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Ropa Vieja: Flavor and Tradition in Every Bite

Name: Ropa Vieja: Flavor and Tradition in Every Bite
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 1 kg of beef brisket; 2 chopped onions; 2 bell peppers (1 green and 1 red), cut into strips; 4 cloves garlic, minced; 1 can of peeled tomatoes; 2 tablespoons olive oil; 2 teaspoons of cumin; Salt and pepper to taste; 1 bay leaf

Por

Master Receita Solta

Ropa Vieja: Flavor and Tradition in Every Bite

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories510 kcal

Resumo para quem tem pressa

"This classic Cuban dish features beef brisket cooked in a pressure cooker and shredded into long strips, simmered in a dense sauce of peeled tomatoes, bell peppers, garlic, bay leaf, and cumin. Rich in juiciness, tradition, and a shredded texture."

Ropa Vieja: Flavor and Tradition in Every Bite

O Que Você Precisa Saber

- Searing the beef brisket in hot oil develops golden color and toasted notes on the bottom of the pot. - Pressure cooking for 1 hour transforms tough muscle fibers into long strands that are easy to shred with a fork. - The gentle 30-minute simmer of the shredded meat with the bell peppers concentrates the aromatic tomato sauce.

Ingredients

Main Course

1 kg of beef brisket
2 chopped onions
2 bell peppers (1 green and 1 red), cut into strips
4 cloves garlic, minced
1 can of peeled tomatoes
2 tablespoons olive oil
2 teaspoons of cumin
Salt and pepper to taste
1 bay leaf

Instructions

Main Course

Em uma panela de pressão, aqueça o azeite e doure a carne de todos os lados.

Remove the meat and sauté the onion, garlic, and bell peppers until soft.

Add the meat back to the pan, add the peeled tomatoes, cumin, bay leaf, salt, and pepper.

Cover with water and cook under pressure for 1 hour.

Shred the meat with the help of two forks and mix into the sauce in the pan.

Cook over low heat for another 30 minutes to develop the flavors.

Check the seasoning and adjust if necessary.

Serve hot, accompanied by rice and beans or on a tortilla plate.

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Chef Tips

- Shred the meat while still warm with your hands or two forks to get long strips that resemble the traditional name of the dish. - Strain and use half of the meat cooking water to enrich the tomato and bell pepper sauce in the pan. - Keep the heat low and stir occasionally in the final minutes for the sauce to thicken without burning the bottom.

Variations

- Ropa vieja with olives: add two tablespoons of sliced green olives and capers to the sauce. - Touch of white wine: add half a cup of dry white wine to the sautéed bell peppers before the tomato. - Empanada filling: use the thick cold shredded meat as a generous filling for pastries or baked empanadas.

Substitutions

- Beef brisket can be replaced by flank steak, chuck roast, front muscle or boneless ribs. - The canned peeled tomatoes can be replaced by 6 ripe peeled tomatoes, chopped in the sauté. - The green and red bell peppers can be complemented with thin strips of yellow bell pepper.

How to Store

Guarde a carne com o molho em recipiente de vidro com tampa hermética na geladeira por até 4 dias. O prato apura os sabores das especiarias no dia seguinte; reaqueça em panela em fogo brando mexendo até ferver por completo.

Can You Freeze It?

Freezes very well in airtight containers or specific bags for up to 3 months. Thaw in the refrigerator for 12 hours or directly in the pan over low heat with two tablespoons of hot water to restore the fluid texture.

What to Serve With

Serve accompanied by white long-grain rice, black beans seasoned with cumin, fried plantains, and cassava in oil. To drink, combine with sparkling water flavored with lemon or chilled Pale Ale beer.