ROPA VIEJA is my FAVORITE A Latin FLAVOR BOMB 

You say that rather cynically. I look at it as everybody puts in their 2 cents to share their ideas and learn from others. Yes, there’s a few know-it-alls, but just ignore and enjoy the exchange of ideas!

@@jeanniebrooks Cynical? Am I ? Oh dear! Mate - How could one possibly glean a modicum of emotion from the content (mine)? You have a rare gift at parsing through words - plaudits

So if I have homemade sofrito, what can I omit from his recipe?

@@theescaperoom1113 // (Disclaimer * I am an African American home cook from Brooklyn.) Let's be real, the challenge of sourcing ingredients for homemade sofrito is gonna be the culantro and the sweet peppers. (The culantro having the biggest impact.) There's an herbaceousness and a very mild pepperyness represented by those two ingredients that need to be accounted for. I've made quite a few of Stephen's ITALIAN recipes with great success, so I trust his palate. Had I ACTUAL sofrito I would test this recipe by leaving out the jalapenos. I would add olives and caper juice for that umami. (That being said, I would still have them on hand cause you never know.) Homecooks cook according to TASTE and recipes evolve all the time. Respectfully, there's no real WRONG way to make something. (That might be why he decided he wanted some heat in his.) All stewed meats follow the same process anyway. (Season and brown the meat, sweat vegetables, deglaze, build your base according to taste, assemble everything together in the pot then slow cook, reduce/ finish sauce, final seasoning.) All respect to abuelas everywhere, unless she watches you prepare it (and she might 😏) as long as it's made with love and true intent she's gonna praise your final product. She might not even notice that specific ingredients are missing. (Even if in her mind she's telling herself hers is better, regardless of it actually is or not.) 😁😉

not all sofrito has culantro lol

@@robertdaly9162 // If you've got a good recipe I'm definitely all ears! 😁😁😁😉

I thought this guy lived in New York?

Dude just write in YT search Ropa Vieja and u have hundreds of recepies

@@brentsmith7013 I usually use olives and olive juice that I add right at the very end. I don't think Cuban food dips into spicy very often, but tradition-shmadition, personally next time I make it I'm going to add in a dash of spicy pepper and see how I like it.

I agree. I’m very familiar with that brand. It’s the best!

I agree from my experience you can fry any rice for a few minutes and get the same results, no need to wash - that’s a whole other culture btw!

@@brendanckeenan Yes, I do that with any rice, the main principle is that the starch transforms and the rice cooks nicely after that. In Cuba we do all sorts of yellow rice, rice and beans, etc., and it always works.

how about, he plays whatever damn music he pleases.

Please don't stop your method.. it's closer to authentic than this

Jalapeños AND yellow rice. If he lived in Miami, my man would be found dead on Calle 8 before the sun rises.

As a Mexican-Cuban this recipe slaps

I just spit my water out! As a Cuban, I could not agree more.@@whowantstorunforpresident5531

The best Cuban restaurant in Calle 8 is owned by a Salvedoreno

haha@@whowantstorunforpresident5531

In America we throw left overs away a crap into clean water .

@@john-by9xj teu cu

You can Try skirt steak as an option

It's a mixture of garlic powder, onion powder, salt, pepper, cumin and oregano.