Ropa Vieja
Ropa Vieja is one of Cuba’s most beloved dishes, slow-cooked, tender beef in a tomato-rich sauce with peppers, onions, garlic, and just the right hit of spices. It’s hearty, full of flavor, and pairs beautifully with simple sides like Black beans and Rice. Whether you’re cooking for friends or just craving some Cuban flavors that are delicious and satisfying, this dish always delivers.
The name ropa vieja literally means “old clothes” in Spanish, a nod to the shredded appearance of the beef. Traditionally made with flank steak, it’s simmered slowly until it falls apart and soaks up every bit of that tomato, garlic, and pepper sauce. It’s a dish that’s often passed down through generations, and it’s still very much a part of home cooking in Cuban households today.
You’ll find variations across different regions and families. Some like it with olives, some with wine, some keep it super simple. This version leans classic and accessible, using ingredients you can easily find in a regular grocery store.
Why you’ll love this Ropa Vieja
A Taste of Home with a New Friend
I’m making this meal for my friend Oscar, who was born in Cuba and moved to the U.S. many years ago. He’s in his 80s now and full of the most fascinating stories about his life. He lives on his own and loves it if I bring him meals. He’s already tried my Irish stew and shepherd’s pie, so this time, I wanted to cook something that felt closer to home for him. Ropa Vieja seemed like the perfect choice: a classic Cuban dish that’s hearty, full of flavor, and made to be shared.
Ingredients Needed for Ropa Vieja
- Flank steak – This is the traditional cut for ropa vieja. It shreds easily after slow cooking and soaks up flavor beautifully.
- Bell peppers – Use a mix of red and green for color and balance.
- Onion and garlic – These form the base of the flavor, as always.
- Tomato paste and crushed tomatoes – Give body and tang to the sauce.
- Beef broth – Helps simmer everything into a rich stew.
- White vinegar – Adds a bit of brightness and balances the richness.
- Ground cumin and smoked paprika – These are key spices in the dish.
- Bay leaf – Adds depth as the sauce simmers.
- Olives (optional) – Some families love to add green olives for a salty punch.
How to make Ropa Vieja
**For more detailed instructions, please refer to the printable recipe card below.**
Season the flank steak on both sides with salt and pepper and sear it in a hot pan until browned, then set aside.
Sauté the onions and peppers until softened, then add garlic and tomato paste.
Stir in the crushed tomatoes, beef broth, cumin, paprika, vinegar, and bay leaf.
Add the steak back to the pot and bring to a gentle simmer. Cover and cook on low heat for about 2–3 hours, or until the beef is tender.
Remove the beef and shred it using two forks, then return it to the sauce.
Simmer uncovered for 10–15 more minutes to thicken the sauce slightly. Stir in olives if using, taste, and adjust seasoning as needed.
Variations
- Slow Cooker Ropa Vieja: Sear the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 8 hours or high for about 4–5 hours, until the beef is tender and shreds easily.
- Use a different cut of beef: Chuck roast, brisket, or skirt steak work well if flank steak isn’t available. Just aim for a cut that will shred nicely after simmering.
- Add carrots or potatoes: Some home cooks stretch the dish by simmering peeled potatoes or thick-cut carrots right in the sauce. It’s not in every version, but it’s a hearty addition.
- Tomato-free version: Some older versions of Ropa Vieja rely more heavily on garlic, broth, and peppers, and skip the tomato altogether. If someone in your family avoids tomatoes, you could go this route and use extra broth and vinegar for brightness.
- Spice it up: While traditional Ropa Vieja isn’t spicy, a little diced jalapeño, crushed red pepper flakes, or even a spoon of hot sauce in the broth can add a subtle kick.
- With wine or sherry: A splash of dry white wine or a bit of dry sherry adds a lovely depth of flavor and is used in some regional recipes.
Serving Suggestions
- Serve with black beans and rice: This is the classic way to enjoy ropa vieja, and it makes a full meal that feels traditional and balanced.
- Alongside yuca con mojo: Boiled cassava with garlicky citrus mojo makes a great starchy side if you want to branch out beyond rice.
- Over mashed potatoes: Not traditional, but it works. The sauce and shredded beef pair really well with creamy mash if you’re going for comfort food.
- In sandwiches: Leftover Ropa Vieja makes an amazing sandwich. Think crusty Cuban bread or a roll, maybe with some sliced avocado or pickled onions.
- As a filling for empanadas or stuffed peppers: It’s a great way to use up leftovers in something new.
- Topped with a fried egg: For a slightly indulgent take, add a runny egg on top of a bowl of ropa vieja and rice. The yolk mixes with the sauce and it’s so satisfying.
Storage and Freezing
- How should I store Ropa Vieja?
Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove.
- Can I freeze Ropa Vieja?
Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
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Tips & Tricks
- Sear the steak first: Browning the flank steak before simmering locks in flavor and adds richness to the sauce. Don’t skip this step, it makes a big difference.
- Slice the veggies thin: Thinly sliced onions and peppers break down nicely as the beef simmers, adding flavor and helping the sauce thicken naturally.
- Use good-quality beef broth: A rich beef broth brings depth to the sauce. Avoid low-sodium unless you’re planning to adjust the salt later.
- Shred the beef against the grain: When the meat is done, shred it against the grain for the most tender texture. If it’s not pulling apart easily, it may need a bit more time.
- Let it simmer uncovered at the end: Those last 10–15 minutes uncovered help reduce the sauce and intensify the flavor. Keep an eye on it so it doesn’t over-thicken.
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FAQ
Ropa Vieja (Cuban Shredded Beef)
Equipment
- Large Dutch oven or heavy pot with lid
- Cutting board and knife
- Tongs
Ingredients
- 2½ to 3 pounds flank steak
- 1 tablespoon olive oil
- 1 large yellow onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 14.5 oz can crushed tomatoes
- 1½ cups beef broth
- 1 tablespoon white vinegar
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup green olives sliced (optional)
Instructions
- Season the flank steak on both sides with salt and pepper.
- Heat the olive oil in a Dutch oven over medium-high heat.
- Sear the flank steak for 3–4 minutes on each side until browned, then remove it from the pot and set aside.
- Add the sliced onion and bell peppers to the pot and sauté for 5–6 minutes until softened.
- Stir in the minced garlic and tomato paste and cook for 1 minute to develop the flavor.
- Pour in the crushed tomatoes, beef broth, vinegar, cumin, paprika, and add the bay leaf.
- Return the steak to the pot, nestling it into the sauce.
- Bring everything to a gentle simmer, then cover and reduce heat to low.
- Simmer for 2½ to 3 hours or until the beef is fork-tender and easy to shred.
- Remove the steak and shred it into strips using two forks.
- Return the shredded beef to the pot and stir to coat it in the sauce.
- Simmer uncovered for 10–15 more minutes to allow the sauce to thicken slightly.
- Stir in the sliced olives if using, taste, and adjust seasoning if needed.
- Serve hot with Black Beans and Rice
