Chef Zee's Ropa Vieja (shredded beef). The King of Cuban dishes is here: Ropa Vieja! Ropa Vieja is a traditional Cuban dish and perhaps the main Cuban comfort food dish that many know. Many go crazy for this dish and you know it's a good day when Ropa Vieja which is a Braised Shredded Beef Brisket is on the menu!
In a large mixing bowl, season brisket with mashed garlic, oregano, cumin, sazon, salt, pepper, sour oranges, and soy sauce. In fact, I make Chicken Ropa Vieja more often than regular Ropa Vieja because it's easier and faster to make! Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. You can cook Chef Zee's Ropa Vieja (shredded beef) using 25 ingredients and 4 steps. Here is how you cook that.
Ingredients of Chef Zee's Ropa Vieja (shredded beef)
- You need of Beef brisket or similiar beef cut.
- Prepare 1/2-1 tsp of lite sodium soy sauce.
- You need 1 packet of sazon.
- Prepare 1 tsp of oregano.
- It’s 1 tsp of cumin.
- You need 2 of bay leaves.
- It’s 1/2 of white or yellow onion minced.
- It’s 1/2 of cubanelle/italian pepper minced.
- Prepare 5 of garlic cloves mashed/diced.
- It’s of Black pepper to taste.
- You need 1/2 of lemon.
- Prepare 1/2 tsp of adobo.
- You need of Drizzle of olive oil.
- It’s of Water.
- Prepare of Sauce.
- You need 1 of white onion.
- You need 1/2 of green pepper.
- It’s 1/2 of red or yellow pepper.
- You need 3 of garlic clives chopped.
- It’s 1/2 tsp of red wine vinegar.
- It’s 1 tsp of dry white cooking wine.
- You need 1 1/2 cups of braising liquid (sec above).
- Prepare 2-3 tbs of tomato paste.
- It’s Handful of os Spanish olives.
- It’s of Optional: cilantro.
Stir together and reduce heat to medium. Ropa vieja is traditionally served shredded very finely so I don't leave any large chunks. I serve my ropa vieja over the white rice with a big extra scoop of the sauce on top! Cut the flank steak into large pieces and place them in a large bowl.
Chef Zee's Ropa Vieja (shredded beef) instructions
- Cut brisket into medium pieces and plave in a bowl. Season beef with black pepper, cumin, ground orégano, sazón, adobo, salsa china (lite sodium soy sauce), minced onions and peppers, fresh lemon juice, mashed garlic, and olive oil. Mix everything until the beef is well coated with seasonings. Marinate for at least an hour or overnight..
- Warm oil in pot over medium flame. Once oil is hot, add brisket. Brown brisket 5-10 min on each side..
- Add enough water to cover beef completely in the pot — be sure to add water to mixing bowl first to capture all of the marinade and then add to braising beef. Add bay leaf. Braise beef for 2-3 hours until tender. Add water throughout if necessary. Once tender, remove beef from braising liquid. Shred beef using forks, tongs, or hands. Place shredded beef is a large bowl. Remove & discard all extra fat. In a skillet add olive oil to a med high flame. Add shredded beef and cook for about 5 minutes..
- Add braising liquid & simmer for 2 minutes. Add tomato paste & stir until combined. Stew for 5 minutes. Add dry white wine & stew for 2 minutes. Add minced garlic, onions, peppers, vinegar, cilantro, & olives. Mix until well combined. Add red wine vinegar. Let cook until onions reach your desired doneness..
In a small bowl, combine the adobo and the Worcestershire sauce to make a paste. Rub the paste into the meat, add the beer, and. The Food Network star shares a recipe from his latest cookbook, Bobby At Home, which uses a pressure cooker (or Instant Pot) to make a speedier version of ropa vieja (juicy, tender shredded beef). Bobby likes to serve his ropa vieja with Crispy Coconut-Scallion Rice. This is a video tutorial on how I made my shredded beef inspired by the latin dish "ropa vieja".