Ropa Vieja USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Ropa Vieja is a great Latin dish filled with braised beef, shredded with plenty of healthy, tasty vegetables, like onions, peppers and seasoned with a beef broth then finished off with cilantro.
CACFP Adult Portion Crediting Information
1 cup meat/vegetable mixture (8 oz spoodle) and 1 cup rice (8 oz spoodle) provides ½ cup vegetable (⅜ cup red/orange vegetable, ⅛ cup other vegetable), 2 oz equivalent meat, and 2 oz equivalent grains.
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Ingredients
 

25 Servings

    Weight

    • 5 lb 8 oz Beef shoulder
    • 1 lb 8 oz *Fresh onions, chopped
    • 1 lb 8 oz *Fresh red bell peppers, chopped
    • - - Fresh garlic, minced
    • - - Salt
    • - - Ground oregano
    • - - Ground cumin
    • - - Dried rosemary, crushed
    • - - Ground black pepper
    • - - Apple cider vinegar
    • - - Low-sodium beef broth
    • 11 oz Canned no-salt-added tomato paste
    • - - Water
    • - - Bay leaves
    • - - Fresh cilantro, chopped
    • - - Water
    • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled

    Measure

    • 3 qt Beef shoulder
    • 2 cups *Fresh onions, chopped
    • 1 qt *Fresh red bell peppers, chopped
    • 3 Tbsp Fresh garlic, minced
    • 1½ tsp Salt
    • 1 Tbsp Ground oregano
    • 1 Tbsp Ground cumin
    • 1 tsp Dried rosemary, crushed
    • 1 tsp Ground black pepper
    • ¾ cup Apple cider vinegar
    • 1 qt 2 cups Low-sodium beef broth
    • 1⅓ cups Canned no-salt-added tomato paste
    • 1 qt Water
    • 2 each Bay leaves
    • 1 cup Fresh cilantro, chopped
    • 3 qt 2 cups Water
    • 2 qt Brown rice, long-grain, regular, dry, parboiled

    50 Servings

      Weight

      • 11 lb Beef shoulder
      • 3 lb *Fresh onions, chopped
      • 3 lb *Fresh red bell peppers, chopped
      • - - Fresh garlic, minced
      • - - Salt
      • - - Ground oregano
      • - - Ground cumin
      • - - Dried rosemary, crushed
      • - - Ground black pepper
      • - - Apple cider vinegar
      • - - Low-sodium beef broth
      • 1 lb 6 oz Canned no-salt-added tomato paste
      • - - Water
      • - - Bay leaves
      • 2 oz Fresh cilantro, chopped
      • - - Water
      • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled

      Measure

      • 1 gal 2 qt Beef shoulder
      • 1 qt *Fresh onions, chopped
      • 2 qt *Fresh red bell peppers, chopped
      • ¼ cup 2 Tbsp Fresh garlic, minced
      • 1 Tbsp Salt
      • 2 Tbsp Ground oregano
      • 2 Tbsp Ground cumin
      • 2 tsp Dried rosemary, crushed
      • 2 tsp Ground black pepper
      • 1½ cups Apple cider vinegar
      • 3 qt Low-sodium beef broth
      • 2⅔ cups Canned no-salt-added tomato paste
      • 2 qt Water
      • 4 each Bay leaves
      • 2 cups Fresh cilantro, chopped
      • 1 gal 3 qt Water
      • 1 gal Brown rice, long-grain, regular, dry, parboiled

      Quantity
       

      25 Servings

        Weight

        • 5 lb 8 oz Beef shoulder
        • 1 lb 8 oz *Fresh onions, chopped
        • 1 lb 8 oz *Fresh red bell peppers, chopped
        • - - Fresh garlic, minced
        • - - Salt
        • - - Ground oregano
        • - - Ground cumin
        • - - Dried rosemary, crushed
        • - - Ground black pepper
        • - - Apple cider vinegar
        • - - Low-sodium beef broth
        • 11 oz Canned no-salt-added tomato paste
        • - - Water
        • - - Bay leaves
        • - - Fresh cilantro, chopped
        • - - Water
        • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled

        Measure

        • 3 qt Beef shoulder
        • 2 cups *Fresh onions, chopped
        • 1 qt *Fresh red bell peppers, chopped
        • 3 Tbsp Fresh garlic, minced
        • 1½ tsp Salt
        • 1 Tbsp Ground oregano
        • 1 Tbsp Ground cumin
        • 1 tsp Dried rosemary, crushed
        • 1 tsp Ground black pepper
        • ¾ cup Apple cider vinegar
        • 1 qt 2 cups Low-sodium beef broth
        • 1⅓ cups Canned no-salt-added tomato paste
        • 1 qt Water
        • 2 each Bay leaves
        • 1 cup Fresh cilantro, chopped
        • 3 qt 2 cups Water
        • 2 qt Brown rice, long-grain, regular, dry, parboiled

        50 Servings

          Weight

          • 11 lb Beef shoulder
          • 3 lb *Fresh onions, chopped
          • 3 lb *Fresh red bell peppers, chopped
          • - - Fresh garlic, minced
          • - - Salt
          • - - Ground oregano
          • - - Ground cumin
          • - - Dried rosemary, crushed
          • - - Ground black pepper
          • - - Apple cider vinegar
          • - - Low-sodium beef broth
          • 1 lb 6 oz Canned no-salt-added tomato paste
          • - - Water
          • - - Bay leaves
          • 2 oz Fresh cilantro, chopped
          • - - Water
          • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled

          Measure

          • 1 gal 2 qt Beef shoulder
          • 1 qt *Fresh onions, chopped
          • 2 qt *Fresh red bell peppers, chopped
          • ¼ cup 2 Tbsp Fresh garlic, minced
          • 1 Tbsp Salt
          • 2 Tbsp Ground oregano
          • 2 Tbsp Ground cumin
          • 2 tsp Dried rosemary, crushed
          • 2 tsp Ground black pepper
          • 1½ cups Apple cider vinegar
          • 3 qt Low-sodium beef broth
          • 2⅔ cups Canned no-salt-added tomato paste
          • 2 qt Water
          • 4 each Bay leaves
          • 2 cups Fresh cilantro, chopped
          • 1 gal 3 qt Water
          • 1 gal Brown rice, long-grain, regular, dry, parboiled

          Ingredients
           

          25 Servings

            Weight

            • 5 lb 8 oz Beef shoulder
            • 1 lb 8 oz *Fresh onions, chopped
            • 1 lb 8 oz *Fresh red bell peppers, chopped
            • - - Fresh garlic, minced
            • - - Salt
            • - - Ground oregano
            • - - Ground cumin
            • - - Dried rosemary, crushed
            • - - Ground black pepper
            • - - Apple cider vinegar
            • - - Low-sodium beef broth
            • 11 oz Canned no-salt-added tomato paste
            • - - Water
            • - - Bay leaves
            • - - Fresh cilantro, chopped
            • - - Water
            • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled

            Measure

            • 3 qt Beef shoulder
            • 2 cups *Fresh onions, chopped
            • 1 qt *Fresh red bell peppers, chopped
            • 3 Tbsp Fresh garlic, minced
            • 1½ tsp Salt
            • 1 Tbsp Ground oregano
            • 1 Tbsp Ground cumin
            • 1 tsp Dried rosemary, crushed
            • 1 tsp Ground black pepper
            • ¾ cup Apple cider vinegar
            • 1 qt 2 cups Low-sodium beef broth
            • 1⅓ cups Canned no-salt-added tomato paste
            • 1 qt Water
            • 2 each Bay leaves
            • 1 cup Fresh cilantro, chopped
            • 3 qt 2 cups Water
            • 2 qt Brown rice, long-grain, regular, dry, parboiled

            50 Servings

              Weight

              • 11 lb Beef shoulder
              • 3 lb *Fresh onions, chopped
              • 3 lb *Fresh red bell peppers, chopped
              • - - Fresh garlic, minced
              • - - Salt
              • - - Ground oregano
              • - - Ground cumin
              • - - Dried rosemary, crushed
              • - - Ground black pepper
              • - - Apple cider vinegar
              • - - Low-sodium beef broth
              • 1 lb 6 oz Canned no-salt-added tomato paste
              • - - Water
              • - - Bay leaves
              • 2 oz Fresh cilantro, chopped
              • - - Water
              • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled

              Measure

              • 1 gal 2 qt Beef shoulder
              • 1 qt *Fresh onions, chopped
              • 2 qt *Fresh red bell peppers, chopped
              • ¼ cup 2 Tbsp Fresh garlic, minced
              • 1 Tbsp Salt
              • 2 Tbsp Ground oregano
              • 2 Tbsp Ground cumin
              • 2 tsp Dried rosemary, crushed
              • 2 tsp Ground black pepper
              • 1½ cups Apple cider vinegar
              • 3 qt Low-sodium beef broth
              • 2⅔ cups Canned no-salt-added tomato paste
              • 2 qt Water
              • 4 each Bay leaves
              • 2 cups Fresh cilantro, chopped
              • 1 gal 3 qt Water
              • 1 gal Brown rice, long-grain, regular, dry, parboiled

              Quantity
               

              25 Servings

                Weight

                • 5 lb 8 oz Beef shoulder
                • 1 lb 8 oz *Fresh onions, chopped
                • 1 lb 8 oz *Fresh red bell peppers, chopped
                • - - Fresh garlic, minced
                • - - Salt
                • - - Ground oregano
                • - - Ground cumin
                • - - Dried rosemary, crushed
                • - - Ground black pepper
                • - - Apple cider vinegar
                • - - Low-sodium beef broth
                • 11 oz Canned no-salt-added tomato paste
                • - - Water
                • - - Bay leaves
                • - - Fresh cilantro, chopped
                • - - Water
                • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled

                Measure

                • 3 qt Beef shoulder
                • 2 cups *Fresh onions, chopped
                • 1 qt *Fresh red bell peppers, chopped
                • 3 Tbsp Fresh garlic, minced
                • 1½ tsp Salt
                • 1 Tbsp Ground oregano
                • 1 Tbsp Ground cumin
                • 1 tsp Dried rosemary, crushed
                • 1 tsp Ground black pepper
                • ¾ cup Apple cider vinegar
                • 1 qt 2 cups Low-sodium beef broth
                • 1⅓ cups Canned no-salt-added tomato paste
                • 1 qt Water
                • 2 each Bay leaves
                • 1 cup Fresh cilantro, chopped
                • 3 qt 2 cups Water
                • 2 qt Brown rice, long-grain, regular, dry, parboiled

                50 Servings

                  Weight

                  • 11 lb Beef shoulder
                  • 3 lb *Fresh onions, chopped
                  • 3 lb *Fresh red bell peppers, chopped
                  • - - Fresh garlic, minced
                  • - - Salt
                  • - - Ground oregano
                  • - - Ground cumin
                  • - - Dried rosemary, crushed
                  • - - Ground black pepper
                  • - - Apple cider vinegar
                  • - - Low-sodium beef broth
                  • 1 lb 6 oz Canned no-salt-added tomato paste
                  • - - Water
                  • - - Bay leaves
                  • 2 oz Fresh cilantro, chopped
                  • - - Water
                  • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled

                  Measure

                  • 1 gal 2 qt Beef shoulder
                  • 1 qt *Fresh onions, chopped
                  • 2 qt *Fresh red bell peppers, chopped
                  • ¼ cup 2 Tbsp Fresh garlic, minced
                  • 1 Tbsp Salt
                  • 2 Tbsp Ground oregano
                  • 2 Tbsp Ground cumin
                  • 2 tsp Dried rosemary, crushed
                  • 2 tsp Ground black pepper
                  • 1½ cups Apple cider vinegar
                  • 3 qt Low-sodium beef broth
                  • 2⅔ cups Canned no-salt-added tomato paste
                  • 2 qt Water
                  • 4 each Bay leaves
                  • 2 cups Fresh cilantro, chopped
                  • 1 gal 3 qt Water
                  • 1 gal Brown rice, long-grain, regular, dry, parboiled
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 5 lb 8 oz Beef shoulder
                    • 1 lb 8 oz *Fresh onions, chopped
                    • 1 lb 8 oz *Fresh red bell peppers, chopped
                    • - - Fresh garlic, minced
                    • - - Salt
                    • - - Ground oregano
                    • - - Ground cumin
                    • - - Dried rosemary, crushed
                    • - - Ground black pepper
                    • - - Apple cider vinegar
                    • - - Low-sodium beef broth
                    • 11 oz Canned no-salt-added tomato paste
                    • - - Water
                    • - - Bay leaves
                    • - - Fresh cilantro, chopped
                    • - - Water
                    • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled

                    Measure

                    • 3 qt Beef shoulder
                    • 2 cups *Fresh onions, chopped
                    • 1 qt *Fresh red bell peppers, chopped
                    • 3 Tbsp Fresh garlic, minced
                    • 1½ tsp Salt
                    • 1 Tbsp Ground oregano
                    • 1 Tbsp Ground cumin
                    • 1 tsp Dried rosemary, crushed
                    • 1 tsp Ground black pepper
                    • ¾ cup Apple cider vinegar
                    • 1 qt 2 cups Low-sodium beef broth
                    • 1⅓ cups Canned no-salt-added tomato paste
                    • 1 qt Water
                    • 2 each Bay leaves
                    • 1 cup Fresh cilantro, chopped
                    • 3 qt 2 cups Water
                    • 2 qt Brown rice, long-grain, regular, dry, parboiled

                    50 Servings

                      Weight

                      • 11 lb Beef shoulder
                      • 3 lb *Fresh onions, chopped
                      • 3 lb *Fresh red bell peppers, chopped
                      • - - Fresh garlic, minced
                      • - - Salt
                      • - - Ground oregano
                      • - - Ground cumin
                      • - - Dried rosemary, crushed
                      • - - Ground black pepper
                      • - - Apple cider vinegar
                      • - - Low-sodium beef broth
                      • 1 lb 6 oz Canned no-salt-added tomato paste
                      • - - Water
                      • - - Bay leaves
                      • 2 oz Fresh cilantro, chopped
                      • - - Water
                      • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled

                      Measure

                      • 1 gal 2 qt Beef shoulder
                      • 1 qt *Fresh onions, chopped
                      • 2 qt *Fresh red bell peppers, chopped
                      • ¼ cup 2 Tbsp Fresh garlic, minced
                      • 1 Tbsp Salt
                      • 2 Tbsp Ground oregano
                      • 2 Tbsp Ground cumin
                      • 2 tsp Dried rosemary, crushed
                      • 2 tsp Ground black pepper
                      • 1½ cups Apple cider vinegar
                      • 3 qt Low-sodium beef broth
                      • 2⅔ cups Canned no-salt-added tomato paste
                      • 2 qt Water
                      • 4 each Bay leaves
                      • 2 cups Fresh cilantro, chopped
                      • 1 gal 3 qt Water
                      • 1 gal Brown rice, long-grain, regular, dry, parboiled

                      Quantity
                       

                      25 Servings

                        Weight

                        • 5 lb 8 oz Beef shoulder
                        • 1 lb 8 oz *Fresh onions, chopped
                        • 1 lb 8 oz *Fresh red bell peppers, chopped
                        • - - Fresh garlic, minced
                        • - - Salt
                        • - - Ground oregano
                        • - - Ground cumin
                        • - - Dried rosemary, crushed
                        • - - Ground black pepper
                        • - - Apple cider vinegar
                        • - - Low-sodium beef broth
                        • 11 oz Canned no-salt-added tomato paste
                        • - - Water
                        • - - Bay leaves
                        • - - Fresh cilantro, chopped
                        • - - Water
                        • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled

                        Measure

                        • 3 qt Beef shoulder
                        • 2 cups *Fresh onions, chopped
                        • 1 qt *Fresh red bell peppers, chopped
                        • 3 Tbsp Fresh garlic, minced
                        • 1½ tsp Salt
                        • 1 Tbsp Ground oregano
                        • 1 Tbsp Ground cumin
                        • 1 tsp Dried rosemary, crushed
                        • 1 tsp Ground black pepper
                        • ¾ cup Apple cider vinegar
                        • 1 qt 2 cups Low-sodium beef broth
                        • 1⅓ cups Canned no-salt-added tomato paste
                        • 1 qt Water
                        • 2 each Bay leaves
                        • 1 cup Fresh cilantro, chopped
                        • 3 qt 2 cups Water
                        • 2 qt Brown rice, long-grain, regular, dry, parboiled

                        50 Servings

                          Weight

                          • 11 lb Beef shoulder
                          • 3 lb *Fresh onions, chopped
                          • 3 lb *Fresh red bell peppers, chopped
                          • - - Fresh garlic, minced
                          • - - Salt
                          • - - Ground oregano
                          • - - Ground cumin
                          • - - Dried rosemary, crushed
                          • - - Ground black pepper
                          • - - Apple cider vinegar
                          • - - Low-sodium beef broth
                          • 1 lb 6 oz Canned no-salt-added tomato paste
                          • - - Water
                          • - - Bay leaves
                          • 2 oz Fresh cilantro, chopped
                          • - - Water
                          • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled

                          Measure

                          • 1 gal 2 qt Beef shoulder
                          • 1 qt *Fresh onions, chopped
                          • 2 qt *Fresh red bell peppers, chopped
                          • ¼ cup 2 Tbsp Fresh garlic, minced
                          • 1 Tbsp Salt
                          • 2 Tbsp Ground oregano
                          • 2 Tbsp Ground cumin
                          • 2 tsp Dried rosemary, crushed
                          • 2 tsp Ground black pepper
                          • 1½ cups Apple cider vinegar
                          • 3 qt Low-sodium beef broth
                          • 2⅔ cups Canned no-salt-added tomato paste
                          • 2 qt Water
                          • 4 each Bay leaves
                          • 2 cups Fresh cilantro, chopped
                          • 1 gal 3 qt Water
                          • 1 gal Brown rice, long-grain, regular, dry, parboiled
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 5 lb 8 oz Beef shoulder
                            • 1 lb 8 oz *Fresh onions, chopped
                            • 1 lb 8 oz *Fresh red bell peppers, chopped
                            • - - Fresh garlic, minced
                            • - - Salt
                            • - - Ground oregano
                            • - - Ground cumin
                            • - - Dried rosemary, crushed
                            • - - Ground black pepper
                            • - - Apple cider vinegar
                            • - - Low-sodium beef broth
                            • 11 oz Canned no-salt-added tomato paste
                            • - - Water
                            • - - Bay leaves
                            • - - Fresh cilantro, chopped
                            • - - Water
                            • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled

                            Measure

                            • 3 qt Beef shoulder
                            • 2 cups *Fresh onions, chopped
                            • 1 qt *Fresh red bell peppers, chopped
                            • 3 Tbsp Fresh garlic, minced
                            • 1½ tsp Salt
                            • 1 Tbsp Ground oregano
                            • 1 Tbsp Ground cumin
                            • 1 tsp Dried rosemary, crushed
                            • 1 tsp Ground black pepper
                            • ¾ cup Apple cider vinegar
                            • 1 qt 2 cups Low-sodium beef broth
                            • 1⅓ cups Canned no-salt-added tomato paste
                            • 1 qt Water
                            • 2 each Bay leaves
                            • 1 cup Fresh cilantro, chopped
                            • 3 qt 2 cups Water
                            • 2 qt Brown rice, long-grain, regular, dry, parboiled

                            50 Servings

                              Weight

                              • 11 lb Beef shoulder
                              • 3 lb *Fresh onions, chopped
                              • 3 lb *Fresh red bell peppers, chopped
                              • - - Fresh garlic, minced
                              • - - Salt
                              • - - Ground oregano
                              • - - Ground cumin
                              • - - Dried rosemary, crushed
                              • - - Ground black pepper
                              • - - Apple cider vinegar
                              • - - Low-sodium beef broth
                              • 1 lb 6 oz Canned no-salt-added tomato paste
                              • - - Water
                              • - - Bay leaves
                              • 2 oz Fresh cilantro, chopped
                              • - - Water
                              • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled

                              Measure

                              • 1 gal 2 qt Beef shoulder
                              • 1 qt *Fresh onions, chopped
                              • 2 qt *Fresh red bell peppers, chopped
                              • ¼ cup 2 Tbsp Fresh garlic, minced
                              • 1 Tbsp Salt
                              • 2 Tbsp Ground oregano
                              • 2 Tbsp Ground cumin
                              • 2 tsp Dried rosemary, crushed
                              • 2 tsp Ground black pepper
                              • 1½ cups Apple cider vinegar
                              • 3 qt Low-sodium beef broth
                              • 2⅔ cups Canned no-salt-added tomato paste
                              • 2 qt Water
                              • 4 each Bay leaves
                              • 2 cups Fresh cilantro, chopped
                              • 1 gal 3 qt Water
                              • 1 gal Brown rice, long-grain, regular, dry, parboiled

                              Quantity
                               

                              25 Servings

                                Weight

                                • 5 lb 8 oz Beef shoulder
                                • 1 lb 8 oz *Fresh onions, chopped
                                • 1 lb 8 oz *Fresh red bell peppers, chopped
                                • - - Fresh garlic, minced
                                • - - Salt
                                • - - Ground oregano
                                • - - Ground cumin
                                • - - Dried rosemary, crushed
                                • - - Ground black pepper
                                • - - Apple cider vinegar
                                • - - Low-sodium beef broth
                                • 11 oz Canned no-salt-added tomato paste
                                • - - Water
                                • - - Bay leaves
                                • - - Fresh cilantro, chopped
                                • - - Water
                                • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled

                                Measure

                                • 3 qt Beef shoulder
                                • 2 cups *Fresh onions, chopped
                                • 1 qt *Fresh red bell peppers, chopped
                                • 3 Tbsp Fresh garlic, minced
                                • 1½ tsp Salt
                                • 1 Tbsp Ground oregano
                                • 1 Tbsp Ground cumin
                                • 1 tsp Dried rosemary, crushed
                                • 1 tsp Ground black pepper
                                • ¾ cup Apple cider vinegar
                                • 1 qt 2 cups Low-sodium beef broth
                                • 1⅓ cups Canned no-salt-added tomato paste
                                • 1 qt Water
                                • 2 each Bay leaves
                                • 1 cup Fresh cilantro, chopped
                                • 3 qt 2 cups Water
                                • 2 qt Brown rice, long-grain, regular, dry, parboiled

                                50 Servings

                                  Weight

                                  • 11 lb Beef shoulder
                                  • 3 lb *Fresh onions, chopped
                                  • 3 lb *Fresh red bell peppers, chopped
                                  • - - Fresh garlic, minced
                                  • - - Salt
                                  • - - Ground oregano
                                  • - - Ground cumin
                                  • - - Dried rosemary, crushed
                                  • - - Ground black pepper
                                  • - - Apple cider vinegar
                                  • - - Low-sodium beef broth
                                  • 1 lb 6 oz Canned no-salt-added tomato paste
                                  • - - Water
                                  • - - Bay leaves
                                  • 2 oz Fresh cilantro, chopped
                                  • - - Water
                                  • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled

                                  Measure

                                  • 1 gal 2 qt Beef shoulder
                                  • 1 qt *Fresh onions, chopped
                                  • 2 qt *Fresh red bell peppers, chopped
                                  • ¼ cup 2 Tbsp Fresh garlic, minced
                                  • 1 Tbsp Salt
                                  • 2 Tbsp Ground oregano
                                  • 2 Tbsp Ground cumin
                                  • 2 tsp Dried rosemary, crushed
                                  • 2 tsp Ground black pepper
                                  • 1½ cups Apple cider vinegar
                                  • 3 qt Low-sodium beef broth
                                  • 2⅔ cups Canned no-salt-added tomato paste
                                  • 2 qt Water
                                  • 4 each Bay leaves
                                  • 2 cups Fresh cilantro, chopped
                                  • 1 gal 3 qt Water
                                  • 1 gal Brown rice, long-grain, regular, dry, parboiled
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 5 lb 8 oz Beef shoulder
                                    • 1 lb 8 oz *Fresh onions, chopped
                                    • 1 lb 8 oz *Fresh red bell peppers, chopped
                                    • - - Fresh garlic, minced
                                    • - - Salt
                                    • - - Ground oregano
                                    • - - Ground cumin
                                    • - - Dried rosemary, crushed
                                    • - - Ground black pepper
                                    • - - Apple cider vinegar
                                    • - - Low-sodium beef broth
                                    • 11 oz Canned no-salt-added tomato paste
                                    • - - Water
                                    • - - Bay leaves
                                    • - - Fresh cilantro, chopped
                                    • - - Water
                                    • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled

                                    Measure

                                    • 3 qt Beef shoulder
                                    • 2 cups *Fresh onions, chopped
                                    • 1 qt *Fresh red bell peppers, chopped
                                    • 3 Tbsp Fresh garlic, minced
                                    • 1½ tsp Salt
                                    • 1 Tbsp Ground oregano
                                    • 1 Tbsp Ground cumin
                                    • 1 tsp Dried rosemary, crushed
                                    • 1 tsp Ground black pepper
                                    • ¾ cup Apple cider vinegar
                                    • 1 qt 2 cups Low-sodium beef broth
                                    • 1⅓ cups Canned no-salt-added tomato paste
                                    • 1 qt Water
                                    • 2 each Bay leaves
                                    • 1 cup Fresh cilantro, chopped
                                    • 3 qt 2 cups Water
                                    • 2 qt Brown rice, long-grain, regular, dry, parboiled

                                    50 Servings

                                      Weight

                                      • 11 lb Beef shoulder
                                      • 3 lb *Fresh onions, chopped
                                      • 3 lb *Fresh red bell peppers, chopped
                                      • - - Fresh garlic, minced
                                      • - - Salt
                                      • - - Ground oregano
                                      • - - Ground cumin
                                      • - - Dried rosemary, crushed
                                      • - - Ground black pepper
                                      • - - Apple cider vinegar
                                      • - - Low-sodium beef broth
                                      • 1 lb 6 oz Canned no-salt-added tomato paste
                                      • - - Water
                                      • - - Bay leaves
                                      • 2 oz Fresh cilantro, chopped
                                      • - - Water
                                      • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled

                                      Measure

                                      • 1 gal 2 qt Beef shoulder
                                      • 1 qt *Fresh onions, chopped
                                      • 2 qt *Fresh red bell peppers, chopped
                                      • ¼ cup 2 Tbsp Fresh garlic, minced
                                      • 1 Tbsp Salt
                                      • 2 Tbsp Ground oregano
                                      • 2 Tbsp Ground cumin
                                      • 2 tsp Dried rosemary, crushed
                                      • 2 tsp Ground black pepper
                                      • 1½ cups Apple cider vinegar
                                      • 3 qt Low-sodium beef broth
                                      • 2⅔ cups Canned no-salt-added tomato paste
                                      • 2 qt Water
                                      • 4 each Bay leaves
                                      • 2 cups Fresh cilantro, chopped
                                      • 1 gal 3 qt Water
                                      • 1 gal Brown rice, long-grain, regular, dry, parboiled

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 5 lb 8 oz Beef shoulder
                                        • 1 lb 8 oz *Fresh onions, chopped
                                        • 1 lb 8 oz *Fresh red bell peppers, chopped
                                        • - - Fresh garlic, minced
                                        • - - Salt
                                        • - - Ground oregano
                                        • - - Ground cumin
                                        • - - Dried rosemary, crushed
                                        • - - Ground black pepper
                                        • - - Apple cider vinegar
                                        • - - Low-sodium beef broth
                                        • 11 oz Canned no-salt-added tomato paste
                                        • - - Water
                                        • - - Bay leaves
                                        • - - Fresh cilantro, chopped
                                        • - - Water
                                        • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled

                                        Measure

                                        • 3 qt Beef shoulder
                                        • 2 cups *Fresh onions, chopped
                                        • 1 qt *Fresh red bell peppers, chopped
                                        • 3 Tbsp Fresh garlic, minced
                                        • 1½ tsp Salt
                                        • 1 Tbsp Ground oregano
                                        • 1 Tbsp Ground cumin
                                        • 1 tsp Dried rosemary, crushed
                                        • 1 tsp Ground black pepper
                                        • ¾ cup Apple cider vinegar
                                        • 1 qt 2 cups Low-sodium beef broth
                                        • 1⅓ cups Canned no-salt-added tomato paste
                                        • 1 qt Water
                                        • 2 each Bay leaves
                                        • 1 cup Fresh cilantro, chopped
                                        • 3 qt 2 cups Water
                                        • 2 qt Brown rice, long-grain, regular, dry, parboiled

                                        50 Servings

                                          Weight

                                          • 11 lb Beef shoulder
                                          • 3 lb *Fresh onions, chopped
                                          • 3 lb *Fresh red bell peppers, chopped
                                          • - - Fresh garlic, minced
                                          • - - Salt
                                          • - - Ground oregano
                                          • - - Ground cumin
                                          • - - Dried rosemary, crushed
                                          • - - Ground black pepper
                                          • - - Apple cider vinegar
                                          • - - Low-sodium beef broth
                                          • 1 lb 6 oz Canned no-salt-added tomato paste
                                          • - - Water
                                          • - - Bay leaves
                                          • 2 oz Fresh cilantro, chopped
                                          • - - Water
                                          • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled

                                          Measure

                                          • 1 gal 2 qt Beef shoulder
                                          • 1 qt *Fresh onions, chopped
                                          • 2 qt *Fresh red bell peppers, chopped
                                          • ¼ cup 2 Tbsp Fresh garlic, minced
                                          • 1 Tbsp Salt
                                          • 2 Tbsp Ground oregano
                                          • 2 Tbsp Ground cumin
                                          • 2 tsp Dried rosemary, crushed
                                          • 2 tsp Ground black pepper
                                          • 1½ cups Apple cider vinegar
                                          • 3 qt Low-sodium beef broth
                                          • 2⅔ cups Canned no-salt-added tomato paste
                                          • 2 qt Water
                                          • 4 each Bay leaves
                                          • 2 cups Fresh cilantro, chopped
                                          • 1 gal 3 qt Water
                                          • 1 gal Brown rice, long-grain, regular, dry, parboiled
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Preheat oven:
                                            Conventional oven: 350 °F
                                            Convection oven: 325 °F
                                          • Heat a large stock pot over medium high heat and spray with a pan release spray.
                                          • Add beef shoulder. Sear each side uncovered over medium-high heat for 2 minutes.
                                            Remove beef from heat. Set aside for step 4.
                                            DO NOT allow meat to sit longer than 5 minutes.
                                          • In the same stock pot, add onions, bell peppers, and garlic. Cook uncovered over medium-high heat for 2-3 minutes or until onions are translucent.
                                          • Add seared beef, salt, oregano, cumin, rosemary, black pepper, vinegar, beef broth, tomato paste, water, and bay leaves.
                                          • Bring to a boil. Reduce heat to medium-low. Cover and cook for 3½–4 hours. Stir every hour to prevent sticking. Add additional water if needed to prevent from sticking.
                                          • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
                                          • Once beef is fork tender, remove from heat. Use a fork to shred meat.
                                            Return shredded beef back to pot
                                          • Add cilantro and stir well.
                                          • Pour about 10 lb 13 oz (1 gal 1 qt) shredded beef mixture into a steam table pan (12” x 20” x 2½”).
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                            Set aside for step 20.
                                          • Critical Control Point: Hold for hot service at 140 °F or higher.
                                          • Boil (3 qt 2 cup per steam table pan) water for the preparation of rice in step 14.
                                          • Place 3 lb 2 oz brown rice (2 qt) in each steam table pan (12” x 20” x 2½”).
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Pour boiling water (3 qt 2 cup per steam table pan) over brown rice. Stir. Cover pans tightly.
                                          • Bake:
                                            Conventional oven: 350 °F for 40 minutes.
                                            Convection oven: 325 °F for 45 minutes.
                                          • Critical Control Point: Heat to 140 °F or higher for 15 seconds.
                                          • Remove rice from oven. Stir and fluff.
                                            Set aside for step 19.
                                          • Critical Control Point: Hold for hot service at 140 °F or higher.
                                          • Serve 1 cup rice (portion with an 8 oz spoodle).
                                          • Serve 1 cup shredded beef mixture (portion with an 8 oz spoodle) on top of rice.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Ropa Vieja USDA Recipe for Adults in CACFP
                                          Amount Per Serving 1 cup rice (8 oz spoodle) & 1 cup beef (8 oz spoodle)
                                          Calories 331 Calories from Fat 54
                                          % Daily Value*
                                          Total Fat 6g9%
                                          Saturated Fat 1g6%
                                          Cholesterol 44mg15%
                                          Sodium 304mg13%
                                          Potassium 500mg14%
                                          Total Carbohydrate 57g19%
                                          Dietary Fiber 6g25%
                                          Total Sugars 4g4%
                                          Protein 22g44%
                                          Vitamin C 55mg67%
                                          Vitamin D 3IU20%
                                          Calcium 82mg8%
                                          Iron 7mg39%
                                          Vitamin A 72mcg
                                          *
                                          *Marketing Guide
                                          25 Servings:
                                          Fresh onions: 1 lb 15 oz
                                          Fresh red bell pepper: 2 lb 1 oz
                                          50 Servings:
                                          Fresh onions: 3 lb 14 oz
                                          Fresh red bell pepper: 4 lb 2 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #2: Same Day Service.
                                          Yield / Volume
                                          25 Servings:
                                          Rice: about 1 gal 2 qt
                                          Meat sauce: about 1 gal 1 qt
                                          Rice: about 8 lb 6 oz
                                          Meat sauce: about 10 lb 13 oz
                                          50 Servings:
                                          Rice: about 3 gal
                                          Meat sauce: about 2 gal 2 qt
                                          Rice: about 16 lb 12 oz
                                          Meat sauce: about 21 lb 10 oz