Date posted: 28/02/2019

Ropa Vieja

  • Serves 10
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Olive oil 150ml
Farmstead brisket 2.5kg
Everyday Favourites sliced onions 300g
Everyday Favourites sliced mixed peppers 300g
Chopped garlic in oil 20g
Cirio tomato purée 85g
Everyday Favourites crushed chillies 3g
Everyday Favourites paprika 20g
Everyday Favourites ground cumin 20g
Everyday Favourites bay leaves 2
Everyday Favourites ground coriander 22g
Everyday Favourites oregano 60g
Essential Cuisine stock mix beef 300ml
Cirio passata 200g
Everyday Favourites chopped tomatoes 600g
Dufrais white wine vinegar 60ml
Crespo green pimento stuffed olives 100g
Black eyed beans 400g
Everyday Favourites diced onions 150g
Everyday Favourites diced mixed peppers 150g
Garlic purée 28g
Tilda easy cook long grain rice 800g
Essential Cuisine stock mix vegetable 1.5ltr
Chopped coriander 50g
Lime juice & zest 1
Chopped spring onion 1
Chopped chilli 1


1. In a large shallow saucepan add 50ml of oil and heat. 2. Sear the beef and remove from pan. 3. Add the sliced onions and cook for 10-15 minutes then add the peppers, garlic and cook for a further 10 minutes. 4. Then add the tomato puree and slowly cook out on a low heat for 10-15 minutes add the spices and cook out then the beef stock, passata, chopped tomatoes and beef. 5. Cover with foil and slow cook for 6 hours or until tender and falling apart. 6. Once cooked remove the beef and keep warm. Reduce the sauce over a gentle heat and then remove the bay leaves - add the vinegar then chop the olives and add these to the sauce. 7. Pull the beef and add this to the sauce. 8. Finish with fresh chopped coriander and check seasoning and consistency - the sauce should coat the beef. 9. Place beans in a large saucepan with enough water to cover and soak 8 hours, or overnight; drain and blanch. 10. Heat oil in a medium saucepan over medium heat and sauté onion, garlic and mixed peppers. 11. Into the onion mixture, stir in the beans, rice oregano, cumin, ground coriander and vegetable stock. Bring to the boil. Cover and reduce heat and simmer for 20 minutes or until rice is aldente, finish with chopped coriander, lime, spring onions and chopped chillies.
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