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Ropa Vieja

Ropa Vieja

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YIELD

6 servings

PREP

20 min

COOK

130 min

READY

150 min

Ingredients

1 1
EACH EACH BAY LEAVES *
1 1
SMALL SMALL ONIONS
1 1
WHOLE WHOLE TOMATOES
ripe *
1 1
EACH EACH CELERY STALKS
1 15
TABLESPOON ML SALT
Tomato sauce for ropa vieja
1 ¼ 296
CUPS ML OLIVE OIL
½ 0.5
EACH EACH GREEN BELL PEPPERS
finely chopped
2 2
EACH EACH GARLIC CLOVES
minced
1 1
EACH EACH BAY LEAVES *
½ 2.5
TEASPOON ML OREGANO
¼ 1.3
TEASPOON ML CUMIN
10 ½ 303.5
OUNCES ML/G TOMATO SAUCE
¼ 1.3
TEASPOON ML SUGAR
1 15
TABLESPOON ML WHITE WINE VINEGAR
½ 118
CUP ML STOCK
from cooked meat
1 5
TEASPOON ML SALT
¼ 59
CUP ML WINE
burgandy *

Directions

In a suitable soup kettle, place the meat, bay leaf, whole onion, tomato, celery rib cut in half, and the salt.

Cover with cold water and bring to a rapid boil.

Skim several times.

Lower heat and cook until meat is tender (approximately 1 hour).

Allow meat to cool in stock, then remove to platter and shred.

Strain stock and reserve to be used in sauce and the rest for a hearty soup.

TOMATO SAUCE FOR ROPA VIEJA: Heat oil in large skillet.

Add onion and green pepper and sauté until transparent.

Add the garlic, bay leaf, oregano, cumin, and cook 5 minutes longer.

Combine tomato sauce, sugar, vinegar, stock, salt, and wine.

Add to sauté.

Stir to mix well and bring to a boil.

Lower heat and cook for approximately 30 minutes, stirring at intervals.

In a 2½ quart casserole with cover, place the shredded meat.

Pour sauce over the meat and mix well.

Cover and simmer for another 20 to 30 minutes, stirring occasionally.

Serve over white rice accompanied by very ripe fried plantains, when available.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 307g (10.8 oz)
Amount per Serving
Calories 650 74% from fat
 % Daily Value *
Total Fat 54g 83%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 1681mg 70%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 69g
Vitamin A 5% Vitamin C 28%
Calcium 6% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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