Ropa Vieja is a classic Cuban dish, served throughout their culture. Meaning “old clothes,” it takes its name from the long strands of beef that resemble old, worn out clothing. While that doesn’t sound appetizing, the meal sure is. The interesting collection of spices is what makes it so appealing, from the cumin and allspice, to the slow simmering to make this stew into what it is. This recipe allows you to do it one pot, saving those tasty bits of flank steak for the meal instead of the wash basin.
- Flank steak can quickly dry out when overcooked, but because it’s placed in a sauce, it still makes for a good choice of meat when cooking ropa vieja.
- If ropa vieja is made with leftovers then the two pot method is fine, if it is made from scratch, then the one-pot method is fine.
- By throwing the whole pot in the oven, you allow the meat to brown, which is not able to happen if left to finish cooking on the stove.
“Ropa vieja, a dish famous in Cuba and popular throughout the Latin Caribbean, features thin strands of shredded beef in a rich and flavorful sauce of tomatoes, onions, bell peppers, and spices.”
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