Ropa Vieja

Ropa Vieja
By
Havana Central

This traditional Cuban dish is true to its English translation of "old clothes," because of the tender chunks of shredded beef that resemble torn clothing.

4
Servings
1106
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Pounds flank or skirt steak
  • 2 medium carrots, sliced into coins
  • 2 bay leaves
  • 1/4 Cup olive oil
  • 1 large Spanish onion, cut into quarters
  • 1 large Spanish onion, julienned
  • 1 large red bell pepper, julienned
  • 1 large green bell pepper, julienned
  • 3 cloves garlic, chopped
  • 2 1/2 Cups tomato, crushed
  • Dash of red-wine vinegar
  • 1 Cup beef stock
  • Pinch of salt
  • Pinch of pepper

Directions

In a large stock pot, combine the water, flank steak, bay leaves, sliced carrots, and 1 spanish onion cut in four. Cook at a medium heat for 1 ½ hours or until meat is tender to a fork.

Reserve some of the stock from the pot and strain the rest. Let the steak cool and shred. In a large skillet over medium heat add the olive oil, garlic, peppers, and the julienned onions and cook until translucent. Add the shredded steak, crushed tomato, beef stock, and red-wine vinegar. Season with salt and pepper to taste.

Cook all of the ingredients together for 1 hour. Serve over white rice. 
 

Nutritional Facts

Total Fat
54g
77%
Saturated Fat
28g
100%
Cholesterol
398mg
100%
Carbohydrate, by difference
9g
7%
Protein
140g
100%
Vitamin A, RAE
51µg
7%
Vitamin B-12
9µg
100%
Vitamin B-6
3mg
100%
Vitamin C, total ascorbic acid
27mg
36%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
113mg
11%
Choline, total
513mg
100%
Fiber, total dietary
2g
8%
Folate, total
56µg
14%
Iron, Fe
10mg
56%
Magnesium, Mg
140mg
44%
Niacin
37mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
1108mg
100%
Riboflavin
1mg
91%
Selenium, Se
148µg
100%
Sodium, Na
313mg
21%
Water
435g
16%
Zinc, Zn
27mg
100%