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Rick's Caribbean Ropa Vieja

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PEWTERPIRATE

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

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Original recipe yields 8 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

HALEYSCOMET1
32
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
20
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
19
6/21/2006

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