Ropa Vieja
This Cuban-style ropa vieja turns braised beef, peppers, onions, tomatoes, and olives into a saucy shredded dinner. Serve it with rice, black beans, and sweet plantains if you like.
Total
200 min
Servings
6 servings
Level
Medium
Ropa vieja means “old clothes” in Spanish, a name that comes from the long, soft strands of shredded beef in the finished dish. It is a beloved Cuban comfort food, rich with tomato, peppers, garlic, cumin, and briny olives.
The recipe starts by browning beef, then gently simmering it until it pulls apart with forks. That slow cooking is what makes the meat tender, so this is not a rushed weeknight meal, but most of the time is hands-off.
Serve ropa vieja over white rice, with black beans, fried sweet plantains, or warm tortillas. The flavor gets even better after a night in the fridge.
01What you'll need
Ingredients
20 items · 6 servings
- 2 pounds flank steak or chuck roast, trimmed of excess hard fat
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large red bell pepper, thinly sliced
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon crushed red pepper flakes, optional
- 3 tablespoons tomato paste
- 1/2 cup dry white wine, or low-sodium beef broth
- 1 can (14.5 ounces) crushed tomatoes or diced tomatoes
- 2 cups low-sodium beef broth, plus more if needed
- 2 bay leaves
- 1/2 cup pimiento-stuffed green olives, sliced
- 2 tablespoons capers, drained, optional
- 1 tablespoon olive brine or caper brine, optional, for extra tang taste-wise fresh cilantro or parsley, for serving
02How to make it
Step-by-step
1. Season the beef
Pat the beef dry with paper towels. Season it all over with the salt and black pepper. Dry meat browns better, which gives the sauce a deeper flavor.
2. Brown the beef
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef and sear it until browned on both sides, about 4 to 5 minutes per side. Move the beef to a plate.
3. Soften the vegetables
Lower the heat to medium. Add the onion and both bell peppers to the pot. Cook, stirring often, for 6 to 8 minutes, until the vegetables soften and the onion starts to turn golden at the edges.
4. Build the sauce base
Stir in the garlic, cumin, oregano, paprika, and red pepper flakes if using. Cook for 30 seconds, just until fragrant. Add the tomato paste and cook for 1 minute, stirring so it does not burn.
5. Deglaze the pot
Pour in the white wine or broth and scrape the bottom of the pot with a wooden spoon. This loosens the browned bits, which add flavor to the sauce.
6. Simmer the beef
Add the crushed tomatoes, beef broth, and bay leaves. Return the beef and any juices on the plate to the pot. Bring to a gentle simmer, then cover and lower the heat. Cook for 2 to 2 1/2 hours, turning the beef once or twice, until it pulls apart easily with two forks.
7. Shred the meat
Transfer the beef to a cutting board. Remove and discard the bay leaves. Use two forks to shred the beef into thin strands. If the sauce looks watery, simmer it uncovered for 5 to 10 minutes to thicken slightly.
8. Finish the ropa vieja
Return the shredded beef to the pot. Stir in the olives, capers if using, and olive or caper brine if you want a brighter flavor. Simmer uncovered for 10 to 15 minutes, until the beef has soaked up some of the sauce. Taste and add more salt if needed.
9. Serve warm
Spoon the ropa vieja over rice and garnish with cilantro or parsley if you like. Serve with black beans, plantains, or a simple salad.
03From our kitchen
Cook's tips
- Make-ahead: Ropa vieja is a very good make-ahead dish. Cook it fully, cool it, and refrigerate it overnight. Reheat gently on the stove with a splash of broth or water if the sauce has thickened.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat until steaming hot throughout.
- Freezing: Freeze cooled ropa vieja in meal-size portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Meat swap: Flank steak gives classic long strands. Chuck roast is often easier to find and becomes very tender, though the shreds may be shorter. Brisket also works well.
- No wine: Use low-sodium beef broth instead of wine. A teaspoon or two of red wine vinegar added at the end can bring back a little brightness.
- Pepper choice: Green bell pepper gives a traditional slightly grassy flavor. Red bell pepper adds sweetness. Using both gives a balanced sauce.
Cook's note
A Dutch oven is ideal because it holds steady heat, but any heavy pot with a tight-fitting lid will work. Keep the simmer gentle; fast boiling can make the beef tough before it has time to become tender.
04Frequently asked
Questions & answers
What cut of beef is used for ropa vieja?
Flank steak is traditional because it shreds into long, rope-like pieces. Chuck roast is a practical substitute and often turns out very tender. Both work well if cooked slowly until easy to shred.
Can I make ropa vieja in a slow cooker?
Yes. Brown the beef and cook the vegetables on the stove first for better flavor, then transfer everything except the olives and capers to a slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. Shred the beef, stir in the olives and capers, and cook 15 minutes more.
Why is my beef not shredding yet?
It needs more time. Tough cuts soften when their connective tissue breaks down during slow cooking. Keep simmering gently, covered, and check every 20 to 30 minutes until the beef pulls apart easily.
Is ropa vieja spicy?
Usually it is savory, not very spicy. The crushed red pepper flakes are optional. Leave them out for a mild dish, or add more if you like heat.
What should I serve with ropa vieja?
White rice is the classic base. Black beans, maduros, which are fried sweet plantains, avocado salad, or warm tortillas also go well with the saucy shredded beef.
05Keep cooking
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