Braised Beef with Tangy Cabbage — Ropa Vieja and Sauerkraut with Tamarind
A Cuban-German-Japanese original, the Cuban pulled beef classic of ropa vieja rebuilt with sauerkraut folded through the braising sauce and tamarind added as a structural souring agent so the German fermented cabbage tradition and the Cuban sofrito depth and the Japanese-influenced sweet-sour balance produce a braise unlike any of its three parents.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 450g beef flank dry and season with 0.75 tsp salt and 0.25 tsp pepper. Finely dice 1 large onion and 1 large red pepper. Finely grate 4 garlic cloves. Drain 150g sauerkraut. Measure all spices, pastes, stock, tamarind, palm sugar, and soy sauce.
Sear
Heat 1.5 tbsp oil in a heavy saucepan over high heat. Sear beef 3–4 minutes per side until deeply browned. Remove and set aside.
Saute
Reduce heat to medium. Add onion and red pepper, cook 6–7 minutes until softened and golden. Add garlic, stir 1 minute until fragrant.
Bloom
Add tomato paste, cumin, paprika, oregano, and coriander. Stir 2 minutes until the paste darkens and becomes aromatic.
Braise
Add chopped tomatoes, beef stock, tamarind paste, and palm sugar. Return beef to pan, cover, braise over low heat 1 hour 30 minutes until beef shreds easily with forks.
Finish
Remove beef and shred with two forks. Return to sauce. Add sauerkraut and soy sauce, stir through, simmer uncovered 10 minutes until sauerkraut softens and absorbs flavours. Taste and adjust.
Plate
Scatter fresh parsley over the braise and plate with steamed rice or crusty bread. Serve pickled jalapeños alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.