Ropa vieja, Cuba’s national dish of shredded beef simmered in a savory-sweet tomato sauce with peppers and onions, gets its name from the Spanish for “old clothes”—a nod to the way the meat shreds into ragged strips. The flavor is a bold balance of umami-rich beef, bright citrus, briny olives, and warm spices like cumin and oregano. This recipe builds that signature taste from scratch, using flank steak and a slow simmer so the sauce thickens and the beef becomes fork-tender.
Ingredients
- 2 lb (900 g) flank steak, cut into 3-4 large pieces
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced
- 2 cups (480 ml) beef broth, low sodium
- 1 can (15 oz / 425 g) tomato sauce
- 2 tablespoons (30 ml) olive oil
- 2 teaspoons (5 g) ground cumin
- 1 teaspoon (2 g) dried oregano
- 1 teaspoon (2 g) smoked paprika (optional)
- 1 bay leaf
- 1/2 cup (80 g) pimento-stuffed green olives, halved
- 2 tablespoons (30 ml) capers, drained
- 1 tablespoon (15 ml) red wine vinegar
- 1 teaspoon (5 g) salt, plus more to taste
- 1/2 teaspoon (1 g) black pepper
- Fresh cilantro, chopped (for garnish)
Instructions
- Season the flank steak pieces generously with salt and pepper on all sides.
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef in batches, about 3-4 minutes per side, until deeply browned. Transfer the beef to a plate and set aside.
- Reduce the heat to medium. Add the sliced onions and both bell peppers to the pot. Cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Add the garlic, cumin, oregano, and smoked paprika (if using) and cook for 1 minute until fragrant.
- Pour in the beef broth and tomato sauce, scraping up any browned bits from the bottom of the pot. Add the bay leaf and the vinegar. Bring to a simmer.
- Return the beef to the pot, along with any accumulated juices. The liquid should almost cover the beef; add a splash of water if needed.
- Cover and simmer gently over low heat for 2 to 2 1/2 hours, or until the beef is very tender and easily shreds with a fork. Check occasionally and add a little water if the sauce gets too thick.
- Remove the beef from the pot and let it rest on a cutting board for 10 minutes. Then shred it with two forks, discarding any large pieces of fat.
- Stir the shredded beef back into the sauce. Add the olives and capers. Simmer uncovered for another 10-15 minutes, until the sauce has thickened slightly and the flavors meld. Taste and adjust salt and pepper.
- Remove the bay leaf before serving. Garnish with fresh cilantro.
Tips
- Flank steak is traditional, but chuck or skirt steak also work well. Chuck is more forgiving and shreds beautifully; skirt steak is thinner and may cook faster, so check for tenderness at 1 1/2 hours.
- Don’t rush the browning. The deep brown crust on the beef adds a layer of savory flavor that you can’t get from just simmering. Pat the beef dry with paper towels before searing to ensure a good crust.
- If you prefer a thicker sauce, mash a few of the cooked peppers and onions against the side of the pot before adding the beef back, or stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water, simmering for 2-3 minutes.
- Make it ahead: Ropa vieja tastes even better the next day. The flavors deepen overnight. Store it in the fridge and reheat gently.
Serving Suggestions
Serve ropa vieja over fluffy white rice, with black beans and fried plantains on the side. It’s also delicious tucked into warm corn or flour tortillas, or piled onto crusty bread for a sandwich. A squeeze of fresh lime juice over the top brightens the dish.
Variations
- Spicy: Add a chopped jalapeño or a teaspoon of crushed red pepper flakes along with the garlic for heat.
- Beefless: Substitute the flank steak with 2 lbs (900 g) of shredded jackfruit (canned in water, drained) and simmer for 20 minutes instead of 2 hours. The sauce will still be rich and tangy.
- Slow cooker: Sear the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 8 hours or high for 4-5 hours, until the beef is tender.
- Add potatoes: For a heartier version, add 2 cups (300 g) of diced potatoes along with the broth and cook until tender.
Storage and Reheating
Store leftover ropa vieja in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld. To reheat, place it in a saucepan over medium-low heat, adding a splash of beef broth or water to loosen the sauce. Stir occasionally until heated through to 165°F (74°C). You can also reheat individual portions in the microwave in 30-second bursts, stirring in between. Ropa vieja freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a different cut of beef? Yes, chuck roast, brisket, or skirt steak are all good substitutes. Chuck is the most forgiving and shreds easily. Adjust cooking time as needed—leaner cuts may cook faster, so start checking at 1 1/2 hours.
Why is my beef tough? The beef needs enough time to break down its connective tissue. If it’s tough after 2 hours, continue simmering and check every 15 minutes. Also, make sure the heat is low enough that the liquid is at a gentle simmer, not a rolling boil.
Can I make this in an Instant Pot? Absolutely. Use the sauté function to sear the beef and cook the vegetables. Then add the liquids and cook on high pressure for 35 minutes, followed by a natural release for 15 minutes. Shred and proceed with the remaining steps.
Is ropa vieja gluten-free? Yes, this recipe is naturally gluten-free as long as your beef broth and tomato sauce are certified gluten-free. Check labels to be sure.
What can I use instead of olives or capers? If you don’t have them, you can omit them, but they add a briny pop that balances the sweetness. A tablespoon of red wine vinegar added at the end can mimic some of that tang.
How do I know when the beef is done? The beef is done when it shreds easily with a fork. It should be very tender and almost falling apart. Use a meat thermometer to ensure it reaches at least 145°F (63°C) for food safety, but it will likely be much higher after the long simmer.
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