Cuban Beef Stew Ropa Vieja
6 servings
270 minutes
Cuban Ropa Vieja is a true embodiment of the Cuban spirit in gastronomy. Its history dates back to Spanish colonial times when meat was stewed until tender, creating a hearty and aromatic dish. The name Ropa Vieja translates to 'old clothes' because the fibrous texture of the beef resembles torn fabric. The flavor is rich and deep with bright notes of tomatoes, sweet peppers, and spices enriched by briny accents of olives and capers. This dish pairs excellently with rice and black beans, immersing you in the atmosphere of warm Cuban evenings. Its slow cooking transforms each piece of meat into a tender, melt-in-your-mouth texture. Ropa Vieja is not just food; it is part of Cuba's cultural heritage, symbolizing hospitality and family hearth.
1
Cut the bacon into large pieces and fry over medium heat, then place on a paper towel to remove excess fat. Slice the steak into strips, season with salt and pepper. Fry on both sides for 6 minutes, then transfer to a plate. Thinly slice the bell pepper and onion. Mix and sauté in a heavy-bottomed pot, stirring occasionally until the vegetables are soft, about 4-6 minutes. Add tomato paste, cumin, thyme, oregano, minced garlic, tomatoes, and bay leaf. Simmer for 3 minutes. Add wine; cook while stirring for 1 minute.
- Bacon: 170 g
- Flank steak: 900 g
- Coarse salt: to taste
- Ground black pepper: to taste
- Onion: 1 head
- Red sweet pepper: 1 piece
- Green pepper: 1 piece
- Tomato paste: 170 g
- Ground cumin: 0.5 teaspoon
- Dried thyme: 1 teaspoon
- Dried oregano: 0.5 teaspoon
- Garlic: 5 clove
- Tomatoes: 500 g
- Bay leaf: 1 piece
- Dry white wine: 0.5 glass
2
Add fried bacon and steak to the vegetables, pour in beef broth. Simmer until the meat is very tender, 3-3.5 hours (5 hours on low heat). Then, using two forks, shred the meat, add sliced olives, canned hot peppers, capers, and wine vinegar. Cook for about 30 minutes until the sauce thickens slightly. Add cilantro before serving.
- Bacon: 170 g
- Flank steak: 900 g
- Beef broth: 2 glasss
- Pitted olives: 0.5 glass
- Capers: 2 tablespoons
- Canned Chili Peppers: 0.3 glass
- White wine vinegar: 1 tablespoon
- Chopped cilantro (coriander): 0.3 glass