A dish of Sephardic-Canarian origin adapted in Cuba, legend has it that a poor man frayed his own old clothes to feed his family, miraculously transforming them into meat; Today it is a Cuban national dish.
Latin American
Old Clothes
Traditional Cuban shredded beef ropa Vieja, authentic step-by-step recipe.
- Cuba
- MAIN COURSES
- Light
- High protein
- medium
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 32 g
- Carbohydrates 14 g
- Fat 20 g
Story behind the dish
Preparation
Ropa Vieja is a preparation from Cuba with medium difficulty. Reserve about 170 minutes in total (20 for mise en place and preparation, 150 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of beef brisket.
- Have ready: 1 red pepper.
- Have ready: 1 green pepper.
- Have ready: 1 onion.
- Have ready: 4 cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Cook the meat in water with bay leaf and salt for 1
Cook the meat in water with bay leaf and salt for 1.5-2 hours until it is very tender and falls apart easily. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
-
Shred the cooked meat into thin strips with two forks.
Shred the cooked meat into thin strips with two forks. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Saute onion
Sauté onion, peppers and garlic in oil until soft (sofrito). Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the crushed tomato
Add the crushed tomato, cumin and white wine, cook for 10 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the shredded meat to the sauce
Add the shredded meat to the sauce, cook over low heat for 20-30 minutes to absorb the flavors. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Add the olives in the last few minutes and serve with white rice and…
Add the olives in the last few minutes and serve with white rice and fried plantain. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Cooking the meat long enough so that it shreds easily is the key to the texture of the dish.
- Reserve a little of the meat cooking broth to add juiciness to the sauce if it is dry.
Variations
- Ropa Vieja with roasted bell pepper added
- Version with pork instead of beef
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