ROPA VIEJA😍

Happy Friday!! We have a lot to celebrate today! We made it through the week AND we’re celebrating our last episode of Tasty&Tipsy with one of my absolute favorite Cuban dishes. Taking its name from the juicy, tender shreds of meat that look like old ripped clothes (hence the name lol) it is a major flavor bomb in your mouth. Plus it’s one of those dump everything in a crockpot and forget it recipes which we can all agree are the best ones right? So put on some Celia Cruz, grab a bottle of wine (or two), and grab the recipe for this delicious Roja Vieja below!

Tips:

• Ropa Vieja is traditionally made with flank steak, but each time I’ve made it with flank steak, it’s not quite as tender as when I make it with chuck

• This makes A LOT of food, but it freezes well! Share with friends, family, or freeze and your future self can thank you. You can also cut the recipe in half, but you’re going to have to halve some ingredients and be leftover with half a can of tomatoes, half an onion, etc.

• There’s a lot of side dishes you could have with this - tostones (fried plantains), rice, black beans, etc. Choose one or all!

• I like the slow cooker best for this, but if you want to try and speed it up, you can try and make it in the InstantPot, likely around 90 minutes on high pressure with a 10 minute natural release. If you don’t have either, bring everything to a boil in a large pot, then reduce and simmer, covered, for about 4-5 hours on the stove.

• If you refrigerate the beef, it’s easier to scoop off the fat that will rise to the top, but don’t stress about it!

Tostones Tips:

• Tostones are made with green plantains. You don’t want to pick the yellow or yellow brown ones as they are too soft and won’t crisp up well.

• The twice frying process is really important to getting the right texture. Fry once, smash with a heavy object, then fry again. The thinner you smash them the crispier they’ll be!

• You’ll need oil with a high smoke point, I like avocado oil for this, but you can use vegetable or canola oil for a cheaper option.

• You want to smash the tostones while they’re still warm so they’re more pliable.

Serves 6-10.

Ingredients:

For the Ropa Vieja:

• 3 lb chuck roast

• 1 can fire roasted tomatoes

• ½ cup tomato paste

• 1 cup chicken broth

• ½ cup dry white wine (or sub for chicken broth for Whole30)

• 1 large onion, sliced thinly

• 12 oz jar roasted red peppers, sliced thinly

• 1 cup green olives (pimiento stuffed green olives preferred)

• 6 garlic cloves, minced

• 2 tsps sweet paprika

• 2 tsps dried oregano

• 2 tsps cumin

• 1 tsp smoked paprika

• ¼ tsp allspice

• 2 bay leaves

• Salt and pepper to taste

For the Optional Sides:

• Tostones (Plantains - directions below)

  • 2 Green Plantains

  • ½ cup avocado or coconut oil

  • Salt to taste (Maldon or flaky sea salt preferred)

• Rice (omit for grain-free)

• Black beans (omit for Whole30)

Directions:

For the Ropa Vieja:

• Add canned tomatoes, tomato paste, chicken broth, white wine, garlic, sweet paprika, dried oregano, cumin, smoked paprika, allspice, bay leaves, and salt and pepper to taste to the bottom of your slow cooker. Mix until well combined.

• Add the meat, sliced onions, red peppers, and olives and carefully stir through so all contents are coated.

• Set the crockpot to low for 9 hours or high for 5. 

• Remove the beef and shred with forks.

• If you want a thicker sauce, you can transfer the sauce to a pot and reduce for 20-25 minutes until thickened. Or you can leave as is!

• Add the shredded beef back into the sauce and serve with the rice, beans, and tostones!

For the Tostones: 

• Cut the ends off the green plantains.

• To peel your plantains, use a paring or small knife to run your knife lengthwise along the skin of the plantain. Flip over and repeat on the opposite side, being careful as to not cut into the flesh.

• Use your thumb to wedge a gap between the skin and the flesh. Run your thumb along the cut, and continue until all the skin has peeled off.

• Cut into 1” pieces on a bias.

• Add oil to a cast iron or heavy bottom pot and heat to medium high heat. You want enough oil to come up at least halfway up the tostones. If you don’t have enough oil, you risk burning the tostones.

• Once oil is hot, add in the plantain pieces. You may need to do this in batches depending on the size of your pan.

• Fry 2-3 minutes per side or until golden brown.

• Transfer to a paper towel lined plate to remove excess oil.

• Using the bottom of a heavy bottom pot or ramekin, and gently smash each of the plantains into thin discs.

• Return the smashed plantains back to the oil and fry for an additional 2 minutes per side or until golden brown and crispy.

• Transfer fried tostones to paper towels and season with salt.

• Serve with the Ropa Vieja and enjoy!