Ropa vieja is a hearty meal that's surprisingly easy to make. Whether you’re a lover of Cuban food, or Latin food as a whole, here are a few tips to help you prepare the ultimate ropa vieja.
First, the Basics
Ropa vieja is a funny name for something so delicioso. It literally means “old clothes.” Who’d want to eat that? Bueno, there’s a reason behind the name. It starts with braised beef, finaley shredded into long strands. The results resemble rags, or, you know, old clothes.
This dish is so popular among Cubans that some say it’s the island's national dish. Other classic Cuban ingredients, like onions, bell peppers, garlic, and tomato sauce complete the dish.
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Tip 1: Choose the right cut of beef. Flank Steak, or falda, is perfect for the slow cooking process that ropa vieja requires. The simmering liquid melts the fat, resulting in succulent and tender meat.
Tip 2: Season your meat properly. Some think they can skip this step since the beef is slow cooked in liquid, but trust us, you’ll be happy you took the time to salpimentar your meat.
Tip 3: Put that crockpot to use! Since low and slow is the key here, simplify your life and use your slow cooker, if you have one. Your meat will literally fall apart. ¡Qué rico!
Tip 4: Cook ahead if you have to. If you need to make your ropa vieja the day before you intend to serve it, you totally can. Make sure you store the meat and the caldo separately for best results.
Tip 5: Soak up that sauce! Serve this delish dish with white or yellow rice. Tu familia will enjoy sopping up the sauce with the rice, and the starch adds a nice balance.
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Un consejo más: Very versatile leftovers! Some people make ropa vieja sandwiches for lunch the following day. You can also make an appetizer by topping tostones with your ropa vieja, or even some scrumptous tacos. ¡Buen provecho!