Tłumaczenie tego przepisu na Twój język... Strona zostanie automatycznie odświeżona.
Ropa Vieja de Cordero
A flavorful lamb variation of the classic Ropa Vieja, featuring shredded lamb simmered in a rich tomato-based sauce with peppers, onions, and spices.
🧂 Składniki
- 1.5 kg Lamb shoulder
- 3 tbsp Olive oil
- 2 large Yellow onions(sliced)
- 2 large Green bell peppers(seeded and sliced)
- 1 large Red bell peppers(seeded and sliced)
- 6 cloves Garlic(minced)
- 800 g Crushed tomatoes
- 1 cup Dry white wine
- 2 cups Beef broth
- 2 Bay leaves
- 1 tsp Cumin
- 1 tsp Oregano
- 1 tsp Smoked paprika
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instrukcje
- 1
Preheat oven to 325°F (160°C). Season the lamb shoulder generously with salt and pepper.
💡 Wskazówki profesjonalistów: Allowing the lamb to come to room temperature before searing helps with even cooking. - 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb on all sides until deeply browned.
⏱️ 8-10 minutes💡 Wskazówki profesjonalistów: Don't overcrowd the pot; sear in batches if necessary. - 3
Remove lamb from the pot and set aside. Add the sliced onions and bell peppers to the pot and cook until softened, about 8-10 minutes.
⏱️ 10 minutes💡 Wskazówki profesjonalistów: Scrape up any browned bits from the bottom of the pot. - 4
Add the minced garlic and cook for another minute until fragrant.
⏱️ 1 minute - 5
Pour in the white wine and scrape the bottom of the pot to deglaze. Let it simmer for 2-3 minutes.
⏱️ 3 minutes - 6
Stir in the crushed tomatoes, beef broth, bay leaves, cumin, oregano, and smoked paprika. Season with salt and pepper.
💡 Wskazówki profesjonalistów: Taste and adjust seasoning before returning the lamb. - 7
Return the seared lamb to the pot, ensuring it's mostly submerged in the liquid. Bring to a simmer.
💡 Wskazówki profesjonalistów: If the liquid doesn't cover most of the lamb, add a little more broth or water. - 8
Cover the pot tightly and transfer to the preheated oven. Braise for 2 to 2.5 hours, or until the lamb is very tender and easily shreds.
⏱️ 2 hours 30 minutes💡 Wskazówki profesjonalistów: Check periodically and add more liquid if it seems dry. - 9
Remove the lamb from the pot and place it on a cutting board. Using two forks, shred the lamb.
💡 Wskazówki profesjonalistów: Allow the lamb to cool slightly before shredding to make it easier. - 10
Skim off any excess fat from the sauce in the pot. Return the shredded lamb to the sauce and stir to combine. Simmer for another 10-15 minutes to allow the flavors to meld.
⏱️ 15 minutes💡 Wskazówki profesjonalistów: If the sauce is too thin, simmer uncovered for a few extra minutes to reduce it. - 11
Serve hot, garnished with fresh cilantro. Traditionally served with white rice and black beans.
💡 Wskazówki profesjonalistów: A side of fried plantains (maduros) is also a delicious accompaniment.
💡 Wskazówki profesjonalistów
- ✓Using lamb shoulder provides the best flavor and texture for shredding.
- ✓Braising slowly ensures the lamb becomes incredibly tender.
- ✓Adjust the amount of spices to your preference.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add a pinch of red pepper flakes for a touch of heat.
- Incorporate olives or capers into the sauce for added brininess.