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Recipe: Appetizing Ropa Vieja

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Ropa Vieja. Remove beef to a plate and set stew over medium heat. Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. Ropa Vieja is a main course of shredded and braised beef with plenty of healthy, tasty vegetables, like onions, peppers and olives.

Ropa Vieja Serve Ropa Vieja with GOYA® Frozen Ripe Plantains for a classic Latin pairing. Shredded beef and vegetables that resemble a heap of colorful rags - that's Ropa Vieja. From the Spanish term for "old clothes", this is one of Cuba's most popular and beloved dishes. You can cook Ropa Vieja using 11 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Ropa Vieja

  1. It's 1 tbsp of Vegetable oil.
  2. You need 2 lb of Beef flank steak.
  3. Prepare 1 cup of Beef broth.
  4. Prepare 1 can of 8 ounce of tomato sauce.
  5. Prepare 1 small of Onion.
  6. It's 1 of Green bell pepper cut in thin slices.
  7. It's 4 clove of Garlic chopped.
  8. Prepare 1 can of 6 oz tomato paste.
  9. It's 1 tsp of Ground cumin.
  10. Prepare 1 tsp of Chopped fresh cilantro.
  11. It's 1 tbsp of Olive oil.

So popular in fact that it's one of the country's designated national dishes. Ropa Vieja is a traditional Cuban dish - its name literally translates to "old clothes" in Spanish because it's a messy, but delicious and colorful, combination of ingredients: meat, peppers, onions, all thrown together like a pile of old clothes!. Add the steak, bell peppers and onion and toss to coat. Ropa vieja, a dish famous in Cuba and popular throughout the Latin Caribbean, features thin strands of shredded beef in a rich and flavorful sauce of tomatoes, onions, bell peppers, and spices.

Ropa Vieja step by step

  1. Directions Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side..
  2. Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with white rice..

This recipe updates the classic technique for improved efficiency and flavor. Mexican Ropa Vieja (which translates to "old clothes") is a dish that is popular in Cuba, and many Latin American countries, obviously including Mexico. We have our own versions that change from one region to another. This stew consists of shredded beef cooked with vegetables in a tomato broth. Use a mortar and pestle to mash the garlic, black pepper, salt, cloves and allspice to a paste.

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