Cuban Ropa Vieja
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INGREDIENTS
- 3 lb Beef or chuck roast
- Salt and pepper to taste
- 1/3 c olive oil
- 1 c Water
- 1 lg Yellow onion ; peeled & sliced
- 2 Garlic ; peeled and minced
- 1 Green bell pepper ; cored
- 1 c Tomato sauce
- 1 ts Salt
- 1 Bay leaf
- 1/2 c Dry white wine
INSTRUCTIONS
Rub salt and pepper into the meat.
Heat a large covered frying pan or stove-top casserole, add a bit of the oil and brown the meat well on both sides then add about 1 cup of the water.
Cover and simmer 2 hours (until very tender) - if the pan dries out add more water. Allow the meat to cool, covered, in the pan juices. Remove the meat from pan and debone and shred the meat.
Reheat the pan and add remaining oil. Saute the onion & garlic until clear. Add green pepper and saute for a few minutes more. Add the remaining ingredients, along with the shredded meats and juices. Cover & simmer on low heat for 15 to 20 minutes more.
Serve with yellow rice (see recipe) and salad.
NOTES
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (441g) | ||
| Recipe Makes: 8 | ||
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| Calories: 325 | ||
| Calories from Fat: 102 (31%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 11.3g | 15 % | |
| Saturated Fat 3.6g | 18 % | |
| Monounsaturated Fat 5.3g | ||
| Polyunsanturated Fat 0.8g | ||
| Cholesterol 91.9mg | 28 % | |
| Sodium 1271mg | 44 % | |
| Potassium 1344.2mg | 35 % | |
| Total Carbohydrate 14.9g | 4 % | |
| Dietary Fiber 4g | 16 % | |
| Sugars, other 10.9g | ||
| Protein 40.7g | 58 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 325
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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