Spicy Cuban Ropa Vieja Recipe

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I wanted to serve a slightly more flavorful version of Ropa Vieja, the classic cuban beef dish, over black beans and rice for a friends' pre-christmas dinner. I paired it with a pork stew and both were hugely popular. I used tri-tip and it shredded wonderfully. This can be made with a cheaper, tougher piece of meat, but when Tri-tip is on sale, which it was, it is a great cut to use.

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Cook time:
Servings: 8
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Ingredients

Cost per serving $0.56 view details

Directions

  1. Rub kosher salt and black pepper onto meat. Heat a tbsp of oil in a large pot or stove top casserole dish. Brown the meat well on all sides, then add 1 cup of water. Cover and simmer until tender, about 2 hours. Remove the meat and juices from the pan into a bowl and shred it, retaining the juices.
  2. Reheat the pan to medium high and add the remaining oil. Saute the onions and garlic until clear (about 4 minutes), then add the green pepper and saute a few minutes more. Add the remaining ingredients, including the shredded meat and juices. cover and simmer on low heat for 20-30 minutes more.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 109g
Recipe makes 8 servings
Calories 111  
Calories from Fat 82 74%
Total Fat 9.25g 12%
Saturated Fat 1.29g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 332mg 14%
Potassium 126mg 4%
Total Carbs 4.66g 1%
Dietary Fiber 1.1g 4%
Sugars 1.74g 1%
Protein 0.71g 1%
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