Cuban Ropa Vieja: Slow-Cooked Shredded Beef Tradition That Tells a Delicious Story

Authentic Cuban Ropa Vieja: A Flavorful Shredded Beef Delight

Ropa vieja, which translates to “old clothes” in Spanish, is a beloved traditional Cuban dish featuring tender shredded flank steak simmered in a rich tomato-based sauce with colorful bell peppers, onions, and aromatic spices. This hearty, slow-cooked meal delivers incredible depth of flavor and pairs perfectly with rice and black beans for an authentic Latin American dining experience.

Why You’ll Love This Traditional Cuban Ropa Vieja Recipe

There’s something magical about the transformation that happens when flank steak cooks low and slow until it naturally shreds into tender strands. The name “ropa vieja” (old clothes) comes from the shredded beef’s resemblance to tattered clothing, but don’t let the name fool you—this dish is rich in both history and flavor!

What makes this recipe special is the beautiful balance of savory, tangy, and slightly sweet flavors that develop during the slow cooking process. The bell peppers add vibrant color and sweetness, while olives bring a briny pop that cuts through the richness of the beef.

Key Ingredients for Perfect Ropa Vieja

• 2 pounds flank steak, trimmed
• 2 tablespoons vegetable oil, divided
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 1 cup beef broth
• 1/2 cup dry white wine (optional)
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 cup pimiento-stuffed green olives, sliced
• 1/4 cup capers, drained
• Salt and freshly ground black pepper to taste
• 1/4 cup fresh cilantro, chopped

For Serving:

• Cooked white rice
• Black beans
• Fried plantains (optional)
• Lime wedges

Step-by-Step Instructions for Authentic Ropa Vieja

1. Sear the Beef

   Heat 1 tablespoon of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the flank steak generously with salt and pepper on both sides. When the oil is hot, add the steak and sear until deeply browned, about 4 minutes per side. Transfer the meat to a plate and set aside.

2. Sauté the Vegetables

   In the same pot, add the remaining tablespoon of oil. Add the sliced onions and bell peppers, cooking until they begin to soften, about 5-7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

3. Add Liquids and Seasonings

   Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pot. Add the diced tomatoes, tomato sauce, and beef broth. Stir in the oregano, cumin, smoked paprika, and bay leaves. Season with salt and pepper to taste.

4. Slow Cook the Beef

   Return the seared flank steak to the pot, nestling it into the sauce. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 3-4 hours, until the meat is very tender and easily pulls apart with a fork.

5. Shred the Beef

   Once the beef is tender, remove it from the pot and place it on a cutting board. Using two forks, shred the meat along the grain into long strands (resembling “old clothes”). Discard any tough pieces.

6. Finish the Dish

   Return the shredded beef to the pot with the sauce. Add the sliced olives and capers. Stir well and simmer uncovered for an additional 15-20 minutes, allowing the sauce to reduce slightly and the flavors to meld.

7. Garnish and Serve

   Remove the bay leaves. Taste and adjust seasoning if needed. Stir in the fresh chopped cilantro just before serving. Serve hot over white rice, with black beans on the side and lime wedges for squeezing.

Chef’s Tips for the Best Ropa Vieja

• Choose the right cut: Flank steak is traditional, but you can also use skirt steak or chuck roast with excellent results.
• Don’t rush the sear: Taking time to properly brown the beef creates a foundation of flavor that makes all the difference.
• Make ahead: Like many stews, ropa vieja tastes even better the next day after the flavors have had time to develop.
• Slow cooker option: After searing the meat and sautéing the vegetables, you can transfer everything to a slow cooker and cook on low for 7-8 hours.
• Pressure cooker shortcut: For a quicker version, use a pressure cooker or Instant Pot and cook at high pressure for 45 minutes with a natural release.

Variations on Classic Ropa Vieja

• Spicy version: Add 1-2 diced jalapeños or a pinch of cayenne pepper for heat.
• Sweeter profile: Include 1/4 cup of raisins during the final 15 minutes of cooking.
• Extra veggies: Add carrots, peas, or corn for additional color and nutrition.
• Coconut twist: Replace half the beef broth with coconut milk for a Caribbean-inspired variation.

Nutrition Information

Storing and Freezing Your Cuban Ropa Vieja

Refrigerator storage: Leftover ropa vieja can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often improve after a day or two!

Freezer instructions: This dish freezes beautifully! Cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of beef broth if needed to maintain moisture.

Frequently Asked Questions About Ropa Vieja

What does “ropa vieja” mean?

Ropa vieja literally translates to “old clothes” in Spanish, referring to the shredded appearance of the beef that resembles tattered clothing. According to legend, a poor man once shredded and cooked his clothes when he couldn’t afford food, and through a miracle, they transformed into this delicious beef dish.

Can I make ropa vieja with chicken instead of beef?

Yes! While not traditional, you can make a delicious variation using chicken thighs instead of flank steak. The cooking time will be shorter—about 1-2 hours instead of 3-4.

What are traditional sides to serve with ropa vieja?

In Cuba, ropa vieja is typically served with white rice, black beans, and fried plantains (tostones or maduros). A simple avocado salad also makes a refreshing accompaniment.

Why is my ropa vieja tough?

If your meat is tough, it likely needs more cooking time. Unlike some cuts that can become tough when overcooked, flank steak needs long, slow cooking to break down the connective tissue and become tender.

Enjoy the Rich Heritage of Cuban Ropa Vieja

With its tender shreds of beef swimming in a vibrant, flavorful sauce, ropa vieja stands as one of Cuba’s most iconic dishes. This recipe captures the essence of traditional Cuban comfort food—richly seasoned, deeply satisfying, and meant to be shared with family and friends. Whether you’re exploring Latin American cuisine for the first time or looking to perfect your ropa vieja technique, this classic dish offers a delicious taste of Cuban culinary heritage.

Recipe adapted from Allrecipes