Uploaded June 2025 | Updated September 2026, 1 hour ago
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Today we’re making Carne en Ropa Vieja — the Puerto Rican twist on a classic shredded beef stew — straight from Carmen Aboy Valldejuli’s legendary cookbook, Puerto Rican Cookery. It found me. (Long story. Maria's involved. The subway too.) Join me as I follow the recipe, cook with what I’ve got.
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Patreon → patreon.com/antichef
Follow Me On
Instagram → instagram.com/antichefjamie #puertorico #ropavieja
Shredded Beef Stew (Carne en Ropa Vieja) from Puerto Rican Cookery by Carmen Aboy Valldejuli
đź“ť Ingredients
Soup Base (A):
• 3¾ quarts (15 cups) water
• 2 pounds beef, trimmed
• 1 small cured ham bone, washed
• 2 ounces lean cured ham, washed and diced
• 1 tomato, halved
• 1 green pepper, seeded
• 1 onion, peeled
• 3 fresh culantro leaves
Vegetables (B):
• ¾ pound potatoes, peeled and quartered
• ¾ pound pumpkin, peeled and quartered
• 1 fresh corn kernel, shucked and broken into 3 pieces
• 5 teaspoons salt
Pasta (C):
• ¼ pound vermicelli, broken into pieces
• ¼ teaspoon salt
Meat Section A:
• 1 ounce salt pork, washed and diced
• 2 ounces lean cured ham, washed and diced
• 1 onion, peeled and chopped
• 1 green pepper, seeded and chopped
• 1 tomato, quartered
• ½ cup tomato sauce
Meat Section B:
• Reserved shredded meat (from soup)
• 1½ cups reserved broth
• 1 can (8 ounces) green peas (Petit-Pois)
Check out Rosetta Stone and get over 60% off a lifetime subscription:
👉 partners.rosettastone.com/antichef
#rosettastone #rosettastonepartner
Today we’re making Carne en Ropa Vieja — the Puerto Rican twist on a classic shredded beef stew — straight from Carmen Aboy Valldejuli’s legendary cookbook, Puerto Rican Cookery. It found me. (Long story. Maria's involved. The subway too.) Join me as I follow the recipe, cook with what I’ve got.
Support the Channel
Patreon → patreon.com/antichef
Follow Me On
Instagram → instagram.com/antichefjamie #puertorico #ropavieja
Shredded Beef Stew (Carne en Ropa Vieja) from Puerto Rican Cookery by Carmen Aboy Valldejuli
đź“ť Ingredients
Soup Base (A):
• 3¾ quarts (15 cups) water
• 2 pounds beef, trimmed
• 1 small cured ham bone, washed
• 2 ounces lean cured ham, washed and diced
• 1 tomato, halved
• 1 green pepper, seeded
• 1 onion, peeled
• 3 fresh culantro leaves
Vegetables (B):
• ¾ pound potatoes, peeled and quartered
• ¾ pound pumpkin, peeled and quartered
• 1 fresh corn kernel, shucked and broken into 3 pieces
• 5 teaspoons salt
Pasta (C):
• ¼ pound vermicelli, broken into pieces
• ¼ teaspoon salt
Meat Section A:
• 1 ounce salt pork, washed and diced
• 2 ounces lean cured ham, washed and diced
• 1 onion, peeled and chopped
• 1 green pepper, seeded and chopped
• 1 tomato, quartered
• ½ cup tomato sauce
Meat Section B:
• Reserved shredded meat (from soup)
• 1½ cups reserved broth
• 1 can (8 ounces) green peas (Petit-Pois)
