Cuban Dish Ropa Vieja Recipe – #JeenayKaMaza INGREDIENTS For braising beef: 3 pounds skirt or flank steak, trimmed 2 quarts water 2 carrots, chopped coarse 1 large onion, chopped coarse 2 celery ribs, chopped coarse 1 bay leaf 3 garlic cloves, crushed lightly 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon salt 1/4 teaspoon whole black peppercorns 2 green bell peppers, cut into 1/4-inch strips 1 red onion, cut into 1/4-inch strips 4 tablespoons Kashmir Premium Gold Oil 2 cups braising liquid plus additional if desired a 14- to 16-ounce can whole tomatoes with juice, chopped 3 tablespoons tomato paste 3 garlic cloves, minced 1 teaspoon ground cumin 1/4 teaspoon dried oregano 2 red bell peppers, cut into 1/4 inch strips 2 yellow bell peppers, cut into 1/4 inch strips 1 cup frozen peas, thawed 1/2 cup pimiento-stuffed Spanish olive, drained and halved PREPARATION To braise beef: In a 5-quart kettle combine all braising ingredients and simmer, uncovered, 1 1/2 hours, or until beef is tender. Remove kettle from heat and cool meat in liquid 30 minutes. Transfer meat to a platter and cover. Strain braising liquid through a colander, pressing on solids, into a bowl. Return braising liquid to kettle and boil until reduced to 3 cups, about 30 minutes. Stew may be made up to this point 1 day ahead. Cool braising liquid completely and chill it and the beef separately, covered. In kettle cook green bell peppers and onion in 2 tablespoons oil over moderate heat, stirring, until softened. While vegetables are cooking, pull meat into shreds about 3 by 1/2 inches. To onion mixture add shredded meat, 2 cups braising liquid, tomatoes with juice, tomato paste, garlic, cumin, oregano, and salt and pepper to taste and simmer, uncovered, 20 minutes. While stew is simmering, in a large skillet cook red and yellow bell peppers in remaining 2 tablespoons oil over moderate heat, stirring occasionally, until softened. Stir peppers into stew with enough additional braising liquid to thin to desired consistency and simmer, uncovered, 5 minutes. Stir in peas and olives and simmer, uncovered, 5 minutes. Serve ropa vieja & have a great day 🙂
#JeenayKaMaza at it’s best when you’re able to try foods from around the world, with Kashmir Banaspati & Cooking Oil.
This perfectly made video got my consideration yesterday where I had to figure the inception & origin of Ropa Vejya and it truly made me wonder since I never pondered over its origin or recipe. The video made me go to the page of Kashmir Banaspati to see what is really going ahead and it was a like they’re giving a food tour around the world.
Just like other prominent brands Kashmir Banaspati and Cooking Oil isn’t left behind in social media promitions. They’re giving their audience a Culinary Tour of the world over with a “yummy dish a day” with their #JeenayKaMaza campaign.
In case you’re somebody who cherishes food and is intrigued about its start you will love this activity. The brand has utilized some great creative animations and given some serious attention to detail in their videos; you have to guess where the food belonged to with the help of highlighted cultural components & prominent monuments from the each county in each meal.
Not just this you will likewise get to know the recipe of the specific dish (on Instagram). I trust it’s a healthy and fun activity a new way to engage your audience and give little #JeenayKaMaza
They’re the fashion capital of the world as well as the home to famous Mona Lisa. No more hints guys, guess this country now as #JeenayKaMaza lies in exploring everything.
Posted by Kashmir Banaspati & Cooking Oil on Saturday, January 16, 2016