Ropa vieja is Cuba’s beloved national dish: flank steak slowly braised until it falls apart, then simmered in a savory-sweet tomato sauce with peppers, onions, and garlic. The name translates to “old clothes,” a nod to the shredded, colorful strands of beef that resemble a patchwork of fabric. This version delivers deep, layered flavor from a classic sofrito and a splash of dry sherry, all in one pot.
Ingredients
- 2 lb (900 g) flank steak, cut into 4 equal pieces
- 1 tbsp (15 ml) olive oil
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 6 cloves garlic, minced
- 2 tsp (5 g) ground cumin
- 1 tsp (2 g) dried oregano
- 1 tsp (2 g) smoked paprika
- 1 (15 oz / 425 g) can tomato sauce
- 1/2 cup (120 ml) dry sherry or dry white wine
- 2 tbsp (30 ml) fresh lime juice
- 1 cup (240 ml) beef broth, plus more as needed
- 1 bay leaf
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1/4 cup (10 g) fresh cilantro, chopped, for garnish
Instructions
- Pat the flank steak dry with paper towels. Season both sides with salt and black pepper.
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef in batches, without crowding, until deeply browned on all sides, about 4-5 minutes per batch. Transfer 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, oregano, and smoked paprika. Cook for 1 minute until fragrant.
- Pour in the sherry and scrape up any browned bits from the bottom of the pot. Let it bubble for 2 minutes.
- Stir in the tomato sauce, lime juice, beef broth, and bay leaf. Return the beef to the pot, nestling it into the sauce. Bring to a simmer.
- Cover and reduce heat to low. Simmer gently for 2 hours, or until the beef is fork-tender and easily shreds.
- Remove the beef to a cutting board. Discard the bay leaf. Let the beef rest for 5 minutes, then shred it with two forks.
- Return the shredded beef to the pot. Stir to coat in the sauce. Simmer uncovered for 10-15 minutes, until the sauce thickens slightly. Taste and adjust salt.
- Garnish with cilantro and serve hot.
Tips
- Don’t rush the braise: The beef needs full 2 hours to break down. If it’s not shredding easily, cook another 20-30 minutes.
- Slice against the grain: When shredding, pull the beef apart against the grain for the most tender strands.
- Make it ahead: Ropa vieja tastes even better the next day. The flavors meld overnight.
- Substitute for flank steak: Use skirt steak, chuck roast, or brisket. Adjust cooking time as needed—chuck may need an extra 30 minutes.
Serving Suggestions
Serve over fluffy white rice, with black beans and fried plantains on the side. It also makes a fantastic filling for tacos, arepas, or Cuban sandwiches. A squeeze of fresh lime on top brightens every bite.
Variations
- Spicy Ropa Vieja: Add a minced habanero or a teaspoon of red pepper flakes with the garlic.
- Beer Braise: Replace the sherry with a light beer, like a lager, for a different depth.
- Slow Cooker: Sear the beef, then transfer everything to a slow cooker. Cook on low for 8 hours.
- Instant Pot: Sear on sauté, then pressure cook on high for 40 minutes with a natural release.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of beef broth or water to loosen the sauce. The dish also freezes beautifully for up to 3 months—thaw overnight in the fridge before reheating.
Frequently Asked Questions
What cut of beef is best for ropa vieja? Flank steak is traditional, but skirt steak, chuck roast, or brisket all work well. Choose a cut with good marbling for the most tender results.
Can I use flank steak without searing? Searing adds deep flavor through the Maillard reaction. Skipping it will result in a less rich sauce, but the dish will still be tasty.
Why is my beef tough? It hasn’t cooked long enough. The collagen needs time to break down—keep simmering until it shreds easily.
Can I make this gluten-free? Yes, just ensure your beef broth and tomato sauce are certified gluten-free. The recipe itself has no wheat.
What can I use instead of sherry? Dry white wine, apple cider vinegar mixed with a little water, or extra beef broth with a squeeze of lemon all work.
Is ropa vieja spicy? Traditionally, it’s not spicy. It’s savory and slightly tangy. Add chili peppers if you want heat.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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