Wednesday, January 25, 2006

Shredded Beef
(Ropa Vieja)

This recipe is a classic Cuban dish, and one of the most popular. In spanish, the translation is means "old clothes", because the chuck roast is shredded until it resembles old rags of clothes. It is traditionally served with white rice.
Serving Size: 6


3lbs chuck roast
1 small onion (sliced)
2 tbsp olive oil
1 cup red dry wine
1 large onion, finely diced
2 garlic cloves (minced)

1 green bell pepper (chopped)
4 large ripe tomatoes (chopped)
2 tbsp tomato paste
1 1/2 tbsp ground cumin
1 bay leaf
salt and pepper to taste

Salt and pepper the chuck roast and lightly brown the meat in cooking oil in a large pot. Add 2 cups of water or enough to surround but not cover the meat. Add the small onion and bring to a boil. Reduce the heat to medium-low, cover and allow to simmer for approximately 1 1/2 hours. Note the meat should be tender after this time, if not continue to simmer until it is.

Remove from heat and let it cool. Shred the beef into strands, removing any excess fat and set aside. In a large frying pan, heat the olive oil over medium heat, and saute the garlic, diced onions, and chopped green bell pepper for 5 minutes, until the onion is translucent. Add the chopped tomatoes and tomato paste, as well as the ground cumin, bay leaf, salt and pepper, and red wine. Mix well, then cover and simmer 5 to 10 minutes. Add the shredded beef and cover on low for about 20 mins, stirring occasionally. Remove bay leaf and serve on large plate. This dish is best served with white rice, and some sweet plantains.

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At 3:46 PM, Blogger Eulalia Guerra said...

I am from Havana Cuba. Everyone in my family are excellent cooks. My family never used the type of meat described in this recipe or any other kind I seen people use around in this country. Other Cubans use them but that's is why this been my favorite dish, I never eat it cooked by anyone else but my self or a member or my family. The real type of meat that will give this dish the best flavor is called "ternilla" called in America "short spare ribs" the one w/the bone do not use it boneless it will change the flavor. Just seasone it using Adobo, boil it until is tender, cool it until able to handle it, and shredd it dicarding the bones. Sautee the onions green bell peppers and garlic until kind of golden, add tomato sauce and the meat, cook for a few minutes and add white dry cooking wine, and cook for about 15 minutes. Low the heat and simmer for 1/2 hour. Serve over white rice with black beans and an avocado salad. You'll see the difference, and never use any other type of meat fir this dish! You can also add some black pepper to it if you like.

At 7:15 PM, Blogger Greatgrandma said...

My dad always put enough water to cover meat ,cooked till tender ,then used the Flavorid ,water to make beef soup with videos .2mesls ,one piece of meat

At 7:16 PM, Blogger Greatgrandma said...



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