Ropa Vieja Shredded Beef With Peppers Onions in a Red Sauce949

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  • • CACFP Snack Menu Planner RecipesNew!
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  • • Recipes for Schools
    • Recipes for Child Care Centers (25-50 servings)
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Ropa Vieja (Shredded Beef over Rice) USDA Recipe for Schools

Ropa Vieja (Shredded Beef over Rice) USDA Recipe for Schools

Lean beef shoulder is cooked in a tomato-based sauce with red bell peppers, onions, and spices. Then the meat is shredded and served over brown rice, garnished with fresh cilantro. NSLP/SBP CREDITING INFORMATION ¼ cup (No. 16 scoop) serving of shredded beef mixture and ½ cup (No. 8 scoop) serving of rice provide 1.5 oz equivalent meat/meat alternate, ⅛ cup red/orange vegetable, and 1 oz equivalent grains.

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• 6 Servings

• 6 Servings

Ingredients

50 Servings

Weight

• 9 lb Beef shoulder
• 2 lb 4 oz *Fresh onions, chopped
• 2 lb 4 oz *Fresh red bell peppers, chopped
• - - Fresh garlic, minced
• - - Salt
• - - Ground oregano
• - - Ground cumin
• - - Dried rosemary, crushed
• - - Ground black pepper
• - - Sherry cooking vinegar
• - - Low-sodium beef broth
• 6 oz Canned no-salt-added tomato paste
• - - Water
• - - Bay leaves
• 2 oz Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

Measure

• 1 gal 1 qt Beef shoulder
• 2¼ cups *Fresh onions, chopped
• 1 qt 2¼ cups *Fresh red bell peppers, chopped
• ¼ cup 2 Tbsp Fresh garlic, minced
• 1 Tbsp Salt
• 2 Tbsp Ground oregano
• 2 Tbsp Ground cumin
• 2 tsp Dried rosemary, crushed
• 2 tsp Ground black pepper
• 1½ cups Sherry cooking vinegar
• 3 qt Low-sodium beef broth
• ⅔ cup Canned no-salt-added tomato paste
• 2 qt Water
• 4 each Bay leaves
• 3½ cups Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

100 Servings

Weight

• 18 lb Beef shoulder
• 4 lb 8 oz *Fresh onions, chopped
• 4 lb 8 oz *Fresh red bell peppers, chopped
• - - Fresh garlic, minced
• - - Salt
• - - Ground oregano
• - - Ground cumin
• - - Dried rosemary, crushed
• - - Ground black pepper
• - - Sherry cooking vinegar
• - - Low-sodium beef broth
• 12 oz Canned no-salt-added tomato paste
• - - Water
• - - Bay leaves
• 4 oz Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

Measure

• 2 gal 2 qt Beef shoulder
• 1 qt ½ cup *Fresh onions, chopped
• 3 qt ½ cup *Fresh red bell peppers, chopped
• ¾ cup Fresh garlic, minced
• 2 Tbsp Salt
• ¼ cup Ground oregano
• ¼ cup Ground cumin
• 1 Tbsp 1 tsp Dried rosemary, crushed
• 1 Tbsp 1 tsp Ground black pepper
• 3 cup Sherry cooking vinegar
• 1 gal 2 qt Low-sodium beef broth
• 1⅓ cup Canned, no-salt-added tomato paste
• 1 gal Water
• 8 each Bay leaves
• 1 qt 3 cup Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

Quantity

50 Servings

Weight

• 9 lb Beef shoulder
• 2 lb 4 oz *Fresh onions, chopped
• 2 lb 4 oz *Fresh red bell peppers, chopped
• - - Fresh garlic, minced
• - - Salt
• - - Ground oregano
• - - Ground cumin
• - - Dried rosemary, crushed
• - - Ground black pepper
• - - Sherry cooking vinegar
• - - Low-sodium beef broth
• 6 oz Canned no-salt-added tomato paste
• - - Water
• - - Bay leaves
• 2 oz Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

Measure

• 1 gal 1 qt Beef shoulder
• 2¼ cups *Fresh onions, chopped
• 1 qt 2¼ cups *Fresh red bell peppers, chopped
• ¼ cup 2 Tbsp Fresh garlic, minced
• 1 Tbsp Salt
• 2 Tbsp Ground oregano
• 2 Tbsp Ground cumin
• 2 tsp Dried rosemary, crushed
• 2 tsp Ground black pepper
• 1½ cups Sherry cooking vinegar
• 3 qt Low-sodium beef broth
• ⅔ cup Canned no-salt-added tomato paste
• 2 qt Water
• 4 each Bay leaves
• 3½ cups Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

100 Servings

Weight

• 18 lb Beef shoulder
• 4 lb 8 oz *Fresh onions, chopped
• 4 lb 8 oz *Fresh red bell peppers, chopped
• - - Fresh garlic, minced
• - - Salt
• - - Ground oregano
• - - Ground cumin
• - - Dried rosemary, crushed
• - - Ground black pepper
• - - Sherry cooking vinegar
• - - Low-sodium beef broth
• 12 oz Canned no-salt-added tomato paste
• - - Water
• - - Bay leaves
• 4 oz Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

Measure

• 2 gal 2 qt Beef shoulder
• 1 qt ½ cup *Fresh onions, chopped
• 3 qt ½ cup *Fresh red bell peppers, chopped
• ¾ cup Fresh garlic, minced
• 2 Tbsp Salt
• ¼ cup Ground oregano
• ¼ cup Ground cumin
• 1 Tbsp 1 tsp Dried rosemary, crushed
• 1 Tbsp 1 tsp Ground black pepper
• 3 cup Sherry cooking vinegar
• 1 gal 2 qt Low-sodium beef broth
• 1⅓ cup Canned, no-salt-added tomato paste
• 1 gal Water
• 8 each Bay leaves
• 1 qt 3 cup Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

• 25 Servings

• 50 Servings

• 25 Servings

Ingredients

50 Servings

Weight

• 9 lb Beef shoulder
• 2 lb 4 oz *Fresh onions, chopped
• 2 lb 4 oz *Fresh red bell peppers, chopped
• - - Fresh garlic, minced
• - - Salt
• - - Ground oregano
• - - Ground cumin
• - - Dried rosemary, crushed
• - - Ground black pepper
• - - Sherry cooking vinegar
• - - Low-sodium beef broth
• 6 oz Canned no-salt-added tomato paste
• - - Water
• - - Bay leaves
• 2 oz Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

Measure

• 1 gal 1 qt Beef shoulder
• 2¼ cups *Fresh onions, chopped
• 1 qt 2¼ cups *Fresh red bell peppers, chopped
• ¼ cup 2 Tbsp Fresh garlic, minced
• 1 Tbsp Salt
• 2 Tbsp Ground oregano
• 2 Tbsp Ground cumin
• 2 tsp Dried rosemary, crushed
• 2 tsp Ground black pepper
• 1½ cups Sherry cooking vinegar
• 3 qt Low-sodium beef broth
• ⅔ cup Canned no-salt-added tomato paste
• 2 qt Water
• 4 each Bay leaves
• 3½ cups Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

100 Servings

Weight

• 18 lb Beef shoulder
• 4 lb 8 oz *Fresh onions, chopped
• 4 lb 8 oz *Fresh red bell peppers, chopped
• - - Fresh garlic, minced
• - - Salt
• - - Ground oregano
• - - Ground cumin
• - - Dried rosemary, crushed
• - - Ground black pepper
• - - Sherry cooking vinegar
• - - Low-sodium beef broth
• 12 oz Canned no-salt-added tomato paste
• - - Water
• - - Bay leaves
• 4 oz Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

Measure

• 2 gal 2 qt Beef shoulder
• 1 qt ½ cup *Fresh onions, chopped
• 3 qt ½ cup *Fresh red bell peppers, chopped
• ¾ cup Fresh garlic, minced
• 2 Tbsp Salt
• ¼ cup Ground oregano
• ¼ cup Ground cumin
• 1 Tbsp 1 tsp Dried rosemary, crushed
• 1 Tbsp 1 tsp Ground black pepper
• 3 cup Sherry cooking vinegar
• 1 gal 2 qt Low-sodium beef broth
• 1⅓ cup Canned, no-salt-added tomato paste
• 1 gal Water
• 8 each Bay leaves
• 1 qt 3 cup Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

Quantity

50 Servings

Weight

• 9 lb Beef shoulder
• 2 lb 4 oz *Fresh onions, chopped
• 2 lb 4 oz *Fresh red bell peppers, chopped
• - - Fresh garlic, minced
• - - Salt
• - - Ground oregano
• - - Ground cumin
• - - Dried rosemary, crushed
• - - Ground black pepper
• - - Sherry cooking vinegar
• - - Low-sodium beef broth
• 6 oz Canned no-salt-added tomato paste
• - - Water
• - - Bay leaves
• 2 oz Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

Measure

• 1 gal 1 qt Beef shoulder
• 2¼ cups *Fresh onions, chopped
• 1 qt 2¼ cups *Fresh red bell peppers, chopped
• ¼ cup 2 Tbsp Fresh garlic, minced
• 1 Tbsp Salt
• 2 Tbsp Ground oregano
• 2 Tbsp Ground cumin
• 2 tsp Dried rosemary, crushed
• 2 tsp Ground black pepper
• 1½ cups Sherry cooking vinegar
• 3 qt Low-sodium beef broth
• ⅔ cup Canned no-salt-added tomato paste
• 2 qt Water
• 4 each Bay leaves
• 3½ cups Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

100 Servings

Weight

• 18 lb Beef shoulder
• 4 lb 8 oz *Fresh onions, chopped
• 4 lb 8 oz *Fresh red bell peppers, chopped
• - - Fresh garlic, minced
• - - Salt
• - - Ground oregano
• - - Ground cumin
• - - Dried rosemary, crushed
• - - Ground black pepper
• - - Sherry cooking vinegar
• - - Low-sodium beef broth
• 12 oz Canned no-salt-added tomato paste
• - - Water
• - - Bay leaves
• 4 oz Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

Measure

• 2 gal 2 qt Beef shoulder
• 1 qt ½ cup *Fresh onions, chopped
• 3 qt ½ cup *Fresh red bell peppers, chopped
• ¾ cup Fresh garlic, minced
• 2 Tbsp Salt
• ¼ cup Ground oregano
• ¼ cup Ground cumin
• 1 Tbsp 1 tsp Dried rosemary, crushed
• 1 Tbsp 1 tsp Ground black pepper
• 3 cup Sherry cooking vinegar
• 1 gal 2 qt Low-sodium beef broth
• 1⅓ cup Canned, no-salt-added tomato paste
• 1 gal Water
• 8 each Bay leaves
• 1 qt 3 cup Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

• 50 Servings

Ingredients

50 Servings

Weight

• 9 lb Beef shoulder
• 2 lb 4 oz *Fresh onions, chopped
• 2 lb 4 oz *Fresh red bell peppers, chopped
• - - Fresh garlic, minced
• - - Salt
• - - Ground oregano
• - - Ground cumin
• - - Dried rosemary, crushed
• - - Ground black pepper
• - - Sherry cooking vinegar
• - - Low-sodium beef broth
• 6 oz Canned no-salt-added tomato paste
• - - Water
• - - Bay leaves
• 2 oz Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

Measure

• 1 gal 1 qt Beef shoulder
• 2¼ cups *Fresh onions, chopped
• 1 qt 2¼ cups *Fresh red bell peppers, chopped
• ¼ cup 2 Tbsp Fresh garlic, minced
• 1 Tbsp Salt
• 2 Tbsp Ground oregano
• 2 Tbsp Ground cumin
• 2 tsp Dried rosemary, crushed
• 2 tsp Ground black pepper
• 1½ cups Sherry cooking vinegar
• 3 qt Low-sodium beef broth
• ⅔ cup Canned no-salt-added tomato paste
• 2 qt Water
• 4 each Bay leaves
• 3½ cups Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

100 Servings

Weight

• 18 lb Beef shoulder
• 4 lb 8 oz *Fresh onions, chopped
• 4 lb 8 oz *Fresh red bell peppers, chopped
• - - Fresh garlic, minced
• - - Salt
• - - Ground oregano
• - - Ground cumin
• - - Dried rosemary, crushed
• - - Ground black pepper
• - - Sherry cooking vinegar
• - - Low-sodium beef broth
• 12 oz Canned no-salt-added tomato paste
• - - Water
• - - Bay leaves
• 4 oz Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

Measure

• 2 gal 2 qt Beef shoulder
• 1 qt ½ cup *Fresh onions, chopped
• 3 qt ½ cup *Fresh red bell peppers, chopped
• ¾ cup Fresh garlic, minced
• 2 Tbsp Salt
• ¼ cup Ground oregano
• ¼ cup Ground cumin
• 1 Tbsp 1 tsp Dried rosemary, crushed
• 1 Tbsp 1 tsp Ground black pepper
• 3 cup Sherry cooking vinegar
• 1 gal 2 qt Low-sodium beef broth
• 1⅓ cup Canned, no-salt-added tomato paste
• 1 gal Water
• 8 each Bay leaves
• 1 qt 3 cup Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

Quantity

50 Servings

Weight

• 9 lb Beef shoulder
• 2 lb 4 oz *Fresh onions, chopped
• 2 lb 4 oz *Fresh red bell peppers, chopped
• - - Fresh garlic, minced
• - - Salt
• - - Ground oregano
• - - Ground cumin
• - - Dried rosemary, crushed
• - - Ground black pepper
• - - Sherry cooking vinegar
• - - Low-sodium beef broth
• 6 oz Canned no-salt-added tomato paste
• - - Water
• - - Bay leaves
• 2 oz Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

Measure

• 1 gal 1 qt Beef shoulder
• 2¼ cups *Fresh onions, chopped
• 1 qt 2¼ cups *Fresh red bell peppers, chopped
• ¼ cup 2 Tbsp Fresh garlic, minced
• 1 Tbsp Salt
• 2 Tbsp Ground oregano
• 2 Tbsp Ground cumin
• 2 tsp Dried rosemary, crushed
• 2 tsp Ground black pepper
• 1½ cups Sherry cooking vinegar
• 3 qt Low-sodium beef broth
• ⅔ cup Canned no-salt-added tomato paste
• 2 qt Water
• 4 each Bay leaves
• 3½ cups Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

100 Servings

Weight

• 18 lb Beef shoulder
• 4 lb 8 oz *Fresh onions, chopped
• 4 lb 8 oz *Fresh red bell peppers, chopped
• - - Fresh garlic, minced
• - - Salt
• - - Ground oregano
• - - Ground cumin
• - - Dried rosemary, crushed
• - - Ground black pepper
• - - Sherry cooking vinegar
• - - Low-sodium beef broth
• 12 oz Canned no-salt-added tomato paste
• - - Water
• - - Bay leaves
• 4 oz Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

Measure

• 2 gal 2 qt Beef shoulder
• 1 qt ½ cup *Fresh onions, chopped
• 3 qt ½ cup *Fresh red bell peppers, chopped
• ¾ cup Fresh garlic, minced
• 2 Tbsp Salt
• ¼ cup Ground oregano
• ¼ cup Ground cumin
• 1 Tbsp 1 tsp Dried rosemary, crushed
• 1 Tbsp 1 tsp Ground black pepper
• 3 cup Sherry cooking vinegar
• 1 gal 2 qt Low-sodium beef broth
• 1⅓ cup Canned, no-salt-added tomato paste
• 1 gal Water
• 8 each Bay leaves
• 1 qt 3 cup Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

• 50 Servings

• 100 Servings

• 50 Servings

Ingredients

50 Servings

Weight

• 9 lb Beef shoulder
• 2 lb 4 oz *Fresh onions, chopped
• 2 lb 4 oz *Fresh red bell peppers, chopped
• - - Fresh garlic, minced
• - - Salt
• - - Ground oregano
• - - Ground cumin
• - - Dried rosemary, crushed
• - - Ground black pepper
• - - Sherry cooking vinegar
• - - Low-sodium beef broth
• 6 oz Canned no-salt-added tomato paste
• - - Water
• - - Bay leaves
• 2 oz Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

Measure

• 1 gal 1 qt Beef shoulder
• 2¼ cups *Fresh onions, chopped
• 1 qt 2¼ cups *Fresh red bell peppers, chopped
• ¼ cup 2 Tbsp Fresh garlic, minced
• 1 Tbsp Salt
• 2 Tbsp Ground oregano
• 2 Tbsp Ground cumin
• 2 tsp Dried rosemary, crushed
• 2 tsp Ground black pepper
• 1½ cups Sherry cooking vinegar
• 3 qt Low-sodium beef broth
• ⅔ cup Canned no-salt-added tomato paste
• 2 qt Water
• 4 each Bay leaves
• 3½ cups Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

100 Servings

Weight

• 18 lb Beef shoulder
• 4 lb 8 oz *Fresh onions, chopped
• 4 lb 8 oz *Fresh red bell peppers, chopped
• - - Fresh garlic, minced
• - - Salt
• - - Ground oregano
• - - Ground cumin
• - - Dried rosemary, crushed
• - - Ground black pepper
• - - Sherry cooking vinegar
• - - Low-sodium beef broth
• 12 oz Canned no-salt-added tomato paste
• - - Water
• - - Bay leaves
• 4 oz Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

Measure

• 2 gal 2 qt Beef shoulder
• 1 qt ½ cup *Fresh onions, chopped
• 3 qt ½ cup *Fresh red bell peppers, chopped
• ¾ cup Fresh garlic, minced
• 2 Tbsp Salt
• ¼ cup Ground oregano
• ¼ cup Ground cumin
• 1 Tbsp 1 tsp Dried rosemary, crushed
• 1 Tbsp 1 tsp Ground black pepper
• 3 cup Sherry cooking vinegar
• 1 gal 2 qt Low-sodium beef broth
• 1⅓ cup Canned, no-salt-added tomato paste
• 1 gal Water
• 8 each Bay leaves
• 1 qt 3 cup Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

Quantity

50 Servings

Weight

• 9 lb Beef shoulder
• 2 lb 4 oz *Fresh onions, chopped
• 2 lb 4 oz *Fresh red bell peppers, chopped
• - - Fresh garlic, minced
• - - Salt
• - - Ground oregano
• - - Ground cumin
• - - Dried rosemary, crushed
• - - Ground black pepper
• - - Sherry cooking vinegar
• - - Low-sodium beef broth
• 6 oz Canned no-salt-added tomato paste
• - - Water
• - - Bay leaves
• 2 oz Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

Measure

• 1 gal 1 qt Beef shoulder
• 2¼ cups *Fresh onions, chopped
• 1 qt 2¼ cups *Fresh red bell peppers, chopped
• ¼ cup 2 Tbsp Fresh garlic, minced
• 1 Tbsp Salt
• 2 Tbsp Ground oregano
• 2 Tbsp Ground cumin
• 2 tsp Dried rosemary, crushed
• 2 tsp Ground black pepper
• 1½ cups Sherry cooking vinegar
• 3 qt Low-sodium beef broth
• ⅔ cup Canned no-salt-added tomato paste
• 2 qt Water
• 4 each Bay leaves
• 3½ cups Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

100 Servings

Weight

• 18 lb Beef shoulder
• 4 lb 8 oz *Fresh onions, chopped
• 4 lb 8 oz *Fresh red bell peppers, chopped
• - - Fresh garlic, minced
• - - Salt
• - - Ground oregano
• - - Ground cumin
• - - Dried rosemary, crushed
• - - Ground black pepper
• - - Sherry cooking vinegar
• - - Low-sodium beef broth
• 12 oz Canned no-salt-added tomato paste
• - - Water
• - - Bay leaves
• 4 oz Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

Measure

• 2 gal 2 qt Beef shoulder
• 1 qt ½ cup *Fresh onions, chopped
• 3 qt ½ cup *Fresh red bell peppers, chopped
• ¾ cup Fresh garlic, minced
• 2 Tbsp Salt
• ¼ cup Ground oregano
• ¼ cup Ground cumin
• 1 Tbsp 1 tsp Dried rosemary, crushed
• 1 Tbsp 1 tsp Ground black pepper
• 3 cup Sherry cooking vinegar
• 1 gal 2 qt Low-sodium beef broth
• 1⅓ cup Canned, no-salt-added tomato paste
• 1 gal Water
• 8 each Bay leaves
• 1 qt 3 cup Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

• 100 Servings

Ingredients

50 Servings

Weight

• 9 lb Beef shoulder
• 2 lb 4 oz *Fresh onions, chopped
• 2 lb 4 oz *Fresh red bell peppers, chopped
• - - Fresh garlic, minced
• - - Salt
• - - Ground oregano
• - - Ground cumin
• - - Dried rosemary, crushed
• - - Ground black pepper
• - - Sherry cooking vinegar
• - - Low-sodium beef broth
• 6 oz Canned no-salt-added tomato paste
• - - Water
• - - Bay leaves
• 2 oz Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

Measure

• 1 gal 1 qt Beef shoulder
• 2¼ cups *Fresh onions, chopped
• 1 qt 2¼ cups *Fresh red bell peppers, chopped
• ¼ cup 2 Tbsp Fresh garlic, minced
• 1 Tbsp Salt
• 2 Tbsp Ground oregano
• 2 Tbsp Ground cumin
• 2 tsp Dried rosemary, crushed
• 2 tsp Ground black pepper
• 1½ cups Sherry cooking vinegar
• 3 qt Low-sodium beef broth
• ⅔ cup Canned no-salt-added tomato paste
• 2 qt Water
• 4 each Bay leaves
• 3½ cups Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

100 Servings

Weight

• 18 lb Beef shoulder
• 4 lb 8 oz *Fresh onions, chopped
• 4 lb 8 oz *Fresh red bell peppers, chopped
• - - Fresh garlic, minced
• - - Salt
• - - Ground oregano
• - - Ground cumin
• - - Dried rosemary, crushed
• - - Ground black pepper
• - - Sherry cooking vinegar
• - - Low-sodium beef broth
• 12 oz Canned no-salt-added tomato paste
• - - Water
• - - Bay leaves
• 4 oz Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

Measure

• 2 gal 2 qt Beef shoulder
• 1 qt ½ cup *Fresh onions, chopped
• 3 qt ½ cup *Fresh red bell peppers, chopped
• ¾ cup Fresh garlic, minced
• 2 Tbsp Salt
• ¼ cup Ground oregano
• ¼ cup Ground cumin
• 1 Tbsp 1 tsp Dried rosemary, crushed
• 1 Tbsp 1 tsp Ground black pepper
• 3 cup Sherry cooking vinegar
• 1 gal 2 qt Low-sodium beef broth
• 1⅓ cup Canned, no-salt-added tomato paste
• 1 gal Water
• 8 each Bay leaves
• 1 qt 3 cup Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

Quantity

50 Servings

Weight

• 9 lb Beef shoulder
• 2 lb 4 oz *Fresh onions, chopped
• 2 lb 4 oz *Fresh red bell peppers, chopped
• - - Fresh garlic, minced
• - - Salt
• - - Ground oregano
• - - Ground cumin
• - - Dried rosemary, crushed
• - - Ground black pepper
• - - Sherry cooking vinegar
• - - Low-sodium beef broth
• 6 oz Canned no-salt-added tomato paste
• - - Water
• - - Bay leaves
• 2 oz Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

Measure

• 1 gal 1 qt Beef shoulder
• 2¼ cups *Fresh onions, chopped
• 1 qt 2¼ cups *Fresh red bell peppers, chopped
• ¼ cup 2 Tbsp Fresh garlic, minced
• 1 Tbsp Salt
• 2 Tbsp Ground oregano
• 2 Tbsp Ground cumin
• 2 tsp Dried rosemary, crushed
• 2 tsp Ground black pepper
• 1½ cups Sherry cooking vinegar
• 3 qt Low-sodium beef broth
• ⅔ cup Canned no-salt-added tomato paste
• 2 qt Water
• 4 each Bay leaves
• 3½ cups Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

100 Servings

Weight

• 18 lb Beef shoulder
• 4 lb 8 oz *Fresh onions, chopped
• 4 lb 8 oz *Fresh red bell peppers, chopped
• - - Fresh garlic, minced
• - - Salt
• - - Ground oregano
• - - Ground cumin
• - - Dried rosemary, crushed
• - - Ground black pepper
• - - Sherry cooking vinegar
• - - Low-sodium beef broth
• 12 oz Canned no-salt-added tomato paste
• - - Water
• - - Bay leaves
• 4 oz Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

Measure

• 2 gal 2 qt Beef shoulder
• 1 qt ½ cup *Fresh onions, chopped
• 3 qt ½ cup *Fresh red bell peppers, chopped
• ¾ cup Fresh garlic, minced
• 2 Tbsp Salt
• ¼ cup Ground oregano
• ¼ cup Ground cumin
• 1 Tbsp 1 tsp Dried rosemary, crushed
• 1 Tbsp 1 tsp Ground black pepper
• 3 cup Sherry cooking vinegar
• 1 gal 2 qt Low-sodium beef broth
• 1⅓ cup Canned, no-salt-added tomato paste
• 1 gal Water
• 8 each Bay leaves
• 1 qt 3 cup Fresh cilantro, chopped
• - - Cooking Rice USDA Recipe for Schools

Instructions

• In a large stock pot, add beef shoulder. Cook uncovered over medium–high heat. Sear each side for 2 minutes. Remove beef from heat. Set aside for step 3. Do not allow meat to sit longer than 5 minutes.
• In a large 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 leaves.
• Bring to a boil. Reduce heat to medium–low. Cover and cook for 2½–3 hours. Stir every hour to prevent 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. Set aside for step 7.
• Combine shredded beef and cilantro in a large bowl. Stir well.
• Pour 2 qt 2 cup (about 5 lb 5 oz) shredded beef mixture into a steam table pan (12" x 20" x 2½"). Set aside for step 11. For 50 servings, use 2 pans. For 100 servings, use 4 pans.
• See Cooking Rice USDA Recipe for Schools for recipe ingredients and directions. Set aside for step 11.
• Critical Control Point: Hold for hot service at 135 °F or higher.
• Portion ¼ cup (No. 16 scoop) shredded beef mixture over ½ cup (No. 8 scoop) rice.

Nutrition INFORMATION

Ropa Vieja (Shredded Beef over Rice) USDA Recipe for Schools

Amount Per Serving (0 ¼ cup (No. 16 scoop) shredded beef mixture and ½ cup (No. 8 scoop) rice.)

Calories 217 Calories from Fat 36

Total Carbohydrates 34g 11%

*Marketing Guide

50 Servings:

Mature onions: 2 lb 10 oz

Red bell peppers: 2 lb 10 oz

100 Servings:

Mature onions: 5 lb 4 oz

Red bell peppers: 5 lb 4 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available. Cooking Process #2: Same Day Service.

Yield / Volume

50 Servings:

About 10 lb 10 oz shredded beef mixture and about 8 lb 4 oz rice

About 1 gal 1 qt 1¼ cup shredded beef mixture and about 1 gal ½ cup rice/4 steam table pans (12" x 20" x 2½") 2 pans for shredded beef mixture and 2 pans for rice

100 Servings:

About 21 lb 4 oz shredded beef mixture and about 16 lb 8 oz rice

About 2 gal 2 qt 2½ cup shredded beef mixture and about 2 gal 1 cup rice/8 steam table pans (12" x 20" x 2½") 4 pans for shredded beef mixture and 4 pans for rice

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Source: https://theicn.org/cnrb/recipes-for-schools-main-dishes/ropa-vieja-shredded-beef-over-rice-usda-recipe-for-schools/