Prep, Cook, Freeze--A Paleo Meal Planning Cookbook by Caroline Fausel

Author:Caroline Fausel [Fausel, Caroline]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2021-12-06T00:00:00+00:00

SMOKY ROPA VIEJA WITH FRIED PLANTAINS

Serves 4 on cook night and 4 on reheat night with the additional fresh ingredients found in the reheat grocery list

This recipe is such a crowd-pleaser. Ropa vieja is the national dish of Cuba, and it literally translates to “old clothes.” The story goes that a man didn’t have enough money for food, so he cooked his clothes. Miraculously, this dish was somehow born. Miracles aside, this beef-and-pepper dish is to die for!

½ recipe ropa vieja from the weekly prep (here)

4 tbsp (60 g) coconut oil

2 ripe plantains

Salt, to taste

Olives with pimientos, for garnish (optional)

PREP DAY:

See here for the prep ingredients and instructions.

COOK NIGHT:

Remove the ropa vieja from the refrigerator and pour it into a large pot on the stovetop. Heat it over medium heat until it’s heated through, stirring occasionally, 8 to 10 minutes.

While the ropa vieja is reheating, heat the coconut oil in a large skillet over medium heat. Peel and slice the plantains on a diagonal and, working in batches, fry them until golden brown and tender, about 3 minutes each side. Remove them from the pan and lightly sprinkle them with salt.

Serve the ropa vieja with the fried plantains and garnished with the olives, if desired.

REHEAT NIGHT:

To thaw the ropa vieja overnight, move it from the freezer to the refrigerator the night before reheat night. To thaw day of, move the container from the freezer to your countertop and allow it to completely thaw at room temperature. For a quick thaw, submerge the container in room temperature water until completely thawed. Once thawed, follow the cook night instructions.

NOTE: If you’d prefer to make the sauce for the ropa vieja from scratch, see here for the full recipe.

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