Ropa Vieja (Shredded Beef over Rice) USDA Recipe for Family Child Care
Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
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 Home Childcare Crediting Information ¾ cup meat/vegetable mixture (½ cup and ¼ cup measuring cups or 6 oz spoodle) and ½ cup rice (½ cup measuring cup or No. 8 scoop) provides ½ cup vegetable (⅜ cup red/orange vegetable, ⅛ cup other vegetable), 1 oz equivalent meat, 1 oz equivalent grain.
Ingredients
- 12 oz Beef shoulder
- 5 oz Fresh onions, chopped
- 5 oz Fresh red bell peppers, chopped
- 2 tsp Fresh garlic, minced
- ½ tsp Salt
- ½ tsp Ground oregano
- ½ tsp Ground cumin
- ¼ tsp Dried rosemary, crushed
- ¼ tsp Ground black pepper
- ¼ tsp Apple cider vinegar
- 1½ cups Low-sodium beef broth
- ⅓ cup or 3½ oz Canned tomato paste, no-salt-added
- 8 oz Water
- 1 Bay leaf
- ½ cup or ½ oz Fresh cilantro, chopped
- 2 cups or 16 oz Water
- 1⅛ cups or 7 oz Brown rice, long-grain, regular, dry, parboiled
Quantity
- 12 oz Beef shoulder
- 5 oz Fresh onions, chopped
- 5 oz Fresh red bell peppers, chopped
- 2 tsp Fresh garlic, minced
- ½ tsp Salt
- ½ tsp Ground oregano
- ½ tsp Ground cumin
- ¼ tsp Dried rosemary, crushed
- ¼ tsp Ground black pepper
- ¼ tsp Apple cider vinegar
- 1½ cups Low-sodium beef broth
- ⅓ cup or 3½ oz Canned tomato paste, no-salt-added
- 8 oz Water
- 1 Bay leaf
- ½ cup or ½ oz Fresh cilantro, chopped
- 2 cups or 16 oz Water
- 1⅛ cups or 7 oz Brown rice, long-grain, regular, dry, parboiled
Ingredients
- 12 oz Beef shoulder
- 5 oz Fresh onions, chopped
- 5 oz Fresh red bell peppers, chopped
- 2 tsp Fresh garlic, minced
- ½ tsp Salt
- ½ tsp Ground oregano
- ½ tsp Ground cumin
- ¼ tsp Dried rosemary, crushed
- ¼ tsp Ground black pepper
- ¼ tsp Apple cider vinegar
- 1½ cups Low-sodium beef broth
- ⅓ cup or 3½ oz Canned tomato paste, no-salt-added
- 8 oz Water
- 1 Bay leaf
- ½ cup or ½ oz Fresh cilantro, chopped
- 2 cups or 16 oz Water
- 1⅛ cups or 7 oz Brown rice, long-grain, regular, dry, parboiled
Quantity
- 12 oz Beef shoulder
- 5 oz Fresh onions, chopped
- 5 oz Fresh red bell peppers, chopped
- 2 tsp Fresh garlic, minced
- ½ tsp Salt
- ½ tsp Ground oregano
- ½ tsp Ground cumin
- ¼ tsp Dried rosemary, crushed
- ¼ tsp Ground black pepper
- ¼ tsp Apple cider vinegar
- 1½ cups Low-sodium beef broth
- ⅓ cup or 3½ oz Canned tomato paste, no-salt-added
- 8 oz Water
- 1 Bay leaf
- ½ cup or ½ oz Fresh cilantro, chopped
- 2 cups or 16 oz Water
- 1⅛ cups or 7 oz Brown rice, long-grain, regular, dry, parboiled
*See Marketing Guide
Ingredients
- 12 oz Beef shoulder
- 5 oz Fresh onions, chopped
- 5 oz Fresh red bell peppers, chopped
- 2 tsp Fresh garlic, minced
- ½ tsp Salt
- ½ tsp Ground oregano
- ½ tsp Ground cumin
- ¼ tsp Dried rosemary, crushed
- ¼ tsp Ground black pepper
- ¼ tsp Apple cider vinegar
- 1½ cups Low-sodium beef broth
- ⅓ cup or 3½ oz Canned tomato paste, no-salt-added
- 8 oz Water
- 1 Bay leaf
- ½ cup or ½ oz Fresh cilantro, chopped
- 2 cups or 16 oz Water
- 1⅛ cups or 7 oz Brown rice, long-grain, regular, dry, parboiled
Quantity
- 12 oz Beef shoulder
- 5 oz Fresh onions, chopped
- 5 oz Fresh red bell peppers, chopped
- 2 tsp Fresh garlic, minced
- ½ tsp Salt
- ½ tsp Ground oregano
- ½ tsp Ground cumin
- ¼ tsp Dried rosemary, crushed
- ¼ tsp Ground black pepper
- ¼ tsp Apple cider vinegar
- 1½ cups Low-sodium beef broth
- ⅓ cup or 3½ oz Canned tomato paste, no-salt-added
- 8 oz Water
- 1 Bay leaf
- ½ cup or ½ oz Fresh cilantro, chopped
- 2 cups or 16 oz Water
- 1⅛ cups or 7 oz Brown rice, long-grain, regular, dry, parboiled
*See Marketing Guide
Ingredients
- 12 oz Beef shoulder
- 5 oz Fresh onions, chopped
- 5 oz Fresh red bell peppers, chopped
- 2 tsp Fresh garlic, minced
- ½ tsp Salt
- ½ tsp Ground oregano
- ½ tsp Ground cumin
- ¼ tsp Dried rosemary, crushed
- ¼ tsp Ground black pepper
- ¼ tsp Apple cider vinegar
- 1½ cups Low-sodium beef broth
- ⅓ cup or 3½ oz Canned tomato paste, no-salt-added
- 8 oz Water
- 1 Bay leaf
- ½ cup or ½ oz Fresh cilantro, chopped
- 2 cups or 16 oz Water
- 1⅛ cups or 7 oz Brown rice, long-grain, regular, dry, parboiled
Quantity
- 12 oz Beef shoulder
- 5 oz Fresh onions, chopped
- 5 oz Fresh red bell peppers, chopped
- 2 tsp Fresh garlic, minced
- ½ tsp Salt
- ½ tsp Ground oregano
- ½ tsp Ground cumin
- ¼ tsp Dried rosemary, crushed
- ¼ tsp Ground black pepper
- ¼ tsp Apple cider vinegar
- 1½ cups Low-sodium beef broth
- ⅓ cup or 3½ oz Canned tomato paste, no-salt-added
- 8 oz Water
- 1 Bay leaf
- ½ cup or ½ oz Fresh cilantro, chopped
- 2 cups or 16 oz Water
- 1⅛ cups or 7 oz Brown rice, long-grain, regular, dry, parboiled
*See Marketing Guide
Ingredients
- 12 oz Beef shoulder
- 5 oz Fresh onions, chopped
- 5 oz Fresh red bell peppers, chopped
- 2 tsp Fresh garlic, minced
- ½ tsp Salt
- ½ tsp Ground oregano
- ½ tsp Ground cumin
- ¼ tsp Dried rosemary, crushed
- ¼ tsp Ground black pepper
- ¼ tsp Apple cider vinegar
- 1½ cups Low-sodium beef broth
- ⅓ cup or 3½ oz Canned tomato paste, no-salt-added
- 8 oz Water
- 1 Bay leaf
- ½ cup or ½ oz Fresh cilantro, chopped
- 2 cups or 16 oz Water
- 1⅛ cups or 7 oz Brown rice, long-grain, regular, dry, parboiled
Quantity
- 12 oz Beef shoulder
- 5 oz Fresh onions, chopped
- 5 oz Fresh red bell peppers, chopped
- 2 tsp Fresh garlic, minced
- ½ tsp Salt
- ½ tsp Ground oregano
- ½ tsp Ground cumin
- ¼ tsp Dried rosemary, crushed
- ¼ tsp Ground black pepper
- ¼ tsp Apple cider vinegar
- 1½ cups Low-sodium beef broth
- ⅓ cup or 3½ oz Canned tomato paste, no-salt-added
- 8 oz Water
- 1 Bay leaf
- ½ cup or ½ oz Fresh cilantro, chopped
- 2 cups or 16 oz Water
- 1⅛ cups or 7 oz Brown rice, long-grain, regular, dry, parboiled
*See Marketing Guide
Instructions
- Preheat oven: Conventional oven: 350 °F. Convection oven: 325 °F.
- Heat large stock pot over medium high heat and spray with a pan release spray.
- Add beef shoulder. Cook or sear each side uncovered over medium-high heat for 2 minutes. Set aside for step 5.Do not allow meat to sit longer than 5 minute.
- 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 leaf.
- Bring to a boil. Reduce heat to medium-low. Cover and cook for 2½–3 hours. Stir every hour to prevent sticking. Add additional water as necessary 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 1 qt 1½ cup (2 lb 4 oz) shredded beef mixture into a roasting pan (9” x 13” x 2”). Set aside for step 19.
- Critical Control Point: Hold for hot service at 140 °F or higher.
- Boil 2 cups of water for the preparation of rice for step 14.
- Place about 1⅛ cups brown rice in a small baking pan (8” x 8” x 2”).
- Pour the boiling water over brown rice. Stir. Cover pan tightly. Bake: Conventional oven: 350 °F for 40 minutes. Convection oven: 325 °F for 40 minutes.
- Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
- Remove rice from oven. Stir and fluff rice. Set aside for step 17.
- Critical Control Point: Hold for hot service at 140 °F or higher.
- Serve ½ cup rice (portion with ½ cup measuring cup or No. 8 scoop).
- Serve ¾ cup shredded beef (portion with ½ cup and ¼ cup measuring cups or 6 oz spoodle) on top of rice.
Nutrition INFORMATION
Nutrition Facts
Ropa Vieja (Shredded Beef over Rice) USDA Recipe for Family Child Care
Amount Per Serving 2 ¾ cup meat/vegetable mixture (6 oz spoodle) and ½ cup rice (No. 8 scoop)
Calories 209
Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g6%
Cholesterol 25mg8%
Sodium 349mg15%
Potassium 415mg12%
Total Carbohydrate 37g12%
Dietary Fiber 4g17%
Total Sugars 4g4%
Protein 13g26%
Vitamin C 51mg62%
Vitamin D 1IU7%
Calcium 63mg6%
Iron 5mg28%
Vitamin A 80mcg
*
*Marketing Guide
Yield / Volume
