Recipe by: Claudia Anzur

Source: Claudia Anzur’s adapted family recipe

This is a traditional Latin American dish. Many will recognize it as a Cuban dish (and be sure you will find it at any Cuban Restaurant) but for myself a native Panamanian I consider it a local Panamanian dish. Where to find brisket: Stand 105 in Tekka Market (Little India) who sells Australian Beef.

Ingredients (for Beef version)

beef

  • 2 Tbsp olive oil
  • 2.5 kg brisket beef (alternatively flank)
  • 6 tomatoes chopped small
  • 3 green pepper sliced in strips
  • 2 red peppers sliced in strips
  • 1 ½ onions sliced in strips
  • ¾ cup tomato sauce
  • 1 cup beef broth (this is the water in which you cooked the beef)
  • 1 Tbsp salt, to cook beef
  • 1 tsp salt, for sauce

Instructions

  • Remove fat from the brisket with a knife.
  • Add beef (whole without chopping) to a large pot with enough water to cover it. Add salt.
  • Turn to high heat until boiling then lower fire and cover the pot. Cook for 2 hours.
  • Remove the beef from the heat. (Reserve water)
  • Shred the beef with your hands (it should shred with ease).
  • Add olive oil to a large sauce pan (can use a wok).
  • Sauté onions and tomatoes for about 5 minutes.
  • Add the peppers and let cook.
  • Add the shredded beef and stir.
  • Add tomato sauce and beef broth. Add salt.
  • Let it cook for another 15 minutes stirring occasionally.
  • Serve with rice.

*Note: We made a non beef version with chicken (see next page) for non beef eaters in our group. Although this dish is traditionally only made with beef it is nice to have the option of using same ingredients to cook for non beef eating guests you may have!!!

Also we had so many left over beef that I later on used it to make Philly Cheese steak wraps!!!


Ingredients (for Chicken version)

chicken

  • 1 Tbsp olive oil
  • 3 chicken breasts
  • 2 tomatoes
  • 1 green pepper:
  • 1 red pepper
  • ½ onion
  • ¼ cup tomato sauce
  • ½ cup chicken broth (this is the water in which you cooked the chicken)
  • 1 tsp salt, to cook chicken
  • ½ tsp salt, for the sauce

Instructions (for the chicken version)

  • Add chicken to a pot with enough water to cover it. Add salt.
  • Turn to high heat until boiling then lower fire and cover the pot.
  • Cook for 35-45 mins.
  • Remove the chicken from the heat. (Reserve water)
  • Shred the chicken with your hands (it should shred with ease).
  • Add olive oil to a large sauce pan (we used a wok).
  • Sauté onions and tomatoes for about 5 minutes.
  • Add the peppers and let cook.
  • Add the shredded chicken and stir.
  • Add tomato sauce and chicken broth.
  • Add salt.
  • Let it cook for another 15 minutes stirring occasionally.
  • Serve with rice.

Download PDF here: Claudia Anzur Panama Ropa Vieja (Old Clothes Shredded Beef or Chicken)

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