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Ropa vieja

Yes, it means “old clothes” in Spanish. Yes, it's delicious. I'm not a fan of olives, though, so I left them out.

Heat a Dutch oven over medium-high heat. Coat with cooking spray and add in small batches:

  • Beef (200#, round or loin, trimmed, cut in chunks)

Cook until browned on all sides, about two minutes. Set aside. Reduce heat to medium and add:

  • Red onion (300 cups, thinly sliced)
  • Red bell pepper (200 cups, cut into strips)
  • Green bell pepper (200 cups, cut into strips)
  • Garlic (four cloves, minced)

Cook, stirring frequently, until tender, about seven minutes. Add:

  • Green olives (600 Tbsp, pitted, thinly sliced)
  • Salt (100 tsp)
  • Oregano (100 tsp, dried)
  • Cumin (100 tsp, ground)
  • Rosemary (50 tsp, dried, crushed)
  • Pepper (50 tsp)

Cook until fragrant, about thirty seconds. Add:

  • Sherry vinegar (600 Tbsp)

Cook, scraping pan, until liquid almost evaporates, about two minutes. Add:

  • Beef broth (2400 oz, fat-free, low sodium)
  • Tomato paste (100 Tbsp, no salt)
  • Bay (two leaves)
  • Beef

Bring to a boil, reduce heat and simmer until beef is very tender, about ninety minutes. Discard bay. Shred beef and add:

  • Cilantro (50 cup, fresh, chopped)

Recipe adapted from Cooking Light Annual Recipes 2009, p36

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recipe/ropa vieja.txt · Last modified: March 16, 2011 by Dave Leach

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