The Beef Ropa Vieja Recipe my Wife is OBESSESED With
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- čas přidán 14. 07. 2024
- This classic Cuban Ropa Vieja Recipe is a simple dish of slow-cooked shredded beef with onions, peppers, and tomato sauce for the perfect comfort meal. You will love the big, bold flavors in this tasty dish.
Metric Measurements and Printable Recipe at: www.billyparisi.com/ropa-vieja/
Ingredients for this recipe:
For the Beef:
• 2 pounds flank steak
• 2 tablespoons olive oil
• 1 peeled large diced yellow onion
• 6 smashed garlic cloves
• 10 peppercorns
• 2 bay leaves
• 6 cups beef stock
• coarse salt and cracked pepper to taste
For the Sauce:
• 2 tablespoons olive oil
• 1 peeled julienne yellow onion
• 6 thinly sliced cloves of garlic
• 1 seeded julienne red bell pepper
• 1 seeded julienne green bell pepper
• 1 teaspoon ground cumin
• 2 teaspoons dry oregano
• 2 bay leaves
• ½ cup dry white wine
• 1 15-ounce can of whole peeled tomatoes, pureed
• 2 tablespoons minced fresh cilantro
• ½ cup sliced pimento-stuffed green olives
Serves 8
Prep time: 30 minutes
Cook time: 2 hours 15 minutes
Procedures:
1. Slice the steak in half and then in half again.
2. Place it on a plate or sheet tray and generously season all sides with salt and pepper.
3. Pour the 2 tablespoons of oil into a large rondeau or sauce pot and heat over high heat until it smokes lightly.
4. Add in the seasoned beef and sear for 3 to 4 minutes per side or until well browned.
5. Set the steak to the side on a plate, and in the same pan, add in 1 large diced yellow onion and sauté over medium heat for 6 to 8 minutes or until well browned. Be sure to scrape the fond off the pan while cooking these to release more flavor.
6. Stir in the garlic smashed cloves and cook for 30 to 45 seconds or just until fragrant.
7. Deglaze with beef stock and add in the 2 bay leaves, peppercorns, salt, and seared beef and cook covered over low to medium heat for about 90 to 120 minutes or until very tender and shreds apart with ease.
8. Once the beef is done cooking, remove it from the pan and use two forks to shred it into long, thin shreds. Strain the braising liquid and set it to the side.
9. With about 30 to 40 minutes left in the cooking process, add the remaining 2 tablespoons of olive to a rondeau or sauce pot and low to medium heat and caramelize the 1 julienne yellow onion while occasionally stirring, which takes about 20 to 25 minutes.
10. Next, stir in the garlic and cook just until fragrant, which takes about 30 to 45 seconds.
11. Turn the heat up to medium-high, add in the peppers, and sauté for 4 to 6 minutes or until they start to get a little brown on them.
12. Stir in the cumin and oregano, and then deglaze with the white wine and cook it until it is completely absorbed, which takes 1 to 2 minutes.
13. Stir the shredded beef along with the pureed tomatoes, 1 ½ cups remaining braising liquid, and season with salt and pepper to the pan of peppers and onions and cook covered over low to medium heat for 15 to 20 minutes to infuse the flavors.
14. Finish with chopped cilantro and sliced green olives.
15. Serve by itself or with the classic white rice, Cuban Black Beans, and Maduros. - Jak na to + styl
Aloha. Used to have a Cuban girlfriend in high school in Florida. We’d visit her grandmother in ybor city occasionally for lunch. That lady put out 6-7 dishes, didn’t even eat, but watched me gorge with a smile on her face. This was one of those dishes!
I am so glad to see Chefs making Cuban food. It's nice to see people's take on our food. 😊
I love Cuban food but l want it prepared like its supposed to be. Some chefs like to add their own personal touch to a recipe and l feel like it loses its authenticity when they do it
Learned this dish about thirty years ago, c/o my husband. Half-Spanish, most of his family was in Tampa and everyone loved Cuban food. Cuban food is AWESOME and still waiting for its day to shine in the spotlight.
This was a winner. Love you have the recipe accessible! You Rock. I’m carnivore and new recipes are soooo welcome to keep me on track
I had this in a restaurant once as well. I’ve searched for a good recipe for it ever since. I definitely will be giving your recipe a try.
Chef. I really appreciate your work. I have 3-4 Internet chefs for my “go to” for recipes and technique. Your videos are well done with great advice and suggestions.
Thanks for your hard work and thoughtful presentation.
Hello Chef, I came across your video as I was actually making some Ropa Vieja myself. I'm Cuban and have been making it very old school just like my mom. Your recipe looks great and I'll be making it your way moving forward. Love your content.
Thank you Chef👍 Love the channel and the website 🤗
Am I glad to know that you made Ropa Vieja. This is one of my family’s favorite dish, I used to make it from a recipe that I found many years ago from Tony Danza. It was so delicious. Any way when I went back to look for the recipe, it was gone and for the life of me I couldn’t make it from memory and it wasn’t the same. Now I’m super happy to find yours and I don’t know if at one point I’ve made a comment in one of your videos to please make this. Any way I’m super happy that you made this and I will go ahead and make it this weekend. Thank you Chef!
I've needed a good recipe for this for so long. So excited to see this. Also, first!
Absolutely appreciate the portion sliders upgrade on your website!!!! Wonderful all around user experience!! Keep on cookin' 😁
Looking forward to trying this out tonight!
Thanks for the info on "commis". In previous videos I always heard it as "homies" 😅
Without knowing you made right there the Venezuelan national dish "Pabellón criollo" we cook the ropa vieja slightly different, not so heavy with the tomato, we use anato dyed oil to make the "sofrito" and we add a local pepper called "ají dulce " a not spicy pepper but very fragrant. We serve it with "Caraotas negras" (black beans), rice and "tajadas" the sliced fried plantains. Nice recipe my friend ✨
One of my favorites!
I LOVE this!
looks amazing
I've been down to Cuba a couple of times, incredible people, culture and food. I'll have to try this recipe, you never disappoint Mr. Parisi!
Billy, new sub and I'm of Spanish, Sicilian decent from Ybor City. You did such a great job on this one, my wife is making it for dinner tonight. Thanks!! Loyal Sub. Keep em coming!
I appreciate the support! Many thanks!
Hello Chef, I made this recipe a couple nights ago for my family. I like the tip about cutting the flank steak into smaller portions. The ropa vieja turned out excellent. Very tender. I didn’t add the olives as my family doesn’t care for it. Also great tip to use beef broth instead of water (if you have some on hand) and searing the steak. I also made rice and beans. The leftovers were very good the next day. This is a keeper! You are a great teacher. Thanks!
Best chef on the tube!
Made this tonight for “family dinner” and it was amazing.
Viva Cuba
I have used a good recipe for this but because your recipes take everything over the top,I am gonna make this next time...Love all your recipes...you are the greatest chef of all...
Cuban food in Miami is phenomenal and visually appealing
LOVE the olives in there!!!
Also eaten along the carribean coast, of South America, called carne demechada or carne mechada. In Colombia and Venezuela. Cilantro is also great in the sofrito.
Dear Chef Parisi, I LOVE the chotos of fotos with you!!!!! And what a festival of exquisite food you have presented us!!!!!! Thsnks sbd a very very good yeso for you and your family!!!!
I love this so much!!!
I’m new. Man U do a great job of explaining all this. Appreciate it dude.
Love ropa vieja ! With some nice frijolada mmmmmmm
Thank you so much for sharing this recipe!and I can just taste it 😋!!!
I have a great outdoor kitchen but dog-gone it, it's cold outside and not so much fun to cook out there for a while. This is the kind of recipe that will get me into the indoor kitchen for the same kind of fun and great flavors. Thanks!
Looks great but like with raisins or something sweet with the olives.
Awesome recipe...followed you've directions...AWESOME!
Yayyy Ropa vieja🙌🏼🙌🏼🙌🏼🇨🇺🇨🇺🇨🇺🇨🇺💃🏻💃🏻💃🏻💃🏻
Naci en España. I make this quite often. I use bone in turkey thighs.
Looks delicious chef! Gonna have to try it
Being Cuban, I wanted to come here, get on my high horse and tell you all the stuff you did wrong but I can’t! This is a very good and authentic version. The only variations from more traditional recipes are browning the meat, first but I confess I do that too because it’s better, and using cilantro which you pointed out is not traditional. I’m sure it tastes great though.
Serving it with maduros and white rice just added insult to injury because that was my last chance to show my superiority, but you nailed that too! Great stuff.
Thanks for watching. I really try to do so much research before doing any ethnic recipes that I’m not overly familiar with making. I test them out and try to get them to taste as good as I possibly can using classical techniques. Thanks for the kind words.
Try Vaca Frita next. That's a very addicting dish.
That looks really really amazing! Gonna try that for sure. (Just without the soap herb of course 😜)
Beautiful family!
And you have a Beautiful family 👪 ❤❤❤🎉!
Wow that looks sooo delicious, reminds me of my mom, she would make it like on Sunday's
Well looks like I know what am making this Sunday, thanks!
Commercial break: I went to Billy's web site and looked up the recipe. The slider is fantastic. I just wanted to make a half-recipe. Just starting this and will make the Cuban black beans too. I can hardly wait.
My Cuban mother-in-law says if you add small diced potatoes, it would be her mother’s recipe. Well done.
I thought skirt steak was flank steak lol 😂 looks delicious!
If you find culantro/recao use it along with the cilantro garnish
Where is your cookbook I could buy?
What size is that rondo pan?
Siiiiiiiiiiii!
I do this recipe with pork.
I could make this with left over roast beef shredded?
I was gasping abit at the number of times salt was added to the recipe.
hot wife! very nice....peace out
I don’t watch chefs who wear gloves
that’s a lame amount of onions man
✝Bible prophecy is falling off the pages of the Bible. If you aren't saved, you should get saved now before it's to late because Jesus is coming very very very soon. 1 Corinthians 15:1-4. Romans 10: 9-10, Eph 2:8-9✝
Say goodbye to your gas range!! FJB 🇺🇸
Had no idea you had such a feature-rich website Chef! Will check it out! Would love to see a collab sometime with you and @brianlagerstrom!
Wait what.. Website 🥹 amazing!! I can't wait to get started.. let's cook ❤