Ropa Vieja

Hi there,

I’m making Ropa Vieja as in this recipe

The sauce that went in the bag was fairly liquid to begin with although it had been reduced by half in the pan prior to going in the bag. My question is, how do you avoid getting the coagulated melted fat bits from ruining the dish?

Anyone have any experience here with using the juices from the bag to mix in with a curry or sauce for the final dish?


The sauce will have been thinned by juice coming from the cooking meat. The sauce will need to be clarified. Pour the sauce off into a saucepan and bring to a simmer. The proteins (it’s not fat) will coagulate and the sauce can be strained and reduced further if required.