Ropa Vieja (Cuban Beef Stew) Recipe

Name: Ropa Vieja (Cuban Beef Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SHREDDED BEEF:; 2 pounds Brisket (or Flank Steak), Cut Into 4 Pieces; 1 Large Carrot, Peeled And Cut Into Chunks; 1/2 Small Red Cabbage, Quartered; 2 sprigs Fresh Spearmint; 1/2 bunches Fresh Flat-leaf Parsley, Stems Removed (a Few Leaves Reserved For Garnish); 4 cloves (large) Garlic, Peeled And Crushed; 1 teaspoon Whole Black Peppercorns; 1 teaspoon Salt; 1 teaspoon Whole Allspice; 1/2 teaspoons Whole Cloves; 2 Dried Bay Leaves; 6 cups Water; FOR THE ROPA VIEJA:; 1/4 cups Extra Virgin Olive Oil; 1 Large Yellow Onion, Thinly Sliced; 1 Large Green Bell Pepper, Cleaned, And Thinly Sliced; 4 cloves (large) Garlic, Peeled; 1/2 teaspoons Ground Black Pepper; 1 teaspoon Salt; 1 pinch Ground Cloves; 1/2 teaspoons Ground Allspice; 1-1/2 cup Canned Tomato Puree; 1 Dried Bay Leaf; 1/4 cups Dry White Wine; 1 cup Roasted Red Bell Peppers, Sliced; Fresh Flat-leaf Parsley, Leaves, Chopped

Servings: persons

FOR THE SHREDDED BEEF:
2 pounds Brisket (or Flank Steak), Cut Into 4 Pieces
1 Large Carrot, Peeled And Cut Into Chunks
1/2 Small Red Cabbage, Quartered
2 sprigs Fresh Spearmint
1/2 bunches Fresh Flat-leaf Parsley, Stems Removed (a Few Leaves Reserved For Garnish)
4 cloves (large) Garlic, Peeled And Crushed
1 teaspoon Whole Black Peppercorns
1 teaspoon Salt
1 teaspoon Whole Allspice
1/2 teaspoons Whole Cloves
2 Dried Bay Leaves
6 cups Water
FOR THE ROPA VIEJA:
1/4 cups Extra Virgin Olive Oil
1 Large Yellow Onion, Thinly Sliced
1 Large Green Bell Pepper, Cleaned, And Thinly Sliced
4 cloves (large) Garlic, Peeled
1/2 teaspoons Ground Black Pepper
1 teaspoon Salt
1 pinch Ground Cloves
1/2 teaspoons Ground Allspice
1-1/2 cup Canned Tomato Puree
1 Dried Bay Leaf
1/4 cups Dry White Wine
1 cup Roasted Red Bell Peppers, Sliced
Fresh Flat-leaf Parsley, Leaves, Chopped

1
Place meat, carrot, cabbage, spearmint, parsley, garlic, peppercorns, salt, allspice, cloves, bay leaves, and water in a 4-5 quart pot. Bring to a boil, reduce the heat, and simmer, covered, for 1 1/2 to 2 hours until beef is tender.
2
Remove from heat and allow to cool. Remove the meat and shred it, reserving 1/2 cups of the broth.
3
Heat the oil in a 10-inch skillet. Add onion and green bell pepper and cook for 6-8 minutes, until onion is soft.
4
Mash garlic, black pepper, salt, cloves and allspice with a mortar and pestle. Add to the skillet and cook for few minutes more.
5
Add tomato puree, reserved 1/2 cups of broth, bay leaf and wine to the skillet and return to a simmer. Add the shredded meat and cook, covered, for 15 minutes more.
6
Stir in the roasted peppers. Taste and add more seasonings if needed. Sprinkle with parsley before serving. Enjoy!

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: FOR THE SHREDDED BEEF:, 2 pounds Brisket (or Flank Steak), Cut Into 4 Pieces, 1 Large Carrot, Peeled And Cut Into Chunks, 1/2 Small Red Cabbage, Quartered, and more.

Yes, Ropa Vieja (Cuban Beef Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ropa Vieja (Cuban Beef Stew)

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