“Ropa Vieja” is one of the dishes that you should not fail to taste if you travel to Cuba. Whether served with white rice, black beans or congrí, accompanied with fried ripe bananas or tostones; this delight inherited from the Spanish culture stands out in the Cuban culinary environment for its peculiar flavor.
Although in several countries of Latin America there are different ways of preparing this chopped beef dish, each has peculiarities that distinguish it from the rest. The flavor of the sauce and the perfect harmony of colors, along with the timely mixing of the ingredients, make the Ropa Vieja of Cuban cuisine one of the most praised in the continent.
You can taste this delicious dish in the Restaurant La Concordia as a singular proposal of our Menu. Made from the soft and exquisite lamb meat, it keeps the original ingredients such as pepper, garlic, onion, bay leaves … including the secrets of our Chef.
Choose the companion of your taste and challenge your palate with this peculiar proposal that can only be found in La Concordia, where Cuban cuisine is a true pleasure.
It is assumed that the Cuban variant of Ropa Vieja comes from the Spanish region of the Canaries, and that it adapted to the ingredients available in the Island, eliminating the chickpeas from the original recipe.
Cuban Ropa Vieja Recipe
Prepared by the renowned Cuban Chef Nitza Villapol. “Cocina al minute”. Edition 1980.
- 1/2 pound of beef, boiled in a soup
- 1/2 onion
- 1/2 pepper
- 1 garlic
- 3 oil tablespoons
- 3 tablespoons tomato puree
- 3 tablespoons dry wine
- 1 tablespoon of salt
- 1/8 teaspoon ground pepper
- 1 bay leaf
How to prepare the recipe
Separate the meat into thin strands. Cut the onion and the chili in strips. Crush the garlic and fry along with the oil over low heat. Add the meat, onion and pepper. Cook everything for a few minutes, stirring so it does not stick. Add the remaining ingredients and cover the pan by simmering for 15 to 20 minutes more. Serve right away. Give for three servings.