Ropa Vieja Panameña
The Quirky Foodster Team
Ingredients
- Beef flank or skirt steak — 1 kg (2.2 lb)
- Onion, sliced — 1
- Bell pepper, sliced — 1
- Garlic, minced — 3 cloves
- Tomatoes, chopped — 3
- Tomato paste — 2 tbsp
- Oil — 2 tbsp
- Beef stock — 480 ml (16 fl oz)
- Bay leaf — 1
- Salt and pepper — to taste
Method
- Simmer the beef in water to cover for 1.5–2 hours until very tender; remove and shred with two forks, reserving a little of the cooking liquid.
- Heat the oil in a pot and sauté the onion, bell pepper and garlic until softened.
- Add the tomato and tomato paste, cooking for 6–8 minutes until it darkens.
- Add the shredded beef, beef stock, bay leaf, salt and pepper, and simmer for 20–25 minutes until the sauce has thickened and the flavours have melded.
- Serve hot with rice.
Introduction: Slow-cooked shredded beef simmered in a savoury tomato and pepper sauce, a hearty Panamanian main course.
Cultural Background: Ropa vieja ('old clothes'), named for its shredded, rag-like texture, is enjoyed across much of Latin America and the Caribbean, and the Panamanian version reflects the country's own sofrito-based cooking style.
Tips: Simmer the beef long enough to shred easily with a fork — this is essential to the dish's texture. Shred the beef along the grain for the best, most tender texture.
Variations: Add a handful of green olives for a briny contrast. Adjust the pepper quantity for a milder or more robust sauce.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until hot throughout.
FAQs:
Q: Why is it called 'old clothes'?
A: The name refers to the dish's shredded, rag-like appearance once the beef is pulled apart.
Q: Can this be made in a slow cooker?
A: Yes, simmer the beef and sauce together on low for 6–8 hours for a hands-off approach.
- Beef flank or skirt steak — 1 kg (2.2 lb)
- Onion, sliced — 1
- Bell pepper, sliced — 1
- Garlic, minced — 3 cloves
- Tomatoes, chopped — 3
- Tomato paste — 2 tbsp
- Oil — 2 tbsp
- Beef stock — 480 ml (16 fl oz)
- Bay leaf — 1
- Salt and pepper — to taste
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