Ropa vieja, meaning “old clothes” in Spanish, is Cuba’s national dish: flank steak simmered until it falls apart, then tossed with peppers, onions, and a savory-sweet tomato sauce. This version delivers deeply flavorful, tender beef with a bright, slightly tangy sauce that clings to every strand. It’s a one-pot meal that feeds a crowd and tastes even better the next day.
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
- 1 (15 oz / 425 g) can tomato sauce
- 1 (14.5 oz / 411 g) can diced tomatoes, undrained
- 1/2 cup (120 ml) dry white wine (or beef broth)
- 2 tsp (10 ml) ground cumin
- 1 tsp (5 ml) dried oregano
- 1 bay leaf
- 2 tbsp (30 ml) olive oil
- 1/2 cup (120 ml) pitted green olives (optional)
- Salt and black pepper to taste
Instructions
- Season the flank steak pieces generously with salt and pepper on both sides.
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef in batches until deeply browned on all sides, about 3-4 minutes per side. Transfer to a plate.
- Reduce heat to medium. Add the onions and both bell peppers to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the garlic and cook for 1 minute more, until fragrant.
- Pour in the white wine (or broth) and scrape up any browned bits from the bottom of the pot. Let it bubble for 2 minutes.
- Stir in the tomato sauce, diced tomatoes, cumin, oregano, 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 1 hour 45 minutes to 2 hours, or until the beef is fork-tender and easily shreds. Check occasionally, adding a splash of water or broth if the sauce looks too thick.
- Remove the beef to a cutting board. Shred it with two forks, discarding any large pieces of fat. Return the shredded beef to the pot.
- Stir in the olives (if using). Simmer uncovered for 10-15 minutes to meld the flavors and thicken the sauce slightly. Remove the bay leaf before serving.
Tips
- Substitute for flank steak: Use skirt steak, chuck roast, or brisket. Chuck roast is more forgiving and becomes incredibly tender; just increase the simmering time to 2 1/2 hours if needed.
- Don’t rush the sear: A good brown crust on the beef adds deep flavor to the entire dish. Pat the beef dry before searing to ensure proper browning.
- Make it ahead: Ropa vieja actually improves overnight as the flavors meld. Make it a day ahead and reheat gently.
- Common mistake: Don’t shred the beef too early—it should pull apart with almost no resistance. If it’s still tough, it needs more time. Also, don’t skip the final simmer after shredding; it lets the beef absorb the sauce.
Serving Suggestions
Serve ropa vieja over white rice, with black beans on the side, and topped with fried plantains (maduros) for a classic Cuban plate. It also makes excellent filling for tacos, burritos, or stuffed into warm tortillas with avocado and cilantro.
Variations
- Spicy: Add 1-2 chipotle peppers in adobo sauce (minced) along with the garlic for a smoky heat.
- No wine: Replace the white wine with an equal amount of beef broth or a splash of red wine vinegar mixed with water.
- 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, then shred and finish as directed.
- Add potatoes: Stir in 2 cups (300 g) of diced potatoes during the last 30 minutes of simmering for a heartier stew.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. To freeze, cool completely and store in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth to loosen the sauce, or in the microwave in 1-minute intervals, stirring between. Leftovers should be reheated to 165°F (74°C) as per USDA FSIS guidelines.
Frequently Asked Questions
Can I use a different cut of beef? Yes, any cut that benefits from long, moist cooking works—chuck roast, brisket, or skirt steak are all excellent. Just adjust the cooking time: chuck and brisket may need up to 2 1/2 hours, while skirt steak may be done in 1 1/2 hours.
Why is my beef not shredding? The beef likely hasn’t cooked long enough. The connective tissue needs time to break down completely. Continue simmering, checking every 15 minutes, until it pulls apart easily with a fork.
Can I make this in a pressure cooker? Absolutely. After searing and sautéing, pressure cook on high for 40-45 minutes with a natural release. Then shred and simmer with the sauce as directed.
Is ropa vieja traditionally made with flank steak? Yes, flank steak is the classic choice in Cuba, but many home cooks use chuck or brisket for more marbling and flavor.
Can I omit the olives? Yes, olives are traditional but optional. If you don’t like them, simply leave them out or substitute with capers for a similar briny pop.
What does “ropa vieja” mean? It translates to “old clothes”—a playful name that refers to the shredded, colorful appearance of the beef and peppers.
Related
- Corn Casserole with Cream Cheese: Large Batch
- Corn Cheese (American-Style) Recipe
- Corn Cheese and Chive Muffins Recipe
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).