Ropa Vieja

One of the foods I like in Latin American countries is Ropa Vieja. It is shredded beef. I guess the first I ever ate was made by a friend of mine in the US from Cuba. Every time I have it, I think of her.

I had this plate yesterday at La Típica. It was great. I thought the cheese cake was pretty good too. I have always had good food at La Típica. It is aimed at the locals so you will get a lot for your money.

If you stop in La Típica, tell them you heard of them from Chiriquí Chatter. Directions to La Típica may be found HERE.

Recipe for Ropa Vieja sent to me by a Chiriquí Chatter reader.

3 pounds beef chuck roast
1 (1 ounce) package dry onion soup mix
1 onion, chopped
veggies of your choice – carrots, celery, peppers, etc.
1 cup red wine
1/2 cup water
3 tablespoons vegetable oil
1/2 cup salsa
Rice / Torillas / Avocado / sour cream – if desired
1. Preheat oven to 325 degrees F (160 degrees C).
2. Heat oil in a Dutch oven, over medium high heat. Add beef and brown meat on all sides. Reduce heat, add onion and cook until soft but not browned. Add onion soup mix, wine,
3. water and picante sauce – make sure enough liquid to cover all ingredients. Bring to boil
4. Cover and place in preheated oven for 2 1/2 to 3 hours (OR place ALL in crock pot for 8 to 10 hours). Check occasionally to make sure there is sufficient liquid in bottom of pan; add more wine if necessary.

When meat & veggies are done remove onto separate plates or bowls and cool a bit. Place the liquid on the stove and add 1/2 c. of ketchup, 2 T. worcheshire & more wine to taste. Reduce this liquid by about 1/2 – should be a fairly concentrated liquid.

When liquid is done place over shredded beef and serve.

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