Ropa Vieja: Classic Cuban Style Shredded Beef

I grew up eating many different types of dishes aside from Italian, and Cuban cuisine is one of my favorites. Ropa Vieja literally means old clothing, probably because the shredded beef resembles old clothing. 

There are many different variations of this recipe with many more ingredients, but I like the one I grew up eating with less ingredients and great flavor. Served over a garlic white rice, this recipe is sure to become a favorite in your household... enjoy!

ingredients

For the beef:
Water (fill a pot large enough for the beef chunks)
1 tablespoon extra virgin olive oil
1-2 pounds chuck or flank beef
1/2 onion, diced
1 stick celery
salt/pepper

For the sauce:
1 tablespoon extra virgin olive oil
1 large onion, diced
1 green or red pepper, diced or cut in long strips
3-4 garlic cloves, diced
1-2 cups tomato sauce or Italian crushed tomato in puree form from a can works fine as well
2-3 bay leaves for taste, then removed when ready to serve
1/2 cup green manzanilla olives (optional)
1/2 cup dry white wine
salt/pepper to taste

For the rice:
1 tablespoon extra virgin olive oil
3-4 garlic cloves, diced
2 cups jasmine or long grain white rice
3 1/2 cups water
Salt
1 teaspoon lemon juice or apple cider vinegar

let's make it

Beef preparation:

1. Before you begin, rinse the beef in water and cut into a few large chunks.
2. Place the beef in a medium sized pot and fill with water, enough to cover the beef. Add olive oil, salt, pepper, 1/2 onion, and celery. Bring to a boil and then reduce heat to low and cook of about 1.5 to 2 hours until beef is soft. Add water occasionally, if it is no longer covering the beef as it cooks.
3. Once it is cooked, place it in a bowl of cool water to cool for about 20 minutes. Once cooled, you can shred the beef and place it aside in a plate.

Ropa Vieja Sauce:

1. In a medium size pot, sauce olive oil, diced onion and garlic. Then add the pepper, tomato sauce, and white wine. Let simmer on low heat, and then add the water when it begins to dry out, stirring as it cooks for about 10 minutes.
2. Once the sauce is boiling, add the shredded beef, olives if you’d like, bay leaves and salt and pepper.
3. Fold the beef into the sauce until it is fully covered. Cook for about 5 more minutes low heat.

Garlic White Rice:

1. Before you begin, take 1 teaspoon of olive oil and oil the medium sized pot you will use for the rice with a paper towel, this prevents the rice from sticking to the pot. Place the pot on low heat and sauce olive oil and chopped garlic.
2. Rinse the rice in water and then place in the pot. Add the water and stir. Add either the lemon juice or vinegar, salt for taste.
3. Bring the rice to boil, and reduce the heat to low. Cover the pot and cook on low heat for about 15 minutes. Once the 15 minutes pass, remove the cover and cook for another 5 minutes. One cooked, fluff the rice and serve hot.

Classic Cheesesteak Sandwiches

Proverbio Italiano of the day

"Pensa u buono... e vene u buone."

Meaning: Think of the good, and the good will come.

Sometimes dinner needs to be quick. But that doesn't mean taste and quality needs to be sacrificed. 

On nights when we just don't know what to make (because we've exhausted every idea throughout the week) these easy, and super quick cheesesteak sandwiches save the night. 

Be sure to make plenty... they will be gone by the time you turn around to make some more ;). Buon Appetito!

 Ingredients  

 

3-4 italian sub rolls

1/2 lb shaved beef meat

1 white onion

1-2 green bell peppers

2 teaspoons garlic

slices of provolone or mozzarella cheese

extra virgin olive oil

salt and pepper

let's make it 

1. Heat up large saute pan over medium heat. 

2. Drizzle olive oil in pan. 

3. Chop up onion and peppers in thin strips and add to the pan. 

4. Cook and stir the onions and peppers until they begin to caramelize.

5. Mince the garlic and sprinkle it in the pan, stir with rest of ingredients. 

6. Push over the peppers and onions and add the shaved meat into the pan. Have it cook for a few minutes and then mix it together with the peppers and onions. 

7. Cook all together, constantly turning over the meat and breaking it apart into smaller pieces. It should cook for about 3 minutes, turning the meat a brownish color. 

8. Take bread rolls and slice in half. Once the meat mixture is cooked, fill the bread rolls with a portion. 

9. Place provolone or mozzarella cheese over the filled sandwiches and place into oven to bake for a few minutes. Once the cheese is melted and the bread is crispy, you can take them out of the oven.

Chicken Francese

Whenever I don't have a clue what to make... chicken is my go to, just like potatoes. Because in my opinion, chicken is so versatile and tastes great in any recipe. You can bake it, fry it, make a soup with it, slice it for a sandwich, mix it in pasta or salad... the possibilities are endless. 

You will find this popular dish in many parties, events, and catering. It's simple and quick to make and truly delicious. My Dad gave me his recipe, and I've grown over time to make it my own. Perfect when you are hosting and want a fancy dish that will be ready in no time. ;) Buon Appetito!
 

 Ingredients  

 
  4 skinless, boneless chicken breasts

all-purpose flour

4 large eggs

1/4 cup extra-virgin olive oil

1/2 lemon

1/2 cup dry white wine (pinot grigio is great)

1 cup chicken broth

2 tablespoons unsalted butter

1/4 cup chopped parsley

salt and pepper for taste
 

 

let's make it

1. Place the chicken breasts side by side on a cutting board, and use a mallet to pound it until they are thin. 

2. In a bowl, mix the flour, salt, and pepper. Set aside.

3. In another wide bowl, beat the three eggs until mixed well. 

4. Heat the olive oil in a large skillet and over medium heat. 

5. Dredge both sides of chicken in flour first and then the egg. 

6.  When the oil is hot, add the chicken cutlets and fry them one side at a time, until golden. 

7. Remove the cutlets and place them on a side platter. 

8. In the same skillet, place the 2 tablespoons of butter, lemon juice. chicken broth, and white wine. Add some flour for thickness and simmer for 5 minutes.  

9. Return the chicken cutlets to the skillet and mix well with the sauce. 

10. Cook for another 5 minutes until the sauce begins to boil. Sprinkle with fresh parsley and lemon slices.

Carne alla Pizzaiola

Proverbio Italiano of the day:

"Meglio da solo... che male accompagnato."

Meaning: Better alone, than with bad company. Ain't that the truth?

We've been making this recipe at home for as long as I can remember. It's simple, quick, and delicious.

It only requires a few ingredients, and you can easily serve it with a simple tossed salad. It would also be the perfect secondo, second plate after the main dish. Buon Appetito!

 Ingredients 

serves 2-4

2 tbsp. olive oil

tomatoes (from jar, or freshly chopped)

a few cloves chopped garlic

2-4 thin sirloin steaks

salt to taste

dried or fresh oregano

fresh mozzarella sliced (optional)

let's make it

1. Over low heat, sauté some chopped up garlic cloves in olive oil. 

2. Take tomatoes from the jar or freshly chopped, and mash them so the juice comes out. 

3. Add the tomatoes, salt and oregano to the hot sauteed garlic and oil in the pan. 

4. Take thin sirloin meat slices (the thinner the better), and lightly rinse them under water. Take a paper towel to dry them and then place them in pan, one by one. 

5. Place lid over pan, and have the sirloin steaks cook for about 2-3 minutes on each side. They cook very quickly because the are thin. 

6. When steaks are done cooked, add fresh sliced mozzarella over each piece and place lid back on top for about 1 minute.

7. Be sure to eat the Pizzaiola hot. Can be served with a fresh side salad.