Description
Ropa vieja is a traditional Cuban dish, usually made with flank steak, but I only had pot roast. It is cooked until very tender and it shreds, which is why it is called ropa vieja. Ropa vieja translates to ragged clothes or old clothes. It’s very yummy, can be served over rice or even used as a filling.
Ingredients
- 1 (2 1/2 pound) chuck roast, or more to taste
- 1 tablespoon olive oil
- ½ teaspoon adobo seasoning, or to taste
- 1 cup beef broth
- 1/4 cup recaito
- ¼ cup recaito
- ¼ cup sofrito
- 1 (1.41 ounce) package sazon seasoning (without achiote)
- 1 onion, sliced
- 10 pimento-stuffed green olives
- 3 cloves garlic, chopped
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 2 carrots, peeled and sliced
- 2 ½ cups milk
- ¼ cup unsalted butter, cut into pieces
- 1 ½ cups arepa flour (pre-cooked white corn meal)
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon honey
- ½ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
Prep Time: 15 mins
Cook Time: 10 hrs
Total Time: 10 hrs 15 mins
Servings: 8