Ropa Vieja - Spanish Shredded Beef Saute with Vegetables

Ropa Vieja, which is Spanish for ‘old clothes’ tastes nothing but old. It is a delicious dish combination of all the leftovers from the traditional Filipino Beef Pochero. I had enough leftovers to transform everything into a new meal. All I needed was approximately a cup of each: shredded beef, various vegetables, tomato sauce, broth. Then the easiest and best part was to just saute everything together in a skillet and dinner was done in minutes. My mom loved to make this after our Sunday suppers and I carry on the tradition with my family. This is an Asian in America recipe and it serves 2 to 4.

Course: Dinner, Lunch, Main Course

Cuisine: American, Asian, Filipino, Spanish

Keyword: Ropa Vieja Beef Vegetables

Servings: people

Calories: 140kcal

Author: Asian in America recipe

Ingredients

4 Tablespoons vegetable oil
4 cloves garlic peeled, minced
1 whole onion chopped
1 Tablespoon patis (fish sauce)
1 cup tomato sauce
1 cup organic beef broth
1 cup cooked shredded beef
1 cup cubed cookedpotatoes
1 cup cubed cooked carrots
1 cup sliced cooked green beans cut into 2-inch length pieces
1 to 2 cups shredded cooked bok choy or cabbage shredded into 2-inch length pieces
1 cup sliced boiled plantains
1 cup sliced cooked Spanish chorizos
1 teaspoon salt
1 teaspoon ground black pepper powder
for serving: boiled rice

Instructions

In a large skillet, over medium high heat, add the vegetable or corn oil. Saute the garlic and onions. Add the fish sauce or Filipino ‘patis’. Cook for 1 minute or till onions are soft and translucent.
Add the tomato sauce from the Beef Pochero dish and broth. Blend well till broth boils. Lower heat.
Add all the leftovers starting with the shredded beef and chorizos.
Add the rest of the leftover vegetables starting with the potatoes and carrots, then the green beans. Add the leftover banana plantains. Add the green leafy leftover vegetables last. Season with salt and pepper. Serve warm with fragrant jasmine white rice.
Cook's comments: I have always cooked Ropa Vieja from leftovers of a tomato sauce-based Beef Pochero dish, the way my mother taught me. If you don't have remnants of beef pochero, use leftovers from other stews with the vegetables and sauces tossed in. This is a very forgiving recipe and creativity is the key ingredient.
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Nutrition