Cuban Ropa Vieja
Alexandra Romero
Cuban ropa vieja, which roughly translates to “old clothes”, is a hearty and perfectly spiced beef stew prepared with shredded skirt steak, tomato purée, white wine, and green bell pepper. Served with either fried plantain tostones or yuca, Cuban ropa vieja is a mouthwatering dish you cannot miss.
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Ingredients
4
Portions
  • 500 grams skirt steak
  • some water, for cooking the beef
  • 1/4 onions, for cooking the beef
  • 1/2 garlic heads, cut in half, for cooking the beef
  • 1/4 cups olive oil
  • 1 1/2 cups onion, cut into thin strips
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoons cumin powder
  • 1/4 teaspoons ground black pepper
  • 1/4 cups dry white wine
  • 1/2 cups tomato purée
  • some salt
  • 1 cup green bell pepper, cut into thin strips
  • 2 plantains
  • some vegetable oil
Preparation
20 mins
1h
Easy
  • In a pot, place skirt steak, onion, and garlic head. Pour water until the ingredients are covered and cook for 40 minutes making sure the water does not completely evaporate. Remove from heat, set broth and beef aside and let cool. Shred skirt steak and set aside.
  • In a skillet, heat oil and fry onion and garlic. Cook for 2 minutes.
  • Add 1 cup of broth, cumin, and pepper and stir. Add shredded skirt steal, wine, and tomato purée and cook for 10 minutes over medium heat.
  • Once liquid evaporates, cover and cook for 5 more minutes. Season with salt and add green bell pepper. Remove from heat and set aside.
  • In a skillet, heat plenty of vegetable oil and fry plantain chunks for 5 minutes until softened. Remove and set oil aside. Mash each plantain chunk to form a disc, or tostón, and fry for 2 more minutes until crispy. Drain on a paper towel-lined plate to remove excess oil. Set aside.
  • Serve Cuban ropa vieja on a plate with white rice and fried plantain tostones.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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