Cuban cuisine has a rich history and a variety of flavors. One dish that embodies all this is Ropa Vieja. This well-known Cuban dish is a favorite among food lovers everywhere. But what makes Ropa Vieja‘s shredded beef so flavorful, you might ask?
Take a culinary journey with us as we explore the secrets behind this mouthwatering dish. We’ll discover the rich history and flavor of Ropa Vieja in this article!
“I love diving into the history of all Latin and Caribbean cuisines. The diversity and similarities, the rich cultural flavors, and the influence of our ancestors in the foods we experience today, just fills my heart with pride and joy.” – Mayra, Founder of Healthy Rican
What is the History of the Ropa Vieja Recipe?
The history of the Ropa Vieja is rooted in Spain, where it was first introduced over five centuries ago. The dish was initially made by Sephardic Jews who lived in the Iberian Peninsula.
‘Ropa Vieja,’ which translates to ‘old clothes,’ comes from a lovely legend. It is about a homeless man who created a miracle stew out of his old, worn-out clothes. Even if it might be untrue, this legend is essential to the history of Ropa Vieja.
A fascinating aspect of Ropa Vieja is its connection to the Sephardic Jews’ customs.
Cooking was prohibited on the Sabbath. They devised a way for slow-cooking a hearty stew the night before. This way, they could have a warm, filling supper without violating religious norms.
This method gave rise to simmering and stewing, which defined the Ropa Vieja recipe.
During the Spanish colonization of the Americas, Ropa Vieja traveled across the oceans. It became famous in Cuba and the Caribbean. Each region added its distinct flavors and ingredients to the basic recipe.
Ropa Vieja became a common dish in households. It is often served during joyful events and festivities. Over the centuries, the recipe has undergone various tweaks and adaptations. The staple is still the slow-cooked, shredded meat with veggies.
Why is Ropa Vieja So Flavorful?
Ropa Vieja flavors are created by carefully selecting the meat and cooking it slowly.
Flank steak is an excellent choice for slow cooking because it is affordable and widely available. The meat is shredded into fine strands, which create a perfect texture for the dish.
However, modern iterations of Ropa Vieja have embraced chuck steak. This cut of meat is known for its marbled texture, high-fat content, and rich flavor profile. The meat’s fat content contributes to its flavor profile, making it juicy and tender.
Slow cooking makes Ropa Vieja a flavor-filled dish.
The cooking process involves the meat being cooked over low heat for an extended period. The slow cooking draws out the juices of the meat, mixing them with flavorful seasonings.
Garlic, oregano, and cumin are some spices that improve the flavor and scent of the food.
The onions, peppers, and tomato sauce add sweetness and tanginess to the dish. The vegetables add more nutrients, making Ropa Vieja a healthy and well-balanced meal.
What is a Good Side Dish for Ropa Vieja?
A variety of side dishes go well with Ropa Vieja. The Cuban dish “Moros y Cristianos,” made with black beans and rice, is the most well-known. The rich tomato-based sauce of Ropa Vieja is complemented by black beans and Cuban rice.
You also can’t go wrong with Tostones – fried green plantains. This traditional Cuban dish goes well with the tender shredded meat. Dip them in a zesty garlic sauce, or enjoy them as satisfying finger food alongside your Ropa Vieja.
Yuca con Mojo is another side dish that pairs well with Ropa Vieja. Yuca is a starchy root with a nutty flavor.
Consider adding sweet plantains (maduros) to your plate. These ripe, caramelized plantains offer a balance of flavors and textures.
Slices of Cuban bread or tostada (toasted) can serve as a simple yet effective side dish. Use them to scoop up the savory sauce and beef, or create a hearty sandwich.
Ropa Vieja (Healthy Rican Style)
Ingredients
For the meat and broth
- 2 lbs Flank Steak, beef brisket, or chuck steak
- 1 small stem fresh cilantro
- 1 pc bay leaf
- 3 large onions peeled and quartered
- 1 clove garlic peeled
- 1 pc carrot peeled and cut into chunks
- 1 tbsp Healthy Rican Adobo
For the sauce
- 1 pc large green pepper sliced
- 3 cloves garlic minced
- 2 tsp Healthy Rican Adobo
- 1 tsp Healthy Rican Sazón
- 1/4 tsp oregano
- 1/3 cup avocado oil
- 1 large onion peeled and cut
- 1 pc bay leaf
- 1 cup tomato sauce
- 1/2 cup beef broth (made above)
- 1/2 cup cooking wine
- 1 tbsp vinegar
- 6 oz jarred roasted red peppers sliced
- 10 pcs Spanish green olives sliced
Instructions
- Prepare the meat and broth by adding the meat to a large pot, and cover with water. Add the cilantro, bay leaf, onions, garlic clove, carrot and adobo.
- Bring the water to boil over high heat. Cover, reduce the heat to low and simmer for 2 hours. Note: You may also use a slow cooker for the meat and broth. You’d have to do this in the morning to ensure dinner is ready in time. Follow the same process, add all the meat and other ingredients to the crockpot and cook on low for 8 hours, or on high for 3-4 hours.
- Remove the meat from the pot and set aside. Save ½ cup of the broth for the sauce, and save the rest for other recipes.
- Prepare the sauce. Using a mortar and pestle, mash the garlic, adobo, sazón, oregano into a paste.
- Over medium heat, add the oil in a large skillet. Saute the onion and peppers for about 3 minutes. Reduce the heat and stir in the garlic with seasonings and bay leaf. Cook for 2 minutes and add the tomato sauce, broth, wine, vinegar and olives. Simmer for 5 minutes.
- Over medium heat, add the oil in a large skillet. Saute the onion and peppers for about 3 minutes. Reduce the heat and stir in the garlic with seasonings and bay leaf. Cook for 2 minutes and add the tomato sauce, broth, wine, vinegar and olives. Simmer for 5 minutes.
- Add the meat to the sauce, cover and simmer for approximately 20 minutes and make sure the flavors combine.
- Add the meat to the sauce, cover and simmer for approximately 20 minutes and make sure the flavors combine.
- Enjoy with a side of white rice, black beans, and/or cooked plantains.