Cuban Ropa Vieja with Fried Plantains and RiceFrom mountainmama 7 years ago
- For Ropa Vieja: shopping list
- 3 quarts water shopping list
- 6 garlic cloves shopping list
- 2 onions, cut into quarters shopping list
- 3 stalks celery, chopped shopping list
- 2 jalapeno chiles, chopped shopping list
- 1 teaspoon black peppercorns shopping list
- 1 teaspoon juniper berries * shopping list
- 4 sprigs thyme shopping list
- 1 1/2 pounds skirt steak or flank steak, select grade or better, cut into 2 or 3 inch strips shopping list
- For Sauce: shopping list
- 2 tablespoons olive oil shopping list
- 2 garlic cloves, minced shopping list
- 1 onion, diced shopping list
- 1/2 teaspoon dried oregano shopping list
- 1 bay leaf shopping list
- 1/4 cup tomato paste shopping list
- 1/2 cup white wine shopping list
- 1 green bell pepper, roasted, peeled, seeded, and diced shopping list
- 1 red bell pepper, roasted, peeled, seeded, and diced shopping list
- For Plantains: shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1/4 teaspoon salt shopping list
- 1/2 teaspoon ground cumin shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 2 ripe plantains, peeled and cut on a diagonal into 1/4-inch slices shopping list
- Approximately 3 cups cooked long-grain white rice shopping list
How to make it
- TO PREPARE ROPA VIEJA: Place the water, garlic, onions, carrots, celery, jalapenos, peppercorns, juniper berries, thyme, bay leaves, and salt in a large saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the steak, cover the pan, and cook over low heat for 2 hours or until the beef is tender. Remove the meat and set aside. Let the broth cool. When the beef is cool enough, using your fingers, shred with the grain into 3- or 4-inch lengths and set aside.
- TO PREPARE SAUCE: Heat the oil in a saucepan, add the garlic and onion, and sauté over medium heat for 2 minutes. Add the oregano, bay leaves, tomato paste, wine, vinegar, 1 cup of the cooled beef broth, and season with salt and pepper. Cook for 10 minutes and then add the bell peppers and shredded beef. Turn down the heat to low and simmer for 15 minutes longer. Remove the bay leaves.
- TO PREPARE PLANTAINS: Mix together the plantains, mix together the pepper, salt, cumin, and cinnamon in a bowl. Lay the plantain slices on a work surface and sprinkle on one side only with the spice mixture. Heat 1/8 inch of vegetable oil in a sauté pan over medium-high heat and place the plantain slices, spice side down, in the hot oil. Cook for about 2 minutes per side or until golden brown or slightly black. Remove the slices and drain on paper towels. Keep warm. Serve the ropa vieja with about 3 cups of cooked long-grain white rice and garnish with the fried plantains, spice side up.
- TIPS: The rest of the broth in which the beef cooked can be strained and used for stock or as a base for soup (just add fresh vegetables). As an alternative to the plantains, serve cooked black beans or another bean recipe that you like.
- * Juniper berries are the aromatic, small dried berries of the juniper tree. They are available in the spice section of the grocery store. They are commonly used in pickling mixtures and to season poultry and game.
People Who Like This Dish 6
The Cookmountainmama Heaven, WV
The Rating17 people
wow fantastic great recipe great post thanksmomo_55grandma in Mountianview loved it
Wow this is so NICE..Really..NICE Angie will love this. Copying it now for her. "FIVE FORKS"greentreefrogs in loved it
Yum, this sounds fantastic. Great post and a high 5. Yummers.chefmeow in Garland loved it
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