Ropa vieja, literally “old clothes,” is Cuba’s national dish: flank steak slowly simmered until it falls apart, then shredded and tossed with sweet peppers, onions, garlic, and a tangy tomato sauce. It looks like a pile of colorful rags, hence the name, but the flavor is anything but raggedy—deep, savory, slightly sweet, and bright with olives and capers. This version stays true to the classic while using easy-to-find ingredients, and it comes together mostly in the oven, so the hands-on work is minimal.
Ingredients
- 2 lb (900 g) flank steak, or skirt steak
- 1 large yellow onion, sliced into thin half-moons
- 1 green bell pepper, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 6 cloves garlic, minced
- 1 can (14 oz / 400 g) crushed tomatoes
- 1/2 cup (120 ml) dry white wine or beef broth
- 2 tbsp (30 ml) olive oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- 1/2 cup (80 g) pimento-stuffed green olives, halved
- 2 tbsp (20 g) capers, drained
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 2 cups (470 ml) beef broth, low-sodium
Instructions
- Pat the flank steak dry with paper towels. Season both sides generously with salt and pepper.
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the steak until deeply browned on both sides, about 4–5 minutes per side. Work in two batches if needed—do not crowd the pan. Transfer the steak to a plate.
- Reduce heat to medium. Add the onion and both bell peppers to the pot. Cook, stirring occasionally, until softened and lightly golden, about 8 minutes.
- Add the garlic, cumin, and oregano. Cook for 1 minute until fragrant.
- Pour in the wine (or broth) and scrape up any browned bits from the bottom of the pot. Let it bubble for 2 minutes.
- Stir in the crushed tomatoes, bay leaf, olives, capers, and the 2 cups of beef broth. Return the steak to the pot, nestling it into the liquid. The liquid should come about halfway up the meat; add a splash more broth if needed.
- Bring to a simmer, then cover the pot and transfer to an oven preheated to 325°F (165°C). Braise for 2 to 2.5 hours, until the meat is fork-tender and easily shreds.
- Remove the pot from the oven. Transfer the steak to a cutting board and let it rest for 10 minutes. Meanwhile, place the pot back on the stovetop over medium heat and simmer the sauce uncovered for 5–10 minutes to thicken slightly. Discard the bay leaf.
- Shred the beef with two forks, pulling against the grain into thin strips.
- Return the shredded beef to the sauce. Stir to coat and heat through for 2–3 minutes. Taste and adjust salt and pepper.
- Serve hot, spooned over rice or with warm tortillas.
Tips
- Substitutions: If you can’t find flank steak, use skirt steak or even chuck roast. Chuck is fattier and will take a bit longer to become tender, but it works beautifully. For a lighter version, you can skip the wine and use extra broth.
- Don’t rush the sear: A deep brown crust on the beef adds a layer of flavor that you can’t get from the sauce alone. Pat the meat dry before searing to ensure proper browning.
- Shred against the grain: For the classic ropa vieja texture, pull the meat apart in the direction perpendicular to the muscle fibers. This gives you long, tender strands rather than short, tough pieces.
- Common mistake: Adding too much salt at the beginning. The olives and capers are already salty, so go easy on the salt until the sauce has reduced and you can taste it.
Serving Suggestions
Serve ropa vieja over fluffy white rice, or tuck it into warm corn tortillas with a squeeze of lime and a few slices of avocado. It also pairs well with black beans and fried plantains (maduros) for a classic Cuban plate. A simple green salad with a citrus vinaigrette balances the richness.
Variations
- Spicy: Add a finely chopped jalapeño or a pinch of cayenne with the garlic for heat.
- Slow cooker: Sear the steak and sauté the vegetables on the stovetop, then transfer everything to a slow cooker. Cook on low for 8 hours or high for 5 hours.
- Instant Pot: Use the sauté function for searing and cooking the vegetables, then pressure cook on high for 40 minutes with a natural release.
- Add potatoes: Some versions include cubed potatoes or carrots in the sauce. Add them during the last 30 minutes of braising so they don’t turn to mush.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. The flavors actually improve overnight. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if the sauce has thickened too much. You can also microwave individual portions, covered, for 2–3 minutes. To freeze, place the cooled ropa vieja in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a different cut of beef? Yes. Flank steak is traditional, but skirt steak, chuck roast, or even brisket work well. Just adjust the cooking time—chuck and brisket may need an extra 30–45 minutes to become fork-tender.
Why is my beef tough? It likely wasn’t cooked long enough. The collagen in the meat needs time to break down into gelatin, which only happens after prolonged moist heat. If it’s still tough after 2 hours, put it back in the oven for another 30 minutes.
Can I make ropa vieja ahead of time? Absolutely. In fact, it’s one of those dishes that tastes even better the next day. Make it a day ahead, refrigerate, and reheat gently before serving.
Is ropa vieja gluten-free? As written, yes—just make sure your beef broth and crushed tomatoes are certified gluten-free if you have celiac disease. Serve with rice or corn tortillas instead of flour.
What’s the best way to shred the beef? Use two forks while the meat is still warm, or let it cool slightly and shred with your fingers (once it’s cool enough to handle). For extra-long strands, pull the meat apart along the grain rather than across it.
Can I skip the wine? Yes. Substitute an equal amount of beef broth or even water. The wine adds depth, but the dish is still delicious without it.
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