Microwaved Ropa Vieja

Votes: 2

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

This version of ropa vieja (meaning "old rags"), a Cuban dish of shredded beef in a savory tomato sauce, has a rich, deep flavor you wouldn't expect from a microwaved dish. No need to brown the meat first; simply simmer it in the sauce until tender enough to shred. Serve with rice, which you can mix with the sauce.

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:

570 g of beef flank, cut into 8 x 4 cm strips along the grain
1/3 cup halved olives stuffed with pimento peppers
1/2 cup sliced canned roasted red pepper
1 can (400 g) of tomato pulp
1 small onion, cut into 0.5 cm thick half rings
3 crushed cloves of garlic
1 tsp ground cumin
1/4 teaspoon dried oregano
2 tbsp. l. olive oil
Salt and ground black pepper
1 cup low-sodium beef broth
2 teaspoons soy sauce
1 dried bay leaf
3 tablespoons coarsely chopped fresh cilantro leaves
Boiled rice for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, tomatoes, onions, garlic, chili pepper, olive, rice, cumin, oregano, bay leaf, soy sauce, cilantro

Cooking the dish according to the recipe:

In a 4-quart microwave-safe bowl, combine the onion, garlic, cumin, oregano, oil, 1/2 teaspoon salt, and a few grinds of black pepper. Cover the bowl tightly with plastic wrap and use the tip of a knife to poke a small hole in the center to allow steam to escape.

Heat at 100% power until the onions are soft and translucent, about 4 minutes. (See Cooking Tip for cooking times.) If the onions are not done, cover the bowl and heat in 30-second intervals. (Be careful not to burn yourself with steam when removing the film.)
Add the tomatoes, beef broth, red pepper, soy sauce, bay leaf, 1/2 teaspoon salt, and a pinch of black pepper. Stir, then add the meat. Cover the bowl tightly with 2 pieces of plastic wrap. Make a small hole in the center.

Microwave at 100% power for 20 minutes. Carefully remove the plastic wrap (the bowl will be very hot), stir, and cover again. Microwave at 100% power for another 20 minutes. Uncover the bowl and let cool for 5 minutes.

Remove the meat with a slotted spoon and transfer it to a cutting board. (At this stage, it won't be so tender that it falls apart, but it should be fine enough to shred.)

Using two forks, shred the meat, return it to the bowl, and add the olives. Cover the bowl tightly with plastic wrap, cut a small hole in the center, and microwave (at 100% power) for 5 minutes. Let the ropa vieja sit covered for 5 minutes. Add cilantro and serve with rice.

Cooking time This recipe is for an 1100 watt microwave.

Categories:

recipe / Microwave oven / Soups / Thick soups and stews / Cuban cuisine

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