Ropa Vieja (Spanish meaning “old clothes”) is a shredded beef dish that was a regular staple growing up. It got it’s name from years ago when people without a lot of means had to stretch food and be resourceful enough to get at least a couple of meals out of one preparation. Back in those days, when flank steak was inexpensive because no one wanted that tough piece of meat, cooks would simmer the meat with whatever vegetables were on hand to make a broth. The meat was removed and the vegetables and broth were eaten as a soup for one meal, sometimes adding noodles or rice. The meat was put away and the next day brought out and shredded to be cooked in a sauce, thus the name “old clothes”.
Still a popular dish in Hispanic restaurants, it is no longer considered a peasant dish, especially with the cost of flank steak in today’s market. Now, about using flank steak. It is the authentic meat to use, but I have always found it to be fairly chewy, yet delicious. When dining at Victor’s Cafe, a Cuban restaurant in New York, I ordered their ropa vieja and I found the meat to be of a slightly different texture than flank steak, later to find out that they use skirt steak. I have made it with that as well. Before realizing they used skirt steak, I thought they used chuck roast and I experimented with that cut of meat and, low and behold, it is my favorite, both for it’s texture and flavor.
So, choose the meat you want, or try them all over time. This recipe is using chuck roast. Just substitute the same amount of meat from the other two cuts and follow the same recipe.
INGREDIENTS:
- For the meat & broth: (feel free to use whatever vegetables you have on hand and pick and choose the ones you like)
- 2 Lbs of chuck roast, cut into two or three pieces
- 1/2 onion, quartered
- 1/4 Green bell pepper
- 1/4 Red bell pepper
- 4 Scallions, white and green parts
- 1 Large carrot peeled and cut in large pieces
- 2 Stalks of celery, cut in large pieces
- 3 Large garlic cloves, peeled and smashed
- 1 Bay leaf
- 1 Tsp. peppercorns
- 1 Tomato, quartered
- 6 Cups of low sodium beef broth or water
- For the ropa vieja:
- Beef
- 1 1/2 Cups diced onion
- 1/4 Cup diced red bell pepper
- 1 Cup diced green bell pepper
- 1/4 Cup olive oil
- 2 Tbsp. chopped garlic
- 2 Large bay leaves
- 1 1/2 Tbsp. small capers
- 8 Spanish olives sliced in half length-wise
- 3 Cups tomato sauce
- 1/2 to 1 cup of the beef broth.
INSTRUCTIONS:
- For the meat & broth:
- Place all ingredients in a Dutch oven. Bring to a boil and reduce to simmer. Cover and continue simmering for at least three hours or until the meat is easily pierced with a fork and pulls apart easily for shredding.
- Remove the meat and set aside. If you are not going to make a soup with the vegetables, strain the broth and store it. You will be using some of it for the ropa vieja.
- For the ropa vieja:
- Shred the beef, removing any of the fat and set aside.
- In a large sauté pan with a cover, add the olive oil and heat.
- Sauté the onions, peppers, and bay leaves until the veggies are tender.
- Add the garlic and continue sautéing until fragrant.
- Add the beef and stir to combine the vegetables with the meat.
- Add the tomato sauce, beef broth, olives and capers.
- Cover and simmer for at least thirty minutes.
- If the sauce begins to dry, add a little broth at a time until desired consistency.
- Serve over white rice.
- I like to garnish with chopped boiled egg and peas.
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