? I think not
Kristi - December 5, 2007 07:24:48 AM PSTWhile a pretty tasty recipe...not anything remotely NEAR what the original should taste like. Firstly, corn tortillas are a staple of MEXICAN cuisine...definitely not Cuban. And Jalapeños? Dont even get me started! The only things the 2 countries share in common is the Spanish language and beans. This is a downhome traditional Cuban recipe that was made for the more modest household that should have an ingredient list of Skirt steak, green and red bell peppers, onion, garlic, olive oil, tomato sauce, salt, dry cooking wine and a few bay leaves...that's it. Everything else is just a flourish and actually does a disservice to the Cuban flavor that this dish should have had. Many recipes claim to be Cuban and or "traditional" but once i see "mango salsa" or "tortilla" I can immediately tell that someone who doesn't know the difference between Cuban, Mexican, Colombian, etc...wrote it. If you want a real Cuban Ropa Vieja, try Nitza Villapol's "Cocina Criolla" cook book for more true to the taste recipes. You'll find that the traditional recipes are even simpler to make. Enjoy.
5 of 5 found this review helpful.
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This is very sad
ludlowjm - September 9, 2008 06:19:10 PM PSTThis has to be a joke. Too much chain food? This reminds me of the unknowing telling us how they make barbecue (smoked meat) in a crock pot.
3 of 3 found this review helpful.
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Not the real thing!!
Alfonso - September 10, 2008 04:33:51 AM PSTI'm Mexican married to a Cuban and have eaten the Nitza Villapol's version, and I'm sorry but, I must agree with the others! First of all, my wife would like to meet the person who wrote this receipe! Cubans DO NOT use tortillas, jalapenos or cilantro in their cooking and if they say they do, it's something they've learned here in the U.S. living amongst Mexicans. So, please DO NOT insult Cubans by passing this off as an authentic Cuban dish, 'cause it's not!
And to correct one of the other reviewers, it's not skirt steak that Cubans use, because that's also a Mexican thing! It is Flank steak, because you need a meat that will shred. In an authentic Cuban household you first use the flank steak to make Split Pea Soup, then pull the meat out and make the "Ropa Vieja". This way you soften the meat in order to shred it. And you get two meals off the same flank steak. Also, where's the white rice and sliced Florida avocados to serve it with? As my wife, mother-in-law and daughter would say "No me digas, desde cuando?" Here's the real recipe, but needs translating:
2 lbs. de falda real (cocinada de antemano en el guiso o sopa)
1/3 taza de aceite El Cocinero
1 cebolla
2 dientes de ajo
1 ají grande
1 lata de salsa de tomate
1 cdta. de sal
1 cdta. de Ac'cent
1 hoja de laurel
1/2 taza de vino seco
1 lata de pimientos morrones
“Separe la carne en hilachas o hebras finas.
“Corte la cebolla en rueditas finas y el ají en tiritas. Machaque los dientes de ajo y sofríalos en el aceite caliente con la cebolla, añada después el ají y sofríalo un poco. Añada los demás ingredientes y déjelo cocinar tapado a fuego lento durante unos 15 o 20 minutos, revolviéndolo ocasionalmente para que no se pegue. Los pimientos morrones pueden añadirse picaditos, molidos o usarse para adornar. Sírvalo con arroz blanco y una buena ensalada fresca. Da 8 raciones.”
Copyright 1956 from Nitza Villapol's cookbook that you can buy at www.Amazon.com
ENJOY the REAL THING!2 of 2 found this review helpful.
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Cuban? If this is Cuban, then so are tacos!!!!
kinneytj74 - August 24, 2008 08:54:09 AM PSTI hate people who write food recipes and pass them off as authentic dishes when they aren't even close. I can't believe this author got paid for this garbage.
Do your research before trying to pass off a recipe as authentic! Tortillas? They don't use tortillas in Cuban cooking! They also don't use jalapenos in their cooking either. Both of these ingredients are typical of Mexican cuisine, but you don't see them in Cuban food.
And how can you try and pass off a recipe as being Cuban 'ropa vieja' and the sauce isn't tomato based?? Cuban ropa vieja is ALWAYS a tomato sauce-based dish! And where's the black beans?
If you want AUTHENTIC ropa vieja, check out this link. At least it uses the right ingredients! http://www.epicurious.com/recipes/food/views/ROPA-VIEJA-114862 of 2 found this review helpful.
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not cuban at all....
nina3311 - July 30, 2008 12:08:27 PM PSTCubans don't use half the ingredients on this recipe.... Do not embarrass yourself by showing this dish to any Cuban, they do take their ropa vieja seriously.
2 of 2 found this review helpful.
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