Anyone have an authentic recipe for Dominican "Ropa Vieja"?

Question

The best I ever had was at the Cafe Cubano in Santo Domingo, Dominican Republic...somebody help this hermana!!!

I would like to give you all best answers...I'm going to keep all four and try them each! Gracias, and vote amongst yourselves!

Answer 1

ROPA VIEJA
(Braised Beef, Peppers, and Onions)

Ropa vieja, or "old clothes," describes the shreds of meat, peppers,
and onions resembling a mess of colorful rags. Robust stews such as
this Cuban specialty are at the heart of West Indian cuisine.

For braising beef:
3 pounds skirt or flank steak, trimmed
2 quarts water
2 carrots, chopped coarse
1 large onion, chopped coarse
2 celery ribs, chopped coarse
1 bay leaf
3 garlic cloves, crushed lightly
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon whole black peppercorns


2 green bell peppers, cut into 1/4-inch strips
1 red onion, cut into 1/4-inch strips
4 tablespoons olive oil
2 cups braising liquid plus additional if desired
a 14- to 16-ounce can whole tomatoes with juice, chopped
3 tablespoons tomato paste
3 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon dried oregano
2 red bell peppers, cut into 1/4 inch strips
2 yellow bell peppers, cut into 1/4 inch strips
1 cup frozen peas, thawed
1/2 cup pimiento-stuffed Spanish olive, drained and halved


Accompaniment:
For yellow rice with toasted cumin:
2 tablespoons olive oil
2 teaspoons cuminseed
1/4 teaspoon crumble saffron thread
2 cups unconverted long-grain rice
4 cups water
3/4 teaspoon salt

To braise beef:
In a 5-quart kettle combine all braising ingredients and simmer,
uncovered, 1 1/2 hours, or until beef is tender. Remove kettle from
heat and cool meat in liquid 30 minutes. Transfer meat to a platter
and cover. Strain braising liquid through a colander, pressing on
solids, into a bowl. Return braising liquid to kettle and boil until
reduced to 3 cups, about 30 minutes. Stew may be made up to this
point 1 day ahead. Cool braising liquid completely and chill it and
the beef separately, covered.

In kettle cook green bell peppers and onion in 2 tablespoons oil over
moderate heat, stirring, until softened.

While vegetables are cooking, pull meat into shreds about 3 by 1/2
inches. To onion mixture add shredded meat, 2 cups braising liquid,
tomatoes with juice, tomato paste, garlic, cumin, oregano, and salt
and pepper to taste and simmer, uncovered, 20 minutes.

While stew is simmering, in a large skillet cook red and yellow bell
peppers in remaining 2 tablespoons oil over moderate heat, stirring
occasionally, until softened. Stir peppers into stew with enough
additional braising liquid to thin to desired consistency and simmer,
uncovered, 5 minutes. Stir in peas and olives and simmer, uncovered,
5 minutes.

Serve ropa vieja with yellow rice.

To make the yellow rice:
In a heavy 3-quart saucepan heat oil over moderately high heat until
hot but not smoking and sauté cuminseed 10 seconds, or until it turns
a few shades darker and is fragrant. Stir in saffron and rice and
sauté, stirring, 1 to 2 minutes, or until rice is coated well. Stir
in water and salt and boil rice, uncovered and without stirring,
until surface of rice is covered with steam holes and grains on top
appear dry, 8 to 10 minutes more. Remove pan from heat and let rice
stand, covered, 5 minutes. Fluff rice with a fork. Serves 8.

Serves 8.

Answer 2

Authentic Ropa Vieja Recipe

Answer 3

Ropa Vieja (Dominican style)

1 kg of boiled beef. (pref. flank steak, but any meat with long threads will do)
1/3 cup of oil.
1 onion.
3 garlic cloves.
1 green pepper.
1 red pepper.
1½ cup of tomato sauce.
1 tsp of salt.
1 bay leaf.
1 cup of cooking wine (red wine or beer)


Cut the meat in pieces, not too small, not too big. Using a pressure cooker, boil the meat for about 15 minutes. Add a teaspoon of oil to the water to avoid foaming, also add a teaspoon of salt. After boiling the meat, save a cup of the broth.

Rip the meat in thin strips using a fork. Chop the onion, cut the peppers in thin strips and shred the garlic cloves.

Fry the garlic and the onion for a bit in hot oil, then add the peppers, fry a bit more. Add the meat and the rest of the ingredients, including the cup of broth.

Cook the mix low heat for 20 to 30 minutes. Stir a few times. Try it and add more salt if you feel you need more.

Answer 4

try this one
Ropa Vieja
2 pounds beef flank steak
1 tablespoon vegetable oil
1 cup beef broth
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
2 cloves garlic, chopped
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon vinegar

Heat vegetable oil in a large skillet over medium-high heat.

Brown the flank steak on each side, about 4 minutes per side.

Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cilantro, olive oil and vinegar.

Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours.

When ready to serve, shred meat and serve with tortillas or rice

Answer 5

1 large onion, sliced into rings
* 1 large green bell pepper, seeded & thinly sliced
* 3 cloves garlic, finely chopped
* 1/4 cup red wine vinegar
* 2 tablespoons Worcestershire
* 2 bay leaves
* 1/2 tablespoon ground cumin (more to taste)
* 1 can (32 ounce size) crushed tomatoes
* 1/2 teaspoon salt
* 1/2 teaspoon fresh ground pepper
* 2 dashes hot pepper sauce, or to taste
* 2 pounds of skirt or flank steak
* 1 cup reduced sodium vegetable or beef broth
* 3 bay leaves
* 1/2 cup fresh cilantro, chopped
* 1/3 cup green olives for garnish (optional)

Combine the onion, bell pepper, garlic, vinegar, worcestershire, bay leaves, cumin, crushed tomatoes, salt, pepper and hot sauce in a bowl. Toss to coat well.

Transfer half of the mixture into the bottom of a crock pot. Place the steak on top; spoon the remaining mixture over the steak. Pour the broth around the steak. Tuck in the bay leaves.

Cover and cook until the steak is fork-tender: 5-6 hours on high, or 8-10 hours on low.

Transfer the meat to a cutting board and allow to cool. Remove & discard the bay leaves. Shred the steak into small pieces and return it to the crockpot. Garnish with cilantro and green olives, if desired.

Answer 6

Ropa Vieja ingredients
1 flank steak or London broil

- (2-pound)

1 Bay leaf

1 small Onions

1 Tomato, whole, ripe

1 Celery Rib

1 tbsp. Salt

---TOMATO SAUCE FOR ROPA VIEJA---

1 1/4 cup olive oil

1/2 Green pepper, finely chopped

2 garlic cloves, minced

1 Bay leaf

1/2 tsp. Oregano

1/4 tsp. Cumin

1 can Tomato sauce (10-1/2 oz)

1/4 tsp. Sugar

1 tbsp. Wine vinegar

1/2 cup stock from cooked meat

1 tsp. Salt

1/4 cup Burgandy wine, or beer




Cooking Ropa Vieja
1. In a suitable soup kettle, place the meat, bay leaf, whole onion, tomato, celery rib cut in half, and the salt.

2. Cover with cold water and bring to a rapid boil.

3. Skim several times.

4. Lower heat and cook until meat is tender (approximately 1 hour).

5. Allow meat to cool in stock, then remove to platter and shred.

6. Strain stock and reserve to be used in sauce and the rest for a hearty soup.

7. TOMATO SAUCE FOR ROPA VIEJA: Heat oil in large skillet.

8. Add onion and green pepper and saute until transparent.

9. Add the garlic, bay leaf, oregano, cumin, and cook 5 minutes longer.

10. Combine tomato sauce, sugar, vinegar, stock, salt, and wine.

11. Add to saute.

12. Stir to mix well and bring to a boil.

13. Lower heat and cook for approximately 30 minutes, stirring at intervals.

14. In a 2-1/2 quart casserole with cover, place the shredded meat.

15. Pour sauce over the meat and mix well.

16. Cover and simmer for another 20 to 30 minutes, stirring occasionally.

17. Serve over white rice accompanied by very ripe fried plantains, when available.

Answer 7

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