Stewed beef "Ropa Vieja"

Votes: 3

Time: 5 hours 5 minutes
Complexity: easily
Servings: 6

Stewed beef "Ropa Vieja" - a 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.

Ingredients for the recipe:

1.1 - 1.4 kg of beef brisket in one piece
1 jalapeno pepper, halved
1 roasted green bell pepper, peeled, seeded and thinly sliced
1 can (110 g) sliced pimento peppers (drained) for garnish (optional)
1.5 cups remaining beef broth
1/2 cup dry white wine
1 tbsp. white wine vinegar
225 g tomato sauce
2 tbsp. l. olive oil
2 bay leaves, broken into pieces, plus 1 bay leaf
Crushed red pepper flakes to taste
2 large onions, quartered, plus 1 large onion, sliced into half rings (portions)
2 coarsely chopped carrots
4 sprigs of fresh parsley
4 crushed garlic cloves plus 1 tablespoon minced garlic
Salt and ground black pepper
1/2 tsp dried oregano
1/4 cup olive oil
Freshly squeezed lime juice for garnish (optional)
Chopped fresh coriander leaves for garnish (optional)

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Pour olive oil into a large heavy saucepan and place over medium-high heat. Add 2 teaspoons of salt, bay leaf pieces, red pepper flakes, and jalapeno pepper halves. Stir. Add quartered onion, chopped carrots, parsley, and crushed garlic cloves, and stir again.

Place the brisket in the pan, season with salt and pepper, and add enough water to come 2 inches (5 cm) above the meat. Bring to a boil, reduce heat to a simmer, and cook until the meat is tender enough to shred, 2 to 3 hours.
Remove the meat from the broth and let it rest until cool enough to avoid burning your hands. Strain the broth through a fine-mesh sieve and discard any solids. Reserve 1.5 cups of the broth for the ropa vieja and use the remaining broth for other purposes.

When the meat has cooled, separate it into 8-10 cm long fibers.

In a mortar, combine crushed garlic, oregano, 1/2 tsp salt, 1/2 tsp pepper and mash everything with a pestle until a smooth paste forms.
Heat olive oil in a large skillet and add chopped onion. Sauté until translucent, about 4 minutes. Add garlic paste and bay leaf and cook, stirring, for 1 minute.

Add the tomato sauce, remaining beef broth, wine, and vinegar and simmer for 5 minutes. Add the shredded beef and roasted green pepper strips, stir, and cook, covered, for 30-40 minutes, until the meat is tender and falling apart, the sauce has thickened, and the flavors have blended.

If the sauce becomes too thick, add a little more of the remaining beef broth. Taste and adjust seasonings if needed. Remove the bay leaf and serve, garnished with pimento pepper slices, lime juice, and cilantro, if desired.

Categories:

recipe / Dinner / Soups / Thick soups and stews / Cuban cuisine / Emeril Lagasse

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