Rick's Caribbean Ropa Vieja Recipe - Allrecipes.com
  • READY IN 1 hr

Rick's Caribbean Ropa Vieja

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

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 More Reviews

Most Helpful Positive Review
Nov 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!

 
Most Helpful Critical Review
Sep 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.

 

23 Ratings

Jun 21, 2006

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

 
Sep 05, 2005

Super! My husband and guests raved about this one! I followed this recipe exactly as suggested except added the toasted, flaked coconut to the rice. I used Basmati rice and cooked it in half coconut milk and half water. I also fried plantains for something on the side. I will definitely do this one again! Go Bucs!!!!!

 
Mar 02, 2006

this was sweet with a small kick, delicious and incredibly easy to make. creates lots of sauce to serve over rice. i seared then used the crockpot and only about half of the shredded coconut. thanks, rick!

 
Apr 21, 2007

This was good but not knock my socks off good. It tasted a little flat--something was missing. As one of the reviewers said, the color is a little unappetizing. I didn't find it too sweet. Other reviewers probably felt it was too sweet because they may have used cream of coconut instead of coconut milk.

 
Apr 12, 2007

I'm afraid I have to give this one 2-thumbs down. The color wasn't very appetizing and the flavor was worse. I've been on the South Beach diet for the past 2 weeks and this recipe looked like the carbohydrate amount would be acceptable. I served it with brown rice which was OK, but I hate I didn't get to have something really good for supper when I get so little to eat at all. I made it exactly like the recipe was written but the steak was tough as shoe leather. Maybe I should blame it on the cow(?) This is the first recipe in 8 years I have made from this recipe site I was this disappointed in.

 
Apr 11, 2007

Flavorful, easy, wonderful. Skipped the sour cream and used half of the coconut milk to lower some calories/fat, but still tasted excellent.

 

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Nutrition

  • Calories
  • 571 kcal
  • 29%
  • Carbohydrates
  • 19.4 g
  • 6%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 45.6 g
  • 70%
  • Fiber
  • 5.9 g
  • 23%
  • Protein
  • 17.9 g
  • 36%
  • Sodium
  • 397 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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