A beautiful fusion of African and European influences, as you immerse yourself into this tropical haven’s culture, you’ll understand exactly why Cuba is one of the most breathtaking Caribbean isles.
With its Independence Day approaching on May 20, you wouldn’t want to miss your front-row seat to some of the most intriguing conversations about the island’s history. In true Cuban patriotic style, you’ll hear varying local views while further connecting you to the local culture too. Join these fiercely passionate Cubans over cigars, a refreshing beer, piping hot cafe, or a Cuba Libre or two, as you hear old and young argue whether they celebrate independence on May 20 or October 10.
Still nationalistic, Cubans in the diaspora, will celebrate with colorful parades in Hudson County on Bergenline Avenue and in Miami too. Like their compatriots back home, they’ll reflect with rousing views on the state of their beloved country.
Back in Cuba celebrations will also be seen in its culinary delights too. If there’s a succulent treat that’s sure to make the day truly exquisite, it’s Ropa Vieja, the Cuban national dish that will be on display in all her glory.
Deeply interwoven in Cuba’s history, this appetizing delicacy will walk you through how the country has changed in the last 50 years or so. Brought to the island by Spanish colonizers originally from the Canary Islands, the story behind this simple yet timeless meal whose name translates to old clothes in English is often recited as a funny myth. As the story goes a poor old Spaniard out of desperation cooked his shredded clothes in a pot of water so that he could feed his family. After praying for a miracle, the meal came out as a rich meat stew.
From a more historical background though ropa vieja is a 500-year-old Sephardic Jewish recipe that would be prepared before the Sabbath. Gradually as the meal stole Cubans’ hearts, they’d tweak it and twist it to suit their preferences and tastes. For instance, without beef flank, you could say that ropa vieja isn’t really Cuban. The meal has also blended to include African influences with aromatic herbs such as peppers, garlic, onion, bay leaves, and cumin, all of which are included in Jirie’s Cuban Mojo Seasoning. Bell peppers are a must-have ingredient as they give this national special a sweet undertone with the rich flavor that they ooze. By the way, would ropa vieja even be complete without its thick tasty sofrito (zesty tomato-based) sauce?
To complement your meal add tostones, Moros y Cristianos (rice with black bean), or simply white rice, some stewed sweet ripe plantains, or even a few tortillas too. For dessert, a Tres Leche cake will definitely make your meal distinctively Cuban. Being Independence Day, a couple Cuba Libres will certainly be coming your way.
Ask any Cuban and they’ll tell you that there’s no ropa vieja like their version, let Jirie’s distinct recipe help you to dish up a taste of Cuban’s rich culture and history.
Cuban Ropa Vieja Recipe
Ingredients
- 3 tbsp olive oil or vegetable oil
- 2 lbs flank steak
- 2 tsp Jirie Adobo seasoning
- 2 sliced yellow onions
- 3 bell peppers
- 4 minced garlic cloves
- 4 oz sofrito
- 8 oz tomato sauce
- 2 tsp Jirie Mojo seasoning
- 1 tsp black pepper
- 32 oz beef broth
- 10 sliced Spanish green olives (stuffed with pimentos)
- 4 oz jar sliced red pimentos
- 3 tbsp capers drained
- cilantro for garnish
Instructions
- Slice the onion thinly and cut the bell peppers into 1/4 inch strips.
- Mince the garlic.
- Season both sides of each flank steak with Jirie’s Adobo seasoning.
- Cut each in half to fit into the pot.
- Heat the oil in large heavy-bottomed Dutch oven over medium-high heat.
- Add the steaks to the pot and sear each side, working in batches,until browned, about 10 minutes.
- Place the seared meat on a plate and lower heat to medium on Dutch oven.
- Add the onions, half the bell peppers and garlic.
- Cook, stirring occasionally, about 10 minutes.
- Add the sofrito, tomato sauce, sazon, pepper and beef broth. Stir and bring mixture to a boil.
- Return the beef to pot and push under the vegetables.
- Lower heat and simmer, covered for 45 minutes.
- Stir in remaining bell peppers, olives, pimento.
- The meat should almost fall apart when you pick it up.
- Carefully transfer meat to a bowl and shred it with your fingers or two forks.
- Bring the vegetables and sauce to a boil and add the meat, cook for another 10 minutes uncovered.
- Serve over white rice with cilantro sprigs for garnish.
