Ropa Vieja
Cuba's beloved national dish, Ropa Vieja, features tender shredded beef slow-braised in a rich tomato-based sauce with peppers and onions. The name, meaning 'old clothes,' refers to the shredded texture of the beef.
🧂 Ingredients
- 700 g Flank steak(About 1.5 lbs)
- 2 tbsp Olive oil
- 1 large Yellow onion(sliced)
- 1 Red bell pepper(seeded and sliced)
- 1 Green bell pepper(seeded and sliced)
- 4 cloves Garlic(minced)
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 240 ml Tomato sauce(About 1 cup)
- 120 ml Dry white wine(Optional, can substitute with beef broth)
- 240 ml Beef broth(About 1 cup, plus more if needed)
- 1/2 cup Pimento-stuffed green olives(halved)
- to taste Salt
- to taste Black pepper
- for serving Cooked white rice
- for serving Black beans
- for serving Fried plantains(optional)
👨🍳 Instructions
- 1
Place the flank steak in a large pot or Dutch oven. Cover with water by at least 2 inches. Add a pinch of salt. Bring to a rolling boil over high heat, then reduce heat to low, cover, and simmer gently for 2 to 2.5 hours, or until the beef is fork-tender. Skim off any foam or impurities that rise to the surface during the first 30 minutes of cooking. Reserve about 2 cups of the cooking liquid (broth) before draining the beef. Let the beef cool slightly, then shred it into thin strips using two forks, pulling along the grain for the classic texture.
⏱️ 2 hours 30 minutes - 2
While the beef is cooling, heat the olive oil in a large skillet or Dutch oven over medium heat (around 175°C / 350°F). Add the sliced onion and bell peppers. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8-10 minutes. Add the minced garlic, cumin, and oregano, and cook for another minute until fragrant, being careful not to burn the garlic.
⏱️ 10-12 minutes - 3
Stir in the tomato sauce and dry white wine (if using). Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to evaporate slightly and the flavors to meld. Add 1 cup of the reserved beef broth and bring the mixture back to a gentle simmer.
⏱️ 5 minutes - 4
Add the shredded beef to the skillet with the vegetable and sauce mixture. Stir to combine. Reduce the heat to low, cover, and simmer for at least 30 minutes, allowing the beef to absorb the flavors of the sauce. If the sauce becomes too thick, add more reserved beef broth, a little at a time, until it reaches your desired consistency. Season generously with salt and black pepper to taste.
⏱️ 30-40 minutes - 5
Stir in the halved pimento-stuffed olives during the last 5 minutes of simmering. This allows them to warm through without becoming mushy. Taste and adjust seasoning one last time.
⏱️ 5 minutes - 6
Serve the Ropa Vieja hot over fluffy white rice, accompanied by black beans and optional fried plantains. Spoon any extra sauce over the beef and rice.
⏱️ 5 minutes
💡 Pro Tips
- ✓For the most authentic 'old clothes' texture, be sure to shred the beef along the grain.
- ✓Ropa Vieja often tastes even better the next day, as the flavors have more time to meld. Reheat gently on the stovetop or in the oven.
- ✓While flank steak is traditional, brisket or chuck roast can also be used for a richer, more succulent result. Adjust simmering time as needed for tenderness.
- ✓If you don't have white wine, simply use an additional 1/2 cup of beef broth.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of capers along with the olives for a briny kick.
- For a spicier version, add a pinch of red pepper flakes with the garlic.
- Some recipes include a bay leaf during the initial beef boiling process.