Panama / Main
Panamanian ropa vieja
Shredded beef in tomato sauce with olives and capers, in the Panamanian style — drier than the Cuban.
Ingredients
- Beef flank900 g
- Onions2
- Bell peppers2
- Tomatoes500 g
- Tomato paste2 tbsp
- Garlic6 cloves
- Green olives80 g
- Capers2 tbsp
- Ground cumin1 tsp
- Oregano1 tsp
- Culantro or coriander30 g
- Vegetable oil60 ml
- Rice, to serve350 g
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Simmer the beef whole in salted water with bay for an hour and a half. Keep the broth.
Cool the meat and pull it into long strands along the grain.
Fry the onion, pepper and garlic in oil until soft, eight minutes.
Add the tomatoes, tomato paste, cumin and oregano and cook ten minutes to thicken.
Fold in the meat, olives and capers and stew twenty minutes, adding broth a spoonful at a time.
Drive off any excess liquid uncovered; the sauce should coat the strands.
Scatter with culantro and serve with rice and fried plantain.
