Made this recipe for my Cuban family when they came to visit me in CA. They went. NUTTS!! My mom said it was better then hers 🤣 this was bomb. Thank you!!
@@Chefzeecooks hey I'm half Cuban and my grandparents would make this crab stew that was tomato based with a side of black beans and rice!! I was really young to remember the name😢Would you happen to know the name of the recipe or even have some idea🤞? They both have passed away and that was my connection to the home homeland🇨🇺🇨🇺!! Have a blessed 🙏 one!!
Made this for Easter to switch things up, used a huge 12lb brisket. Marinaded for 2 days and made it the day before; Everyone was lovin' it! You're the cheat code Chef Zee! 😍
I am learning to cook and it’s a frustrating process for me. I have had SO MANY failed attempts at dishes but you really laid out every single step so well. My fiancé is Cuban so it was really nice to successfully make a Cuban dish for him, especially since he doesn’t get to eat that kind of food often! A million thanks! :)
Chef Zee, I have to give you a hands down on your recipe!!! Having a Thanksgiving lunch in at work and instead of baking I decided to bring my Dominican roots because I work in an almost all American workplace and the only Dominican is me! I cried last night making this dish cause it tasted just like my mother's cooking who was a phenomenal cook! I lost her in January this year and can't ask her for advice cause she is no longer with me. She had custody of my niece till the age of 6 and now I have her under my care! When my niece tasted the food she scream my mother cause she loved her cooking!! My eyes got watery cause we both miss her dearly! Thank you thank you so much! I will continue to follow and support!! 👌😊❤️
Omg!!! This just made me cry. Wow... first off, my condolences. I can't imagine the pain of losing a loved much less a mom. 💕 THANK YOU for making the recipe. The fact that it brought you and your neice some joy is truly the greatest of honors. It pushes me to continue sharing recipes. You've given me a gift today that I'll never forget. Thank you 💕💙💙💙 hugs and kisses to you and your family.
I’m so sorry about your Mom passing. May God bless you and help in in raising your niece. May you have a wonderful family life as you remember your Mother.
I'm half Cuban and live in San Antonio. I can't get good Cuban food here. So when i found your channel, i was relieved. I made this the first time and it was amazing not just by me, but by everyone that had it. Loved it so much that I'm making it tonight again. Thank you for detailing everything and making it easy. Fantastic recipe
I have made this twice, the first time was amazing and the second time it was just ok. The first time I made it from the video, second was from the recipe. I just watched the video again and compared it to the recipe. It looks like a lot of the measurements are way off on Soy Sauce, Sazon, Adobo, Vino Seco and tomato paste. I am getting ready to make if for the third time and hoping for the first time results. Thank you, love your videos. Short and right to the cooking.
Thanks for your comment! I am about to make this and was noticing the measurements were WAY off from the video and the recipe. I will definitely follow the video 😊
Can you please clarify the ingredient quantities? By your list, there's only maybe 1 1/2 TBS of liquid for the marinade - far less that what's in the video, and far less than is needed for 2 lbs of meat. And the seasonings look off as well - you mention a 'good amount of adobo', which sounds (and looks) like it should be more than 1/2 TBS. I'm in the middle of making this recipe but I had to adjust the amounts because I couldn't work with it otherwise. Have I missed something?
You say to put a ton of Adobo in the video but the recipe calls for 1/2 tbs of adobo?? I’m confused lol and you didn’t include the lemon juice either. I don’t know which one to follow. Help!
Great recipe! Thank you. I made my own modifications after following the main recipe for the first time. No olives as my husband and I don't like them, we went easy with the peppers, and I found out either the brisket or Flank steak are fully cook and soft within 60 to 90 minutes of cooking. No vinegar as we don't like that taste. Still taste delicious! I'm leaving this modifications here In case someone else has the same taste buds as my husband and I.
Omg...Girlfriend...I have ate this through out my life cause its my favorite...and i followed ur receipe and I gotta say...it was the best I ever ate...u go girl..thank u
Growing up with Cuban parents, I always took for granted the great food my mom would make. As happens with life, Mom is older and doesn't cook all that much. Moved to Texas a few years ago and my poor kids have no idea what they're missing. Really excited I found your channel, Cubans, Dominicans we're all from the Caribbean with a strong Spanish influence! Thanks for sharing your recipes. So happy to be able to introduce my kids to this great dish!
Yeah those measurements for the ingredients don't seem to jive at all. There's nowhere near enough liquid and even the seasonings look like way more in the video than on her list.
Hi 👋🏽 I am making this today and I noticed that your adobo measurement was a lot more then you indicated in your recipe list. Can I add it as it cooks? Please advise. Thanks!
I noticed and wondered the same thing on multiple ingredients. I basically doubled or tripled what was on the list . Marinated it overnight and cooking today so I’ll let you know how it goes
Not bad. I make Ropa Vieja a little different but not by much. Very nice. It's one of my favorite dishes. I'd love to see your recipe on Vaca Frita. I'm American but with PR Mother and Cuban Father. Thank you!
Thank you!!! What do you do that's different? I would love to try it! There's so many ways of making this dish and each way is delicious :) Thank you so much for watching!
Regardless of whether you're browning or stewing, I ALWAYS heat my pot first for a few minutes. In general, you never want to add oil to a cold pot. Now, when I heat the oil for browning vs. stewing that's where it changes a bit and it can get tricky. Nonetheless, start off with browning your meat on a medium flame. Get a feel for your stove and adjust it from there. You know you've got browning down packed by the color and class sizzle sound. All in all, whenever I want to brown meat, I typically heat the oil just to its smoking temp. I like to get the oil really hot because this will lock in flavor and give beautiful color. But you also have to take into account the size of your pot, meat that you're cooking, and how much meat you're cooking. At the end of the day you don't want to burn your meat. As a rule of thumb, beef can take more heat and chicken breast can take less heat. Cooking chicken with bones will give you more flexibility in your heat settings vs. boneless chicken. Anytime, you overcrowd your pot with any meat, you will cause the oil to cool and your meat to stew. Thanks for watching!
G A is adobo Goya you could find it in a Hispanic supermarket “supremo” is one of them ... or at Walmart there is like an small section for Goya products there’s is the adobo yellow container with red lid....
I made this and this is amazing!! I would order ropa vieja in Florida all the time. I live somewhere that doesn't have any Cuban restaurants and am excited I can finally make it at home. Thank you!!!
Ok made this today. It turned out better than I could ever have expected . My wife who is part Cuban loved it. Actually she fucking loved it!!! Great recipe . The only issue I had was following you and then reading the ingredients. For sure you add more than the amount listed in the directions. I was very confused in some parts but just winged it. For sure some clarification should be made with the soy sauce and Adolbo. Other than that it was fantastic. I’m subscribed and look forward to more recipes
How is this served? I plan to make this for a large group, but have never had this or really any Cuban dish. Is this severed over something or like a stew...?
I will keep it short and sweet. It’s the best recipe ever! Everything was detailed to the T. After I did all the prepping in the end I left it in my crockpot over night and too was perfect! Thank you so much for the quick and easy guide by you!!!
Girlll so Im watching this almost 30wks pregnant. This is pure torture. I just moved from NYC to TX and Im all alone. I been dreaming about my moms rices and all the diff meat combos she makes with it. I need her to come and make me some of that Cuban food 🧐🤤🤤Ahoooooooora😄
Love your chanel thank you , i really like the way you explain and the videos are not too long and blring and not too short and incomplete , time of video and explaination just perfect .thank you
My mom taught me how to make ropa vieja when I was a teenager. I’ve never used soy sauce and I cook the meat in water salt and bay leaves. Now I will use your recipe instead of my mom’s. Of course I won’t tell her that 😂
Amazing, I’m gonna make it, I don’t think you will read this but I had a question. When the time of let it boil for 2-3 hours, is it in high, medium or low heat? Thank you, buen provecho ☺️
Wow Zee, you just "slided" onto my TV, This is from 2017 , wow, but I'm happy I founded! IN not a rope vieja person, but loved your video! And most important, a 6 mins video straight to the point! 👏👏. I'm about to look at your channel and look for that vaca fruta, and if it is another hit of a video, Im clicking the bell!! Thank you for this jewel! I'm looking forward to try it!!😊
Awwe thank you!!!! I can't tell you just how much I appreciate this comment and how much it made me smile just now! I try to make my videos easy to follow and straight to the point! I'm so happy that you enjoyed. Thank you, thank you, thank you 😊😊😊😊
One way to cut down cooking time SIGNIFICANTLY is to cook the meat in the pressure cooker - a Cuban home staple (next to garlic and onions haha). Bonus, you can keep the beef broth for soup or whatever. Then you can shred, season and add the onions and peppers.
I've never had this, but it looks delicious! I've made birria for the first time on my son's birthday and it came out so good he was wanting more, so if I put in the same energy for Ropa Vieja, then winner winner, yummy Cuban dinner. Thank you and GOD BLESS YOU.
I know you mentioned in the video you can make ropa vieja with flank steak but I was wondering if you can make it with flank steak, I read somewhere that flank isn't a good choice for braising so I was just curious if I should just stick to brisket. Thanks.
I think on the last step, I would shred the meat and put it back into the pot then add the tpaste/oil. I hate washing dishes lol, but I’m gonna try this out later this week :)
This is one of my favorite recipes that I've tried! I'm Dominican American and my husband is Puerto Rican and we absolutely love eating this. Thanks for all your wonderful recipes. You make all of your recipes so easy to follow!
So I’ve been making this since early like you said in the video. But I have a pressure cooker so after letting it marinate I called my mom and asked how long I should let it soften in the pressure cooker. 10 mins to my surprise (start counting once it starts steaming of coarse) and then I continued your step by step instructions.... funny thing just as I was adding the red vinegar at the end the doorbell rings... my parents surprise visit and they loved loved loved it!!!! My dad even said I’ve become a better cook lately. UA-cam is the secret lol thank you so much! Keep the videos coming. By the way can u put up a video of pollo al horno once your done with the Dominican antojito series?? Btw I’m still waiting for the Chimi lol
Did everyone follow this recipe as written because I was worried the ingredient list says 1TBSP soy sauce and 1/2 tsp for Adobe but it looks like she puts more than that while cooking hers. Maybe she’s making a larger brisket and the directions are for 2lbs. I really want to try this but don’t want to under/over season it. About to try her recipe on the empanadas, I’m sure they’ll be delicious.
I def keep the fat part it’s so tasty 👅 This is my favorite Cuban dish thank u for sharing Making it again today for my Cuban husband he introduced me to it and now I’m obsessed w the flavor
I been following your videos through UA-cam, but I’m confused, are you Cuban American , Dominican American or Boricua? I love how you explain every recipe and how it’s well done! I wish I could tasted them ! 😋 Please keep uploading videos like this, they are lifesavers!
You're welcome!!! 💕💕💕 So.... I'm half Cuban 🇨🇺 and half Dominican 🇩🇴 ... amd my step-dad is Italian so there's a blend overall in my family which i try to reflect on my channel since it embodies how I grew up. I hope that helps!
Hi I’d love to try this dish, but I have 4 adobos by the brand goya and the all have a different coloured lid: green, blue, yellow and red. Which one should I use?
can i opt out of using the dry white wine? i'm pregnant and i'm sure the alcohol content will cook out but would feel super weird walking into a liquor store lol or any substitutions?
Made this recipe for my Cuban family when they came to visit me in CA. They went. NUTTS!! My mom said it was better then hers 🤣 this was bomb. Thank you!!
Haha that's amazing. Thank you so much for making the recipe and sharing with your family!
@@Chefzeecooks ll0
Got married to a cuban and surprised him with ROPA VIEJA following ur recipe. Yassssss he LOVED IT! BROWNIE POINTS FOR MOMA 😍 THANK YOU!
Vieja
Hopa
About to marry a Cubano and definitely going to try this recipe too! *Dale* :)
@@jill2343 thought you were calling her old
@@sebbyh9764 I'm
Chef Zee keeping me away from McDonald’s one recipe at a time! Delicious 😋
Lmao!!!! Yay!!!
@@Chefzeecooks hey I'm half Cuban and my grandparents would make this crab stew that was tomato based with a side of black beans and rice!! I was really young to remember the name😢Would you happen to know the name of the recipe or even have some idea🤞? They both have passed away and that was my connection to the home homeland🇨🇺🇨🇺!! Have a blessed 🙏 one!!
@@d.cpro3751 did you ever find out what it was called? I need all parts please lol!
@@d.cpro3751 might be enchilado de cangrejo
Made this for Easter to switch things up, used a huge 12lb brisket. Marinaded for 2 days and made it the day before; Everyone was lovin' it! You're the cheat code Chef Zee! 😍
Thank you for making this recipe. Ropa Vieja is EVERYTHING!
I am learning to cook and it’s a frustrating process for me. I have had SO MANY failed attempts at dishes but you really laid out every single step so well. My fiancé is Cuban so it was really nice to successfully make a Cuban dish for him, especially since he doesn’t get to eat that kind of food often! A million thanks! :)
Aww this makes me so happy to hear!! You are very, very welcome :)
Who could really wait until next day to eat it? I know I can’t! This dish looks delicious It made me so hungry! I will make this soon.
Chef Zee, I have to give you a hands down on your recipe!!! Having a Thanksgiving lunch in at work and instead of baking I decided to bring my Dominican roots because I work in an almost all American workplace and the only Dominican is me! I cried last night making this dish cause it tasted just like my mother's cooking who was a phenomenal cook!
I lost her in January this year and can't ask her for advice cause she is no longer with me. She had custody of my niece till the age of 6 and now I have her under my care! When my niece tasted the food she scream my mother cause she loved her cooking!! My eyes got watery cause we both miss her dearly! Thank you thank you so much! I will continue to follow and support!! 👌😊❤️
Omg!!! This just made me cry. Wow... first off, my condolences. I can't imagine the pain of losing a loved much less a mom. 💕 THANK YOU for making the recipe. The fact that it brought you and your neice some joy is truly the greatest of honors. It pushes me to continue sharing recipes. You've given me a gift today that I'll never forget. Thank you 💕💙💙💙 hugs and kisses to you and your family.
I’m so sorry about your Mom passing. May God bless you and help in in raising your niece. May you have a wonderful family life as you remember your Mother.
❤
I'm half Cuban and live in San Antonio. I can't get good Cuban food here. So when i found your channel, i was relieved. I made this the first time and it was amazing not just by me, but by everyone that had it. Loved it so much that I'm making it tonight again. Thank you for detailing everything and making it easy. Fantastic recipe
I have made this twice, the first time was amazing and the second time it was just ok. The first time I made it from the video, second was from the recipe. I just watched the video again and compared it to the recipe. It looks like a lot of the measurements are way off on Soy Sauce, Sazon, Adobo, Vino Seco and tomato paste. I am getting ready to make if for the third time and hoping for the first time results.
Thank you, love your videos. Short and right to the cooking.
Any advice ?
@@mg192 Follow the video, not the recipe.
Thanks for your comment! I am about to make this and was noticing the measurements were WAY off from the video and the recipe. I will definitely follow the video 😊
Can you please clarify the ingredient quantities? By your list, there's only maybe 1 1/2 TBS of liquid for the marinade - far less that what's in the video, and far less than is needed for 2 lbs of meat. And the seasonings look off as well - you mention a 'good amount of adobo', which sounds (and looks) like it should be more than 1/2 TBS. I'm in the middle of making this recipe but I had to adjust the amounts because I couldn't work with it otherwise. Have I missed something?
You say to put a ton of Adobo in the video but the recipe calls for 1/2 tbs of adobo?? I’m confused lol and you didn’t include the lemon juice either. I don’t know which one to follow. Help!
I love Vaca frita can you please show us your recipe Vaca frita recipe ... I love all your videos thank you....
Can you please make the Vaca Frita video 🙏🏽😁
You got it!
Where my CUBAN AND DOMINICAN SQUAD AT🇨🇺🇩🇴🔥🔥🔥🔥🔥🔥
Ayeee🎉🎉🎉of cuban and Haitian decent here!!!!!
Great recipe! Thank you.
I made my own modifications after following the main recipe for the first time.
No olives as my husband and I don't like them, we went easy with the peppers, and I found out either the brisket or Flank steak are fully cook and soft within 60 to 90 minutes of cooking.
No vinegar as we don't like that taste.
Still taste delicious! I'm leaving this modifications here In case someone else has the same taste buds as my husband and I.
You have listed 1/2 tbs of soy sauce but you have way more than that in that bowl. Can you clarify?
Omg...Girlfriend...I have ate this through out my life cause its my favorite...and i followed ur receipe and I gotta say...it was the best I ever ate...u go girl..thank u
Growing up with Cuban parents, I always took for granted the great food my mom would make. As happens with life, Mom is older and doesn't cook all that much. Moved to Texas a few years ago and my poor kids have no idea what they're missing. Really excited I found your channel, Cubans, Dominicans we're all from the Caribbean with a strong Spanish influence! Thanks for sharing your recipes. So happy to be able to introduce my kids to this great dish!
The funny part is Spanish influence has nothing to do with the dishes you prepare. We don't eat this type.of food in Spain
I tried your recipe but using my Instant Pot to cook the meat for 25 minutes & it was a hit. Thank you so much!
Amazing!!! I need to try this. I just got my Instant Pot last month!! Love it.
I use the Instant Pot too or olla de presion. Saves you lots of time. Love your recipe! You have a new subscriber.
How did you do it in the instant pot
Chef Zee Cooks can you use white wine instead of the dry wine gracias 😊
This seems way more than 1/2 tbsp of soy sauce? Was that 1/2 cup?
Yeah those measurements for the ingredients don't seem to jive at all. There's nowhere near enough liquid and even the seasonings look like way more in the video than on her list.
you're right 😮
Yeah I think her measurements are off, came to the comments to see as well
Hi 👋🏽 I am making this today and I noticed that your adobo measurement was a lot more then you indicated in your recipe list. Can I add it as it cooks? Please advise. Thanks!
I noticed and wondered the same thing on multiple ingredients. I basically doubled or tripled what was on the list . Marinated it overnight and cooking today so I’ll let you know how it goes
I was with you until the olives went in. Still looks amazing.
My favorite dish! Hate it with olives though.
Even if you dont like olives which I dont either, it adds great taste. You should try it
@@jens8223 Tried it with olives before. Doesn't add any thing for me except regret.
I made this dish last night and my family loved it! Thank you Chef Zee!!
Not bad. I make Ropa Vieja a little different but not by much. Very nice. It's one of my favorite dishes. I'd love to see your recipe on Vaca Frita. I'm American but with PR Mother and Cuban Father. Thank you!
Thank you!!! What do you do that's different? I would love to try it! There's so many ways of making this dish and each way is delicious :) Thank you so much for watching!
Should you heat your pot to different levels at various stages (i.e. meat browning, stewing, etc.?)
Regardless of whether you're browning or stewing, I ALWAYS heat my pot first for a few minutes. In general, you never want to add oil to a cold pot. Now, when I heat the oil for browning vs. stewing that's where it changes a bit and it can get tricky. Nonetheless, start off with browning your meat on a medium flame. Get a feel for your stove and adjust it from there. You know you've got browning down packed by the color and class sizzle sound.
All in all, whenever I want to brown meat, I typically heat the oil just to its smoking temp. I like to get the oil really hot because this will lock in flavor and give beautiful color. But you also have to take into account the size of your pot, meat that you're cooking, and how much meat you're cooking. At the end of the day you don't want to burn your meat. As a rule of thumb, beef can take more heat and chicken breast can take less heat. Cooking chicken with bones will give you more flexibility in your heat settings vs. boneless chicken. Anytime, you overcrowd your pot with any meat, you will cause the oil to cool and your meat to stew.
Thanks for watching!
Sazón? What exactly is that and where do i get it?
G A is adobo Goya you could find it in a Hispanic supermarket “supremo” is one of them ... or at Walmart there is like an small section for Goya products there’s is the adobo yellow container with red lid....
I made this and this is amazing!! I would order ropa vieja in Florida all the time. I live somewhere that doesn't have any Cuban restaurants and am excited I can finally make it at home. Thank you!!!
Ok made this today. It turned out better than I could ever have expected . My wife who is part Cuban loved it. Actually she fucking loved it!!! Great recipe . The only issue I had was following you and then reading the ingredients. For sure you add more than the amount listed in the directions. I was very confused in some parts but just winged it. For sure some clarification should be made with the soy sauce and Adolbo. Other than that it was fantastic. I’m subscribed and look forward to more recipes
How is this served? I plan to make this for a large group, but have never had this or really any Cuban dish. Is this severed over something or like a stew...?
It’s served with white rice, Cuban black beans, and fried yellow plantains on the side. Enjoy!
Thank you so much, now I cook it like every week, it is so good, and ur recipe is great!!
I will keep it short and sweet. It’s the best recipe ever! Everything was detailed to the T. After I did all the prepping in the end I left it in my crockpot over night and too was perfect! Thank you so much for the quick and easy guide by you!!!
I am Cuban, and I love this recipe. Definitely, a TOP recipe!
looks so delicious. nunca lo e comido . pero despues de ver el video lo voy hacer manana. es como carne guisada.
VacaFrita sounds great thank you
Ill be filming that recipe after Christmas 😊😊😊
Girlll so Im watching this almost 30wks pregnant. This is pure torture. I just moved from NYC to TX and Im all alone. I been dreaming about my moms rices and all the diff meat combos she makes with it. I need her to come and make me some of that Cuban food 🧐🤤🤤Ahoooooooora😄
Awww!!!! I hope you got to satisfy your craving. Congrats on the baby. Thanks for watching!
@@Chefzeecooks yea I did and Thank You! :)
Tried this recipe last week and it was absolutely delicious. My new favorite cooking channel. Thanks for doing these videos.
You're welcome. So happy that you liked!!! Thank you for trying the recipe!!! 💕
Can i marinate the meat the night before
Which Sazon do you use? I'm seeing ones w Coriander, one w Azafran, and one that says "Complete" 🤔 Thank you!!
Saxon has MSG in it. What is a substitute for it?
I’m making this now and I used Sazon con achiote
Love your chanel thank you , i really like the way you explain and the videos are not too long and blring and not too short and incomplete , time of video and explaination just perfect .thank you
Thank you. You are too sweet!
My mom taught me how to make ropa vieja when I was a teenager. I’ve never used soy sauce and I cook the meat in water salt and bay leaves. Now I will use your recipe instead of my mom’s. Of course I won’t tell her that 😂
Amazing, I’m gonna make it, I don’t think you will read this but I had a question. When the time of let it boil for 2-3 hours, is it in high, medium or low heat? Thank you, buen provecho ☺️
Wow Zee, you just "slided" onto my TV, This is from 2017 , wow, but I'm happy I founded! IN not a rope vieja person, but loved your video! And most important, a 6 mins video straight to the point! 👏👏. I'm about to look at your channel and look for that vaca fruta, and if it is another hit of a video, Im clicking the bell!! Thank you for this jewel! I'm looking forward to try it!!😊
Awwe thank you!!!! I can't tell you just how much I appreciate this comment and how much it made me smile just now! I try to make my videos easy to follow and straight to the point! I'm so happy that you enjoyed. Thank you, thank you, thank you 😊😊😊😊
Can you marinate it overnight?
You most definitely can!
@@Chefzeecooks 😄😄😄😄😄 thanks chef zee
One way to cut down cooking time SIGNIFICANTLY is to cook the meat in the pressure cooker - a Cuban home staple (next to garlic and onions haha). Bonus, you can keep the beef broth for soup or whatever. Then you can shred, season and add the onions and peppers.
I've never had this, but it looks delicious! I've made birria for the first time on my son's birthday and it came out so good he was wanting more, so if I put in the same energy for Ropa Vieja, then winner winner, yummy Cuban dinner. Thank you and GOD BLESS YOU.
I know you mentioned in the video you can make ropa vieja with flank steak but I was wondering if you can make it with flank steak, I read somewhere that flank isn't a good choice for braising so I was just curious if I should just stick to brisket. Thanks.
I think on the last step, I would shred the meat and put it back into the pot then add the tpaste/oil. I hate washing dishes lol, but I’m gonna try this out later this week :)
Lol... that's not a bad idea. Smart thinking!
This is one of my favorite recipes that I've tried! I'm Dominican American and my husband is Puerto Rican and we absolutely love eating this. Thanks for all your wonderful recipes. You make all of your recipes so easy to follow!
Thank you for this recipe it looks delicious and I can’t wait to try it. ❤️
So I’ve been making this since early like you said in the video. But I have a pressure cooker so after letting it marinate I called my mom and asked how long I should let it soften in the pressure cooker. 10 mins to my surprise (start counting once it starts steaming of coarse) and then I continued your step by step instructions.... funny thing just as I was adding the red vinegar at the end the doorbell rings... my parents surprise visit and they loved loved loved it!!!! My dad even said I’ve become a better cook lately. UA-cam is the secret lol thank you so much! Keep the videos coming. By the way can u put up a video of pollo al horno once your done with the Dominican antojito series?? Btw I’m still waiting for the Chimi lol
Girl! This dish was amazeballs! 🤪🤪🤪😝😝😝👍🏼👍🏼👍🏼👍🏼👍🏼
One of my favorite dishes. Thank you! Perfect video. I'm mexican but I need to learn how to make ropa vieja. ❤
Always had people make it for me, but now today is my first day doing it all by myself. Wish me luck guys!
Ive had the Mexican version but this looks WAY BETTER
Did everyone follow this recipe as written because I was worried the ingredient list says 1TBSP soy sauce and 1/2 tsp for Adobe but it looks like she puts more than that while cooking hers. Maybe she’s making a larger brisket and the directions are for 2lbs. I really want to try this but don’t want to under/over season it. About to try her recipe on the empanadas, I’m sure they’ll be delicious.
I just made this.....omg!!!! It was amazing. Thank you for making this video and sharing your recipe
Can this be made in a crock pot?
I def keep the fat part it’s so tasty 👅
This is my favorite Cuban dish thank u for sharing
Making it again today for my Cuban husband he introduced me to it and now I’m obsessed w the flavor
I been following your videos through UA-cam, but I’m confused, are you Cuban American , Dominican American or Boricua? I love how you explain every recipe and how it’s well done! I wish I could tasted them ! 😋 Please keep uploading videos like this, they are lifesavers!
You're welcome!!! 💕💕💕 So.... I'm half Cuban 🇨🇺 and half Dominican 🇩🇴 ... amd my step-dad is Italian so there's a blend overall in my family which i try to reflect on my channel since it embodies how I grew up. I hope that helps!
Tengo 2preguntas.que es Adobo,y Sason son condiment's,como los encuentro para esta resets se be my delicious.carmen
The best Ropa Vieja,muy moderna receta y me pareció que esta saco 10 puntos
Hi Chef Zee!!! In your video it looks like you add more than than 1/2 tbs. of soy sauce. Is it 1/2 cup of soy? Thank you
Look soooo Delicious Thank you for this video Now following you😍😍☺️
What temp should I have the stove on for the 2-3 hour braising ? Low, Medium low, or medium ?
Are you ever going to do a Vaca Frita video?? 😋
This recipe looks so amazing
I love love Brisket ❤️❤️
Hola, yo También soy 🇩🇴 me encantan tus videos, una pregunta donde puedo comprar ese pilón?
Rosmery Colon in any store, spanish one. They will have it
Laura Navarro OK thank you so much.. Lo. Voy a buscar
Amazing video! Please make the vaca frita video !!!
Which Adobo is best? The Mexican Adobo is more red then the Goya "All Purpose".
Oyeeeee... soy embarrasada and I'm making this tomorrow pero con Pollo since I don't eat red meat... 😋
Hello Chef! I made this dish and it was FANTASTIC! Thanks for sharing this recipe! So happy I found your channel!
I LOVE the color of the meat
Thank you!!! Tastes amazing !
Hi I’d love to try this dish, but I have 4 adobos by the brand goya and the all have a different coloured lid: green, blue, yellow and red. Which one should I use?
I am Puerto Rican and tried it,just like you said,came out delicious...
OMG!!!! Perfect recipe!!!! Never made it before however it was a hit!!!! My family loved it and I am so happy, thank you!!!
You should always use a delicious white wine. One that you can enjoy sipping while you cook. Great recipe but I used good wine.
OMG very delicious!!!! can I make in pressure pot?
Oh it looks DELICIOUS!!!! It's MY favorite Cuban dish too! Great work! Thank you!
You're welcome!!! Thanks for watching!
Love your music! Where do you get your music? 🙂
What’s the best type of meat to use to do ropa vieja?
If you have your own Cooking Channel what would you call it? I love your cooking keep doing what you’re doing.🤤
I never was a fan of ropa veija, but my husband loves it. I made it for him today and it was a hit. Thank you 💜
Can this done in the slow cooker? If I make it the day before do I just re heated on the microwave? I am scare of the stake getting dry or rubbery.
Yes I would like to get the recipe de vaca frita
Thank you 🙏💗🥰
I love your T-shirt, where can I get one for my daughter? btw great video
can i opt out of using the dry white wine? i'm pregnant and i'm sure the alcohol content will cook out but would feel super weird walking into a liquor store lol or any substitutions?
Over fluffy white rice, delicioso!
made this last week...THIS RECIPE IS 100% VERIFIED!!!! easily the best dish we've ever had in our house!
Woot woot! Great to hear! Thank you so much for trying the recipe. Means the world.
Love it thank you so much!!!!
I've never made this and im just wondering if it's optional to use sofrito then? Most of the recipes i found use sofrito
I made this exactly as shown...the best Ropa Vieja ever. Better than the restaurants in NY or Miami.
This is the greatest compliment. Thank you!!
did you whisper ...with some mangu????uff
I swear I smelled that food from my house
Jay Bando me 2 🤣🤣😋😋😋
I tried this but the recipe lacks details like temp at which you brown the meat etc; still good.
I just made this 🎉 10/10 everyone loved it
OMG voy a probar a hacer esta receta en cuanto pueda!
This brought back so many memories from my childhood. My dad used to make this all the time.
omh i have been wanting to make this for the longest!! thank you thank you!!
Hii do you recommended not cleaning the meat prior? (Lemon & water)
I love it but the strands make me choke sometimes! They get caught in my throat 😢