This classic Cuban Ropa Vieja Recipe is a simple dish of slow-cooked shredded beef with onions, peppers, and tomato sauce for …
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The Beef Ropa Vieja Recipe my Wife is OBESSESED With
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Had no idea you had such a feature-rich website Chef! Will check it out! Would love to see a collab sometime with you and @brianlagerstrom!
Siiiiiiiiiiii!
I do this recipe with pork.
Where is your cookbook I could buy?
who gives a care about your wife nerd
I've been down to Cuba a couple of times, incredible people, culture and food. I'll have to try this recipe, you never disappoint Mr. Parisi!
I am so glad to see Chefs making Cuban food. It's nice to see people's take on our food. š
Made this tonight for āfamily dinnerā and it was amazing.
thatās a lame amount of onions man
Learned this dish about thirty years ago, c/o my husband. Half-Spanish, most of his family was in Tampa and everyone loved Cuban food. Cuban food is AWESOME and still waiting for its day to shine in the spotlight.
Also eaten along the carribean coast, of South America, called carne demechada or carne mechada. In Colombia and Venezuela. Cilantro is also great in the sofrito.
I LOVE this!
I was gasping abit at the number of times salt was added to the recipe.
My Cuban mother-in-law says if you add small diced potatoes, it would be her motherās recipe. Well done.
Say goodbye to your gas range!! FJB šŗšø
Commercial break: I went to Billy's web site and looked up the recipe. The slider is fantastic. I just wanted to make a half-recipe. Just starting this and will make the Cuban black beans too. I can hardly wait.
Looks delicious chef! Gonna have to try it
Ropavieja is ideally cooked with leftover meat from a traditional cocido, which is a dish brought to the Iberian peninsula by the SefardĆs in the early middle ages and it is still prepared nowadays, usually on Mondays. Cocido is related to the Eastern European Ashkenazi mazto ball soup. Spain brought ropavieja to Cuba but the Cuban recipe is so much more flavorful and delicious. Ropavieja is the food I would bring to a desert island.
Chef. I really appreciate your work. I have 3-4 Internet chefs for my āgo toā for recipes and technique. Your videos are well done with great advice and suggestions.
Thanks for your hard work and thoughtful presentation.
Iām new. Man U do a great job of explaining all this. Appreciate it dude.
I thought skirt steak was flank steak lol š looks delicious!
I donāt watch chefs who wear gloves
Am I glad to know that you made Ropa Vieja. This is one of my familyās favorite dish, I used to make it from a recipe that I found many years ago from Tony Danza. It was so delicious. Any way when I went back to look for the recipe, it was gone and for the life of me I couldnāt make it from memory and it wasnāt the same. Now Iām super happy to find yours and I donāt know if at one point Iāve made a comment in one of your videos to please make this. Any way Iām super happy that you made this and I will go ahead and make it this weekend. Thank you Chef!
Hello Chef, I came across your video as I was actually making some Ropa Vieja myself. I'm Cuban and have been making it very old school just like my mom. Your recipe looks great and I'll be making it your way moving forward. Love your content.
Beautiful family!
Dear Chef Parisi, I LOVE the chotos of fotos with you!!!!! And what a festival of exquisite food you have presented us!!!!!! Thsnks sbd a very very good yeso for you and your family!!!!
Looks great but like with raisins or something sweet with the olives.
Naci en EspaƱa. I make this quite often. I use bone in turkey thighs.
I have used a good recipe for this but because your recipes take everything over the top,I am gonna make this next time…Love all your recipes…you are the greatest chef of all…
Being Cuban, I wanted to come here, get on my high horse and tell you all the stuff you did wrong but I canāt! This is a very good and authentic version. The only variations from more traditional recipes are browning the meat, first but I confess I do that too because itās better, and using cilantro which you pointed out is not traditional. Iām sure it tastes great though.
Serving it with maduros and white rice just added insult to injury because that was my last chance to show my superiority, but you nailed that too! Great stuff.
Wait what.. Website š„¹ amazing!! I can't wait to get started.. let's cook ā¤
hot wife! very nice….peace out
LOVE the olives in there!!!
Best chef on the tube!
ā āBible prophecy is falling off the pages of the Bible. If you aren't saved, you should get saved now before it's to late because Jesus is coming very very very soon. 1 Corinthians 15:1-4. Romans 10: 9-10, Eph 2:8-9ā
Without knowing you made right there the Venezuelan national dish "PabellĆ³n criollo" we cook the ropa vieja slightly different, not so heavy with the tomato, we use anato dyed oil to make the "sofrito" and we add a local pepper called "ajĆ dulce " a not spicy pepper but very fragrant. We serve it with "Caraotas negras" (black beans), rice and "tajadas" the sliced fried plantains. Nice recipe my friend āØ
I had this in a restaurant once as well. Iāve searched for a good recipe for it ever since. I definitely will be giving your recipe a try.
That looks really really amazing! Gonna try that for sure. (Just without the soap herb of course š)
Absolutely appreciate the portion sliders upgrade on your website!!!! Wonderful all around user experience!! Keep on cookin' š
Wow that looks sooo delicious, reminds me of my mom, she would make it like on Sunday's
Aloha. Used to have a Cuban girlfriend in high school in Florida. Weād visit her grandmother in ybor city occasionally for lunch. That lady put out 6-7 dishes, didnāt even eat, but watched me gorge with a smile on her face. This was one of those dishes!
Well looks like I know what am making this Sunday, thanks!
And you have a Beautiful family šŖ ā¤ā¤ā¤š!