This dish, originating from the Canary Islands, is as enjoyable to eat as the authentic Caribbean calypso is to hear. I love Caribbean calypsos, so you can imagine how much I love this dish. Comprising of garbanzo beans, potatoes and shredded meat, it is one of the specialties of the Canaries.
Despite being a dish from the Canary Islands, Ropa Vieja is one of the national foodstuffs in Cuba. However, the Cuban version of this dish doesn’t contain garbanzo beans and potatoes. I prefer this because it brings out the pure flavour in the meat used. The Cuban version served in a tomato sauce base. The meat used can differ according to each person’s preferences. You could use beef, chicken or pork or even the combination of all three of them. The best complimentary drink, along with this dish is beer.
As mentioned above, you can use various kinds of meat to prepare Ropa Vieja. Personally preferring beef, I have mentioned the recipe that I use to make this delightful dish below.
Here is a list of the ingredients that you will require if you want to make Ropa Vieja.
2 ½ pounds of flank steak cut into tiny strips.
Five tablespoons of oil.
Five cloves of garlic finely minced.
One onion diced.
One green pepper diced.
¼ teaspoon of black pepper.
Eight ounces canned tomato sauce.
Six ounces of sofrito sauce.
One cup of water.
Once you put together all the ingredients mentioned above, you can follow the method of cooking that given below.
Place three tablespoons of oil in a skillet and heat medium flame.
Add the Flank Steak strips to it and brown it on all sides.
After this, remove the meat from the skillet.
Add the remaining oil into it.
Add the garlic, green pepper and the onions and keep stirring until they become translucent.
Add the black pepper, tomato sauce, water, sofrito sauce and the browned meat into the skillet and stir it for some time.
Let the mixture simmer until the meat becomes tender enough to shred easily. It will take approximately 1 hour.
Serve your Ropa Vieja on top of rice and serve beer along with it.