Ropa Vieja Stuffed Onion

Ropa Vieja Stuffed Onion

This post has been sponsored by FoodSaver®.

I was craving ropa vieja, a cuban beef stew with long shreds of meat and red and green peppers. I was able to buy a bottom loin roast instead of the pricy flank steak that it is usually made with. I got 3 times the meat for the same price and vacuum sealed the extras with the FoodSaver® FM5000 System. This was one of my favorite of the food saving tips, and I knew the bottom loin would act the same way as flank in a braise due to the long grain running through the meat.

I saved most of the stew in the foodsaver bags, then made these stuffed onions with the rest.


Meat, onions, and peppers in the pot. The sauce is wine, tomatoes, chipotle, and some spices. So much flavor!

After it cooks a few hours, shred it up, add the olives, and cook a few more minutes




A few days later I stuffed the meat into the onions and roasted them, topping with cheese towards the end of the roasting.

I served it with plantains this time around to add something else new to the dish. Serve with plenty of hot sauce!

The stew gets even better a few days later as the flavors meld together in the bag.

Adding cheese was a nice touch as well.

Ropa Vieja Stuffed Onion

Leftovers of the classic Cuban stew ropa vieja are repurposed into cheesy stuffed onions.
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Main Course
Keyword: stuffed
Servings: 5 people

Ingredients

  • 2 pounds bottom loin tri tip, or flank steak
  • 2 cloves garlic minced
  • 1 green bell pepper sliced thin
  • 1 large onion sliced thin
  • 1 canned chipotle pepper in adobo sauce plus 1 tablespoon of the sauce from the can
  • 1/2 cup white wine
  • 1/4 cup red wine vinegar
  • 1 14 ounce can diced tomato
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 pinch allspice
  • 1/2 cup chopped green olives
  • 5 large onions
  • 4 ounces pepperjack cheese

Instructions

  • Preheat oven to 325
  • Heat some oil in a dutch oven or oven safe pot. Add the meat and cook on high heat to brown. Flip and brown on all sides.
  • Turn heat to medium and add the garlic. Cook 1 minute, stirring.
  • Add all of the remaining ingredients except for the olives. Move everything around in the pan a little to combine the liquids and spices but don’t worry about it too much. Place the pot into the oven and allow to cook for two and a half hours.
  • Remove pot from the oven and shred the meat and stir everything together. If the meat won’t shred, return to the oven and continue to cook until it is tender enough.
  • Add the olives and cook 15 more minutes.
  • Preheat oven to 400.
  • Chop the top off the onions. Peel the onions and use a spoon to hollow them out. You will be crying during this step because the spoon will bruise the onions. Bring them down to only one layer. The core at the bottom might pop out, and if that happens, just use one of the internal layers of the onion to block the hole.
  • Stuff the ropa vieja into the onions. Brush with vegetable oil.
  • Bake the onions for 45 minutes to an hour until the onions are tender. Top with cheese and bake another 10 minutes.
  • Serve with rice and sweet plantains.

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