"Old clothes" braised beef with peppers and onions (Ropa vieja) from The Cuban Table: A Celebration of Food, Flavors and History (page 162) by Ana Sofia Pelaez and Ellen Silverman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute brisket for flank steak, and store-bought tomato purée for the book's "Tomato purée".

  • jessica_iia7a3 on January 20, 2026

    Made it over the course of 2 days. Save the leftover broth for future recipes

  • Stephenn31 on May 11, 2024

    It was ok. More tomato than I would have liked or have had in other versions. The ingredients in the list didn’t match up to the book I have (ie no mustard or cinnamon in the book version, though maybe good additions)

  • FJT on February 13, 2017

    Love this recipe. Whilst it takes a while to make, it is worthwhile for the flavour of the finished stew. I have served this to Cuban friends alongside the Black bean pottage from this book and had rave reviews. I always add more of the broth from cooking the brisket to the end dish than the recipe calls for and I save the extra broth to make the Stuffed pot roast (Boliche Mechado) from the same book.

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