Beef stew "Ropa Vieja"
Votes: 1
Time: 4 hours 25 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Stewed beef "Ropa Vieja" - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.1 kg of flank meat
- 1 can (680 g) of canned peeled whole tomatoes
- 85 g dried ancho chili pepper puree
- 1 small Spanish onion, sliced into half rings
- 1/8 cup pickled garlic
- 1 cup cold water
- 30 gr. brown sugar
- 2 tablespoons lime juice
- 1/2 cup red wine
- 1/2 cup ground cumin
We recommend
Recipes with similar ingredients: beef, onions, garlic, ancho pepper, red wine, lime juice, brown sugar, cumin, tomatoes
Cooking the dish according to the recipe:
- Brown the meat on both sides in a frying pan over medium-high heat.
Combine all ingredients except the puree in a saucepan. Cover and simmer for 4 hours. - Use a spoon to break up the meat as it cooks. Add more liquid if needed.
During the last 15-30 minutes of cooking, add the pepper puree to the liquid. Serve hot as an appetizer.
Categories:
recipe / Dinner / Main courses / Meat / Appetizers / Meat appetizers / Cuban cuisine
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