Comments on: Ropa Vieja a la Marketman

By: millet

millet — Sat, 03 Jan 2015 02:51:24 +0000

i intentionally cook more beef sometimes so i can have ropa vieja later. i’ve never added capers before- will definitely try it.

By: Nina

Nina — Wed, 31 Dec 2014 00:58:43 +0000

I add about 1/2 a tsp. of anchovy paste to mine and I thought it elevates the ropa.

By: bakerwannabe

bakerwannabe — Tue, 30 Dec 2014 17:17:31 +0000

If it’s a little dryer might be good for empanada filling. Looks scrumptious. MM, will this work for chicken?

By: Patrick

Patrick — Tue, 30 Dec 2014 16:48:00 +0000

Merry Christmas and a Happy New Year MM!

That dish looks so versatile! From stuffing it in a hollowed out baked Potato to simply tossing it with freshly cooked Pappardelle. I must try to make that!

Cheers from not-so-snowy Toronto!

By: EJ

EJ — Tue, 30 Dec 2014 16:33:20 +0000

Ropa vieja was usually Saturday lunch fare when were growing up. I used to tell my mother it should be called “hits of the week”, instead. ;-)

By: Susan

Susan — Tue, 30 Dec 2014 14:08:18 +0000

I applaud you for continuing to cook even after some major dinners you hosted and cooked for. After cooking for 3 different occasions in the past week, I wanted to just eat a good bowl of ramen : )

By: Marketman

Marketman — Tue, 30 Dec 2014 10:43:33 +0000

corrine, actually the shanks and other bones are just there for flavor for the broth, and the natural gelatin in the marrow and bones. Some recipes suggest you just throw out the meat… I couldn’t do that so I included some of it in the callos and the rest into this rope vieja… Khew, this would have been wonderful on some noodles or yes, under potatoes or crust in a savory pie…

By: corrine

corrine — Tue, 30 Dec 2014 09:54:36 +0000

Yummy! I haven’t tried callos with shanks…always with tripe only.

By: Khew

Khew — Tue, 30 Dec 2014 07:39:22 +0000

I’m thinking stuffed canneloni or crepes gratinated or lasagna. Beef pie sans tomatoes or cottage pie. YUMMY just imagining it all!