How to Make Delicious "Ropa Vieja" (Shredded beef- panamanain style)

"Ropa Vieja" (Shredded beef- panamanain style). A Filling Beef Meal Ropa Vieja is a main course of shredded and braised beef with plenty of healthy, tasty vegetables, like onions, peppers and olives. Our GOYA® Ropa Vieja recipe is sure to satisfy the hungriest of appetites. Lots of rice adds fluffy texture to a full plate, too.

Serve with rice, maduros, and beans alongside. I've never made this dish before and looked at different recipes for Ropa Vieja. I decided to go with bon appetit's version because every dish made with this site's recipes had been spot on so far. You can cook "Ropa Vieja" (Shredded beef- panamanain style) using 10 ingredients and 9 steps. Here is how you cook it.

Ingredients of "Ropa Vieja" (Shredded beef- panamanain style)

1. 🢂 1/4 cup of cooking wine.
2. 🢂 6 small of tomatoes.
3. 🢂 3 lb of beef (brisket or similar - tasty and easy to tear apart or shred).
4. 🢂 1 small of onion (i prefer to add 1/2 or 1tsp powdered).
5. 🢂 1 can of tomato paste (4oz or 113g).
6. 🢂 1 each of salt n pepper (to taste).
7. 🢂 3 clove of garlic, minced (or garlic powder).
8. 🢂 1 small of bell pepper (you can play with the colors, but green is whats usually used for this).
9. 🢂 2 tbsp of vegetable oil.
10. 🢂 2 tbsp of sugar (or just enough to lower the acid).

Ropa Vieja is made with a large cut of beef slow cooked in a tomato based sauce. The meat is so flavorful and tender and shreds so easily. I had this ropa vieja simmering away in my slow cooker yesterday and it smelled so good I thought I'd go crazy waiting to eat dinner! But - the beef in Ropa Vieja is traditionally shredded with the grain so it forms those distinctive long, torn shreds.

instructions "Ropa Vieja" (Shredded beef- panamanain style)

1. Cook the brisket on boiling water until soft and tender. Seasoned the water with salt, garlic and onion (if using powder), pepper. I usually leave it like 1-2 hours..
2. Once its cooked, remove it from pan and let it cool. Separate or tear out the meat. Dice tomatoes in small cubes, and bell pepper too..
3. On a frying pan, add ur vegetable oil and put your tomatoes and bell pepper (if u're using garlic cloves and onion instead of powder u should add them now too). I like to squeeze tomatoes with a fork to get all the juices and flavor..
4. Add your brisket on the pan and stir with veggies. Add the tomato paste and the cooking wine. Let it boil, add the sugar and taste it in case it needs more salt or seasoning..
5. Add enough beef broth (water left from cooking ur beef) to the sauce. Cook it until sauce is ready and thickened..
6. Serve and enjoy!.
7. ** This is our traditional version of a very popular dish in Panama, and other countries like Colombia and Venezuela. I have tried it also with chicken and pork and tastes good too!.
8. This is great served with white rice or rice and lentils with a simple salad, but i prefer it with caramelized ripe plantains for that sweetness touch (great flavor contrasts in ur mouth).
9. You can also do pita pockets with your leftovers (which i do all the time and will share recipe later); or serve it with corn tortillas (not the mexican style but the ones similar to "arepas" that are fried) for breakfast or as snack..

A hearty beef stew made Cuban-style with shredded flank steak, bell peppers, onions, and a flavorful tomato sauce. Discover Ropa vieja, Spanish for "old clothes," is a shredded flank, brisket, or skirt steak in a tomato sauce base. Ropa vieja, Spanish for "old clothes," is a popular dish of the Canary Islands and Cuba. The original recipe consists of a dish made with leftovers from the cocido. This version of ropa vieja is made with beef and accented with olives and capers.