Ropa Vieja is a traditional Cuban dish that translates to “old clothes” in English. It is a hearty and flavorful stew made primarily with shredded beef, simmered in a tomato-based sauce with onions, peppers, garlic, and a variety of spices. The name “ropa vieja” comes from the appearance of the shredded beef, which resembles torn or shredded old cloth.

Key ingredients in Ropa Vieja include:

• Flank steak or skirt steak: Traditionally used for their texture and flavor when slow-cooked.
• Tomato sauce or crushed tomatoes: Provides the base for the stew.
• Bell peppers (typically green and red): Adds color and sweetness.
• Onions and garlic: Essential aromatics that form the flavor base.
• Cumin, oregano, and bay leaves: Common spices used to season the dish.
• Olives and capers: Add briny flavor and depth.
• White wine or broth: Used to simmer and tenderize the beef.

Ropa Vieja is usually served with white rice and black beans (Moros y Cristianos), which complement its rich flavors well. It’s a comforting and popular dish in Cuban cuisine, showcasing the influence of Spanish and Caribbean culinary traditions.

Cuban cuisine is known for its vibrant flavors and diverse influences, combining elements from Spanish, African, and Caribbean cooking.

Here are some classic examples of Cuban dishes:

1. Ropa Vieja: Shredded beef stewed in a tomato-based sauce with onions, peppers, and garlic. The name means “old clothes,” referring to the shredded appearance of the beef.
2. Lechón Asado: Roast pork, typically marinated in garlic, citrus juices (like sour orange), and various herbs and spices. It’s often slow-roasted until tender with a crispy skin.
3. Moros y Cristianos: Literally “Moors and Christians,” this dish combines black beans (Moros) and white rice (Cristianos), cooked together with spices and sometimes bacon or pork fat for extra flavor.
4. Picadillo: Ground beef cooked with onions, garlic, tomatoes, bell peppers, olives, and raisins, seasoned with cumin and other spices. It’s often served with rice and fried plantains.
5. Yuca con Mojo: Cassava (yuca) boiled until tender and served with a garlic and citrus (usually sour orange juice) sauce known as mojo.
6. Cuban Sandwich: A pressed sandwich made with Cuban bread, roast pork, ham, Swiss cheese, pickles, and mustard. It’s grilled until the bread is crispy and the cheese is melted.
7. Tostones: Twice-fried green plantains, flattened and then fried again until crispy. They are typically served as a side dish or appetizer, often with a garlic dipping sauce.
8. Arroz con Pollo: Chicken and rice cooked together with vegetables, saffron, and sometimes beer or wine for added flavor.
9. Flan: A creamy caramel custard dessert made with eggs, milk, sugar, and vanilla, topped with caramel sauce.
10. Cuban Coffee (Café Cubano): Strong espresso sweetened with demerara sugar (sugar cane-based raw sugar) as it’s brewed, creating a thick, sweet coffee with a layer of crema on top.

These dishes represent just a taste of the rich culinary heritage of Cuba, blending Spanish traditions with African and Caribbean ingredients and techniques.

Keto Ropa Vieja

Let’s make a keto-friendly version of a classic Cuban dish called Keto Ropa Vieja:

Ingredients:

For the Ropa Vieja:
– 2 lbs beef chuck roast
– 1 onion, thinly sliced
– 1 bell pepper, thinly sliced
– 3 cloves garlic, minced
– 1 can (14 oz) crushed tomatoes
– 1/2 cup beef broth
– 2 tablespoons tomato paste
– 1 tablespoon apple cider vinegar
– 1 tablespoon ground cumin
– 1 tablespoon dried oregano
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil

For Serving:
– Cauliflower rice or lettuce leaves (for low-carb option)
– Avocado slices
– Chopped fresh cilantro or parsley for garnish

Instructions:

1. Season the beef chuck roast with salt and pepper on all sides.

2. Heat olive oil in a large Dutch oven or pot over medium-high heat. Once hot, add the beef chuck roast and sear on all sides until browned, about 3-4 minutes per side. Remove the beef from the pot and set aside.

3. In the same pot, add the sliced onion, sliced bell pepper, and minced garlic. Cook for 5-7 minutes until the vegetables are softened.

4. Add the crushed tomatoes, beef broth, tomato paste, apple cider vinegar, ground cumin, dried oregano, smoked paprika, salt, and pepper to the pot. Stir to combine.

5. Return the seared beef chuck roast to the pot, nestling it into the sauce and vegetables.

6. Cover the pot with a lid and reduce the heat to low. Let the Ropa Vieja simmer gently for 3-4 hours, or until the beef is tender and easily shreds with a fork.

7. Once the beef is cooked, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and mix it with the sauce and vegetables.

8. Adjust seasoning with salt and pepper if needed.

9. Serve the keto Ropa Vieja hot, spooned over cauliflower rice or wrapped in lettuce leaves for a low-carb option. Top with avocado slices and garnish with chopped fresh cilantro or parsley.

Enjoy this keto-friendly version of Cuban Ropa Vieja, packed with rich and savory flavors!