Ropa Vieja (Shredded Beef over Rice) USDA Recipe for Family Child Care

5 from 1 vote

Ropa Vieja (Shredded Beef over Rice) USDA Recipe for Family Child Care

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.

Prep Time15

Cook Time3

Course: Main Course

Keyword: Recipes for Home, Home

Age Group: Ages 3-5, Ages 6-18

Serving Size: 6

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

6 Servings

Calories: 209

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

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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

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