Ropa Vieja Sous Vide – Cuban Beef
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g beef, e.. soup meat, beef brisket, beef rib
- 1 large onion (s)
- 1 red pepper (s)
- 1 bell pepper (s), green
- 250 ml white wine
- 4 clove (s) garlic
- 1 ½ tablespoon tomato paste
- 1 tablespoon soy sauce
- 2 tablespoon white wine vinegar
- 0.5 ½ cup olives, green, about 100 g
- 2 teaspoons paprika powder
- 1 teaspoon cumin powder
- 0.5 teaspoon ½ garlic powder
- 0.5 teaspoon ½ chili powder
- 0.5 teaspoon ½ onion powder
- 0.5 teaspoon ½ turmeric powder
- 1 teaspoon salt and pepper, black
- 2 teaspoons oregano, dried
- 0.5 ½ lime (s), juice from it
- 2 bay leaves
- 1 tablespoon vegetable stock powder
- Oil for frying or clarified butter
Print Recipe
Pin Recipe Instructions
- Cut the onions and peppers into thin strips. Cut the garlic into thin slices.
- Portion the meat into approx. 250 g pieces. Sear it on all sides in a pan with oil or clarified butter. Take the meat out of the pan and sweat the onions in it. Then add the garlic and paprika and fry everything briefly. Deglaze with white wine. Reduce the white wine a little and stir in the tomato paste. Add the remaining ingredients to the pan and stir everything well.
- Put the meat and the pepper and onion mixture in a Sous Vide bag and vacuum seal.
- Heat the Sous Vide water bath to 85 ° C, insert the bag and cook for 24 hours.
- Put the contents of the bag back into a pan. Tear the meat evenly and reduce everything a little while stirring evenly until the desired consistency is achieved. Depending on your taste, you can also cook some pre-cooked chickpeas.
- This goes well with polenta, yellow rice or just bread.
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