Galician-Style Ropa Vieja

Ingredients

In this Galician adaptation of Ropa Vieja, we incorporate Galician red wine and spices to enhance the flavors of the dish. Additionally, we use ingredients commonly found in Galician cuisine, such as onions and garlic, to add depth to the sauce. The cooking technique remains similar, with the beef slow-cooked until tender and then shredded before being simmered in the flavorful sauce. We alse have the original recipe for Ropa vieja, so you can check it out.

• 2 pounds (900g) beef brisket 2 pounds (900g) beef brisket
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 cup (240ml) Galician red wine 1 cup (240ml) Galician red wine
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon sweet paprika 1 teaspoon sweet paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 55g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the diced tomatoes, red and green bell peppers, and bay leaf to the pot. Cook for a few minutes until the vegetables soften.
3. 3.
   Season the beef brisket with salt, pepper, smoked paprika, sweet paprika, and ground cumin. Place the seasoned brisket in the pot with the vegetables.
4. 4.
   Pour the Galician red wine over the beef and vegetables. Bring to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 3 hours, or until the beef is tender and easily shreds.
5. 5.
   Once the beef is tender, remove it from the pot and shred it using two forks.
6. 6.
   Return the shredded beef to the pot and simmer for an additional 30 minutes to allow the flavors to meld together.
7. 7.
   Adjust the seasoning with salt and pepper if needed.
8. 8.
   Serve the Galician-Style Ropa Vieja hot with crusty bread or potatoes.

Treat your ingredients with care...

• Beef brisket — For the best results, choose a well-marbled beef brisket. Slow cooking will help tenderize the meat and make it easier to shred.

Tips & Tricks

• To add an extra layer of flavor, you can marinate the beef brisket in the Galician red wine overnight before cooking.
• If you prefer a spicier version, you can add a pinch of cayenne pepper or chili flakes to the sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve Galician-Style Ropa Vieja hot, allowing the tender shredded beef to soak up the flavorful sauce. Accompany it with crusty bread or boiled potatoes to fully enjoy the dish.

Presentation advice

Garnish the Galician-Style Ropa Vieja with fresh parsley or cilantro leaves for a pop of color. Serve it in a deep dish or on individual plates, making sure to showcase the shredded beef and vibrant sauce.