Recipe(tried): Ropa Vieja and Variations (3)

For me, Ropa Vieja is a typical Caribbean (from the island of Cuba) beef dish, that involves a somewhat complicated process, but it is worth any additional effort. There is also a Mexican Ropa Vieja & lately & have found at the Internet an obvious Caribbean Nouvelle Cuisine Ropa Vieja.

Please enjoy the following recipes. Buen Provecho!

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ROPA VIEJA (SHREDDED MEAT CUBAN STYLE)
To: Daily Recipe Swap at Recipelink.com
From: Gladys/PR 4-17-2005
Yield: 6 servings.

1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar

Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.

Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar.

Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or with perfect white rice.

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ROPA VIEJA (SHREDDED BEEF)
Mexican Beef
Source: Better Homes and Gardens Mexican Cookbook

1 pound cooked beef pot roast OR brisket
1/2 cup water
2 tablespoons finely chopped onion
2 tablespoons finely chopped red OR green pepper
1 teaspoon instant beef bouillon granules
1 tablespoon cooking oil
2 cups finely diced cooked potato(2 medium)
1 hard-cooked egg, sliced
1 tablespoon snipped parsley

In covered skillet heat meat with water, onion, chopped pepper, and bouillon for about 30 minutes or till most of the liquid is absorbed and meat will shred easily.

Remove skillet from heat. Using two forks, pull meat apart into shreds. Return to heat. Push meat mixture to one side of skilet.

In open area of skillet heat oil; add potatoes. Cook and stir meat and potatoes together in oil till mixture is heated through and almost dry. Season to taste with salt and pepper.

Transfer meat mixture to serving platter. Garnish with egg slices. Sprinkle with parsley.

Makes 4 to 6 servings.

Ropa Vieja is also a tasty filling for tacos or burritos.

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NOUVELLE CUISINE CARIBBEAN ROPA VIEJA
"A touch of sweetness from the Caribbean gives a new flair to the standard Ropa Vieja (Cuban Meat Stew). Serve with rice."
Original recipe yield: 8 servings.

1/4 cup butter
1 red onion, chopped
8 ounces fresh mushrooms, chopped
2 pounds flank steak
1 1/2 cups red wine
1 (13.5 ounce) can coconut milk
1/2 cup sour cream
8 ounces flaked coconut (optional)
1/4 cup brown sugar
1 tablespoon ground allspice
1 teaspoon salt
1/2 teaspoon black pepper

Melt the butter in a skillet over medium heat, and cook the onion and mushrooms until lighlty browned. Place flank steak in the skillet, and brown on all sides. Pour in the wine.

Reduce heat to low, and continue cooking 30 minutes, or until meat is very tender. Remove meat, shred, and return to skillet.

Pour coconut milk into the skillet. Mix in sour cream, coconut flakes, brown sugar, allspice, salt, and pepper. Continue cooking 10 minutes, or until heated through.