RECIPE TITLE "Cuban Ropa Vieja with Fried Plantains and Rice Recipe"
Source: Beef for All Seasons,
courtesy of Cooking.com
Serves 4 --- moderate
This Latin recipe, brought to the New World from Spain centuries ago, is like a beef hash with a lot of soul. It is a dish that is common in Central and South America and the Caribbean, and there are many versions; this one is Cuban. There are many theories as to the origin of the name "Ropa Vieja," literally "old clothes." One suggests that the shredded beef resembles rags; another, that leftover beef can be used--a hand-me-down recipe turning old clothes (or beef) into new.
For Ropa Vieja:
3 quarts water
6 garlic cloves
2 onions, cut into quarters
3 stalks celery, chopped
2 jalapeno chiles, chopped
1 teaspoon black peppercorns
1 teaspoon juniper berries
4 sprigs thyme
1 1/2 pounds skirt steak or flank steak, select grade or better, cut into 2 or 3 inch strips
2 tablespoons olive oil
2 garlic cloves, minced
1 onion, diced
1/2 teaspoon dried oregano
1 bay leaf
1/4 cup tomato paste
1/2 cup white wine
1 green bell pepper, roasted, peeled, seeded, and diced
1 red bell pepper, roasted, peeled, seeded, and diced
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
2 ripe plantains, peeled and cut on a diagonal into 1/4-inch slices
Approximately 3 cups cooked long-grain white rice
Food Of Jamaica Informative essays by Jamaican food experts plus best recipes from both traditional kitchens & well-known chefs. Gorgeous color photos.
Beef for All Seasons Beef for All Seasons, provides a wide range of seasonal recipes using many different cuts of beef, among them beef tenderloin, tournedos, ground beef, short ribs, brisket, carpacio, and pot roast. The incredibly taste-tempting dishes here include Beef Picadillo Tacos de Oaxaca with Rice and Beans, Skewered Beef Satay with Peanut Sauce, James Beard's Roquefort Broiled Steak with Baked Potatoes, and Beef and Guinness Pie with Mushrooms and Chestnuts.
TO PREPARE ROPA VIEJA: Place the water, garlic, onions, carrots, celery, jalapenos, peppercorns, juniper berries, thyme, bay leaves, and salt in a large saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the steak, cover the pan, and cook over low heat for 2 hours or until the beef is tender. Remove the meat and set aside. Let the broth cool. When the beef is cool enough, using your fingers, shred with the grain into 3- or 4-inch lengths and set aside.
TO PREPARE SAUCE: Heat the oil in a saucepan, add the garlic and onion, and sauté over medium heat for 2 minutes. Add the oregano, bay leaves, tomato paste, wine, vinegar, 1 cup of the cooled beef broth, and season with salt and pepper. Cook for 10 minutes and then add the bell peppers and shredded beef. Turn down the heat to low and simmer for 15 minutes longer. Remove the bay leaves.
TO PREPARE PLANTAINS: Mix together the plantains, mix together the pepper, salt, cumin, and cinnamon in a bowl. Lay the plantain slices on a work surface and sprinkle on one side only with the spice mixture. Heat 1/8 inch of vegetable oil in a sauté pan over medium-high heat and place the plantain slices, spice side down, in the hot oil. Cook for about 2 minutes per side or until golden brown or slightly black. Remove the slices and drain on paper towels. Keep warm. Serve the ropa vieja with about 3 cups of cooked long-grain white rice and garnish with the fried plantains, spice side up.
WINE RECOMMENDATION: Food with a Spanish or Latino soul requires the fitting complement-a Spanish Rioja. Italian Bardolino also works well here.
HELPFUL TIPS: The rest of the broth in which the beef cooked can be strained and used for stock or as a base for soup (just add fresh vegetables). The plantain recipe is from our good friend Norman Van Aken, owner of the wildly popular and acclaimed restaurant, Norman's, in Coral Gables, Florida. As an alternative to the plantains, serve cooked black beans or another bean recipe that you like.
Recipe reprinted by permission of Harper Collins. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 689 Fat: 21g Carbohydrates: 81g
Cholesterol: 85mg Sodium: 322mg Protein: 42g
Fiber: 7g % Cal. from Fat: 27% % Cal. from Carbs: 47%
Cuba Cocina! Here is the most complete guide ever to the robust and soul-satisfying flavors of Cuba, both the traditional or classico foods and the exciting nuevo dishes rapidly becoming so popular here and on the island. Caribbean food expert and long-time fan and proponent of Cuban cuisine in America, Joyce LaFray has included hundreds of recipes from home cooks and restaurants that reflect the vigorous and flavorful cooking of this tropical island. The pages of ¡Cuba Cocina! are fitted with the tantalizing scents of garlic, citantro, tomato, sweet peppers, and those ubiquitous favorites, black beans and rice.Distinctively delicious recipes include fresh red snapper served with a tangy citantro-lime sauce, a crab dish that incorporates crisp plantains and a mango vinaigrette, and a Creole stewed shrimp prepared in the style of the province of Santiago de Cuba. Alongside the traditional arroz con pollo, ropa vieja, pollo frito and roast suckling pig are recipes for nuevo-style roast turkey with black bean stuffing. ginger-sherried roast pork, and pork medallions with yuca and mojo.To accompany all these dishes are more than two dozen recipes for salsas, and great tropical fruit and vegetable offerings such as fluffy calbaza souffle and eggplant stuffed with ripe tomatoes, peppers, and raisins.On the more indulgent side there are dozens of island cocktails, with and without alcohol. and a sumptuous array of aaah-inspiring desserts: flan with rum sauce, mango-coconut cake, and acreamy custard called natilla. Cuban traditionalists will love the mamey sapote and mango ice cream. For those new to Cuban cooking. an exhaustive glossary covers the essential terms and ingredients. a shopping list offers Cuban names for major ingredients, and a detailed technique section discusses preparing uncommon fruits, vegetables, shellfish, and more,¡Cuba Cocina! means Cuba Cooks! and as this book so amply demonstrates, that activity is cause for celebration.
Lucinda's Authentic Jamaican Kitchen, Revised Edition The cohost of the PBS series Everyday Food unlocks the secrets of Jamaican cooking in a gorgeous, gifty full-color package. Where classic Jamaican foods like jerk chicken were once unknown to American consumers, today Caribbean food products and restaurants are increasingly familiar and popular. Now this cookbook shares Jamaica's authentic cooking styles, exciting flavor combinations, and lively spirit of island culture. It's filled with soul-satisfying recipes that are easy to make, beautiful food and atmospheric photos, and vivid descriptions of Jamaica's roadside vendors, jerk stops, and other scenes-a must for Caribbean food lovers and culinary adventurers. Lucinda Scala Quinn leads the food department of Martha Stewart Living, Wedding, and Kids magazines, and cohosts the new PBS series Everyday Food. She travels regularly to Jamaica to pursue her passion for Jamaican food.