Ropa Vieja (Shredded Beef over Rice) USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
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.
1.80 from 5 votes
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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

                                          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
                                          Total Fat
                                           
                                          4
                                          g
                                          6
                                          %
                                          Saturated Fat
                                           
                                          1
                                          g
                                          6
                                          %
                                          Cholesterol
                                           
                                          28
                                          mg
                                          9
                                          %
                                          Sodium
                                           
                                          447
                                          mg
                                          19
                                          %
                                          Total Carbohydrate
                                           
                                          34
                                          g
                                          11
                                          %
                                          Dietary Fiber
                                           
                                          4
                                          g
                                          17
                                          %
                                          Total Sugars
                                           
                                          3
                                          g
                                          3
                                          %
                                          Protein
                                           
                                          14
                                          g
                                          28
                                          %
                                          Vitamin D
                                           
                                          2
                                          IU
                                          13
                                          %
                                          Calcium
                                           
                                          51
                                          mg
                                          5
                                          %
                                          Iron
                                           
                                          4
                                          mg
                                          22
                                          %
                                          Potassium
                                           
                                          276
                                          mg
                                          8
                                          %
                                          N/A=data not available
                                          *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