Ropa Vieja (old clothes)

The dish "ropa vieja" is a very popular in Cuban and also reminds me of the "carne mechada" from Venezuela. After cooking the meat it is shredded and vegetables are cut into thin slices which resemble colorful strips of rags.

In Cuba it is served with white rice and black beans.

I decided not to throw out the wonderful broth and cook some potatoes and carrots to serve with the ropa vieja, but we were invited to play cards and I am taking the pot with me to see what our friends will serve with it.

Preparing the steak:

2 lbs. flank steak

16 ounces beef broth and enough water to cover meat

1 large onion quartered

4 cloves garlic, smashed

2 celery ribs and a pinch of salt

Place the meat in a large pot, add water and the above ingredients. Bring to boil and then reduce heat and cook meat for about 2 hours.

Once the meat is tender remove and let cool. Then take two forks and start to shred the meat.

Ingredients for the stew:

1 large onion , sliced thinly

3 cloves garlic, chopped

1/4 cup olive oil

1 large green bell pepper, sliced or chopped

1 large red bell pepper, sliced or chopped

1 can whole tomatoes

3 teaspoons red wine vinegar

3 bay leaves

1-2 teaspoons ground cumin

salt and pepper to taste

sweet peas for finishing (optional)

Directions

In a frying pan heat the olive oil and add garlic and saute until soft. Lower heat and add the onions and bell pepper. Cook until vegetables are wilted. Add the tomatoes, vinegar, cumin, bay leaves. Cook for about 20 minutes. Add the shredded meat and heat through for about 15 minutes. Remove the bay leaves and stir in peas. Salt and pepper to taste.

When we got to our friends house she had yellow rice, sweet plantains and an avocado and I forgot the peas.

¡BUEN PROVECHO!

Other recipes by Norma:
Piña Colada Flan
Surullitos de Maiz con Mayoketchup
Arroz con Pollo, Chorizo Español y Guisantes Verdes
Frijoles Negros (Black Beans)
Chicken Empanadas
Mami's Carne Guisada (Puerto Rican Beef Stew)
Barriguitas de Vieja ("Old Ladies' Bellies")

Tags: beef, carne mechada, flank steak, ropa, ropa vieja

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Comment by Maria Ferreiro on March 24, 2011 at 8:38pm: Thank you for sharing this I am so glad that I became a member of this site. I know where to go now to cook some good Cuban/Spanish food like my mother use to make that I would take for granted while she was alive. Now I know how to make it. Thank you again

Comment by Nena Daves on November 2, 2010 at 7:36pm: Oh yes... I am from Venezuela.. and thanks to my grandmother.. I make a decent "Carne Mechada" check... nenacooks.blogspot.com.... Ropa vieja served in a martini glass as an appetizer and garnished with fried plaintain works...I have done it and received positive compliments...

Comment by Ligia Vargas on November 2, 2010 at 4:32pm: I must try out this recipe, I've never made "ropa vieja" but I love it! Thanks!

Comment by Norma Torres on November 2, 2010 at 12:08pm: you might be right about the peppers, but the dish traveled and had to be reheated.

Comment by Notty Sanchez Enemyga on November 2, 2010 at 11:42am: Won't the bellpepper be over cooked that way. I like mine still green and sweet. That looks very good. Thanks.

Comment by Hispanic Kitchen on November 2, 2010 at 10:29am: Delicious stuff, Norma! This is Cuban comfort food for sure. Yummy