Ropa Vieja (low carb, SBD)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 246.5
  • Total Fat: 10.4 g
  • Cholesterol: 56.7 mg
  • Sodium: 348.0 mg
  • Total Carbs: 13.2 g
  • Dietary Fiber: 2.6 g
  • Protein: 24.9 g

View full nutritional breakdown of Ropa Vieja (low carb, SBD) calories by ingredient
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Introduction

This is a bit labor-intensive but worth it. Given to me by a Cuban chef & is the best ropa vieja I've ever tasted. This is a bit labor-intensive but worth it. Given to me by a Cuban chef & is the best ropa vieja I've ever tasted.
Number of Servings: 8

Ingredients

    2 lbs flank or skirt steak
    1 lg carrot, roughly chopped
    1 lg stalk of celery, roughly chopped
    small bunch of parsley
    3 onions
    2 bell peppers (I use red and yellow), cut in strips
    2 bay leaves
    1 T. EVOO
    4 garlic cloves, chopped
    2 jalapenos, seeded and cut in strips
    2 cans fire roasted tomatoes, crushed
    1/2 c. cilantro
    1/4 c. sherry vinegar
    1 T. cumin
    1 t dried oregano

Tips

This freezes wonderfully (I freeze it with the rice and quinoa) and makes perfect work lunches. Microwave covered with wrap or a lid so it doesn't become dry.


Directions

First, make a stock: put the steaks, carrot, celery and one quartered oven in a stockpot and bring to a boil; simmer gently uncovered for 1.5-2 hrs. Skim scum off top periodically. Remove meat from pot when tender and strain the stock. Return stock to pot and reduce by half (~20-30 min).

While stock is reducing, heat oil in skillet and saute sliced onion, pepper strips and garlic until soft. Sprinkle with 1 tsp salt (I never find this necessary). Shred steak with 2 forks and dispose of any fat.

Combine 1.5 c stock (save the rest!) with meat, vegetables, tomatoes, oregano and cumin. Add 2 T tomato paste if thickening is needed.

Serve on rice or quinoa with a sprinkling of cilantro and lime wedges.

Serving Size: Makes 8 1.5-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user EXENEC.

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