Ropa Vieja

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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.

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but this turned out awful. Meat never got tender, no flavour to the broth. I must have missed something? I added extra hot peppers to try to create some flavour....but even that didn't help enough. Glad I only made 1/2 , but i still wasted about $40

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I'm a personal chef, so I'm pretty good at reading a recipe and knowing what it will taste like. I thought this would be really good, but it wasn't nice at all. I think it has potential, though. I like all the other recipes I've made from Michael Chiarello and I will continue to try out new ones. I think it would be nicer with a different cut of beef, and made into more of a stew, maybe some potatoes added.

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This was really tender. It doesn't taste like what I've had in the restaurants, but I still enjoyed it very much. The prep wasn't very difficult either.

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I LOVED this, as did my family. I grew up in So. California, and one of my best friends was Cuban. Her mother used to cook the most wonderful food and I have missed it terribly. I was so happy to see this recipe and made all of it. The Ropa Vieja was excellent, and the black beans and rice brought tears to my eyes...I was back home again! Thank you so much, Michael! My family and I all thank you!

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I am from Miami but live in Chicago. I love Cuban food and I do miss the local flavors of my hometown. I made this for a party and everybody loved it. I served it with the black beans from this episode along with saffron rice and fried plantains. Everything was delicious, but the this ropa vieja was the highlight.

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Great flavor here! But pretty spicy too I loved it but keep it in mind.

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I lived in Florida for 15 years and ate Ropa Vieja at too many Cuban Restaurants to count. This recipe has noting to do with Ropa Vieja except the name. If you really want an authentic recipe try Sara Moulton's recipe (it's the only one that gets 5 stars when you do a recipe search!