Ropa Vieja

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well for everyone who says this isn't authentic like their grandmothers and for the people who are cubin and have been eating it their whole lives... they shouldn't need food network telling them how to make "the best" Ropa Vieja... if they actually know how to make it.

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I tried Michael Chiarello’s Ropa Vieja recipe and it was great. My family loved it served it with Black Beans and White Rice. They keep asking me to make it again. For those who commented on the authenticity of the recipe let me say this. My mom was in my opinion, the greatest cook in the world. Many of you probably feel the same way about your moms cooking and I don’t blame you. Mom never used a recipe in her life, it was always a little of this and a little of that but it always tasted wonderful. Why, because she cooked with LOVE. If you cook with Love it doesn’t always have to follow a recipe to the tee, just get out there and cook.

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I made this for my Cuban wife; I did omit the jalapenos. I purchased the flank steak at Trader Joes ( it was really good. The recipe was simple and the final product was delicious. The entire family really enjoyed it. We served it over white rice, plantains on the side, and a sangria. The leftovers were even better. Muchas gracias. Salud!

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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.