Ropa Vieja USDA Recipe for Adults in CACFP

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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.

Course: Main Course

Keyword: CACFP

Age Group: Adult

Serving Size: 25-50

Program Type: CACFP

Program Meal Type: Lunch, Supper

Conventional Meal Category: Main Dish (Entrée)

Program Meal Component: Grains, Meats, Vegetables

Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables

Meal Service Temperature: Hot

Cooking Method: Bake, Boil, Sauté

Season: Fall, Spring, Winter

25 Servings

Calories: 331

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

-

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

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.

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.

Nutrition