Hello Everyone! So if you read last week’s post, you’ll know that tonight is part 1 of the actual recipe that I’ll be sharing tomorrow night. I’ve decided to split it up just for easy future reference, i.e. if you’re just looking for a mouth-watering Ropa Vieja recipe without it being in an Eggs Benny, then this is it! I first came across this dish during my university years in Australia. It wasn’t even the main highlight of the dish, rather a small side to go with the Colombian-style Arepas that was my absolute favourite brunch dish then *drools just thinking about how much I miss having it in my tummy* It was a little place that Jialing had stumbled upon when she took the wrong bus to uni and got off at a stop that was just opposite Cafe con Leche.
Ropa Vieja is actually a Spanish term that directly translates to “old clothes” as the shredded beef and vegetables that are the main components of the dish resemble a heap of colorful rags. Though the dish dates back to the Middle Ages of Spanish Sephardi, it was then taken to Cuba where the Cubans made it their own. Ropa Vieja is now one of Cuba’s most popular and beloved dishes; in fact, so popular in fact that it is one of the country’s designated national dishes! It is also popular in other areas or parts of the Caribbean such as Puerto Rico and Panama.
The traditional method of braising the meat is in water. However, for this recipe, I am going to release all those flavourful beef juices directly into the sauce together with carrots, celery, bay leaves, onion, and garlic to get all the flavours of a stock going at the same time. This infuses the sauce with some umami-flavour qualities and natural sweetness from the vegetables, making everything of braising by this method super rich and mouth-watering. Do check out the original recipe by Kimberly from The Daring Gourmet.
Ignore the avocado, black beans, and the egg in the shot above, that’s for the Eggs Benedict recipe to follow tomorrow!
PREP TIME 15 MINS | COOKING TIME 4 HOURS 30 MINS | SERVES 8-10
- 1kg tender beef chuck
- 1 cup beef broth*
- 1/2 cup dry white wine**
- 4 chipotle peppers in adobo sauce, sliced
- 4 garlic cloves, minced
- 2 dried bay leaves
- 1 can (16oz) chopped tomatoes with sliced olives
- 1 brown onion, halved and sliced thinly
- 1 large carrot, sliced
- 1 large celery stalk, sliced
- 1 medium-sized red, yellow, and green capsicum
- 1 heaped tbsp tomato paste
- 1 tbsp baby capers, rinsed and drained
- 2 tsp chilli powder
- 2 tsp dried oregano
- 2 tsp ground cinnamon
- 2 tsp smoked paprika
- 2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- Chopped spring onion, to garnish
*Or 1 beef bouillon cube dissolved in 1 cup of hot water
**The first time I made this dish, I omitted the dry white wine only because I didn’t have any on my pantry shelf at that moment. For those who are living in, or know about Brunei, it’s not as easy as popping over to the shops to buy a bottle. Anyway, I found that the flavours weren’t really brought out as much as when I attempted this dish for a second time with the wine. It felt flat like that pop or zing was missing from it.
- Pat the beef dry and rub all over with the dried herbs, spices, and seasoning -dried oregano, chilli powder, ground cinnamon, ground cloves, ground nutmeg, smoked paprika, sea salt and ground black pepper.
- Heat about a tablespoon in a slight large Dutch oven over high heat. Once it is very hot and starts to smoke a bit, add the beef and brown generously on all sides. Once done, transfer the beef to a plate. Do not discard the drippings and blackened bits in the pot. They are key to the flavour!
- Turn the heat down to medium, then add the minced garlic and cook until slight golden and fragrant. Follow with the sliced onion, cooking until softened before adding the sliced carrots and celery, and the chopped chipotle peppers. Cook for about 15 minutes until caramalised. Deglaze the pot the the dry white wine and bring it to a rapid boil, scraping up the browned bits at the bottom of the pot.
- Add the chopped tomatoes, tomato paste, beef broth, and bay leaves. Leave to simmer for about 5 minutes.
- Return the beef and bring to a boil. Reduce the heat down to low, then cover and simmer for 3-4 hours or until the beef is fork tender and falls apart easily.
- While the beef is slowly simmering away, you can move onto roasting your capsicums. Turn a stovetop burner to its highest setting and place the capsicum directly on the flame. Use a pair of tongs to turn them over until the skin has completely blackened. Put the capsicum in a heat-proof mixing bowl and cover with plastic wrap. The skin will loosen as it steams, and once it has cooled down a bit, you can easily remove the skin with your fingers under running water. Slice thinly.
- Once the beef is done, discard the celery, carrots, and bay leaves. Remove the beef from the sauce, transfer to a plate and shred. Return the shredded beef to the pot and stir in the roasted capsicum and baby capers. Season with salt and pepper to taste and leave uncovered to simmer until the sauce has thickened, about a further 15-20 minutes.
- Serve the beef in a large serving dish and enjoy! Best served with steamed rice and black beans on the side.
As per Kimberly, for a variation on traditional beef you can also use pork or chicken, bone-in/skin-on for the most flavour, or boneless breast or thighs. I might try this recipe out with succulent pork shoulders next time *already drooling*.
– Ally xx