Kitchen Secrets with Our Cuban Chef – Ropa Vieja
Today we are going to dare to prepare a recipe for Cuban gastronomy. This is Ropa Vieja, one of the most popular dishes in Cuba. Although the elaboration of this recipe costs a little bit of work, its taste and the result are worth it.
We show you this recipe that can be cooked on any occasion and surprise your guests.
Let’s start with a bit of history, the Cuban Ropa Vieja has Spanish origins, being a recipe of more than 10 centuries. In those times, the Spanish Jews had a shortage of food and took advantage of all the ingredients. In this way, the meat was shredded so that it would yield even more and be able to feed the whole family. A Spanish legend tells that an old man had no food to feed his family, so he searched in his closet for old rags and shredded them, making a stew. Then, a divine being appeared and turned the ragged lint into meat, hence the name Ropa Vieja (old clothes).
In Cuba, stories tell of a man who had no money for his family to eat meat. One day he sold his old clothes and with the money collected he bought a handful of meat to prepare dinner that night.
Thus, Cuban Ropa Vieja transcended stories and became a reality in the kitchens of all Cuban families.
Cuban Ropa Vieja is an emblematic dish of Cuba; however, the Canary Islanders imported it to all the countries they colonized. It is also known as carne desmechada, carne desmenuzada or carne mechada. This Cuban dish has spread to other Caribbean islands, such as the Dominican Republic and Puerto Rico.
HOW IS ROPA VIEJA MADE?
Ingredients
800 gr beef flank steak
¼ of onion cut into pieces
¼ of the green bell pepper cut into chunks
2 cloves of garlic
For the preparation of the Ropa Vieja:
½ green bell pepper cut into strips
½ red bell pepper cut into strips
450 gr of homemade tomato sauce
1 onion cut into julienne strips
4 garlic cloves sliced
½ cup of green olives
1 glass of white wine
1 teaspoon cumin powder
½ tablespoon oregano
1 pinch of sugar
Ground pepper
Olive oil
Salt
SO HOW TO PREPARE ROPA VIEJA?
- First, we are going to cut the meat into 5 pieces of the same size and put it in a pressure cooker. Add the onion, garlic, and bell pepper. Cover with water about 4 fingers above the meat. Close the pot and heat it over medium-high heat. Cook the meat for about 20 minutes counting from the moment it starts to beep.
- Before opening the pot, remove it from the heat and let it lose all the pressure. Check that the meat is well done and remove it by placing it in a container to cool down to room temperature. We can save the broth and the remaining vegetables to make soup, for example.
- After 20 minutes and with the help of a fork, we unthread the meat and transfer it to a bowl, season it with salt and pepper and add the oregano and cumin. Now stir well so that all the ingredients are integrated, cover with cling film, and put in the refrigerator.
- We wait at least 2 hours, although the meat should ideally be in the refrigerator from the night before. Now to prepare the Ropa Vieja with rice, heat a good splash of oil in a casserole and fry the garlic, peppers, and onion for 3-4 minutes.
- Add the meat and the white wine. When it reduces a little, add the rest of the ingredients to the casserole, stir well to mix them, and cover the casserole. Cook for approximately 20 minutes, stirring from time to time.
- Before removing the casserole from the heat, check the salt level and rectify if necessary. Now we can serve this delicious dish of Ropa Vieja at the table. It is usually served on a base of cooked white rice. Enjoy!
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