Ropa Vieja

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Oh dear, after reading many of the reviews I feel a bit bad for Chef Chiarello. He has phenomenal talent and his specialty is clearly Italian and Mediterranean-esque cuisine. Yes yes you're all correct, that this is not 100% authentic or how the dish is prepared in a typical Cuban home--jalapeños!? no no no, not in Cuban cuisine. HOWEVER, this is a Cuban/Canario "inspired" recipe that still uses fresh ingredients and places a twist on a very traditional dish. How exciting to experiment with the Ropa Vieja, that many of us have been eating for decades the same way over and over again, in a new refreshing way!

@deedlittelf_2848494... my apologies but that Goya recipe is nowhere in the slightest closer to authenticity! My friend, they are merely pushing their labeled products. And one can never compare store bought jarred "sofrito" to the one made fresh in one's home.

Take it as is, it's a decent recipe by a great chef!

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This is a good recipe, but if you want a more authentic version of this dish I would suggest the Goya.com recipe. :

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i actually made this with duck (had it in a cuban-french place and it was amazing, but the sauce was great. i roasted the duck (breast/legs and then made the sauce...used chicken stock, shredded the duck and added cilantro, raw red onion slices and cherry tomatoes to the presentation. served it over a corn tomatillo mixture. absolutely perfect. - the bf said this is a "serve to company" recipe. thanks for the recipe!!

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Not sure about authenticity? . . . but does it matter!? This dish was sooo flavorful, so delicious. . . if you don't make it you will be dissapointed!

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The biggest issue I had was having to cook the meat almost 31/2 hours to get it tender. Even with that I probably could have cooked it a little longer. The flavor was very good. None were over- powering, not too hot, but very flavorful. A good middle of the road meal to cook for a group of people with varied tastes.

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My apologies to anyone that thinks any of these recipes are actually Cuban!! Cuban dishes are flavored with sofrito (garlic, onions, green bell peppers not spicy peppers!! I felt bad for the Cuban musicians on this episode that had to pretend this was good Cuban food! P.S. tostones are twice fried green plantains seasoned with salt usually served with a garlic, olive oil and lime mojo. Maduros are ripe sweet plantins sliced at a diagonal and fried once. No one puts ground black pepper on either one. Michael, you should change the name of that episode to " Foods that are loosely inspired by latin countries with Cuban musicians in the background" Salud!

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I really like this recipe. I ommitted some of the spice becuase I have small children eating it, and I did not use the bell pepper either. The flavor was great! Michael put his twist on it and my family and I enjoyed it. Thanks.

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We don't need to add hot peppers to our food to help us out!

This recipe is wrong on so many levels. I don't even know where to start. I started cooking with my Abuela for our large Cuban family when I was 4, and for the past 25 years, I've been cooking Cuban food. If I can't spot traditional by now, I don't think I ever will.

While living in Cuba, my grandmother purchased a cookbook, filled with traditional recipes, published in Havana in 1956. There is not one jalapeno or dash of hot sauce mentioned in the book. My family still goes to this book for recipes we don't make often and need a little reminder of.

Call it Cuban with a twist. Call it Cuban inspired. But please, don't call it Cuban.

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I have never seen someone completely destroy a Cuban dish,specially one as well known as Ropa Vieja. It disturbed me, to see a so called Chef teaching people how to prepare an authentic Cuban dish which he obviously knows very little about. He must of pulled the recipe from the internet. He certainly did not research or go to authentic Cuban sources. By the way the Black Bean recipe is not Cuban.
DOES NOT DESERVE EVEN A STAR.

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I started out with a HUGE skirt steak, had to cut it into 2 pieces to fit it into the pot. Had to simmer an extra hour (3 hrs. total before the meat was tender.
When I took the meat out, I had two tiny pieces of steak. The meat shrinks a great deal, so make sure you have plenty.
The quantities in this recipe are all wrong... way too many vegetables, not nearly enough meat.
My suggestions - use half the stated amount of canned tomatoes, half the bell pepper, half the jalapeno, DOUBLE the amount of steak.
Otherwise, you will have a veggie stew with a tiny amount of meat.
Once again, the trickery of television
cost me a lot of money.