Cuban recipe
Roasted Boniatos Stuffed with Ropa Vieja and Golden Cheese
Whole roasted boniatos stuffed with juicy ropa vieja and topped with golden cheese. A complete meal to share.
- Preparation25 min
- Cooking1 h 55 min
- Total time2 h 20 min
- Servings4 servings
- DifficultyMedium
These roasted boniatos bring together the sweetness of the root vegetable with juicy beef ropa vieja and a layer of melted cheese. They are served whole and split open, with the filling on display.
It's a complete meal for four people and also a good way to use ropa vieja you already have prepared.
Ingredients
Check off the ingredients you have.
For the boniatos
For the ropa vieja
For the topping and serving
Method
- Put the beef flank steak in a pot with the water and bay leaf. Cook with the pot partially covered for 75-95 minutes, until the meat is very tender. You can also use a pressure cooker: allow 30-40 minutes, depending on the equipment.
AI-generated image.CiberCuba - While the meat cooks, preheat the oven to 200 °C. Wash and dry the boniatos, prick them several times with a fork, and rub them with 10 ml of the olive oil.
- Place the whole boniatos on a baking tray and bake for 45-60 minutes, until the flesh gives when pierced.
AI-generated image.CiberCuba - Reserve 70 ml of the beef broth. Let the flank steak cool until warm, then shred it with two forks.
- Cut the onion and pepper into strips and mince the garlic. Heat the 25 ml of oil in a skillet and sauté the onion and pepper for 6-8 minutes; add the garlic and cook for 30 seconds more.
- Add the crushed tomatoes, cumin, oregano, paprika, and dry wine. Cook for 8-10 minutes so the alcohol evaporates and the sauce reduces.
AI-generated image.CiberCuba - Add the shredded meat and the 70 ml of reserved broth. Simmer for 8-10 minutes, until the ropa vieja is juicy but not overly liquid. Adjust the salt and pepper.
AI-generated image.CiberCuba - Split the boniatos lengthwise without separating the halves, and fluff the flesh with a fork. Drizzle the remaining 10 ml of olive oil over them and season lightly with salt and pepper.
- Divide the ropa vieja among the four boniatos and top each with 40 g of grated cheese. Bake at 220 °C for 5-8 minutes, until the cheese melts and turns lightly golden.
AI-generated image.CiberCuba - Serve the boniatos whole and split open, with the ropa vieja on top. If desired, finish with the fresh cilantro or parsley.
