CraigC
Master Chef
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Who is fond of ropa vieja? What do you serve it with? I like to have white rice and tostones con mojo (homemade of course!).
Craig
Craig
Old Clothes !
- Thread starter CraigC
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The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
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CraigC
Master Chef
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No Cuban food lovers?
Craig
Craig
Only pressed Cuban sandwiches. YUM.
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CraigC
Master Chef
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Love those as well. I hope you don't think Cuban food is spicy? Cubans really don't do spicy. I bet you'd like this. Flank steak is used.
Craig
Black beans and Brown rice!
I never realized this recipe included meat. I've never had any Cuban food except for the sandwiches.
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CraigC
Master Chef
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I should have posted this originally.
Ropa Vieja
One 2 1/2-pound flank steak
2 Bay leaves
1/4 c Pure Spanish olive oil
1 lg Onion, cut in half and each thinly sliced
1 lg Green bell pepper, seeded and thinly sliced
2 To 3 cloves garlic, finely chopped
2 c Drained and chopped canned tomatoes
1/2 c Dry sherry
Salt and freshly ground pepper
1/2 c Finely chopped drained pimentos
1/2 c Frozen peas defrosted
1 Place the beef and 1 bay leaf
In a large pot, just cover with water and cook over low heat, covered, until the meat is tender, 1 to 1 1/2 hours. Remove the meat from the stock (save the stock for another use), allow to cool at room temperature, then cut the meat into 2-inch chunks. 2. Meanwhile, in a large skillet, heat the oil over low heat until fragrant, then cook the onions, bell pepper, and garlic, stirring, or until the onions are tender, 6 to 8 minutes. Add the tomatoes, sherry, and the remaining bay leaf, and cook, uncovered, an additional 15 minutes. 5. When the meat is cool, shred it with your fingers, season with salt and pepper, add it to the tomato mixture, cover, and simmer over low heat for 50 minutes. Remove the bay leaves, garnish with the pimientos and peas, and serve with Arroz Blanco. The dish can be prepared a day or two in advance, cooled, and refrigerated, and then simmered, covered, over low heat until heated through, 50 to 35 minutes. Makes 6 to 8 servings.
Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992)
Craig
Ropa Vieja
One 2 1/2-pound flank steak
2 Bay leaves
1/4 c Pure Spanish olive oil
1 lg Onion, cut in half and each thinly sliced
1 lg Green bell pepper, seeded and thinly sliced
2 To 3 cloves garlic, finely chopped
2 c Drained and chopped canned tomatoes
1/2 c Dry sherry
Salt and freshly ground pepper
1/2 c Finely chopped drained pimentos
1/2 c Frozen peas defrosted
1 Place the beef and 1 bay leaf
In a large pot, just cover with water and cook over low heat, covered, until the meat is tender, 1 to 1 1/2 hours. Remove the meat from the stock (save the stock for another use), allow to cool at room temperature, then cut the meat into 2-inch chunks. 2. Meanwhile, in a large skillet, heat the oil over low heat until fragrant, then cook the onions, bell pepper, and garlic, stirring, or until the onions are tender, 6 to 8 minutes. Add the tomatoes, sherry, and the remaining bay leaf, and cook, uncovered, an additional 15 minutes. 5. When the meat is cool, shred it with your fingers, season with salt and pepper, add it to the tomato mixture, cover, and simmer over low heat for 50 minutes. Remove the bay leaves, garnish with the pimientos and peas, and serve with Arroz Blanco. The dish can be prepared a day or two in advance, cooled, and refrigerated, and then simmered, covered, over low heat until heated through, 50 to 35 minutes. Makes 6 to 8 servings.
Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992)
Craig
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Josie1945
Head Chef
Mimizkitchen
Head Chef
Craig I love Ropa Vieja but haven't made it in a very long time... I read your recipe and am sure the one I had was a little different, but this sounds really good... I've always served mine over a saffron rice with sliced green olives mixed in... Thanks for reminding me of a great recipe I hadn't thought about in years...
jennyema
Chef Extraordinaire
Love it.
Went through a phase a few years ago where I made it a couple of times a month.
I usually serve it with black beans, yellow rice and hearts of palm salad with lime/cilantro dressing
Went through a phase a few years ago where I made it a couple of times a month.
I usually serve it with black beans, yellow rice and hearts of palm salad with lime/cilantro dressing
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CraigC
Master Chef
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Have you ever had tostones or maduros? Next, I'll have to put up a recipe for Picadillo.
Craig
babetoo
Chef Extraordinaire
where does your title to the thread "old clothes" come in? i am confused!! your recipe sounds good.
babetoo
Chef Extraordinaire
never mind. i looked it up. strange name anyway.
I understood from a comment on Food Network that the actual translation was "old rags" and referred to the homemade pasta that was torn into pieces.
Mimizkitchen
Head Chef
It does mean old rags, but referring to the meat being torn (or shredded if you may)...
Rocklobster
Master Chef
I make a Roja Mojo Chipotle pork that is good. I think it is Cuban...
Fuzzy
Assistant Cook
You know, my school cafeteria used to serve that, and I never ate it because "old clothes" doesn't sound very appealing. It was shredded beef with black beans, but i just couldn't over the name... *shudder*
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CraigC
Master Chef
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I make a Roja Mojo Chipotle pork that is good. I think it is Cuban...
Not Cuban, they don't do spicy. Chipotle is SW and/or Mexican. Cuba seems to be one of the Caribbean countries that does mild.
Craig
Mimizkitchen
Head Chef
Not Cuban, they don't do spicy. Chipotle is SW and/or Mexican. Cuba seems to be one of the Caribbean countries that does mild.
Craig
It always amazes me that so many people think that Puerto Rican food and Cuban food is spicy... It's so opposite, I find the flavors wonderfully carribbean without all the heat, which is refreshing...
