Mary's Ropa Vieja Recipe

Looking for an easy Mary's Ropa Vieja recipe? Learn how to make Mary's Ropa Vieja using healthy ingredients.


Submitted by superminer

Makes 10 servings



Ropa Vieja from our cuban family to yours. Similar to epicurious.

Recipe Ingredients for Mary's Ropa Vieja


Braising ingredients:
3 pounds skirt or flank steak, trimmed
1 cup water - use 2 quarts water to braise meat
2 carrots, chopped coarse
1 large onion, chopped coarse
1 tsp bay leaf leave whole
3 garlic cloves, crushed lightly
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon light salt
1/4 teaspoon whole black peppercorns

Remainder:
2 green bell peppers, cut into 1/4-inch strips
1 red onion, cut into 1/4-inch strips
4 tablespoons olive oil
16 ounce 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
60 grams Spanish olive, about 1/2 cup drained and halved

Recipe Directions for Mary's Ropa Vieja

  1. 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.

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

  3. 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.

  4. 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.

Categories

Beef, Main Dish, Spanish

Nutrition Facts
Serving Size 350.0g
Amount Per Serving
Calories
389
Calories from Fat
165
% Daily Value*
Total Fat
18.3g
28%
Saturated Fat
5.5g
28%
Trans Fat
0.0g
Cholesterol
75mg
25%
Sodium
420mg
18%
Potassium
998mg
29%
Total Carbohydrates
13.9g
5%
Dietary Fiber
4.0g
16%
Sugars
7.1g
Protein
40.6g
Vitamin A 95% Vitamin C 169%
Calcium 7% Iron 23%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • High in niacin
  • High in selenium
  • Very high in vitamin A
  • High in vitamin B6
  • High in vitamin B12
  • Very high in vitamin C
  • High in zinc
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