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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 184.2
  • Total Fat: 6.0 g
  • Cholesterol: 64.6 mg
  • Sodium: 66.4 mg
  • Total Carbs: 5.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 26.7 g

View full nutritional breakdown of Ropa Vieja ("Old Clothes") calories by ingredient
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Ropa Vieja ("Old Clothes")

Submitted by: JVANAM

Introduction

This is a Cuban staple. It's hardy. It's ?healthy?. It's inexpensive.
Ropa Vieja translates to Old Clothes because when the meat is shredded the stew tends to look like a wash basin of old clothes. Yes. You heard right it contains meat. The cheapest cut of steak in your butcher's display case. Chuck? Round? Sirloin, where do you shop???
To all my vegetarian like souls out there, if you know of a replacement for an old gnarly beef cut that I could sub-out for steak PLEASE SP-Mail me a.s.a.p. @ JVANAM.
This stew is best served with your fav. black bean recipe, peppered rice, and a side of ripped tortillas.
For a recent food co-op fund raiser I prepped the stew in my slow cooker & when it was ready I dumped in 2 cans (14.5 oz each) of feijoada completa black beans I picked up from the shopping floor. It made the dish easy to complete and serve.
This is a Cuban staple. It's hardy. It's ?healthy?. It's inexpensive.
Ropa Vieja translates to Old Clothes because when the meat is shredded the stew tends to look like a wash basin of old clothes. Yes. You heard right it contains meat. The cheapest cut of steak in your butcher's display case. Chuck? Round? Sirloin, where do you shop???
To all my vegetarian like souls out there, if you know of a replacement for an old gnarly beef cut that I could sub-out for steak PLEASE SP-Mail me a.s.a.p. @ JVANAM.
This stew is best served with your fav. black bean recipe, peppered rice, and a side of ripped tortillas.
For a recent food co-op fund raiser I prepped the stew in my slow cooker & when it was ready I dumped in 2 cans (14.5 oz each) of feijoada completa black beans I picked up from the shopping floor. It made the dish easy to complete and serve.

Number of Servings: 12

Ingredients

    1 tsp vegetable oil
    3 pounds round steak, fully trimmed of visible fat and pariostim skin (silver skin)
    1 cup water
    1 bay leaf, sliced along the stem's vain
    1/4 tsp salt
    1/8 tsp black pepper
    1 medium onion
    1 medium green bell pepper
    1 clove garlic
    1 - 14.5 oz can no-salt added tomatoes (or 5 large fresh tomatoes peeled, seeded, finely diced or, squished)
    1 tsp EVOO
    1/8 tsp ground cinnamon
    **optional - 2 cans (14.5ox each) of black beans (I recommend feioada completa)

Directions

1. In a Dutch Oven, or a large skillet, heat the vegetable oil over medium heat and brown the beef on both sides.

2. Remove the beef when it's sired & set aside. If using your Dutch Oven, deglaze the "DO" with water, bay leaf ,salt & pepper. Return beef and simmer, covered, over a low heat for 2 to 3 hours, or until the meat is fall away from the fork tender.

3. If using a slow cooker remove the beef when it's sired & set aside. Deglaze the skillet with the water. Then transfer the water and fond to your slow cooker with bay leaf, salt, and pepper. Simmer, covered, over low heat for 3 to 4 hours, or again until the meat is fall away from the fork tender.

4. Slice the onions and bell peppers. Mince the garlic.
In the original skillet for Slow Cookers, or in a medium skillet for "DO" cookers heat the EVOO over medium- low heat. Sauté the onions, pepper, & garlic until tender, about 2 min.

5. Remove the cooked meat from the pot to rest. Also remove and discard both halves of the bay leaf. In its place add the onions, pepper, & garlic.

6. Finely dice (or squish) the tomatoes and reserve the juice.
With the cinnamon add the tomatoes to the pot. If you decide to add black beans to the pot now is the time to start the beans warming up also.

7. On the cutting board take two forks and shred the meat (remove any fat or gristle (cartilage).

8. Return the meat to the stew and cooked uncovered for 10 to 15 minutes.

===Before I get a ton of SP-Mail's asking what is peppered rice it's simple. Follow your normal rice cooking recipe. When the rice is ready to be flaked add your fav. heat of pepper as you flake. You can make it has hot or mild as you wish. My Mom will slather the rice with Tabasco until every grain turns fire engine red.

If I eat her rice, I have to call for a fire engine to put out my redness.===

Number of Servings: 12

Recipe submitted by SparkPeople user JVANAM.






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