Ropa Vieja (Caribbean Shredded Beef)
Ropa vieja, which is Spanish for "old clothes," is a popular Caribbean dish consisting of shredded beef (often skirt or flank steak), vegetables, and a sauce.
- Prep
- 14 min
- Cook
- 33 min
- Total
- 47 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Cut the meat in pieces, not too small, not too big. Using a pressure cooker, boil the meat for about 15 minutes. Add a teaspoon of olive oil to the water to avoid foaming; also, add a teaspoon of salt. After boiling the meat, save 1 cup of the broth.
Procedure
Shred the meat in thin strips using a fork. Chop the onion, cut the peppers in thin strips and mince the garlic cloves.
Procedure
Sauté the garlic and the onion for a bit in hot oil, then add the peppers, sauté a bit more. Add the meat and the rest of the ingredients, including the cup of broth.
Procedure
Cook the mix over low heat for 20–30 minutes. Stir a few times. Season to taste.
Notes, tips, and variations
You can also add a hint of red wine to spice it up.
Photo: Marc Averette · Public domain · · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
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Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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