Easiest Way to Make Tasty "Ropa Vieja" (Shredded beef- panamanain style)

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

This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side. my grandmother is Cuban and makes Ropa Vieja. When I told her I made it.she tried it and loved it. You can have "Ropa Vieja" (Shredded beef- panamanain style) using 10 ingredients and 9 steps. Here is how you achieve it.

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

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

This version of ropa vieja is made with beef and accented with olives and capers. Shredded beef and vegetables that resemble a heap of colorful rags - that's Ropa Vieja. Central in this dish are beef and tomatoes, both naturally umami-rich ingredients. Added to that are zesty bell peppers, caramelized onions, and to that we're going to add some additional ingredients and spices.

"Ropa Vieja" (Shredded beef- panamanain style) step by step

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..

Serve with rice, maduros, and beans alongside. I was in Cuba a couple months ago and ate ropa vieja almost every day. To mirror the sweetness of the ropa vieja I had eaten, I used vidalia onions and only half the cayenne called for. A hearty beef stew made Cuban-style with shredded flank steak, bell peppers, onions, and a flavorful tomato sauce. This dish was originated in the Canary Islands.