Ropa vieja, meaning “old clothes,” is a classic Cuban dish of shredded beef simmered in a savory tomato-pepper sauce with onions, garlic, and olives. While its roots are in Cuba, the city most famously associated with ropa vieja in the United States is Miami, Florida, where the dish is a beloved staple of the city’s vibrant Cuban-American community. This recipe delivers tender, flavor-packed beef that’s perfect for weeknight dinners or special gatherings, bringing a taste of Miami’s culinary heritage to your kitchen.
Ingredients
- 2 lbs (900 g) flank steak or skirt steak
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced
- 1 (14.5 oz / 410 g) can diced tomatoes, with juices
- 1 (8 oz / 227 g) can tomato sauce
- 1/2 cup (120 ml) dry white wine (optional)
- 1/4 cup (60 ml) olive oil
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1 bay leaf
- 1/2 cup (80 g) pimento-stuffed green olives, halved
- 2 tbsp (30 ml) capers, drained (optional)
- Salt and fresh black pepper, to taste
- 2 cups (470 ml) beef broth, low-sodium
- Fresh cilantro, for garnish (optional)
Instructions
- Season the flank steak generously on both sides with salt and pepper. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Sear the steak for 3-4 minutes per side until deeply browned. Remove the steak and set aside.
- Reduce heat to medium. Add the sliced onions and bell peppers to the pot. Cook, stirring occasionally, for 5-7 minutes until softened and lightly golden. Add the minced garlic and cook for 1 minute more, until fragrant.
- Add the diced tomatoes, tomato sauce, white wine (if using), cumin, oregano, and bay leaf. Stir to combine, scraping up any browned bits from the bottom of the pot.
- Return the seared steak to the pot. Pour in the beef broth; the liquid should mostly cover the meat. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, or until the beef is fork-tender and easily shreds.
- Remove the steak from the pot and let it rest on a cutting board for 10 minutes. Meanwhile, if the sauce seems thin, let it simmer uncovered for 5-10 minutes to reduce slightly.
- Shred the beef with two forks, discarding any large pieces of fat. Return the shredded beef to the pot with the sauce. Add the olives and capers (if using). Stir well and simmer for another 10-15 minutes to meld the flavors. Adjust seasoning with salt and pepper.
- Discard the bay leaf. Garnish with fresh cilantro and serve hot.
Tips
- Substitutions: If flank steak is unavailable, use skirt steak or even chuck roast. Chuck roast may need a slightly longer simmer (up to 2.5 hours) to become tender. For a non-alcoholic version, replace the white wine with additional beef broth.
- Make it ahead: Ropa vieja tastes even better the next day as the flavors meld. Prepare it up to 2 days in advance, refrigerate, and reheat gently on the stovetop.
- Common mistake: Don’t skip the searing step—it builds deep flavor. Also, avoid boiling the meat; a gentle simmer keeps it tender rather than tough.
- Shredding tip: For easy shredding, let the beef cool slightly after cooking. It should pull apart effortlessly with forks.
Serving Suggestions
Serve ropa vieja over white rice or with warm tortillas for a hearty meal. It also pairs beautifully with black beans, fried plantains (maduros), or a simple avocado salad. For a low-carb option, serve it over cauliflower rice or with roasted vegetables.
Variations
- Spicy: Add a minced jalapeño or a pinch of cayenne pepper with the garlic for heat.
- Beef and Chorizo: Brown 1/2 lb (225 g) of chorizo with the onions for a richer, smokier flavor.
- Pressure Cooker: Use an Instant Pot: Sear the steak on sauté mode, then add the remaining ingredients (except olives and capers) and cook on high pressure for 35 minutes, followed by natural release for 15 minutes. Shred and proceed as directed.
Storage and Reheating
Refrigerate leftover ropa vieja in an airtight container for up to 4 days. To freeze, place in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed, until heated through (165°F / 74°C internal temperature).
Frequently Asked Questions
What cut of beef is best for ropa vieja? Flank steak is traditional, but skirt steak, chuck, or brisket also work well. These cuts become tender with long, slow cooking and shred beautifully.
Can I make ropa vieja in a slow cooker? Yes! Sear the beef first, then transfer all ingredients (except olives and capers) to a slow cooker. Cook on low for 8 hours or high for 4-5 hours, then shred and add olives and capers.
Why is my ropa vieja tough? The beef hasn’t cooked long enough. It needs to simmer until it easily falls apart—usually 1.5 to 2 hours. If it’s still tough, continue cooking and check every 15 minutes.
Can I use pre-shredded beef from the store? Yes, but it’s often dry and lacks flavor. If using, add it to the sauce and simmer for 15-20 minutes to absorb the flavors.
Is ropa vieja spicy? Traditionally, it’s not spicy—it’s savory and slightly tangy from the tomatoes, olives, and capers. Add heat if you like.
What does “ropa vieja” mean? It translates to “old clothes” in Spanish, a name said to come from the shredded beef resembling tattered fabric. The dish’s origins are disputed, but it’s a cornerstone of Cuban cuisine and Miami’s food scene.
Related
- Hurricane Drink: Make the Famous New Orleans Cocktail
- Non-Alcoholic Hurricane Drink: A Bright, Fruity Mocktail
- Tropical Hurricane Drink Recipe with Passion Fruit
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).