Main courses
Ropa vieja
Slow-cooked shredded beef with peppers, tomatoes and olives.
Servings in this printout: 6
Ingredients
- 900 g beef roasting jointin one piece
- 55 g peeled yellow onionsliced
- 170 g green sweet peppercut into strips
- 170 g red sweet peppercut into strips
- 400 g crushed tomatoes
- 500 g ready-to-use diluted beef stock
- 10.5 g peeled garlicfinely chopped
- 2.1 g cumin seeds
- 1 g dried oregano leaves
- 0.2 g bay leaf, one small whole leaf
- 60 g green olives
- 15 g white wine vinegar
Method
- Brown the beef on all sides in a casserole. Set aside briefly.
- Soften the onion and peppers in the same casserole. Add garlic, cumin and oregano.
- Add crushed tomatoes, beef stock and bay leaf. Return the beef to the casserole.
- Cover and simmer very gently for about 2.5 hours, until the meat pulls apart easily with a fork.
- Lift the beef onto a board and shred with two forks. Remove the bay leaf.
- Return the beef to the sauce. Add olives and wine vinegar and simmer for another 10 minutes.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 7.52 g
- Total carbohydrates (incl. fibre and polyols)
- 9.33 g
- Protein
- 34.01 g
- Fat
- 6.68 g
- Modeled GL estimate
- about 3 / serving
low GL
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.
Estimate details and sources ↗
How was the estimate calculated?
The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.
- peeled yellow onion · Value used in the model
- green sweet pepper · Value used in the model
- red sweet pepper · Value used in the model
- crushed tomatoes · Value used in the model
- ready-to-use diluted beef stock · Value used in the model
- peeled garlic · Value used in the model
Documented small portions are omitted from this calculation. Their combined amount or documented upper bound is shown separately. This is a modeled ingredient estimate, not a measured meal response. Biological uncertainty has not been quantified.
Small portions omitted: 0.3 g available carbohydrate per serving.
Research sources and technical details
Source names and technical notes appear in their original form.
- peeled yellow onion ·
op142-vegetable-imputation40 · op146-fineli-335 - green sweet pepper ·
op142-vegetable-imputation40 · op146-fineli-387 - red sweet pepper ·
op142-vegetable-imputation40 · op146-fineli-386 - crushed tomatoes ·
op142-vegetable-imputation40 · op146-fineli-398 - ready-to-use diluted beef stock ·
op142-lowcho50-v2 · op146-fineli-29 - peeled garlic ·
op142-vegetable-imputation40 · op146-fineli-393
Carbohydrate data sources
- NAUDANPAISTI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- SIPULI, KELTASIPULI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- PAPRIKA, VIHREÄ · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- PAPRIKA, PUNAINEN · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- TOMAATTIMURSKA · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- LIHALIEMI, LAIMENNETTU · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- VALKOSIPULI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- OLIIVI, KESKIARVO, KIVETÖN, SUOLALIEMESSÄ, VIHREÄ · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- VIINIETIKKA · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
GI and calculation sources
- PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
- PROJECT PI, not measured food GI: Named foods with <=5 g available CHO/100 g · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
Notes
If the sauce is watery at the end, reduce it briefly uncovered. Suggested rice and black beans are separate side dishes.
GK and nutrition apply only to these weighed edible ingredients and this serving count. GK is a LOW-confidence modelled estimate: the applied GI codes are not measurements of this dish. Small documented omissions contribute uncertainty. Suggested side dishes are outside the calculation. Changes to products or amounts require a new estimate.
Stock composition uses a LOW Fineli proxy for ready-to-use diluted beef stock. All listed stock is included in the servings.