Regarding "smoky flavor," if you want a chili that's fairly smoky flavored, try arbols. They're allegedly "not" as spicy as cayennes (though my fiance begs to differ), but they add a smoky flavor to whatever you put them in. You usually find them dried in the store, rather than powdered, but a couple hours with a blender or a coffee mill usually solves that just fine (they're incredibly cheap and come in huge bags, so it'll take a while to grind the whole bag down)
Denise Woods try chicken it won’t have the same taste but using chicken thighs you can get a great pull apart stringy Texture like ropa vieja it’s delicious
@@وصفاتسهلهأميرهداود It doesn't work like that. You have to do the English translation first. Also, if you post this identical comment all over this video's comments, you'll make people mad and they will avoid your channel. Good luck.
OMG THANK YOU SO MUCH FOR DOING THIS! My whole family is Cuban and we are so happy that people are learning about our foods and culture! My abuela makes the best ropa vieja! honestly my favorite dish.
Chef John, thank you for posting the recipe and the details in the video. I just made this for my best friend who is Cuban/Argentinean/Panamanian and grew up eating Ropa Vieja. I added a 7oz can of Chipotle chilis in adobo sauce during the braising period, then removed the chilis. Put everything in the fridge for 2 days and completed it as described in the video. It was mind blowing. My friend had never had a "spicy" Ropa Vieja. He loved it and, didn't expect the stacked slow burn of the heat. Again, thank you for the work you do in providing these recipes and videos for a lot of great food.
Me too. When I was a kid my Mom would buy flank steak and marinate it overnight is Italian dressing and then the next day my Dad would grill it to a beautiful medium rare. Mom would use an electric knife to slice it thinly against the grain. I could eat the heck out of it. It was yummy.
Hello, Chef John.. I bought my first house in the Little Havana section of Miami....I was the only Anglo on my street. All the abuelas in my neighborhood taught me how to make this, arroz con pollo, picadillo a la Cubana, and a mean sofrito.... those were good days. You nailed this.... and yes! Flank steak is the only way to go. It won’t have the right texture or presentation otherwise. BTW... your fans would really enjoy Picadillo....I thought of it as “Cuban Chili”.... it was great for feeding a crowd. And because all of these dishes are MUCH better the next day, they’re perfect make ahead dishes for parties. All the abuelas were emphatic about this. Love ❤️ your channel and share it with everyone.
Chef John, if you add a splash of balsamic vinegar into this beef, it gets to a whole new level. Here in Brazil we make a very similar recipe to this and keep it in the fridge to make the most amazing beef sandwiches. And we also have a cool name for it: we call it "carne louca" (portuguese for "crazy beef").
Vinegar does punch up a lot of fatty or bland dishes. I use a sprinkle or two in lentil soup and some other dishes. Fresh lemon juice, too, and of course Mexicans tend to really love a squeeze of lime.
The first time I ever had black beans was the first time I went to a Cuban restaurant. I never knew beans could be that good! And that meal was the first time I ever had or ordered or even heard of ropas viejas. Loved it! Wow what a meal! Thanks for the recipe -- I will be making this for sure.
Chef John you have never failed me. Even recipes I’m suspicious of are always incredible! Thank you so much for teaching me better culinary techniques and always testing the boundaries of my food preferences. I truly feel not only more technically sophisticated in cooking, but more cultured overall. I’ll be attempting this on the weekend, and I can just barely contain myself. Thanks for sharing your knowledge and personality!
Eddie G we made it! We did let it sit overnight as advised. Did not add capers - and we used parsley. The flavor is absolutely amazing and goes great with rice and black beans. We will definitely be making it again! I strongly advise an attempt.
My sister married a cuban and this is by far my favorite cuban dish of all time. If you're on the fence about making it stop thinking about it and do it. It's beyond delicious.
Your videos put the spark of cooking into me every time. Maybe it isn't about the dish looking like old clothes, but the comfy feeling you get from old clothes/shoes. It certainly looks like comfort food to me!
I'm from Panama and we call it "carne mechada" here, it is my absolute favorite dish and I would eat it every day if I could! So happy to see it on the show!
@@samanthafox3124 En realidad le dicen de ambas maneras. En mi casa a veces le dicen Ropa Vieja y a veces Carne mechada. En los restaurantes lo he visto de ambas maneras también.
The reason it's best to finish it the next day is because it's actually a recipe for leftover meat - hence the veija (old) reference. It also needs a good amount of spices, etc . . . because it's actually a very old recipe for horse meat - very long braising time in order to tenderize the meat. And yes, I am Cuban . . . born in La Habana. Chef John, I'm a huge fan of yours. Thanks for sharing this recipe for so many folks on RUclips. This dish was one of my mother's specialties. I miss her.
Ropa Vieja (The Inns) is celebrated on 12/16 and 12/24 is a religious celebration. I’ve never made Ropa Vieja but now I am. Wow, that looks amazing. The overnight refrigeration is the best marinating works so dang good.
There is a deli/meat market downtown Tampa and it has the absolute BEST ropa vieja ! I literally drive about 30 mins just to go and get it! Such a delicious meal! I came to look for recipes on it and you popped up (I am a sub but I have not ever seen this particular video) and I came to you first! Never disappoint! I am making this, this week!
My husband and I made this 4 days ago. We used a pressure cooker to render down and tenderize the meat and it still came out amazing. I'd like to see you make arroz con pollo, my favorite Cuban dish
Great recipe! I cooked it 3 times, all were well received at the dinner table. I added a few drops of fresh squeezed lemon at the end. I think it adds another dimension to the dish. Thank you for the recipe. I shall cherish it.
Wow! I have to say, I was a bit skeptical initially because of the lengthy procedure, where you chill the stew overnight and finish it the next day. Having said that, it was totally worth it. One the best dishes I have not only made, but eaten in general, in a very long time. Instant favorite!
I have to admit, your intonation was off putting at first, but now I love your videos and your humor. Always well done. Thank you for being in RUclips!
I was watching an America’s Test Kitchen video, and people in the comments were like, don’t even mess with this, Chef John is the way to go!! So here I am at Food Wishes, and they were right. This is far superior. Great channel!! 👍
ooh ropa vieja. A couple of years ago I cobbled together several internet recipes for Cuban dishes and made a way-too-much-food Cuban meal for a dinner party. The ropa vieja was far and away the star of the show. Definitely going to try this version.
As a Cuban whose mother cooks this very often, I'm fairly impressed. Not the Cuban way but close. I think one of the main differences between Americans cooking and Hispanic cooking is measurements are eyeballed in Hispanic dishes where Americans like everything to be precise.
John coming from a restaurant background is probably much more focused on making everything completely reproducible the exact same way every night. Customers might want to introduce a friend to precisely the same taste they enjoyed last time they came, or have that same experience they did last time they came, but family and friends are probably just happy to sit down to the table and eat.
I have a recipe for Cuban beef stew, which uses many, if not all of your ingredients. Being a stew the beef is cubed,and potatoes and other ingredients are used. I'm 62 and the stew is one of my top 10 dishes ever. Your recipie sounds like a good one also.
This recipe is the bomb!!! Incredibly delicious 😋!! I used chuck roast though. 7 dollars for a 2 pound roast vs 16 dollars for the flank steak. Highly recommend!!!!! Well done Chef John. 👍
this is my favorite dish. My father was Cuban and have made this for years. I use wine when cooking it. but I use Brisket but you did a nice job and I'm sure it's as good as my father's. I love that you make so many different foods. Thank you...
So hungry...I made this dish today (overnight holding excluded) and this is the best tasting shredded beef I've had in my life. I already had the black beans and yellow rice (sorry, Turmeric and not saffron for color) in the fridge from earlier on so this was a slam dunk. I modified the ingredient list slightly, but not the seasonings. I used skirt instead of flank so the trimming was a bit of a pain but the result was a glorious meal that resulted in me carrying a bellyful of one of the most glorious meals I've eaten. Old clothes aside, I'd make this dish on a regular basis, but not often. Skirt in my town runs about $11 a pound so chuck might be a better option if your budget is squeezed. Also, the Poblano adds a little bit of heat to the dish, so if you're averse to heat, consider omitting the Cayenne or the Poblano, or both. Not for me, though, since I like savory and spicy. Try this recipe and you will not be disappointed. As always, 'Mise en place' and use sharp knives!
Dear and Ingenious Chef John, Please teach us half Italian and a quarter Mexican and a quarter Costa Ricans, your version of the super famous Mexican "Sopa Azteca" pleeeeeaaaase....☺️☺️☺️☺️
My favorite dish! My hubby prefers vaca frita, which is made with the same meat, fried with olive oil and garlic. I think flank steak is absolutely necessary for the unique chew authentic ropa vieja is known for. Buen provecho! 😉
ohh chef john you never cease to amaze :),,, but some chefs would argue this is stewing not braising , but even eating this at room temp after several hours is even better
I used a skirt steak and shredded it. What I did different was to use beef broth and leave and leave the olives, cilantro, and capers to be added at the table and served it with flour tortillas. Fantastic!
I’m Cuban and we don’t add allspice or cayenne pepper to anything . Use pressure cooker or crock pot to soften meat. Make mojito sauté using onions, lots fresh crushed garlic, oregano, cumin, sweet peppers, dash salt several bay leaves sautéed in olive oil. Finish with base of crushed stewed tomatoes, Dash of vinegar, dry wine, tomato paste. Serve topped with sweet peas on bed white garlic steamed rice.
I'm really interested to try this version seeing as how there's a couple of things that were missing that I usually use like vinegar and sofrito add tomato paste instead of tomato sauce but you have well earned my vote of confidence
You have totally inspired me, I was going to make chicken tacos this weekend, then I saw this. I'm trying to cut back on beef for s while, so I'm going to try this method with chicken on taco shells. Thanks again and I will do the flank steak in the future.
Whoo weee! Served this for dinner last night. Funky flavors! Mine came out quite spicy so served with buttered brown rice and sour cream to mellow it out. Yum!
Hi chef John, looks like another recipe I have to try... The only thing is my husband gets heartburn with bell peppers.. I heard that if you add the sugar it cuts some of the acidity.. I see you did that here.. another good alternative is shredded carrots since they have natural sugar in it.Thank you for sharing all of your recipes and your sense of humor..😊💖
Saw the name & I thought it translated to “Old Clothes” & hey.. guess what! It does! I’m thrilled. I really didn’t lose all my high school Spanish. Now I’ve got to make these “old clothes” for dinner. After all, “Old Clothes” is what my cooking usually DOES taste like…Unless of course, I’m not using a Chef John recipe. 😉
Thanks for recognizing us cilantro challenged individuals Chef, LOL. I think I shall make a variation of this. I have some leftover pot roast I cooked in the crockpot and froze . So it is already tender. Won't be completely from scratch naturally and won't be flank steak but I think I can make this work with what I have.
Cooking this tonight for tomorrow dinner! Second time doing this recipe this time no olives only because my kids don’t like olives. Tastes great and it great recipe just for braised beef that you can modify! Like chef John always says its called cooking you can try different things
I will definitely try this, it looks delicious! Chef John can you try cooking Filipino food like Lechon Belly, Fish or Pork Sisig, Beef Kare Kare, your version?
Check out the recipe: www.allrecipes.com/Recipe/272615/Ropa-Vieja-Cuban-Beef/
I thought that was a lifesaver in the picture
Regarding "smoky flavor," if you want a chili that's fairly smoky flavored, try arbols. They're allegedly "not" as spicy as cayennes (though my fiance begs to differ), but they add a smoky flavor to whatever you put them in.
You usually find them dried in the store, rather than powdered, but a couple hours with a blender or a coffee mill usually solves that just fine (they're incredibly cheap and come in huge bags, so it'll take a while to grind the whole bag down)
a well flavored pan is something chef john is.... fond of.
wonder if I could use chicken or pork instead of beef
Denise Woods try chicken it won’t have the same taste but using chicken thighs you can get a great pull apart stringy Texture like ropa vieja it’s delicious
BA DUM TSSSSSSSS
@@denisewoods1416 you could but it won't be Ropa Vieja.
Flavoured
You are the Commander-in-Chief of your Cuban Braised Beef!
@@وصفاتسهلهأميرهداود It doesn't work like that. You have to do the English translation first. Also, if you post this identical comment all over this video's comments, you'll make people mad and they will avoid your channel. Good luck.
@@hondolane7929 Yeah I hate when that happens.
OMG THANK YOU SO MUCH FOR DOING THIS! My whole family is Cuban and we are so happy that people are learning about our foods and culture! My abuela makes the best ropa vieja! honestly my favorite dish.
But you do know beef is banned in Cuba?
I'm more of a fan of vaca frita 🤣
I don’t live in Cuba anymore we live in Miami. Btw just cuz it’s banned doesn’t mean people don’t smuggle it.
Odin Why, did they convert to Hinduism?
@@abebeaku8369 Because cows have high value as working animals.
Chef John, thank you for posting the recipe and the details in the video. I just made this for my best friend who is Cuban/Argentinean/Panamanian and grew up eating Ropa Vieja. I added a 7oz can of Chipotle chilis in adobo sauce during the braising period, then removed the chilis. Put everything in the fridge for 2 days and completed it as described in the video. It was mind blowing. My friend had never had a "spicy" Ropa Vieja. He loved it and, didn't expect the stacked slow burn of the heat. Again, thank you for the work you do in providing these recipes and videos for a lot of great food.
I remember when flank and skirt steak was dirt cheap until all the tv chefs started using it.
Me too. When I was a kid my Mom would buy flank steak and marinate it overnight is Italian dressing and then the next day my Dad would grill it to a beautiful medium rare. Mom would use an electric knife to slice it thinly against the grain. I could eat the heck out of it. It was yummy.
The damn thruth
I dread the day when my favorite cuts that shall not be mentioned become popular. Its only a matter of time.
It's absolutely insane how exp they are...it's more then a rib eye
And I can never find boneless blade roast or chuck shoulder anymore.
Hello, Chef John..
I bought my first house in the Little Havana section of Miami....I was the only Anglo on my street. All the abuelas in my neighborhood taught me how to make this, arroz con pollo, picadillo a la Cubana, and a mean sofrito.... those were good days.
You nailed this.... and yes! Flank steak is the only way to go. It won’t have the right texture or presentation otherwise.
BTW... your fans would really enjoy Picadillo....I thought of it as “Cuban Chili”.... it was great for feeding a crowd. And because all of these dishes are MUCH better the next day, they’re perfect make ahead dishes for parties. All the abuelas were emphatic about this.
Love ❤️ your channel and share it with everyone.
I am Cuban and this ropa vieja is as authentic as my grandmother's.
Chef John, if you add a splash of balsamic vinegar into this beef, it gets to a whole new level. Here in Brazil we make a very similar recipe to this and keep it in the fridge to make the most amazing beef sandwiches. And we also have a cool name for it: we call it "carne louca" (portuguese for "crazy beef").
Vinegar does punch up a lot of fatty or bland dishes. I use a sprinkle or two in lentil soup and some other dishes. Fresh lemon juice, too, and of course Mexicans tend to really love a squeeze of lime.
How much is a “splash”? Table spoon?
CARNE LOUCAAAAA! Maravilhosa! Amo forte!
Guilherme Ávila
It seems to me like Cuban and Brazilian is more similar than you might think
@Juan C Salinas LOL tell that to all my work-mates who keep lime or lemon and salt in their purse. Even to put on oranges or peaches.
The first time I ever had black beans was the first time I went to a Cuban restaurant. I never knew beans could be that good! And that meal was the first time I ever had or ordered or even heard of ropas viejas. Loved it! Wow what a meal! Thanks for the recipe -- I will be making this for sure.
Chef John you have never failed me. Even recipes I’m suspicious of are always incredible!
Thank you so much for teaching me better culinary techniques and always testing the boundaries of my food preferences. I truly feel not only more technically sophisticated in cooking, but more cultured overall.
I’ll be attempting this on the weekend, and I can just barely contain myself.
Thanks for sharing your knowledge and personality!
Give us a follow up to your attempt if you do it.
Eddie G we made it! We did let it sit overnight as advised. Did not add capers - and we used parsley. The flavor is absolutely amazing and goes great with rice and black beans.
We will definitely be making it again! I strongly advise an attempt.
@@kcsaylor88 That's great to hear. I'm not sure when I'll have time to try it but I will.
I always appreciate you acknowledging that some people cannot stand cilantro!
My sister married a cuban and this is by far my favorite cuban dish of all time. If you're on the fence about making it stop thinking about it and do it. It's beyond delicious.
Your videos put the spark of cooking into me every time.
Maybe it isn't about the dish looking like old clothes, but the comfy feeling you get from old clothes/shoes.
It certainly looks like comfort food to me!
"You're the Omar Sharif of your braised beef" makes me happier than it should...
+1 on this. My reaction was 10/10 - perfection.
*"Of tearing your beef" but yeah me too!
I don’t know what I enjoy more, the actual recipe or the commentary. Thanks for educating and entertaining, Chef!
I'm from Panama and we call it "carne mechada" here, it is my absolute favorite dish and I would eat it every day if I could! So happy to see it on the show!
No. En Panamá también se le dice ropa vieja. Carne mechada es como le llaman los venezolanos que viven en Panamá.
@@samanthafox3124
En realidad le dicen de ambas maneras. En mi casa a veces le dicen Ropa Vieja y a veces Carne mechada. En los restaurantes lo he visto de ambas maneras también.
Chef John you are after all the Chief of your Braised Beef 😊
Thank you for making the World a Happier and more delicious place ❤️
The reason it's best to finish it the next day is because it's actually a recipe for leftover meat - hence the veija (old) reference. It also needs a good amount of spices, etc . . . because it's actually a very old recipe for horse meat - very long braising time in order to tenderize the meat. And yes, I am Cuban . . . born in La Habana. Chef John, I'm a huge fan of yours. Thanks for sharing this recipe for so many folks on RUclips. This dish was one of my mother's specialties. I miss her.
Ropa Vieja (The Inns) is celebrated on 12/16 and 12/24 is a religious celebration. I’ve never made Ropa Vieja but now I am. Wow, that looks amazing. The overnight refrigeration is the best marinating works so dang good.
There is a deli/meat market downtown Tampa and it has the absolute BEST ropa vieja ! I literally drive about 30 mins just to go and get it! Such a delicious meal! I came to look for recipes on it and you popped up (I am a sub but I have not ever seen this particular video) and I came to you first! Never disappoint! I am making this, this week!
Honestly, chef John is the best
You made my little Egyptian heart happy when you mentioned omar sharif😆❤
My husband and I made this 4 days ago. We used a pressure cooker to render down and tenderize the meat and it still came out amazing. I'd like to see you make arroz con pollo, my favorite Cuban dish
Dmaura He did. Search and make it. One of my favorites.
Dmaura I also use a pressure cooker cook the meat. This would probably be very well suited for an Instapot.
@@yellowbird500 I'm planning on using a instapot cooker soon but I'm enjoying the old school feel with the pressure cooker.
Chef John, you the man! Thank you for this easy recipe!
Great recipe! I cooked it 3 times, all were well received at the dinner table. I added a few drops of fresh squeezed lemon at the end. I think it adds another dimension to the dish. Thank you for the recipe. I shall cherish it.
Awesome Chef John! As a Cuban, I just like to say, qué hicistes tremendo trabajo, se ve delicioso!
Wow! I have to say, I was a bit skeptical initially because of the lengthy procedure, where you chill the stew overnight and finish it the next day. Having said that, it was totally worth it. One the best dishes I have not only made, but eaten in general, in a very long time. Instant favorite!
I have to admit, your intonation was off putting at first, but now I love your videos and your humor. Always well done. Thank you for being in RUclips!
I was watching an America’s Test Kitchen video, and people in the comments were like, don’t even mess with this, Chef John is the way to go!! So here I am at Food Wishes, and they were right. This is far superior. Great channel!! 👍
This is one of my favorite foods. So glad to see your take on this. Great as always chef. 👍
ooh ropa vieja. A couple of years ago I cobbled together several internet recipes for Cuban dishes and made a way-too-much-food Cuban meal for a dinner party. The ropa vieja was far and away the star of the show. Definitely going to try this version.
As a Cuban whose mother cooks this very often, I'm fairly impressed. Not the Cuban way but close. I think one of the main differences between Americans cooking and Hispanic cooking is measurements are eyeballed in Hispanic dishes where Americans like everything to be precise.
John coming from a restaurant background is probably much more focused on making everything completely reproducible the exact same way every night. Customers might want to introduce a friend to precisely the same taste they enjoyed last time they came, or have that same experience they did last time they came, but family and friends are probably just happy to sit down to the table and eat.
I love your laid back recipes
I am Cuban and this looks delicious! Thank you!
Excellent. Made it tonight, everybody loved it. You have the best recipes on RUclips.
I had this for the first time at Cha Cha Cha in the mission district & it was sooooo good!! Loved it with fried plantains!
yeaaaah ropa vieja, withe rice, beans and plantains!! thats the ultimate combo!!!!!
I have a recipe for Cuban beef stew, which uses many, if not all of your ingredients. Being a stew the beef is cubed,and potatoes and other ingredients are used. I'm 62 and the stew is one of my top 10 dishes ever. Your recipie sounds like a good one also.
I am so using chuck instead of flank and jalapeños instead of olives. Also, I am putting it on tortillas! I am the Miles O’Keeffe of my Cuban Beef!
Thank you my wife and I gave this a try and it's perfect full of flavor, highly recommend and easy for beginners to cook.
This recipe is the bomb!!! Incredibly delicious 😋!! I used chuck roast though. 7 dollars for a 2 pound roast vs 16 dollars for the flank steak. Highly recommend!!!!! Well done Chef John. 👍
this is my favorite dish. My father was Cuban and have made this for years. I use wine when cooking it. but I use Brisket but you did a nice job and I'm sure it's as good as my father's. I love that you make so many different foods. Thank you...
Chef john is the best I've tried almost every recipe on his channel n it's always delicious
So hungry...I made this dish today (overnight holding excluded) and this is the best tasting shredded beef I've had in my life. I already had the black beans and yellow rice (sorry, Turmeric and not saffron for color) in the fridge from earlier on so this was a slam dunk. I modified the ingredient list slightly, but not the seasonings. I used skirt instead of flank so the trimming was a bit of a pain but the result was a glorious meal that resulted in me carrying a bellyful of one of the most glorious meals I've eaten. Old clothes aside, I'd make this dish on a regular basis, but not often. Skirt in my town runs about $11 a pound so chuck might be a better option if your budget is squeezed. Also, the Poblano adds a little bit of heat to the dish, so if you're averse to heat, consider omitting the Cayenne or the Poblano, or both. Not for me, though, since I like savory and spicy. Try this recipe and you will not be disappointed. As always, 'Mise en place' and use sharp knives!
Omg!!! I just made this recipe with flank meat and it was delicious. Thank you so much
Oh my goodness, this looks so good!
Thank you Chief John!!! You make all your dishes attainable. Best wishes. Al Velez
Beautiful!!! It's my husbands birthday this weekend and this would make an awesome new dish for him to try
Yummo! I’ can’t wait to try it! Thank You Chef John, for the inspiration!
Chef John, you are the best
Chef John, everything you cook makes me hungry!
I'm making this for dinner and it smells fantastic. Thanks for all the great recipes, Chef John.
I am cuban and I am not offended at all. I love changing recipes to make them even better! This looks 😋
More Cuban cuisine please...one of my favorite menus in this world
Making this RIGHT NOW. Kitchen smells amazing!
Dear and Ingenious Chef John, Please teach us half Italian and a quarter Mexican and a quarter Costa Ricans, your version of the super famous Mexican "Sopa Azteca" pleeeeeaaaase....☺️☺️☺️☺️
My favorite dish! My hubby prefers vaca frita, which is made with the same meat, fried with olive oil and garlic. I think flank steak is absolutely necessary for the unique chew authentic ropa vieja is known for. Buen provecho! 😉
ohh chef john you never cease to amaze :),,, but some chefs would argue this is stewing not braising , but even eating this at room temp after several hours is even better
You’re the best! Chef John!
Broooo she is impressed
Thanx man❤️🔥❤️🔥
I used a skirt steak and shredded it. What I did different was to use beef broth and leave and leave the olives, cilantro, and capers to be added at the table and served it with flour tortillas. Fantastic!
GeezLaWeez John! You are all over the board and it is much appreciated brotha. Keep it up and thanks for the consistent tips!
I’m Cuban and we don’t add allspice or cayenne pepper to anything . Use pressure cooker or crock pot to soften meat. Make mojito sauté using onions, lots fresh crushed garlic, oregano, cumin, sweet peppers, dash salt several bay leaves sautéed in olive oil. Finish with base of crushed stewed tomatoes, Dash of vinegar, dry wine, tomato paste. Serve topped with sweet peas on bed white garlic steamed rice.
Esa Ropa Vieja se ve muy deliciosa, felicidades! Thanks for sharing! You're amazing :)
I love the way you say ''ropa vieja''
I'm really interested to try this version seeing as how there's a couple of things that were missing that I usually use like vinegar and sofrito add tomato paste instead of tomato sauce but you have well earned my vote of confidence
He did the sofrito when he added the red onion and Garlic in the beginning. A sofrito is a sautee.
You have totally inspired me, I was going to make chicken tacos this weekend, then I saw this.
I'm trying to cut back on beef for s while, so I'm going to try this method with chicken on taco shells. Thanks again and I will do the flank steak in the future.
I'm so happy you uploaded this video I was just working at a Cuban joint that didn't want to tell me their recipe so thanx brother 👍👍💪💪
I just love that you had a brief moment of your legs in the video, no pants on. That's how we chefs cook at home!
I can b having the crappiest day, you always cheer me up!
I love your chef humor
Whoo weee! Served this for dinner last night. Funky flavors! Mine came out quite spicy so served with buttered brown rice and sour cream to mellow it out. Yum!
Oh ,yes ... Let that cool and fridge over night . Wow those flavors will be insane ! I would not have thought about that one . Love your channel man .
... but, sometimes I can’t sleep and get hungry. It’ll never last the night.
This is a favorite! I frequently order it when I eat at Carmine's in Ybor City.:)
Chef John !!!! Taught me Cost control , menu planning ,
Wow! Chef John, you are simply AWESOME! may God bless you with eternal life! You should have your own t.v. show for we can always, ENJOOOOYYYY!
I totally agree! Flank is the way to gooooooo! Yumm!!
Thanks for another great recipe!
Always a great dish you wont find in any other channel. Thanks, chef!
We go to Miami a lot and love ropa vieja! Cant wait to try it!
If you're making cuban dishes you should make Vaca Frita!
It's fried shredded beef, and is the most delicious thing ever!
Hi chef John, looks like another recipe I have to try... The only thing is my husband gets heartburn with bell peppers.. I heard that if you add the sugar it cuts some of the acidity.. I see you did that here.. another good alternative is shredded carrots since they have natural sugar in it.Thank you for sharing all of your recipes and your sense of humor..😊💖
Saw the name & I thought it translated to “Old Clothes” & hey.. guess what! It does! I’m thrilled. I really didn’t lose all my high school Spanish. Now I’ve got to make these “old clothes” for dinner. After all, “Old Clothes” is what my cooking usually DOES taste like…Unless of course, I’m not using a Chef John recipe. 😉
Once your beef is tore up from the floor up 😂😂😂😂. Love it
Thanks for the video! Looks delicious
Thanks for recognizing us cilantro challenged individuals Chef, LOL. I think I shall make a variation of this. I have some leftover pot roast I cooked in the crockpot and froze . So it is already tender. Won't be completely from scratch naturally and won't be flank steak but I think I can make this work with what I have.
Cooking this tonight for tomorrow dinner! Second time doing this recipe this time no olives only because my kids don’t like olives. Tastes great and it great recipe just for braised beef that you can modify! Like chef John always says its called cooking you can try different things
I made this dish two nights ago to serve last night. It is delicious!
i made this with chuck (i can't find flank steak where i live) in a slow cooker. absolutely delicious. thank you chef john!
I made it tonight, really excellent, thank u chef😊
This looks so good! Thank you for the the of the most appetizing videos since sopa de ajo. Going to attempt this weekend
I'm mexican and we make it the same with the exception of sugar, instead we add a handful of raisins. Delicious!
I will definitely try this, it looks delicious!
Chef John can you try cooking Filipino food like Lechon Belly, Fish or Pork Sisig, Beef Kare Kare, your version?
My favorite Cuban recipe. I'm gunna give this a try.
Tore up from the floor up got me lol
ikr 😂
Thank you! I've been hoping someone would offer a recipe on Ropa Vieja and you delivered! 😋
thanks 4 the reminder. that looks and sounds (i know it is) sooo. yummy! I know the family would love that.
Asereee!!! lol yasss one of my all time favorite cuban home dishes!!! 😍😍
Mate! I made this and it was 1000% awesome! Many thanks 🙏🙏🙏🙏
Wow !!! My kind of meal !!♡!!