Cuban Ropa, Yucca and Cebello

Yields

2-4 Servings

Cook Time

1 hour

Ingredients

Ropa Vieja  con Carne y Pollo

    • ½ lb. filet mignon
    • ½ lb. organic chicken thigh
    • 1 tbsp. dry rub 
    • S&P TT
    • 2 tbsp. olive oil
    • 2-3 cloves garlic, smashed
    • 1 shallot, sliced
    • ½ sweet pepper, sliced
    • 3 oz. red wine
    • 2 cups broth 
    • 2 tbsp. tomato paste
    • 1 cup San Marzano tomatoes, whole
    • 1 sprig thyme
    • 1 bay leaf
    • 1 tbsp. olives
    • 1 tsp. capers with juice
    • Sriracha, optional

Ensalada de Cebello con Aguacate y Tomate

  • ½ avocado, diced
  • 2 scallions, sliced thin
  • 2 shallots, sliced thin
  • 1 rib celery, sliced thin
  • 1 cup grape tomatoes, halved
  • Juice of ½ a lime
  • 2 sprigs cilantro, chopped
  • Extra virgin olive oil
  • Splash vinegar
  • S&P TT

Garlicky Mashed Yucca 

  • 2-3 yucca roots, diced
  • 6-8 garlic cloves, smashed
  • 2 tbsp. butter
  • 1 cup heavy cream
  • S&P TT

Method

Ropa Vieja  con Carne y Pollo

  1. Season meat with dry rub, S&P.
  2. Heat 1 tbsp. oil in a heavy bottom pan, add meat and brown on medium-low heat. 
  3. Move meat to the sides of the pot, add all the vegetables, and sweat on medium heat for 5 minutes. 
  4. Deglaze with red wine, then add San Marzano and tomato paste, broth, bay leaf, thyme, olives and capers. 
  5. Bring to a boil, reduce to a simmer and cook for approx. 20-30 mins, stirring often. 
  6. When meat is fork-tender, remove bay leaf and thyme.
  7. Remove pork and shred with fork/tongs, or slice.
  8. Return shredded meat to the pot and mix to coat meat with sauce, or ladle sauce on top of whole/sliced meat.

Ensalada de Cebello con Aguacate y Tomate

  1. Combine all ingredients, toss to coat.

Garlicky Mashed Yucca 

  1. Bring pot with water, yucca, garlic and salt to a boil, reduce to a simmer.
  2. Cook uncovered until tender.
  3. Drain from water (reserve water*) and mash yucca while still hot. Add butter and cream, mix until smooth.
  4. Adjust seasoning with S&P, keep covered to stay warm. *Add reserved cooking water if yucca is stiff.
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Please visit www.MercerCulinary.com for more info. Knife styles used during class available for purchase, at our cost, ask your Chef Instructor. Be careful, they’re sharp!

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