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Author Notes: My mom makes the best Ropa Vieja which translated means "Old Clothes".
I like it a bit spicier and this is my version of a great Cuban Tradition. —Chuchi's Cuban Kitchen
- 2.5 pounds Flank Steak or Brisket (Brisket needs more time)
- 1 of each Carrott , Onion, Celery (for stock)
- 4 Tomatoes
- 2 tablespoons Extra Virgin Olive Oil
- 2 Cloves of garlic
- 2 Chilies
- 1 Onion Diced
- 2 tablespoons Tomato Paste
- 1 pinch Cayenne pepper
- Ropa Vieja (Old Clothes) Place a 2.5 pound flank steak, a carrot, an onion, and a celery stalk in a large pot and cover them with water. Bring it to a boil, reduce it to a simmer, and let it cook, covered, for an hour and a half or so until meat can be separated with a fork. Remove it from the heat and let it cool. Take the meat from the pot and shred it with a couple of forks. In a large frying pan, heat a couple tablespoons of extra virgin olive oil and sauté a large diced onion (Vidalia is best), 2 minced garlic cloves, and one chopped green pepper until the onion is no longer white. Add a couple chopped green chilies, as well as 4 chopped, tomatoes or 2 cups of canned tomatoes and a couple tablespoons of tomato paste. Add a cup and a half of the stock in which you cooked the steak, and add the beef, as well. The consistency should be thicker than soup. Add a dash of cayenne pepper. Let it simmer for five minutes. Ropa Vieja is served over rice and garnished with baby peas and pimientos. Best with fried ripe plantains on the side.
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