Ropa Vieja Panameña (Shredded Beef in Tomato Sauce)
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The Tale of Ropa Vieja Panameña (Shredded Beef in Tomato Sauce)
Ropa vieja, meaning 'old clothes' for its shredded appearance, belongs to a dish family found across Spain's former Caribbean and Latin American colonies, most famously in Cuba. Panama's version reflects that shared Spanish-colonial culinary inheritance, adapted with local tomato-based seasoning.
Ingredients
Scale:· 6 servings
- 1 kg flank steak
- 1 onion, half for broth and half sliced
- 4 cloves garlic, minced
- 2 bell peppers, sliced
- 4 tomatoes, chopped, or 1 can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 bay leaf
- 3 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- 1Simmer the flank steak with half the onion, a bay leaf, salt, and water to cover for 1.5-2 hours until completely tender and easy to shred.
- 2Remove the beef, reserving the broth, and shred it finely with two forks against the grain.
- 3Heat the oil in a large skillet and saute the sliced onion, garlic, and bell peppers until softened.
- 4Stir in the tomato paste and chopped tomatoes, cooking for 10 minutes until the sauce thickens.
- 5Season with cumin, salt, and pepper.
- 6Add the shredded beef to the sauce along with a ladle or two of the reserved broth to keep it moist.
- 7Simmer together for 20-25 minutes, stirring occasionally, until the beef has absorbed the sauce flavors.
- 8Serve hot over white rice with fried plantains.
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