Ropa Vieja (Canarian Stew)

This is a Canarian/Spanish/Cuban dish, the name translates to Old Clothes. It's basically a left overs dish, so any vegetables or meat that you have can be added, again it is one of those dishes that can taste better cooked the day before, so that all the flavours mingle.


500g Ready cooked meat, any kind.
3 large Potatoes
2 large Carrots
1 large Onion
250g Cooked Chick Peas
3 Cloves Garlic
1 litre Stock
1 tsp Turmeric
1 tsp Dried Oregano
2 tbs Virgin Olive Oil
Salt & Pepper to taste.

  1. Put Olive Oil in a large pan and heat gently.
  2. Add coarsely chopped onion and garlic and add to pan, fry gently until soft and just starting to go golden.
  3. Remove from pan and reserve.
  4. Peel and cut potatoes into small chunks and add to pan.
  5. Peel/scrub carrots, cut into chunks about the same size as potatoes and add to pan.
  6. Fry the potatoes and carrots on a medium to high heat until lightly browned.
  7. Add chickpeas to pan and fry for a couple of minutes.
  8. Add the onions and garlic mix, oregano and turmeric and stir everything together.
  9. Add the stock bring, briefly to the boil then lower heat cover pan and simmer until potatoes and carrots are almost cooked.
  10. Whilst Potatoes etc. are cooking, shred the cooked meat by pulling apart.
  11. Finally add the shredded meat and simmer with pan covered until potatoes and carrots are cooked.
  12. Add salt and pepper to taste.

Ropa Vieja on Foodista

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