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Cuban Ropa Vieja
In Spanish, ‘Ropa vieja’ literally means "old clothes". The name describes the shreds of meat and vegetables which resemble colorful strips of rags. It’s delicious bundled into our ‘That’s a Tortilla Wrap’ with a dollop of crème fraiche and fresh coriander.
1 comment
Ingredients
- 1 large onion, thinly sliced
- Sea salt and freshly ground pepper
- 2 carrots, cut into julienne strips
- 1 red, green or orange pepper, thinly sliced
- 500g cherry tomatoes, halved or large tomatoes, diced
- 1 tsp cumin seeds
- 400-500g stewing or braising steak
- 2-3 tbsp white wine or cider vinegar
- 2 bay leaves
- 3 garlic cloves, finely chopped
- 1/2 tsp ground cinnamon
- A pinch of ground cloves
- 4 tbsp tomato puree
- 1 lime
- Crème fraiche
- A large handful of fresh coriander
Method
1. Get a large casserole dish really hot. Add your onions. Cook, using no oil, stirring often. The idea is to char them a little, giving a slightly smoky edge to the dish.
2. Add a good pinch of salt. Fold in the carrots and peppers. Cook, stirring often, to soften and slightly char the veg.
3. Add the tomatoes. Cook a little further, letting all the veg mingle and the tomatoes reduce down a little.
4. Add your stewing or braising steak. Pour in enough water to just cover. Spoon in a splash (about 2 tbsp) of vinegar, the bay leaves, garlic and spices. Bring to the boil. Reduce heat. Cover. Simmer for 2 1/2 hrs, or till the meat is fall-apart-tender.
5. Spoon the meat and veg out of the broth. Let it cool a little.
6. Swirl the tomato purée through the cooking juices. Reduce down till it’s thick and rich in flavour. Taste. Add a little extra vinegar, salt, pepper, etc if needed.
7. Shred the meat. Pour the reduced sauce over. Add a bit of grated lime zest and juice.
8. Bundle the saucy shredded meat and veg into a tortilla with crème fraîche and fresh coriander, or serve with rice.
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Ropa Vieja
Great use of the stewing steak, especially in summer!