Ropa Vieja (Shredded Beef over Rice) USDA Recipe for Schools
Lean beef shoulder is cooked in a tomato-based sauce with red bell peppers, onions, and spices. Then the meat is shredded and served over brown rice, garnished with fresh cilantro.NSLP/SBP CREDITING INFORMATION ¼ cup (No. 16 scoop) serving of shredded beef mixture and ½ cup (No. 8 scoop) serving of rice provide 1.5 oz equivalent meat/meat alternate, ⅛ cup red/orange vegetable, and 1 oz equivalent grains.
Ingredients
50 Servings
Weight
- 9 lb Beef shoulder
- 2 lb 4 oz *Fresh onions, chopped
- 2 lb 4 oz *Fresh red bell peppers, chopped
- - - Fresh garlic, minced
- - - Salt
- - - Ground oregano
- - - Ground cumin
- - - Dried rosemary, crushed
- - - Ground black pepper
- - - Sherry cooking vinegar
- - - Low-sodium beef broth
- 6 oz Canned no-salt-added tomato paste
- - - Water
- - - Bay leaves
- 2 oz Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
Measure
- 1 gal 1 qt Beef shoulder
- 2¼ cups *Fresh onions, chopped
- 1 qt 2¼ cups *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 Sherry cooking vinegar
- 3 qt Low-sodium beef broth
- ⅔ cup Canned no-salt-added tomato paste
- 2 qt Water
- 4 each Bay leaves
- 3½ cups Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
100 Servings
Weight
- 18 lb Beef shoulder
- 4 lb 8 oz *Fresh onions, chopped
- 4 lb 8 oz *Fresh red bell peppers, chopped
- - - Fresh garlic, minced
- - - Salt
- - - Ground oregano
- - - Ground cumin
- - - Dried rosemary, crushed
- - - Ground black pepper
- - - Sherry cooking vinegar
- - - Low-sodium beef broth
- 12 oz Canned no-salt-added tomato paste
- - - Water
- - - Bay leaves
- 4 oz Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
Measure
- 2 gal 2 qt Beef shoulder
- 1 qt ½ cup *Fresh onions, chopped
- 3 qt ½ cup *Fresh red bell peppers, chopped
- ¾ cup Fresh garlic, minced
- 2 Tbsp Salt
- ¼ cup Ground oregano
- ¼ cup Ground cumin
- 1 Tbsp 1 tsp Dried rosemary, crushed
- 1 Tbsp 1 tsp Ground black pepper
- 3 cup Sherry cooking vinegar
- 1 gal 2 qt Low-sodium beef broth
- 1⅓ cup Canned, no-salt-added tomato paste
- 1 gal Water
- 8 each Bay leaves
- 1 qt 3 cup Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
Quantity
50 Servings
Weight
- 9 lb Beef shoulder
- 2 lb 4 oz *Fresh onions, chopped
- 2 lb 4 oz *Fresh red bell peppers, chopped
- - - Fresh garlic, minced
- - - Salt
- - - Ground oregano
- - - Ground cumin
- - - Dried rosemary, crushed
- - - Ground black pepper
- - - Sherry cooking vinegar
- - - Low-sodium beef broth
- 6 oz Canned no-salt-added tomato paste
- - - Water
- - - Bay leaves
- 2 oz Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
Measure
- 1 gal 1 qt Beef shoulder
- 2¼ cups *Fresh onions, chopped
- 1 qt 2¼ cups *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 Sherry cooking vinegar
- 3 qt Low-sodium beef broth
- ⅔ cup Canned no-salt-added tomato paste
- 2 qt Water
- 4 each Bay leaves
- 3½ cups Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
100 Servings
Weight
- 18 lb Beef shoulder
- 4 lb 8 oz *Fresh onions, chopped
- 4 lb 8 oz *Fresh red bell peppers, chopped
- - - Fresh garlic, minced
- - - Salt
- - - Ground oregano
- - - Ground cumin
- - - Dried rosemary, crushed
- - - Ground black pepper
- - - Sherry cooking vinegar
- - - Low-sodium beef broth
- 12 oz Canned no-salt-added tomato paste
- - - Water
- - - Bay leaves
- 4 oz Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
Measure
- 2 gal 2 qt Beef shoulder
- 1 qt ½ cup *Fresh onions, chopped
- 3 qt ½ cup *Fresh red bell peppers, chopped
- ¾ cup Fresh garlic, minced
- 2 Tbsp Salt
- ¼ cup Ground oregano
- ¼ cup Ground cumin
- 1 Tbsp 1 tsp Dried rosemary, crushed
- 1 Tbsp 1 tsp Ground black pepper
- 3 cup Sherry cooking vinegar
- 1 gal 2 qt Low-sodium beef broth
- 1⅓ cup Canned, no-salt-added tomato paste
- 1 gal Water
- 8 each Bay leaves
- 1 qt 3 cup Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
Ingredients
50 Servings
Weight
- 9 lb Beef shoulder
- 2 lb 4 oz *Fresh onions, chopped
- 2 lb 4 oz *Fresh red bell peppers, chopped
- - - Fresh garlic, minced
- - - Salt
- - - Ground oregano
- - - Ground cumin
- - - Dried rosemary, crushed
- - - Ground black pepper
- - - Sherry cooking vinegar
- - - Low-sodium beef broth
- 6 oz Canned no-salt-added tomato paste
- - - Water
- - - Bay leaves
- 2 oz Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
Measure
- 1 gal 1 qt Beef shoulder
- 2¼ cups *Fresh onions, chopped
- 1 qt 2¼ cups *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 Sherry cooking vinegar
- 3 qt Low-sodium beef broth
- ⅔ cup Canned no-salt-added tomato paste
- 2 qt Water
- 4 each Bay leaves
- 3½ cups Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
100 Servings
Weight
- 18 lb Beef shoulder
- 4 lb 8 oz *Fresh onions, chopped
- 4 lb 8 oz *Fresh red bell peppers, chopped
- - - Fresh garlic, minced
- - - Salt
- - - Ground oregano
- - - Ground cumin
- - - Dried rosemary, crushed
- - - Ground black pepper
- - - Sherry cooking vinegar
- - - Low-sodium beef broth
- 12 oz Canned no-salt-added tomato paste
- - - Water
- - - Bay leaves
- 4 oz Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
Measure
- 2 gal 2 qt Beef shoulder
- 1 qt ½ cup *Fresh onions, chopped
- 3 qt ½ cup *Fresh red bell peppers, chopped
- ¾ cup Fresh garlic, minced
- 2 Tbsp Salt
- ¼ cup Ground oregano
- ¼ cup Ground cumin
- 1 Tbsp 1 tsp Dried rosemary, crushed
- 1 Tbsp 1 tsp Ground black pepper
- 3 cup Sherry cooking vinegar
- 1 gal 2 qt Low-sodium beef broth
- 1⅓ cup Canned, no-salt-added tomato paste
- 1 gal Water
- 8 each Bay leaves
- 1 qt 3 cup Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
Quantity
50 Servings
Weight
- 9 lb Beef shoulder
- 2 lb 4 oz *Fresh onions, chopped
- 2 lb 4 oz *Fresh red bell peppers, chopped
- - - Fresh garlic, minced
- - - Salt
- - - Ground oregano
- - - Ground cumin
- - - Dried rosemary, crushed
- - - Ground black pepper
- - - Sherry cooking vinegar
- - - Low-sodium beef broth
- 6 oz Canned no-salt-added tomato paste
- - - Water
- - - Bay leaves
- 2 oz Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
Measure
- 1 gal 1 qt Beef shoulder
- 2¼ cups *Fresh onions, chopped
- 1 qt 2¼ cups *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 Sherry cooking vinegar
- 3 qt Low-sodium beef broth
- ⅔ cup Canned no-salt-added tomato paste
- 2 qt Water
- 4 each Bay leaves
- 3½ cups Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
100 Servings
Weight
- 18 lb Beef shoulder
- 4 lb 8 oz *Fresh onions, chopped
- 4 lb 8 oz *Fresh red bell peppers, chopped
- - - Fresh garlic, minced
- - - Salt
- - - Ground oregano
- - - Ground cumin
- - - Dried rosemary, crushed
- - - Ground black pepper
- - - Sherry cooking vinegar
- - - Low-sodium beef broth
- 12 oz Canned no-salt-added tomato paste
- - - Water
- - - Bay leaves
- 4 oz Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
Measure
- 2 gal 2 qt Beef shoulder
- 1 qt ½ cup *Fresh onions, chopped
- 3 qt ½ cup *Fresh red bell peppers, chopped
- ¾ cup Fresh garlic, minced
- 2 Tbsp Salt
- ¼ cup Ground oregano
- ¼ cup Ground cumin
- 1 Tbsp 1 tsp Dried rosemary, crushed
- 1 Tbsp 1 tsp Ground black pepper
- 3 cup Sherry cooking vinegar
- 1 gal 2 qt Low-sodium beef broth
- 1⅓ cup Canned, no-salt-added tomato paste
- 1 gal Water
- 8 each Bay leaves
- 1 qt 3 cup Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
*See Marketing Guide
Ingredients
50 Servings
Weight
- 9 lb Beef shoulder
- 2 lb 4 oz *Fresh onions, chopped
- 2 lb 4 oz *Fresh red bell peppers, chopped
- - - Fresh garlic, minced
- - - Salt
- - - Ground oregano
- - - Ground cumin
- - - Dried rosemary, crushed
- - - Ground black pepper
- - - Sherry cooking vinegar
- - - Low-sodium beef broth
- 6 oz Canned no-salt-added tomato paste
- - - Water
- - - Bay leaves
- 2 oz Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
Measure
- 1 gal 1 qt Beef shoulder
- 2¼ cups *Fresh onions, chopped
- 1 qt 2¼ cups *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 Sherry cooking vinegar
- 3 qt Low-sodium beef broth
- ⅔ cup Canned no-salt-added tomato paste
- 2 qt Water
- 4 each Bay leaves
- 3½ cups Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
100 Servings
Weight
- 18 lb Beef shoulder
- 4 lb 8 oz *Fresh onions, chopped
- 4 lb 8 oz *Fresh red bell peppers, chopped
- - - Fresh garlic, minced
- - - Salt
- - - Ground oregano
- - - Ground cumin
- - - Dried rosemary, crushed
- - - Ground black pepper
- - - Sherry cooking vinegar
- - - Low-sodium beef broth
- 12 oz Canned no-salt-added tomato paste
- - - Water
- - - Bay leaves
- 4 oz Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
Measure
- 2 gal 2 qt Beef shoulder
- 1 qt ½ cup *Fresh onions, chopped
- 3 qt ½ cup *Fresh red bell peppers, chopped
- ¾ cup Fresh garlic, minced
- 2 Tbsp Salt
- ¼ cup Ground oregano
- ¼ cup Ground cumin
- 1 Tbsp 1 tsp Dried rosemary, crushed
- 1 Tbsp 1 tsp Ground black pepper
- 3 cup Sherry cooking vinegar
- 1 gal 2 qt Low-sodium beef broth
- 1⅓ cup Canned, no-salt-added tomato paste
- 1 gal Water
- 8 each Bay leaves
- 1 qt 3 cup Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
Quantity
50 Servings
Weight
- 9 lb Beef shoulder
- 2 lb 4 oz *Fresh onions, chopped
- 2 lb 4 oz *Fresh red bell peppers, chopped
- - - Fresh garlic, minced
- - - Salt
- - - Ground oregano
- - - Ground cumin
- - - Dried rosemary, crushed
- - - Ground black pepper
- - - Sherry cooking vinegar
- - - Low-sodium beef broth
- 6 oz Canned no-salt-added tomato paste
- - - Water
- - - Bay leaves
- 2 oz Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
Measure
- 1 gal 1 qt Beef shoulder
- 2¼ cups *Fresh onions, chopped
- 1 qt 2¼ cups *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 Sherry cooking vinegar
- 3 qt Low-sodium beef broth
- ⅔ cup Canned no-salt-added tomato paste
- 2 qt Water
- 4 each Bay leaves
- 3½ cups Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
100 Servings
Weight
- 18 lb Beef shoulder
- 4 lb 8 oz *Fresh onions, chopped
- 4 lb 8 oz *Fresh red bell peppers, chopped
- - - Fresh garlic, minced
- - - Salt
- - - Ground oregano
- - - Ground cumin
- - - Dried rosemary, crushed
- - - Ground black pepper
- - - Sherry cooking vinegar
- - - Low-sodium beef broth
- 12 oz Canned no-salt-added tomato paste
- - - Water
- - - Bay leaves
- 4 oz Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
Measure
- 2 gal 2 qt Beef shoulder
- 1 qt ½ cup *Fresh onions, chopped
- 3 qt ½ cup *Fresh red bell peppers, chopped
- ¾ cup Fresh garlic, minced
- 2 Tbsp Salt
- ¼ cup Ground oregano
- ¼ cup Ground cumin
- 1 Tbsp 1 tsp Dried rosemary, crushed
- 1 Tbsp 1 tsp Ground black pepper
- 3 cup Sherry cooking vinegar
- 1 gal 2 qt Low-sodium beef broth
- 1⅓ cup Canned, no-salt-added tomato paste
- 1 gal Water
- 8 each Bay leaves
- 1 qt 3 cup Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
*See Marketing Guide
Ingredients
50 Servings
Weight
- 9 lb Beef shoulder
- 2 lb 4 oz *Fresh onions, chopped
- 2 lb 4 oz *Fresh red bell peppers, chopped
- - - Fresh garlic, minced
- - - Salt
- - - Ground oregano
- - - Ground cumin
- - - Dried rosemary, crushed
- - - Ground black pepper
- - - Sherry cooking vinegar
- - - Low-sodium beef broth
- 6 oz Canned no-salt-added tomato paste
- - - Water
- - - Bay leaves
- 2 oz Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
Measure
- 1 gal 1 qt Beef shoulder
- 2¼ cups *Fresh onions, chopped
- 1 qt 2¼ cups *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 Sherry cooking vinegar
- 3 qt Low-sodium beef broth
- ⅔ cup Canned no-salt-added tomato paste
- 2 qt Water
- 4 each Bay leaves
- 3½ cups Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
100 Servings
Weight
- 18 lb Beef shoulder
- 4 lb 8 oz *Fresh onions, chopped
- 4 lb 8 oz *Fresh red bell peppers, chopped
- - - Fresh garlic, minced
- - - Salt
- - - Ground oregano
- - - Ground cumin
- - - Dried rosemary, crushed
- - - Ground black pepper
- - - Sherry cooking vinegar
- - - Low-sodium beef broth
- 12 oz Canned no-salt-added tomato paste
- - - Water
- - - Bay leaves
- 4 oz Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
Measure
- 2 gal 2 qt Beef shoulder
- 1 qt ½ cup *Fresh onions, chopped
- 3 qt ½ cup *Fresh red bell peppers, chopped
- ¾ cup Fresh garlic, minced
- 2 Tbsp Salt
- ¼ cup Ground oregano
- ¼ cup Ground cumin
- 1 Tbsp 1 tsp Dried rosemary, crushed
- 1 Tbsp 1 tsp Ground black pepper
- 3 cup Sherry cooking vinegar
- 1 gal 2 qt Low-sodium beef broth
- 1⅓ cup Canned, no-salt-added tomato paste
- 1 gal Water
- 8 each Bay leaves
- 1 qt 3 cup Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
Quantity
50 Servings
Weight
- 9 lb Beef shoulder
- 2 lb 4 oz *Fresh onions, chopped
- 2 lb 4 oz *Fresh red bell peppers, chopped
- - - Fresh garlic, minced
- - - Salt
- - - Ground oregano
- - - Ground cumin
- - - Dried rosemary, crushed
- - - Ground black pepper
- - - Sherry cooking vinegar
- - - Low-sodium beef broth
- 6 oz Canned no-salt-added tomato paste
- - - Water
- - - Bay leaves
- 2 oz Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
Measure
- 1 gal 1 qt Beef shoulder
- 2¼ cups *Fresh onions, chopped
- 1 qt 2¼ cups *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 Sherry cooking vinegar
- 3 qt Low-sodium beef broth
- ⅔ cup Canned no-salt-added tomato paste
- 2 qt Water
- 4 each Bay leaves
- 3½ cups Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
100 Servings
Weight
- 18 lb Beef shoulder
- 4 lb 8 oz *Fresh onions, chopped
- 4 lb 8 oz *Fresh red bell peppers, chopped
- - - Fresh garlic, minced
- - - Salt
- - - Ground oregano
- - - Ground cumin
- - - Dried rosemary, crushed
- - - Ground black pepper
- - - Sherry cooking vinegar
- - - Low-sodium beef broth
- 12 oz Canned no-salt-added tomato paste
- - - Water
- - - Bay leaves
- 4 oz Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
Measure
- 2 gal 2 qt Beef shoulder
- 1 qt ½ cup *Fresh onions, chopped
- 3 qt ½ cup *Fresh red bell peppers, chopped
- ¾ cup Fresh garlic, minced
- 2 Tbsp Salt
- ¼ cup Ground oregano
- ¼ cup Ground cumin
- 1 Tbsp 1 tsp Dried rosemary, crushed
- 1 Tbsp 1 tsp Ground black pepper
- 3 cup Sherry cooking vinegar
- 1 gal 2 qt Low-sodium beef broth
- 1⅓ cup Canned, no-salt-added tomato paste
- 1 gal Water
- 8 each Bay leaves
- 1 qt 3 cup Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
*See Marketing Guide
Ingredients
50 Servings
Weight
- 9 lb Beef shoulder
- 2 lb 4 oz *Fresh onions, chopped
- 2 lb 4 oz *Fresh red bell peppers, chopped
- - - Fresh garlic, minced
- - - Salt
- - - Ground oregano
- - - Ground cumin
- - - Dried rosemary, crushed
- - - Ground black pepper
- - - Sherry cooking vinegar
- - - Low-sodium beef broth
- 6 oz Canned no-salt-added tomato paste
- - - Water
- - - Bay leaves
- 2 oz Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
Measure
- 1 gal 1 qt Beef shoulder
- 2¼ cups *Fresh onions, chopped
- 1 qt 2¼ cups *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 Sherry cooking vinegar
- 3 qt Low-sodium beef broth
- ⅔ cup Canned no-salt-added tomato paste
- 2 qt Water
- 4 each Bay leaves
- 3½ cups Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
100 Servings
Weight
- 18 lb Beef shoulder
- 4 lb 8 oz *Fresh onions, chopped
- 4 lb 8 oz *Fresh red bell peppers, chopped
- - - Fresh garlic, minced
- - - Salt
- - - Ground oregano
- - - Ground cumin
- - - Dried rosemary, crushed
- - - Ground black pepper
- - - Sherry cooking vinegar
- - - Low-sodium beef broth
- 12 oz Canned no-salt-added tomato paste
- - - Water
- - - Bay leaves
- 4 oz Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
Measure
- 2 gal 2 qt Beef shoulder
- 1 qt ½ cup *Fresh onions, chopped
- 3 qt ½ cup *Fresh red bell peppers, chopped
- ¾ cup Fresh garlic, minced
- 2 Tbsp Salt
- ¼ cup Ground oregano
- ¼ cup Ground cumin
- 1 Tbsp 1 tsp Dried rosemary, crushed
- 1 Tbsp 1 tsp Ground black pepper
- 3 cup Sherry cooking vinegar
- 1 gal 2 qt Low-sodium beef broth
- 1⅓ cup Canned, no-salt-added tomato paste
- 1 gal Water
- 8 each Bay leaves
- 1 qt 3 cup Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
Quantity
50 Servings
Weight
- 9 lb Beef shoulder
- 2 lb 4 oz *Fresh onions, chopped
- 2 lb 4 oz *Fresh red bell peppers, chopped
- - - Fresh garlic, minced
- - - Salt
- - - Ground oregano
- - - Ground cumin
- - - Dried rosemary, crushed
- - - Ground black pepper
- - - Sherry cooking vinegar
- - - Low-sodium beef broth
- 6 oz Canned no-salt-added tomato paste
- - - Water
- - - Bay leaves
- 2 oz Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
Measure
- 1 gal 1 qt Beef shoulder
- 2¼ cups *Fresh onions, chopped
- 1 qt 2¼ cups *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 Sherry cooking vinegar
- 3 qt Low-sodium beef broth
- ⅔ cup Canned no-salt-added tomato paste
- 2 qt Water
- 4 each Bay leaves
- 3½ cups Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
100 Servings
Weight
- 18 lb Beef shoulder
- 4 lb 8 oz *Fresh onions, chopped
- 4 lb 8 oz *Fresh red bell peppers, chopped
- - - Fresh garlic, minced
- - - Salt
- - - Ground oregano
- - - Ground cumin
- - - Dried rosemary, crushed
- - - Ground black pepper
- - - Sherry cooking vinegar
- - - Low-sodium beef broth
- 12 oz Canned no-salt-added tomato paste
- - - Water
- - - Bay leaves
- 4 oz Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
Measure
- 2 gal 2 qt Beef shoulder
- 1 qt ½ cup *Fresh onions, chopped
- 3 qt ½ cup *Fresh red bell peppers, chopped
- ¾ cup Fresh garlic, minced
- 2 Tbsp Salt
- ¼ cup Ground oregano
- ¼ cup Ground cumin
- 1 Tbsp 1 tsp Dried rosemary, crushed
- 1 Tbsp 1 tsp Ground black pepper
- 3 cup Sherry cooking vinegar
- 1 gal 2 qt Low-sodium beef broth
- 1⅓ cup Canned, no-salt-added tomato paste
- 1 gal Water
- 8 each Bay leaves
- 1 qt 3 cup Fresh cilantro, chopped
- - - Cooking Rice USDA Recipe for Schools
*See Marketing Guide
Instructions
- In a large stock pot, add beef shoulder. Cook uncovered over medium–high heat. Sear each side for 2 minutes. Remove beef from heat. Set aside for step 3. Do not allow meat to sit longer than 5 minutes.
- In a large 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 2½–3 hours. Stir every hour to prevent 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. Set aside for step 7.
- Combine shredded beef and cilantro in a large bowl. Stir well.
- Pour 2 qt 2 cup (about 5 lb 5 oz) shredded beef mixture into a steam table pan (12” x 20” x 2½”). Set aside for step 11.For 50 servings, use 2 pans. For 100 servings, use 4 pans.
- See Cooking Rice USDA Recipe for Schools for recipe ingredients and directions. Set aside for step 11.
- Critical Control Point: Hold for hot service at 135 °F or higher.
- Portion ¼ cup (No. 16 scoop) shredded beef mixture over ½ cup (No. 8 scoop) rice.
Nutrition INFORMATION
Nutrition Facts
Ropa Vieja (Shredded Beef over Rice) USDA Recipe for Schools
Amount Per Serving 0 ¼ cup (No. 16 scoop) shredded beef mixture and ½ cup (No. 8 scoop) rice.
Calories 217
Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g6%
Cholesterol 28mg9%
Sodium 447mg19%
Potassium 276mg8%
Total Carbohydrates 34g11%
Dietary Fiber 4g17%
Total Sugars 3g3%
Protein 14g28%
Vitamin D 2IU13%
Calcium 51mg5%
Iron 4mg22%
*
*Marketing Guide
50 Servings:
Mature onions: 2 lb 10 oz
Red bell peppers: 2 lb 10 oz
100 Servings:
Mature onions: 5 lb 4 oz
Red bell peppers: 5 lb 4 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
50 Servings:
About 10 lb 10 oz shredded beef mixture and about 8 lb 4 oz rice
About 1 gal 1 qt 1¼ cup shredded beef mixture and about 1 gal ½ cup rice/4 steam table pans (12" x 20" x 2½") 2 pans for shredded beef mixture and 2 pans for rice
100 Servings:
About 21 lb 4 oz shredded beef mixture and about 16 lb 8 oz rice
About 2 gal 2 qt 2½ cup shredded beef mixture and about 2 gal 1 cup rice/8 steam table pans (12" x 20" x 2½") 4 pans for shredded beef mixture and 4 pans for rice