Embark on a culinary adventure through the sun-kissed paradise of Aruba, where vibrant flavors and rich traditions converge to create an unforgettable dining experience. Nestled in the heart of the Caribbean, this idyllic island not only boasts pristine beaches and azure waters but also a diverse gastronomic landscape that mirrors its multicultural heritage. In this exploration of Aruba’s culinary tapestry, we delve into the tantalizing world of local delicacies, with a particular focus on a dish that has found its way into the hearts of both locals and visitors alike: Braised Beef Ropa Vieja. As the aromas of slow-cooked beef infused with aromatic spices waft through the air, the dish tells a story of cultural fusion and culinary expertise.
From the bustling markets where fresh ingredients are sourced to the kitchens where skilled hands meticulously craft each dish, Aruba’s culinary scene is a celebration of history, diversity, and a passion for authentic flavors. Join us as we unravel the secrets behind the island’s signature dish, inviting you to savor the essence of Aruba and appreciate the artistry that transforms every meal into a journey of discovery.
Aruba’s Ropa Vieja
Ingredients
- 2 pounds flank steak or skirt steak
- 1 large onion thinly sliced
- 1 bell pepper thinly sliced (a mix of colors)
- 3 cloves garlic minced
- 1 can 14 ounces crushed tomatoes
- 1/2 cup beef broth
- 1/4 cup red wine optional
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro or parsley for garnish optional
Instructions
- Season the flank steak with salt, pepper, cumin, and smoked paprika.
- Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Brown the seasoned flank steak on both sides (3-4 minutes per side). Set aside.
- In the same pot, sauté sliced onions, bell peppers, and minced garlic until softened.
- Add crushed tomatoes, beef broth, red wine (if using), bay leaves, dried oregano, and stir to combine.
- Return the browned flank steak to the pot, ensuring it’s submerged in the tomato mixture. Bring to a simmer.
- Preheat your oven to 325°F (163°C).
- Cover the pot and transfer it to the preheated oven. Braise for 2-3 hours or until the meat easily shreds with a fork.
- Remove bay leaves and shred the beef using two forks.