Ropa vieha (translated as “old rags”) is a dish of divided on the fibers of meat, pepper and onions, which looks like a mixture multi-colored shreds. Rich stews like this Cuban dish, are the main in Latin America.
Recipe author – Sarah Molton (USA) – Chef, TV presenter, culinary writer
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Time: 3 hours. Difficulty: easy Servings: 8 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.4 kg flanks chopped into large pieces
- 1/2 head peeled and studded with 4 buds of cloves onions, plus 1 chopped into thin rings red onion
- 3 chopped cloves of garlic
- 2 peeled and thinly chopped green Bulgarian pepper
- 2 peeled and thinly chopped red Bulgarian pepper
- 1 can (400-450 gr.) Chopped canned tomatoes entirely in its own juice
- 3 tbsp. l tomato paste
- 1 tbsp. frozen green peas (thaw)
- 5 tbsp. l olive oil
- 2 bay leaves
- Salt and ground black pepper
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tbsp. halved olives stuffed with pepper pimento (pickle drain)
- Serving options: with white rice
Recipes with similar ingredients: beef, bell peppers, onions onions, garlic, olives, cumin, tomatoes, tomato paste, peas, bay leaf, oregano, clove
Recipe preparation:
- In a large frying pan over medium heat, heat 2 tbsp. l olive oil. Salt and pepper a piece of meat and well fry by turning over once. Put the meat with 1 bay leaf and Cloves of onion in a large pan with a tight adjoining cover and fill with water so that it is above the level meat by 2.5 cm. Bring to a boil, reduce heat and cook, lid, until soft, about 1.5 hours
- Remove from heat, cool the meat in a liquid for about 30 min Put the meat on a plate and cover so that it remains warm. Leave 2 tbsp. decoction. (Up to this point stew can cook in advance, in 1 day.) Put the pan on moderately strong fire and heat the remaining 3 tbsp. l oils. Put bay leaf, pepper, garlic, onion, oregano, cumin and fry, stirring until soft and aromatic, about 8 min. Add tomato paste and cook, stirring, until dark red colors, about a minute more. Pour in 2 tbsp. abandoned broth put tomatoes and olives, bring to a boil. Reduce the fire and simmer until slightly thickened, about 10 minutes.
- While preparing vegetables, divide the meat into fibers. Add beef and peas to the vegetable mixture and cook, stirring, until the contents of the pan will not warm up. Salt and pepper to taste. Serve with white rice.
