ROPA VIEJA - traditional Cuban beef stew

STEWS OF THE WORLD

When you travel you come away with so many memories and for me traditional foods and meals stick with me forever.  It also enlightens not only your tastebuds but it opens your eyes to ingredients connected with that region, techniques often used which are still used today as they were centuries ago and family and friends come together to celebrate.  I have gathered a collection of delicious, worldly stews which will fit in comfortably in our homes.

ROPA VIEJA - traditional Cuban beef stew

 

This dish is traditional to Cuba and is eaten with rice, black beans and fried plantain. I love it as it spiced up our winter menu and is made with cheaper cuts of beef.  This dish is perfect for the slow cooker and will be ready when home from work.

Serves 6-8

Ingredients

1 Tbsp oil

1 kg beef brisket or flank steak

1 tsp salt

Freshly ground black pepper

1 carrot, peeled and diced

1 onion, sliced thinly

2 green capsicum

1 whole red chilli

1 whole head of garlic, cloves peeled and roughly chopped (10 cloves )

½  cup dry white wine

500 ml tomato puree

100g tomato paste

1 cup beef stock

1 tsp ground cumin

1 tsp dried oregano

1 bay leaf

½  cup green or red olives, sliced

1 Tbsp white vinegar

To serve: ½ cup chopped fresh coriander and 1-2 limes, cut into wedges

Method

Season meat on both sides with salt and cracked black pepper. Heat oil in a heavy fry pan. Brown meat over high heat (3-5 minutes).

Transfer to the slow cooker if using, otherwise put into a deep sided oven dish with a lid and preheat the oven to 150C

Add another tablespoon of oil to the pan and add the carrot, garlic, onions and capsicums.  Cook over moderate heat for 5 minutes.

Add the wine and simmer for a minute, scraping the browned bits from the pan. Add the tomato puree, tomato paste, stock, dried spices and 2 teaspoons salt. Pour over the meat. Cook on high for 6 hours. After 5 1/2 hours stir in the olives and vinegar.  If using the oven cook for 3-4 hours or until the meat is very tender and falling apart.

Serve with plenty of coriander and lime and traditionally rice and black beans.