Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, "ropa vieja" (shredded beef- panamanain style). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
"Ropa Vieja" (Shredded beef- panamanain style) is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. "Ropa Vieja" (Shredded beef- panamanain style) is something which I have loved my whole life. They are fine and they look wonderful.
Great recipe for "Ropa Vieja" (Shredded beef- panamanain style). def worth trying and so many ways to eat this!! great and so easy to do (except the part of tearing up the meat which is kinda boring but its worth it! !! Return the shredded beef to the sauce in the slow cooker and stir. Ropa Vieja Panamanian version of Ropa Vieja.
To get started with this recipe, we have to first prepare a few ingredients. You can cook "ropa vieja" (shredded beef- panamanain style) using 10 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make "Ropa Vieja" (Shredded beef- panamanain style):
- Take 1/4 cup cooking wine
- Prepare 6 small tomatoes
- Get 3 lb beef (brisket or similar - tasty and easy to tear apart or shred)
- Get 1 small onion (i prefer to add 1/2 or 1tsp powdered)
- Take 1 can tomato paste (4oz or 113g)
- Take 1 each salt n pepper (to taste)
- Make ready 3 clove garlic, minced (or garlic powder)
- Make ready 1 small bell pepper (you can play with the colors, but green is whats usually used for this)
- Get 2 tbsp vegetable oil
- Make ready 2 tbsp sugar (or just enough to lower the acid)
In the Americas, it is a shredded flank, brisket, or skirt steak in a tomato sauce base. Ropa vieja is traditionally served shredded very finely so I don't leave any large chunks. 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. This recipe updates the classic technique for improved efficiency and flavor.
Instructions to make "Ropa Vieja" (Shredded beef- panamanain style):
- Cook the brisket on boiling water until soft and tender. Seasoned the water with salt, garlic and onion (if using powder), pepper. I usually leave it like 1-2 hours.
- Once its cooked, remove it from pan and let it cool. Separate or tear out the meat. Dice tomatoes in small cubes, and bell pepper too.
- On a frying pan, add ur vegetable oil and put your tomatoes and bell pepper (if u're using garlic cloves and onion instead of powder u should add them now too). I like to squeeze tomatoes with a fork to get all the juices and flavor.
- Add your brisket on the pan and stir with veggies. Add the tomato paste and the cooking wine. Let it boil, add the sugar and taste it in case it needs more salt or seasoning.
- Add enough beef broth (water left from cooking ur beef) to the sauce. Cook it until sauce is ready and thickened.
- Serve and enjoy!
- ** This is our traditional version of a very popular dish in Panama, and other countries like Colombia and Venezuela. I have tried it also with chicken and pork and tastes good too!
- This is great served with white rice or rice and lentils with a simple salad, but i prefer it with caramelized ripe plantains for that sweetness touch (great flavor contrasts in ur mouth)
- You can also do pita pockets with your leftovers (which i do all the time and will share recipe later); or serve it with corn tortillas (not the mexican style but the ones similar to "arepas" that are fried) for breakfast or as snack.
Ropa vieja is a popular Cuban dish, however it is also common in other areas such as Puerto Rico and Panama. Ropa vieja, pronounced row-pa bie-ha , is a rustic dish consisting of shredded beef stewed in a tomato-based sauce with onions and peppers. Ropa Vieja is rich, flavourful and meaty. Serve it first as dinner, and then you can use your leftover Ropa Vieja for tacos, sandwich fillings, and Rossy even uses it over Panamanian tortillas with eggs for breakfast. This dish was originated in the Canary Islands.
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