Ropa Vieja - Cuban Shredded Beef

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Ropa Vieja, which translates to "old clothes" in Spanish, is one of Cuba's most beloved and iconic dishes. This savory stew features tender, shredded beef simmered in a rich tomato-based sauce with bell peppers, onions, and a blend of spices. The dish's name comes from its appearance, as the shredded beef resembles old, tattered clothes. Ropa Vieja is typically served with white rice, black beans, and fried plantains, making it a complete and satisfying meal that embodies the flavors of Cuban cuisine.

Ingredients:

For the Ropa Vieja:

- 2.5 lbs (1.1 kg) beef flank steak or brisket

- 1 large onion, thinly sliced

- 1 large green bell pepper, thinly sliced

- 1 large red bell pepper, thinly sliced

- 4 cloves garlic, minced

- 1 can (14.5 oz) diced tomatoes

- 1/4 cup tomato paste

- 1/2 cup dry white wine (optional)

- 1 cup beef broth

- 1 bay leaf

- 1 teaspoon ground cumin

- 1 teaspoon dried oregano

- 1/2 teaspoon smoked paprika (optional)

- 1/2 teaspoon ground black pepper

- Salt, to taste

- 2 tablespoons vegetable oil or olive oil

- 1/4 cup green olives, sliced (optional)

- 1/4 cup capers (optional)

- 1/4 cup chopped fresh cilantro or parsley, for garnish

Optional Accompaniments:

- White rice

- Black beans

- Fried plantains (maduros or tostones)

- Avocado slices

Instructions:

1. Prepare the Beef:

  - In a large pot or Dutch oven, add the flank steak or brisket and cover with water. Add a pinch of salt.

  - Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender and easily shreds with a fork.

  - Remove the beef from the pot, let it cool slightly, then shred it using two forks. Set aside.

2. Sauté the Vegetables:

  - In the same pot (after removing the beef), heat the vegetable oil over medium heat.

  - Add the sliced onions, green bell pepper, and red bell pepper. Sauté the vegetables until they are soft and starting to caramelize, about 7-10 minutes.

  - Add the minced garlic and sauté for another 2 minutes until fragrant.

3. Build the Sauce:

  - Stir in the diced tomatoes, tomato paste, and white wine (if using). Cook for 2-3 minutes to reduce slightly.

  - Add the beef broth, bay leaf, ground cumin, dried oregano, smoked paprika (if using), and black pepper. Stir to combine.

  - Bring the mixture to a simmer.

4. Add the Shredded Beef:

   - Return the shredded beef to the pot, stirring to combine it with the sauce and vegetables.

  - Reduce the heat to low, cover the pot, and let the mixture simmer gently for 30-45 minutes, allowing the flavors to meld together.

5. Final Touches:

   - If desired, stir in the sliced green olives and capers during the last 10 minutes of cooking for an extra burst of flavor.

  - Taste the Ropa Vieja and adjust the seasoning with additional salt or spices if needed.

6. Serve:

   - Serve the Ropa Vieja hot, garnished with chopped fresh cilantro or parsley.

  - Pair it with white rice, black beans, fried plantains, and avocado slices for a traditional Cuban meal.

Nutritional Information (per serving, assuming 6 servings):

- Calories: Approximately 450-500 kcal

- Fat: 25g

 - Saturated Fat: 8g

- Protein: 35g

- Carbohydrates: 20g

 - Sugars: 6g

- Fiber: 4g

Notes:

- Meat Selection: Flank steak is the traditional cut used in Ropa Vieja due to its long fibers, which shred easily after slow cooking. Brisket or chuck roast can also be used for a similar effect.

- Cooking Method: The slow cooking process is key to achieving tender, flavorful beef. The longer the beef simmers in the sauce, the more flavorful and tender it becomes.

- Flavor Additions: Green olives and capers are optional but recommended for an authentic taste, adding a salty, briny contrast to the rich tomato sauce.

- Serving Suggestions: Ropa Vieja is often served with white rice to soak up the flavorful sauce, along with black beans and fried plantains. Avocado slices add a creamy texture that complements the dish.

- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The dish often tastes better the next day as the flavors continue to develop. Reheat gently on the stove or in the microwave.

Ropa Vieja is a quintessential Cuban dish, offering a delicious combination of tender beef, rich tomato sauce, and vibrant spices. It's a perfect meal to share with family and friends, bringing the flavors of Cuba to your dining table.

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