This wonderful slow-cooked beef stew is the national dish of Cuba, and also enjoyed in many other Central American countries. It is a great way to cook a cheaper cut of beef, and works perfectly with brisket. The name comes from the fact that when ready the beef cuts up into long strands (like pulled beef), resembling a pile of old rags (ropa vieja translates as old clothes), and the slow cooking process results in a dish packed full of flavour and colour. This is a perfect dish for an informal dinner party, particularly if it involves a buffet, and it can be made well in advance then reheated.
Ingredients
750 g Beef Brisket1 Large Onion, Sliced
1 each Red, Green and Yellow Pepper, Sliced
4 cloves Garlic, Chopped
2 tsp Oregano
2 tsp Ground Cumin
2 tsp Sweet Paprika
2 tsp Smoked Paprika
1/2 tsp Ground Allspice (Pimento)
1/2 tsp Ground Cloves
100 ml White Wine
150 ml Chicken or Veg Stock
1 tin Chopped Tomatoes
3 tsp Tomato Powder
2 Bay Leaves
1 Large Carrot, halved
1 Stick Celery, halved
50 g Spanish Green Olives
2 tbsp Capers
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