Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Ropa Vieja Recipe
    Lost? Site Map

    Ropa Vieja

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    0 mins

    4 hrs

    crys loves to cook's Note:

    This a recipe I tore out of an O magazine a few years ago. It's a Delicious version of Ropa Vieja. I serve it over white rice with crusty bread. One suggestion is to cut the meat in smaller pieces after or before you shred it to make it easier to eat. Takes some time to make but well worth it to me. Enjoy, Cook time includes prep time and it is guesstimated, if that is a word.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Season flank steak with 1/2 tsp salt and pepper.
    2. 2
      In 5-6 quart pot heat 2 tablespoons oil over medium-high heat and add meat in a single layer and cook until well browned. Remove to a plate and repeat until all meat is browned.
    3. 3
      In same pot, heat 1 tbsp oil over medium high heat, add quartered onion, half green and yellow pepper. Cook stirring frequently until vegetables are browned about 5 minute.
    4. 4
      Add broth, bay leaves, peppercorns, cumin, and 1/2 teaspoons salt. add steak and any juices from the steak. The steak should be covered with broth, pour in addition broth if needed. bring to a boil; reduce heat to low and simmer, covered until steak is fork tender, 2 1/4 to 2 1/2 hours.
    5. 5
      Transfer steak to a plate. strain liquid and discard solids. Let the steak cool a bit and shred it.
    6. 6
      In the same pot, heat 2 tablespoons oil over medium heat. Add thinly sliced onions, green, red, and yellow peppers, garlic, salt, and 1/4 teaspoons pepper. Cook stirring frequently until onions and peppers soften.
    7. 7
      Stir in tomato paste until vegetables are coated. Stir in crushed tomatoes and their juices. Skim off any fat from the reserved liquid and add 2 1/2 cups and 1/4 teaspoons salt. Bring to a boil; reduce heat to low and simmer until slightly thickened, about 20 minutes.
    8. 8
      Return shredded steak to stew and cook until heated through, stirring occasionally, about 2 minute Stir in olives. Taste and adjust seasoning to your tastes.
    9. 9
      Serve with black beans and white rice, boiled potatoes or fried plantains. makes 8 servings.

    Browse Our Top Meat Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Ropa Vieja

    Serving Size: 1 (493 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 469.8
     
    Calories from Fat 255
    54%
    Total Fat 28.3 g
    43%
    Saturated Fat 8.0 g
    40%
    Cholesterol 69.7 mg
    23%
    Sodium 662.4 mg
    27%
    Total Carbohydrate 13.9 g
    4%
    Dietary Fiber 2.7 g
    10%
    Sugars 5.3 g
    21%
    Protein 40.3 g
    80%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites