What cut of meat is used for ropa vieja?
Typically this dish is made with flank steak, which is lean and has long, shreddy fibers, and is how the dish earned the name “old clothes.” It’s the traditional choice, but we find it can be a bit tough, even after it’s braised for a long time.
What is the national dish of Cuba?
Ropa Vieja, the national dish of Cuba, is a meal that is steeped in history. This rustic, humble dish so perfectly tells the story of the country’s culinary and cultural evolution over the last half-century. It’s fascinating – and a perfect read if you’re feeling a little hungry – so, ropa vieja.
Why do Cubans eat ropa vieja?
The legend of ropa vieja is that a man didn’t have any money to feed his family, so he shredded and cooked his clothes. As the mixture bubbled away, he started to pray, and the clothes turned into a meat stew that he could give to his family.
What is shredding meat?
To shred meat, place two dinner forks, with their backs facing each other, adjacent to each other in a portion of the meat. Pull the forks in opposite directions, breaking up the meat into shards as you pull. Discard any bits of gristle or fat remaining in the shredded meat. Repeat until all your meat is shredded.
What is ropa vieja?
This “ultimate” version of Cuba’s most famous dish, Ropa Vieja, is positively PACKED with flavor!! Make a double batch while you’re at it and you’ll be glad you have the leftovers! Thank you to Lindsay for sponsoring this post.
What is the best way to cook ropa vieja?
Some versions of ropa vieja skip the olives, capers or pimientos, but I love their salty contrast. Preheat the oven to 350 degrees. Pat the flank steak completely dry with a paper towel. Cut in half or thirds (across the grain) if needed to fit into your pot in a single layer.
What to do with leftover ropa vieja?
Ropa Vieja only tastes better the next day as the flavors have more time to meld, so this is a perfect dish to make in large batches for leftovers! Let’s get started! Pat the beef dry and sprinkle with salt and freshly ground black pepper. Heat the oil in a Dutch oven over high heat. Once very hot add the beef and brown generously on all sides.
Is this ropa vieja as good as my grandmother’s?
my grandmother is Cuban and makes Ropa Vieja. When I told her I made it…she tried it and loved it. This recipe just might be as good as hers. Love it love it love it. Only suggestion is…if you want it a little saucier….add more tomato sauce if you are eating over rice we like it that way.