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Ropa Vieja with Wagyu Beef
Prep Time: 20 Minutes
Cook Time: 4-5 Hours
Difficulty Level: 3
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Brandyn Baker @blackdog_bbq
NOTE: Instead of using 1 lb of Wagyu beef cubes and 1 lb of Wagyu beef for stewing, you can use just one product and double the quantity (for example, you can use 2 lbs of Wagyu beef for stewing).
Take the Fullblood Wagyu beef for stewing and the Fullblood Wagyu beef cubes out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
PREPARING THE ROPA VIEJA
Season the Fullblood Wagyu beef cubes and Fullblood Wagyu beef for stewing with kosher salt and freshly ground black pepper.
Place a Dutch oven over high heat on the stove, and add the butter.
Once the butter has melted, add the seasoned Wagyu beef, and cook until all sides are thoroughly browned.
Transfer the cooked Wagyu beef to a plate.
Once you’ve removed the Wagyu beef from the Dutch oven, reduce the heat to medium.
Add the sliced yellow onion and sliced bell pepper to the Dutch oven.
Cook for about 15-20 minutes or until caramelized.
Add the chopped garlic, ground cumin, paprika, and dried oregano.
Cook for about one minute until fragrant.
Next, add the dry white wine. Bring to a boil to deglaze the pan while scraping the bottom of the pan with a spatula.
Stir in the beef broth and crushed tomatoes. Bring to a simmer.
Once simmering, return the Wagyu beef to the Dutch oven.
Continue simmering over low heat, and cover the Dutch oven with a lid.
Cook for about 3 hours or until the beef is very tender (if using a thermometer, this typically occurs around 205-210°F).
Take the Wagyu beef out of the Dutch oven, place it on a cutting board, and shred it.
Then, return the shredded beef to the Dutch oven.
Simmer, uncovered, for about 30 minutes to thicken. If using olives, add them to the Dutch oven during this time.
PREPARING THE RICE
While the Ropa Vieja is cooking, add the rice and 2 cups of water to a pot over high heat.
Once boiling, reduce the heat to a simmer, and cover the pot.
Cook the rice for 25 minutes or until all of the liquid is absorbed.
Once finished, take the pot off the heat, and reserve the rice until ready to serve.
Add the chopped parsley to the Dutch oven.
Season the Ropa Vieja with kosher salt and freshly ground black pepper.
Plate the Ropa Vieja with the cooked rice.
Garnish with a few lime wedges, and squeeze a little lime juice on top if desired.
Serve, and enjoy!
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