In Panama. elsewhere in Latin America and the Caribbean, a hearty beef and vegetable stew is made from a tough, but flavorful cut called Ropa Vieja.  Akin to the American cuts of skirt and flank steak, its colorful name literally translates as “Old Clothes”.  As you might expect, it is an inexpensive cut of beef here in the tropics, where the cows are lean and generally tough to begin with … I paid $2.48 per pound at the grocery.

All cultures have their version of a widely enjoyed dish where less than the best cut of beef is cooked in liquid over long periods to render it tender and delicious.  The Italians  bundle up veal shanks for Osso Bucco and the French delight in Beef  Bourguignon, as examples.

You will note that this recipe is basically a two-parter.  The beef will be coaxed into a log braise in broth with spices and a few vegetables until it is falling apart.  You will also make a “Sofrito”, which is a concoction of vegetables, herbs and spices used frequently in Latin cooking to bring foundational flavors to a dish.  The Sofrito will be added to the pot in the end to work its magic.

Generally, Ropa Vieja is served with white rice, but brown would work. too.  In fact, it might be a little less authentic, but I cannot imagine a better pairing than over Garlic Mashed Potatoes!

In my efforts to immerse in Panamanian cuisine and culture, I have researched and made other national dishes, such as Arroz con Polo and Pigeon Peas with Coconut Rice.   I feel very good about my treatment of Ropa Vieja.  When I served it to our Panamanian employee, Ramon gave the highest compliment, “My Mother never cooked like this, muy bueno!”  I hope you enjoy it, too.

Ropa Vieja

Prep time:  25 mins

Cook time:  3 hours

Total time:  3 hours 25 mins

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Ingredients

• To Braise the Beef:
• 1 Pound Skirt or Flank Steak, Cross Cut into 6" Lengths
• 2 Tablespoons Olive Oil
• ⅓ Cup All Purpose Flour
• 3 Cups Beef stock
• 1 Medium Carrot, Cut into ⅜" Thick Discs
• ½ Medium Onion, Cut into ½" Thick Slices Then Quartered
• ⅓ Cup Sliced Celery
• 2 Cloves Garlic, Minced
• 1 Small Bay Leaf
• ½ Tablespoon Fresh Minced Oregano (or ½ Teaspoon Dried)
• ¼ Teaspoon Ground Cumin
• ¼ Teaspoon Salt
• 8 Twists of the Black Pepper Grinder
• For the Sofrito:
• ¾ Cup Chopped Red or Yellow Onion
• ½ Large Green Bell Pepper, Cut into Large Dice
• ½ large Red Bell Pepper, Cut into Large Dice
• 1 Clove Garlic, Minced
• 2 Tablespoons Olive Oil
• ¼ Teaspoon Ground Cumin
• 6 Twists of the Black Pepper Grinder
• 1 Small Zucchini Cut into Discs (Traditionally ⅓ Cup Frozen Green Peas)
• ½ Cup Chopped Ripe Red Tomato
• ½ Teaspoon Minced Fresh Oregano (or Pinch of Dried Oregano)
• 3 Tablespoons of Pimento-Stuffed Green Olives, Each Cut into Thirds
• Salt to Taste

Instructions

1. Measure the flour into a cake pan. Place a pot with a top on a burner over medium high heat; add the oil. Wash the beef, dry with paper towel and dredge in the flour on both sides. Drop meat into hot oil in a single layer. Fry on both sides until the flour shows a nice golden brown.
2. Add the broth and all remaining ingredients for the braise to the pot and bring to a boil. Once boiling, stir, cover and set heat to simmer. Depending on the quality of your beef and your altitude, the meat needs to cook for 2 to 3 hours or longer until it is literally falling apart when twisted with a fork.
3. While the meat is cooking, make the Sofrito. Place a saute pan over medium high heat, add the oil and allow it to get hot. Then, toss in all other ingredients except the olives and the zucchini (or green peas). Saute until the veggies are tender crisp; correct for salt, Add the olives and peas if using them (retain the zucchini until later), stir, remove from heat and set aside.
4. When the meat is tender, remove it to your cutting board or a large plate and shred by using 2 dinner forks to pull the meat strands apart. Leave any fat and sinew behind while returning the pulled meat to the pot.
5. Add the Sofrito to the pot, return to a boil, cover, reduce heat to a simmer, then cook for 20 minutes. Now add the zucchini if using, cover and cook for 10 more minutes (we don't want to cook the squash too long and turn it into mush)
6. Enjoy!

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Sofrito ready for the pot