Rick's Caribbean Ropa Vieja

21
PEWTERPIRATE 0

"A touch of sweetness from the Caribbean gives a new flair to the standard Ropa Vieja (Cuban Meat Stew). Serve with rice."

Ingredients 1 h {{adjustedServings}} servings 571 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 571 kcal
  • 29%
  • Fat:
  • 45.6 g
  • 70%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 17.9 g
  • 36%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 397 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Melt the butter in a skillet over medium heat, and cook the onion and mushrooms until lightly browned. Place flank steak in the skillet, and brown on all sides. Pour in the wine. Reduce heat to low, and continue cooking 30 minutes, or until meat is very tender. Remove meat, shred, and return to skillet.
  2. Pour coconut milk into the skillet. Mix in sour cream, coconut flakes, brown sugar, allspice, salt, and pepper. Continue cooking 10 minutes, or until heated through.
Tips & Tricks
How to Make Irish Stew

This simple lamb stew is too good to eat just once a year.

Beef & Guinness Stew

Dark beer does delicious things to traditional beef stew.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 21

  1. 23 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
HALEYSCOMET1
11/17/2004

MELTS IN YOUR MOUTH GOOD!!! I prepared in the crockpot (slow cooker) combined all liquids and poured over meat. Cooked on low for 8 hours - while at work. Came home to the most delicious recipe I've ever found on the internet. Served over white rice! Can't wait to get home to have left overs! THANKS RICK!

rickhorn
9/16/2005

I made the recipe exactly as printed. It was way too sweet for me. I would advise using unsweetened coconut and only half as much, reduce or eliminate the brown sugar, use only half as much coconut milk, twice as much sour cream, and only 1-2 tsp allspice (an entire tablespoon was too too much for my taste!)I would cut way down on the butter as well; my refrigerated leftovers developed a layer of hardened butter a half-inch thick. I think the recipe has great potential, as I love Caribbean dishes.

Tayma
6/21/2006

This was great. I threw everything in the crockpot for 7 or 8 hours and then served it over rice. Yum!