Recipe
Ropa Vieja Recipe
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Esilenna / All my dishes 1 year, 9 months ago
Ropa vieja is a popular dish in a surprising array of countries and consists of shredded beef, vegetables, and a tomato sauce.
I found this particular version in Le Cordon Bleu: Complete Cooking Step-by-Step
Prep:60m Cook:210m Servings:6
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 Esilenna |
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Fans
Ingredients
- STOCK
- 800g Beef flank steak
- 1 medium onion
- 1 carrot
- 1/2 bay leaf
- 1/2 teaspoon salt
- 4 teaspoons olive oil
- 1 litre water
- .
- MAIN DISH
- 1 large onion
- 1 red paprika (bell pepper)
- 1 yellow paprika (bell pepper)
- 1 green paprika (bell pepper)
- 3 cloves garlic
- 3 chillies (serrano or jalapeño)
- 1/4 teaspoon ground cinnamon
- 400g canned tomatoes
- Capers (for garnish)
Directions
- STOCK:
- Pour 1 litre of water into a 5 litre casserole and season with the bay leaf and 1/2 tsp salt.
- Cut the steak in half and place in casserole.
- Roughly chop the medium onion, and carrot and add to casserole.
- Bring to the boil over high heat, before reducing heat to low and covering the casserole.
- Allow to simmer for 2 1/2-3 hours or until the meat is very tender.
- Remove the casserole from heat and let it stand uncovered for 30 minutes.
- Transfer the beef to a chopping board and shred it into fine strips using either a fork or your fingers.
- Strain the stock from the casserole and set aside.
- MAIN DISH:
- Slice the large onion.
- Core, de-seed and slice the paprikas (bell peppers)
- De-seed and chop the chillies finely.
- Finely chop the garlic
- Heat the oil in a frying pan over a medium-high heat before adding the sliced onion, peppers and 1/2 teaspoon of salt.
- Fry, stirring frequently, until the vegetables are tender.
- Add the garlic, chillies and ground cinnamon, stir well and fry for 30 seconds.
- Add the tomatoes, with liquid, and stir well.
- Cook for 5 minutes.
- Stir in 450ml of the stock which was set aside earlier, before adding the beef.
- Simmer for about 10 minutes, stirring every now and then.
- Sprinkle with capers to serve.
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chefmeow 1 year, 9 months ago said:
Can't pass on this one. It sounds and looks fantatic. Thanks for the post. This will be on my dinner table on Thursday night.
robertg 1 year, 9 months ago said:
Hi Esilenna; Thanks for a great post,putting this on my long list of have to make.....Bob
lunasea 1 year, 9 months ago said:
A classic and soooo delicious. Thanks for the great post!
trigger 1 year, 9 months ago said:
I am expecting a shipment of Venison from a friend.
This sounds like a great way to use it.
Michael