Ropa vieja ("old
clothes") is said to have derived its name from the shreds of meat and
vegetables in the dish that resemble colorful strips of cloth. It’s classic
comfort food in Spain—think grandma’s beef stew—but ropa vieja is also a
popular dish in the Caribbean, especially Cuba.
Both Spanish and Cuban ropa
vieja begin with tender, shredded, braised beef, but that’s where much of the
similarity ends. In Spain, particularly Catalan, the traditional dish is as
much about garbanzo beans as the meat. The beans are sautéed in olive oil and
paprika and served with braised beef, often along with fried potatoes or mild
green chiles.
In Cuba and other parts of
Latin America, the beef is commonly stewed with onions, tomatoes, garlic, and
bell pepper and served over a bed of rice. Additional ingredients often include
green olives and raisins along with fragrant cumin and dried oregano.
Obviously, both versions make
delicious, homey, inviting dinners—without a lot of fuss or pomp. Here, I went
with Cuban-style because we can’t get enough Latin in my house. The combination
of tender strips of beef and savory vegetables, spices, and herbs makes for
unbeatable flavor. Mmmm.
Note: Ropa vieja is traditionally made with flank steak. If you can’t
find flank, opt for skirt (shorter cooking time) or chuck (longer cooking
time). Whatever you use, be sure to work in batches when searing the meat on
the stovetop. A crowded pan means steamy gray meat instead of nicely browned.
|
Flank Steak |
Serves 6
Ingredients
- 4 tbsp olive oil, divided
- 1-1/2-lb flank steak, cut
against the grain into 4 pieces
- sea salt
- freshly ground black pepper
- 1/2 cup dry sherry, divided
- 1 14.5-oz can low-sodium beef
broth
- 1 tbsp tomato paste
- 2 tsp dried oregano, divided
- 2 garlic cloves, finely
chopped
- 1 cup thin, vertically sliced onion
- 1 cup thinly sliced green
bell pepper
- 1 cup thinly sliced red bell
pepper
- 1 14.5-oz can diced tomatoes
with juice
- 1/2 cup thickly sliced green
olives
- 1 tsp ground cumin
- 3 cups cooked rice, for
serving
- chopped cilantro, for garnish
|
Prepared Steak |
|
Prepared Vegetables, Garlic, and Olives |
Preparation
- Preheat
the oven to 275° F.
- Heat a
Dutch oven or heavy, ovenproof pan over medium heat and add 1 tablespoon of oil.
Season the steak with salt and pepper and add half to the pan. Sear 3 minutes
without disturbing, then turn and sear the other side 2 minutes. Transfer the
pieces to a plate and repeat with 1 more tablespoon of oil and the remaining
pieces of meat. Transfer to the plate.
- Add 1/4
cup sherry to the pan and cook, scraping up browned bits, 1 minute. Add the broth,
tomato paste, and oregano, stirring to blend the paste.
- Return
the meat to the pan, nestling down into the broth mixture (it may not be
completely submerged). Cover the pan and braise in the oven until the beef is
fork tender, 2 hours, turning halfway through.
- Transfer the beef to a plate. When cool enough to handle, coarsely
shred the meat.
|
Beginning to Sear |
|
After Turning |
|
Scrape up Brown Bits in Sherry |
|
Broth Mixture Added |
|
Beef Ready to Braise |
|
Halfway Through |
|
Braised Beef |
|
Shredded Beef |
- While the meat cools, drain
all liquid and wipe any solids from the pan (no need to wipe clean if re-using
right away) and re-heat over medium heat. Add the remaining 2 tablespoons of
oil, swirling to coat.
- Add the garlic, onion, and
green and red bell pepper and sauté until the vegetables soften, 5 minutes.
- Add the tomatoes, remaining
1/4 cup sherry, olives, cumin, and remaining 1 teaspoon dried oregano. Season
with salt and pepper. Reduce the heat to medium-low and cook, stirring
occasionally, until the stew is slightly thickened, 6-7 minutes.
- Stir in the shredded beef and
cook until hot throughout, 3-4 minutes.
|
Wipe Liquid and Solids from the Pan |
|
Vegetables Beginning to Cook |
|
Softened Vegetables |
|
Tomato Mixture Added |
|
Cooked Tomato Mixture |
|
Shredded Beef Added |
To serve, divide the rice among 6 shallow bowls
and divide the ropa vieja on top. Garnish with cilantro and serve right away.
|
Cuban-Style Ropa Vieja |
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