ROPA VIEJA is my FAVORITE A Latin FLAVOR BOMB
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- Опубліковано 30 січ 2024
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Ropa Vieja translates to Old clothes and comes from a story of an old homeless man miraculously created a stew out of his old clothes. Highly unlikely but I love a good story. It’s a classic Latin Dish in Spain, Cuba, all over latin America and is one of my favorite things to eat whenever I visit Miami.
RECIPE:
Ropa Vieja
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Love how everybody is an expert and critic. The beauty of cooking is putting your own touch on it and nothing tastes better than the love you put into it.
You say that rather cynically. I look at it as everybody puts in their 2 cents to share their ideas and learn from others. Yes, there’s a few know-it-alls, but just ignore and enjoy the exchange of ideas!
@@jeanniebrooks Cynical? Am I ? Oh dear! Mate - How could one possibly glean a modicum of emotion from the content (mine)? You have a rare gift at parsing through words - plaudits
Everyone who's complaining about the authenticity of his dish needs to understand something. As a former New Yorker who grew up on pernil, arroz con gondules, and platanos finding certain ingredients when you live outside of key cities can be impossible. Making homemade sofrito (a key part of almost every Puerto Rican, Dominican, or Cuban dish) is just not gonna happen when you live outside of New York, Florida, or California. He's trying to replicate that flavor profile while making it accessible to his followers. I'm willing to give it a chance and try it out. After all, I've made about 8 of his recipes and he hasn't steered me wrong yet....
Plus, I REALLY miss certain dishes. I'll let you know how it goes. 🤷🏿♀️😋
So if I have homemade sofrito, what can I omit from his recipe?
@@theescaperoom1113 // (Disclaimer * I am an African American home cook from Brooklyn.) Let's be real, the challenge of sourcing ingredients for homemade sofrito is gonna be the culantro and the sweet peppers. (The culantro having the biggest impact.) There's an herbaceousness and a very mild pepperyness represented by those two ingredients that need to be accounted for. I've made quite a few of Stephen's ITALIAN recipes with great success, so I trust his palate. Had I ACTUAL sofrito I would test this recipe by leaving out the jalapenos. I would add olives and caper juice for that umami. (That being said, I would still have them on hand cause you never know.) Homecooks cook according to TASTE and recipes evolve all the time. Respectfully, there's no real WRONG way to make something. (That might be why he decided he wanted some heat in his.) All stewed meats follow the same process anyway. (Season and brown the meat, sweat vegetables, deglaze, build your base according to taste, assemble everything together in the pot then slow cook, reduce/ finish sauce, final seasoning.) All respect to abuelas everywhere, unless she watches you prepare it (and she might 😏) as long as it's made with love and true intent she's gonna praise your final product. She might not even notice that specific ingredients are missing. (Even if in her mind she's telling herself hers is better, regardless of it actually is or not.) 😁😉
not all sofrito has culantro lol
@@robertdaly9162 // If you've got a good recipe I'm definitely all ears! 😁😁😁😉
I thought this guy lived in New York?
I make mine very similar to this, with 2 main differences;
1) I find that if I simmer the bell peppers for hours, they just disintegrate. So I add 1 pepper worth at the start for the flavor, then add the other 2 peppers about 20min from the end, so they just soften but don't fall apart. that way they provide a nice texture to the finished dish.
2) instead of making yellow rice, I just use 1c water and the rest of the liquid I take from the simmering pot, so the rice is infused with that flavor of tomato and spices. Shortens the grocery list a bit.
Time and again I have said I don't like soup and stews. I can gladly say after trying this out last night that I can officially retract that statement. The flavor in this was absolutely incredible. Thanks chef!
Reminds me of travels in Panama. Tiny restaurant in Casco Viejo smelled of Ropa Vieja. I spent part of the afternoon making this and it brought back good memories. Thanks for showing the way.
We used to make this at the college I cooked at for years. The students barely touched it. The cooks ate as much as we could.
You're still on fire! Gorgeous recipe and presentation. Thanks for this.
Excellent presentation, as usual Chef. Thanks!
This dish looks amazing, love all of the elements in the plate
Wicked recipes Brotha! I've been watching for a few months now and my daughters thank you! I thank you! My kitchen has completely changed. This meal is on this weekends shopping list.
Dude!! How awesome you are to cook my most favorite dish on your channel. I love this, and I am as white Anglo-Saxon as they come. I was once married many moons ago to a Guatemalan woman and her mother would cook this at least three times a month. It’s my belief that she perfected this dish since her departed husband was from Cuba and made it for him probably just as often. She always served it along with boiled yuca, smothered in butter, garlic and lime juice, and fried plantains. Makes my mouth water my dude. 🤤
This looks delicious, I will be trying it. Thanks for sharing. 😊🐕
Cuban place near me has a Ropa Vieja pressed sandwich. It's divine.
If you omit his pickled jalapeno step, you might want to replace it with a teaspoon of pickle/olive/caper juice if available as this dish works best with the slightest touch of savory-sour
@@brentsmith7013 I usually use olives and olive juice that I add right at the very end. I don't think Cuban food dips into spicy very often, but tradition-shmadition, personally next time I make it I'm going to add in a dash of spicy pepper and see how I like it.
Wonderfully different recipe! Thanks.
That Lundberg rice is the BEST! We buy it regularly, mostly the California basmati. Nothing like it! Fragrant, delicious, perfect every time. The package says 20 min- it comes out best for me at 18 min, then rest 5 min , fluff w/fork. You don’t have to wash it, just add a pat of butter and a tsp of Better-than-Boullion chicken to pot. I love it for anything that goes with rice. I use Jasmine for Thai or other Asian dishes. The point of washing the rice is to make sure it doesn’t clump, and each kernel is separate- but cook it like I do, it’s perfect and fluffy.
This made my mouth water!
I've literally been looking for Ropa Vieja recipes all week. Stephen to the rescue!
Dude just write in YT search Ropa Vieja and u have hundreds of recepies
Glad to see some Cuban recipes on the channel. For the rice you don't need to wash it, just put a bit of oil in the cooking pot and cook at medium heat until transparent (starch changes into something else), almost golden if you like the roasted flavor. Then add your spices, water, etc., and cook as normal.
I agree. I’m very familiar with that brand. It’s the best!
I agree from my experience you can fry any rice for a few minutes and get the same results, no need to wash - that’s a whole other culture btw!
@@brendanckeenan Yes, I do that with any rice, the main principle is that the starch transforms and the rice cooks nicely after that. In Cuba we do all sorts of yellow rice, rice and beans, etc., and it always works.
Deliciouso! Thank you for sharing ❤
Well this looks much better than what I had for dinner, love it!
Have begun canning, within the last two years or so. This recipe is one I’m gonna try (with a few tweaks for safe canning). Thanks.
Cher John has an amazing recipe
I periodically try recipes from all around the world. Ropa Vieja was one of the best ones I've ever done.
Looks dank! Love a recipe for something I’ve never heard of
I never had much exposure to cuban food growing up, other than maybe the occasional cubano. I was in my late 30's and working in Burbank and took lunch at Porto's for the first time with several colleagues when I first tried ropa vieja... I didn't feel like a cubano although theirs are amazing. And I had had the potato balls and a few pastries but hadn't actually been to the place myself. So my introduction to ropa vieja was with Porto's sandwich version and I was immediately a fan. It fits a really great space like maybe halfway between chili colorado and beef stew, two other dishes I would have a hard believing anyone doesn't love. Just such a perfect comfort food.
I love ropa vieja and this makes me miss the Cuban restaurant that used to be within walking distance. It was so good. I just might need to make it myself. They served theirs with black beans and rice, and while I have made maduros many times, I've never done in the oven, those actually look like they caramelized well.
What a great recipe!!! I've wanted to make this for my Dad, but without the fries ... it's so much nicer with the rice.
Looks great! I love this kind of food :)
Good recipe. Works well with black beans over rice also
Love your content 😊😊😊❤❤❤
Wow looks great will give it a go!
In Brazil we have a similar recipe and we call it "carne loca", usually served in a bread roll.
Looks great bro
Woohoo, my family wanted a beef dish for the weekend, but they didn't want stew or pot roast. Perfect timing on releasing this video! And added bonus - get an excuse to visit the local butcher shop! 😅
I love this channel bro everything's perfect. Whenever you get the chance you could explore dominican cuisine if you're into that. Keep up the good work!!
My fav ❤❤❤
Aye nice! Been eating this since childhood
one of my favs. I usually make the chicken version as a filling for arepas. time to try the beef one
Oh man that's what I call comfort food. I'm trying it.
Wow Steve, you're hitting all my classic favorites. I'm going to try this this weekend. In the meantime, I was wondering if you had any plans to try Pernil. I've been dying for a good recipe for that. I've made probably 25 of your recipes and all have been frigging fantastic.
I used to get this at a Cuban place in NJ. It was best with Martino Power (his homemade hot sauce).
With those onions i put a table spoon of honey, thats my way to make it more sugary without carrots. But thats a HUGE flavor bomb. Thanks for sharing the recipe
My only critique is the choice of music. This is a Cuban dish play Cuban music. Like Rumba!!!
His food is experimental guys. Keep that in mind!! Looks amazing
how about, he plays whatever damn music he pleases.
lol I love that you add "that's kinda odd to add for a package of rice" haha.
Take a wet pastry brush a wipe down the inside of the pot. You got more maillard caramel goodness on the inside of the pot than you should miss. You can deglaze the side of a pot too, not just the bottom.
Nice. My family always fries the maduros in oil - makes them a bit greasier but IMO tastes way better than made in the oven.
Man, Cuban ropa vieja has absolutely nothing to do with Spanish ropa vieja, in Spain it is made with the leftovers of a cocido madrileño (at least in Madrid) and some eggs and onions. I feel like the name makes a lot more sense here, that is a pretty elaborate dish compared to ours
i literally have everything to make this except my cut of meat is not skirt steak but i think i can make it happen! thanks for this recipe! must make
A handsome Italian American Man making his own spin on Ropa Vieja? I’m not arguing 🤣🤣🤣🔥🔥🔥
I'm starving!
I would love to see someone make a rice and beans recipe 🤤
First. Love the vid, keep em coming!
The one ingredient missed was the stuffed olives w/pimento stored in a brine... Goya brand is my go to
Everything looks just gorgeous. One question. Have you ever tried to use Afghan pressure cooker for such dishes? The device's price is quite fair, and it helps to reduce cooking time up to 5 times. So roupa vieja could be done in one our instead of four.
Make pernil next with arroz con gaandules!
I've done Ropa Vieja before, but this looks like a keeper. Also gotta take a look at Thrive Market.
From rags to richness (of flavor)
Its stew cooked like pot roast. I'll take either over ropa vieja.
That orbital onion cut was on point son 😎🍻🤘
The flavor in this was fantastic. However, between the salted layers, the bouillon, the Sazon, and the Adobo, it was way too salty. The rice was too salty as well. Next time I make it I might leave out the bouillon. Fantastic flavor, though. Another keeper from you!
traditionally meat pieces are cooked to craft a beef broth… the toughest parts are then shredded easily… and the sweet plantains definitely fried:)
Dude, you need to do me a pernil.... I've tried to get it right, but I'm always a few centimeters off. I love it with yellow rice and pigeon peas, and sweet plantains, and with beans. I like black beans better, but if they have it, I get half red beans half black beans...
Mmmmmm mm...
I'll try this one, but with less peppers I think.....
Hey man love all the episodes and recipes I've tried so many of them and they all rock! About to actually try another one today! If you see this comment I'd love to see your take on my all time favorite frutti di mare with white sauce (or og red). i hadn't seen it on your channel but maybe you have something similar under another name. Anyway keep it up!
My mom used any ol steak even round steak and cook it long
Steve, wow, thx... A big glob of sofrito on the rice plz...
I would have thought that (like with Paella) you use Safron to make the rice yellow?
I just use a nice basmati rice. It comes out great.
Where are the olives? Every Cuban place I ever tried this dish in Miami had olives incorporated?
So delicious! You're killing me.
Does it have to be flank or can you also use other lean cut like sirloin?
You can Try skirt steak as an option
As a Puerto Rican, i know this isn't the traditional way to make Ropa Vieja, the plantains, or the rice. That being said, I'll eat the sin out of this version.
Haha! What a coincidence.. I just bought some flank steak to make this a day ago.. :D
Ropa vieja is a goated dish name
I will beg, borrow and steal from this recipe... but I think some saffron will somehow find its way into my "yellow rice"... as a paella.
Actually, some rabbit and chicken might make it in too... with a scrape of partially pan-toasted bomba-rice near the end of cooking in the paella pan.
Old clothes paella!
I wonder if it can be finished in a slow cooker instead of the oven, as I don't own a casserole with a lid like that. Has anyone tried that?
Hello I would love to invite you to Benny's Cuban Cafe in Queens. Not only do we have the classic Cubano but we make an amazing Ropa Vieja.
OMG do you recall that time you fell asleep in your bathtub and then woke believing that you were a mermaid? HILARIOUS
💚
It's called ropa vieja because shredded Meat looks like old clothes
I’m sure the Cuban cuisine police will come for you for the jalapeños but I’m good with it.
Jalapeños AND yellow rice. If he lived in Miami, my man would be found dead on Calle 8 before the sun rises.
As a Mexican-Cuban this recipe slaps
I just spit my water out! As a Cuban, I could not agree more.@@whowantstorunforpresident5531
The best Cuban restaurant in Calle 8 is owned by a Salvedoreno
haha@@whowantstorunforpresident5531
❤❤❤❤
That's what my current clothes look like
never seen plantains cooked like that, i always make my maduros in a pan and shallow fry them with a bit of brown sugar
Please don't stop your method.. it's closer to authentic than this
Would adding some chocolate be a good idea?
Should have made some arepas for an accompaniment
Love a nice plate of dirty laundry 😂
Everytime you say at the end "take care..." i always add Cugine's "brush your hair"
I love that this is your take on it and it came out really good. But this is not Ropa Vieja as we make it in Panamá or the Caribbean.
Here in the extreme south of Brazil, we call it Roupa Velha (old clothes) but we usually make it with leftovers. It is also possible to mix everything in a tray and brown it.
In America we throw left overs away a crap into clean water .
@@john-by9xj teu cu
the Plaintains needs to be really soft to taste the best. I prefer to fry them, they come out like candy.
Can any American fill me in on what this “adobo powder” has? It’s interesting to me because I’ve never seen anything of the sort here in Spain. Would like to see if it has anything to do with the flavor profile you’d find in something that is adobado (adobo-ed) here or if it’s some weird mix with the Filipino dish, or just completely made up.
It's a mixture of garlic powder, onion powder, salt, pepper, cumin and oregano.
recipe (with a story/context), presentation ... would this guy run a world-class restaurant?
Esse tanto de caldo knorr ai deve ter ficado forte kkkk
Can anybody who has made this tell me how many servings it makes? 2lbs of meat is obviously a lot but only one cup of rice and one plantain doesnt seem like enough for 3-4 people?
Where are the olives and capers?
The musical choice of Colombian Cumbia for a primary Latin Caribbean dish was weird. It would be like playing Country music when making a video about New York pizzas.
Saffron Bro
I'm a Latino home cook.. shocked seeing how the rice is yellowed and Maduros were made..
I love your content as always but haven’t seen a vegetarian/vegan dish out in a bit. Just want you to know we’re still out here my guy ;)