Tag Archives: Beef Stew

{ Cuban Ropa Vieja }

The beef in Argentina is ri-freaking-diculous. Its tender, juicy, and requires nothing except a little salt and charcoal to taste divine (and this is coming from an au poirve/bernaise enthusiast) So why is it so much better, you ask? Because the the cows in Argentina roam about in pastures and feed on grass all day. Unlike the cattle in the US, which are kept in tiny pens, unable to move around, being force fed steroid-enhanced grain day in and day out. Of course thats not to say you can’t find grass fed beef in the US at all, but it’s usually that little package of meat in the Wholefood’s fridge thats like double the cost of all the others. You stare at it for like 10 minutes straight, debating whether or not it will really taste $15 dollars better than the other cuts of meat. Ahhh screw it, you’d rather get 2 for 1 drinks at happy hour with that money….back in the case it goes.

But in Argentina there is no meat grade hierarchy, it’s all good. You just have to decide which cut of meat is your favorite– a task that is easier said than done since they utilize a lot more of parts of the cow than we do in the US. Sometimes, I think they try to use too many parts…I found brain to the right of my filet mignon yesterday…ewe!

Anyways, while I am here, I am attempting to make every beef recipe that is in my pinterest “grub” file (aka my “to cook” list) because I know that it is going to be damn good. Recipe number one: Ropa Vieja….a little tribute to Casa Larios in Miami, which I happen miss more than anything.

Ropa vieja is shredded flank steak stewed in tomato sauce with peppers and onions, usually served over a bed of rice with black beans (and gobs of hot sauce in my case!). So fa, this dish has not made an appearance in Argentina, and so tonight I decided to cook it myself. The meat was very was to cook, although the shredding takes a little elbow work (I enlisted the help of my roommate since I had to shred 1.1 kilos!). And instead of serving this over plain white rice, I made a lime cilantro rice with corn, beans, and tomatoes. Top the dish with a little sliced avocado and some fresh green onions, and disfruta los sabores de Cuba!

{ Ingredients for Ropa Vieja }

  • 2 1/2 pounds flank steak (or 1.1 kilos of entraña if your in south america!)
  • 1 carrot
  • 2 onions, 1 diced for sauce and one halved for broth
  • 1 celery stalk
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 hot pepper, diced
  • 2 cups of canned diced tomato and their juices
  • 1 cup beef broth (from cooking meat)
  • 3 large garlic cloves, minced
  • 2 tablespoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • Freshly ground pepper, as desired

{ To Make the Ropa Vieja }

Place the flank steak, the onion, the carrot, and the celery in a large stock pot and cover the contents with water.

Add some kosher salt to to the water and bring the water to a boil. Then reduce the heat and allow to simmer for an hour or two, until the meat is tender.

Remove the meat from the pot and allow to cool. Then using two forks, or your finger tips, shred the beef and set aside.

In a large skillet, heat 2 tablespoons of olive oil over a medium high heat. Sautée the chopped onion, garlic, onions, and peppers until the onion is translucent. Add the cumin and cayenne pepper, stirring to combine. Add the tomatoes, beef broth, and kosher salt to desired taste (I also add a couple dashes of tobasco sauce, since I like my food spicy).

Add the shredded beef to the pan and continue cooking for another hour on a low heat. The consistency should be thicker than soup, more like a stew. Use tomato paste to thicken the sauce and extra beef broth to thin it out.


To serve Laddle the Ropa Vieja over plain white rice, or my cilantro lime rice, and top with sliced avocado. Or use the meat to make a delicious burrito filling, similar to a barbacoa.


**Remember: Ropa Vieja, like all soups and stews, develops more flavor the longer it sits. So this dish will taste better the following day, making it an ideal pre-made party food.

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