Ropa Vieja

Ropa Vieja

  • Prep time: 15
  • Cook time: 45
  • Yield: 8
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Ingredients
  • 2-1/2 pounds beef brisket, cut into large steaks
  • 1 onion, sliced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 2 tablespoons tomato paste
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 8 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 cup stock
  • 2 bay leaves
  • 14oz can crushed tomatoes
  • 1/2 cup green olives
  • 2 teaspoons paprika
  • 1 carrot, halved
  • 1 celery rib, halved
Nutrition Facts
Serves 8

Description

Ropa Vieja is a traditional Cuban and Spanish Caribbean dish that translates to “old clothes” in English. It is a flavorful and savory stew made primarily with shredded beef, tomatoes, bell peppers, onions, and a variety of spices. The dish has historical roots in both Spain and the Caribbean, with variations in preparation and ingredients across different regions.

Origins in Spain: The origins of Ropa Vieja can be traced back to Spain. The dish is believed to have Moorish influences, dating back to the period of Islamic rule in the Iberian Peninsula. The concept of slow-cooking meat until it shreds easily is reminiscent of techniques used in Moorish cuisine. Spanish colonizers later brought this culinary tradition to the Caribbean and Latin America during their explorations and colonization.

Caribbean Influence: As Ropa Vieja made its way to the Caribbean, particularly Cuba, it adapted to local ingredients and preferences. The dish became a staple in Cuban cuisine, gaining popularity for its rich and robust flavors. Over time, it became a symbol of Cuban culinary heritage.

Legend Behind the Name: The name “Ropa Vieja” is said to have originated from a legend associated with the dish. According to one story, a poor man in Spain had nothing to feed his family, so he took his old, worn-out clothes and cooked them with some humble ingredients. Miraculously, the dish transformed into a delicious stew, providing a nourishing and satisfying meal for his family. While the story may be more folklore than historical fact, it adds a charming and enduring element to the dish’s name.

Key Ingredients and Preparation: The primary ingredient in Ropa Vieja is beef, typically flank steak or skirt steak, which is slow-cooked until tender and then shredded. The shredded beef is cooked with a sofrito, a flavorful base made with tomatoes, bell peppers, onions, garlic, and various spices. The result is a savory, tomato-based stew with the tender strands of beef absorbing the rich flavors of the sauce.

Ropa Vieja is often served with rice, black beans, and sometimes plantains, offering a complete and satisfying meal.

In summary, Ropa Vieja has its origins in Spain with Moorish influences, and it evolved as it made its way to the Caribbean, particularly becoming a beloved dish in Cuban cuisine. The name and the dish itself carry cultural significance, reflecting a blend of historical influences and local adaptations over the centuries.

Instructions

  • 1. Preheat oven to 350˚F/180˚C.
  • 2. Heat oil in a Dutch oven over medium-high heat. Working in batches, sear steaks on each side about 6 minutes. Reserve steaks on plate.
  • 3. Add onion and bell pepper and cook until softened, about 7 minutes. Stir in garlic and cook another minute. Stir in tomato paste and cook one more minute.
  • 4. Add white wine, deglaze pan, and simmer to reduce, about 2 more minutes.
  • 5. Add tomatoes, stock, carrot, celery, bay leaves, and nestle beef back into broth. Cover and transfer to oven for 1-1/2 hours.
  • 6. Remove from oven and discard carrot, celery and bay leaves. Remove beef, shred, and then return to pot.
  • 7. Transfer pot to stove and simmer uncovered to thicken if needed. Season with salt and pepper.