Panamanian Ropa Vieja
Source and licence
"Panamanian Ropa Vieja" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Panamanian_Ropa_Vieja, revision 4514072), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Panamanian_Ropa_Vieja&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4514072
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Panama. Associated with Panama by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 2 lb flank steak, cut into large pieces
- Salt
- Sazón
- Dried oregano
- Garlic powder
- Ground cumin
- Black pepper
- 1 can tomato paste
- Chicken, vegetable, or beef broth
- Good-quality dry white wine
- Yellow or white onion, chopped
- Green and red bell peppers, cubed
- Carrots, sliced
- 4–6 cloves of garlic, cut in quarters
- ½ cup pitted green olives, sliced
- Bay leaves
- Cilantro
Method
- Season the beef with salt, sazón, cumin, oregano, garlic powder, and pepper, and coat well.
- Whisk together the tomato paste, wine, and broth in a medium bowl. If you’re cooking this dish on the stove, use 3 cups of broth—you’ll need more since some of it will evaporate on the stove.
- Sauté the vegetables:
- * If using an Instant Pot, set it to the sauté setting. Add the oil and then the onions, bell peppers, and garlic. Cook for 3–4 minutes until softened. Then press cancel.
- * If using the stove, sauté the vegetables in a large Dutch oven on medium-high heat.
- Nestle the meat into the onions so half are on the bottom and half are above the meat. Add the carrots, olives, bay leaves, and cilantro (if using). Pour the tomato mixture over everything.
- Cook:
- * If using an Instant Pot, put the lid on, and cook on high for 45 minutes. Once done, unplug the pot, and do a natural release.
- * If using the stove, bring the pot to a boil, cover, reduce the heat to low, and simmer until the meat easily shreds. It should take about 1½–2 hours. Add more water if it gets too dry.
- Shred the beef, discard the bay leaves, and top with more cilantro if desired.