Ropa vieja, literally “old clothes,” is a classic Cuban shredded beef stew simmered with peppers, onions, and a savory tomato sauce. This version is designed for the Little Spice Jar blog’s approach: big flavor from a modest spice list, with a rich, tangy sauce that clings to every strand of beef. It’s a forgiving, one-pot meal that tastes even better the next day, making it perfect for a weekend project or a special weeknight dinner.
Ingredients
- 2 lbs (900 g) flank steak, skirt steak, or chuck roast
- 2 tbsp (30 ml) olive oil, divided
- 1 large yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 6 cloves garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) dried oregano
- 1 tsp (2 g) smoked paprika (optional, for smokiness)
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) salt, plus more to taste
- 1 (15 oz / 425 g) can tomato sauce
- 1/2 cup (120 ml) dry white wine or beef broth
- 1 cup (240 ml) beef broth
- 2 bay leaves
- 1 tbsp (15 ml) capers, drained (optional)
- 1/4 cup (25 g) pimento-stuffed green olives, sliced (optional)
- Fresh cilantro or parsley for garnish
Instructions
- Pat the beef dry with paper towels and season generously on all sides with salt and pepper. If using flank or skirt steak, cut it into 3-4 large pieces to fit the pot.
- Heat 1 tbsp (15 ml) of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches, without crowding, until deeply browned on all sides, about 4-5 minutes per side. Transfer the beef to a plate and set aside.
- Reduce heat to medium. Add the remaining 1 tbsp (15 ml) olive oil. Add the onion and both bell peppers. Cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes.
- Add the garlic, cumin, oregano, smoked paprika (if using), and black pepper. Cook for 1 minute until fragrant.
- Pour in the white wine (if using), scraping up any browned bits from the bottom of the pot. Let it bubble for 1-2 minutes, then add the tomato sauce, beef broth, and bay leaves. Stir to combine.
- Return the beef to the pot, nestling it into the sauce. Bring to a simmer, then cover and reduce heat to low. Let it cook gently for 2 to 2 1/2 hours, or until the beef is fork-tender and easily shreds.
- Remove the beef from the pot and place it on a cutting board. Using two forks, shred the beef into thick strands. Discard any large pieces of fat.
- Return the shredded beef to the pot. Add the capers and olives (if using). Stir to combine. Simmer uncovered for 10-15 minutes, until the sauce thickens slightly and the flavors meld. Taste and adjust salt if needed. Remove bay leaves before serving.
- Garnish with fresh cilantro or parsley and serve hot.
Tips
- Substitute the meat: If you can’t find flank or skirt steak, chuck roast works beautifully. It’s more forgiving and shreds just as well. Just trim excess fat before cooking.
- Don’t rush the simmer: The low, slow cooking is what breaks down the connective tissue. If you’re short on time, you can use a pressure cooker (about 45 minutes on high), but the flavor will be slightly less developed.
- Adjust the sauce: For a thinner, more brothy sauce, add an extra 1/2 cup (120 ml) of beef broth. For a thicker, more concentrated sauce, simmer uncovered longer at the end.
- Make it ahead: Ropa vieja is one of those dishes that tastes even better the next day. The flavors deepen overnight, so don’t hesitate to make it a day ahead.
Serving Suggestions
Serve ropa vieja over fluffy white rice, with black beans and fried plantains on the side. It’s also excellent tucked into warm tortillas for tacos, piled onto tostones (fried green plantains), or served with crusty bread to soak up the sauce.
Variations
- Add potatoes: For a heartier meal, add 2 cups (300 g) of diced russet or Yukon Gold potatoes along with the broth. They’ll absorb the sauce and become tender.
- Make it spicy: Add 1-2 chopped jalapeños or a pinch of cayenne pepper with the garlic for a kick.
- Use chicken: Substitute boneless, skinless chicken thighs for the beef. Cook for about 30-40 minutes, or until cooked through and shreddable. Note: the flavor will be lighter.
- Vegetarian version: Replace the beef with 2 cups (300 g) of shredded jackfruit or portobello mushrooms, and use vegetable broth. Cook for 20-30 minutes, just until heated through.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. It will keep for up to 4 days. To freeze, place 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 broth or water to loosen the sauce, until heated through to 165°F (74°C).
Frequently Asked Questions
Can I use a slow cooker? Yes. 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 fork-tender. Shred and finish as directed.
Why is my beef tough? It likely wasn’t cooked long enough. The connective tissue needs time to break down. Continue simmering until the beef shreds easily with a fork. Also, make sure you’re using a cut with enough marbling, like flank or chuck.
Can I skip the wine? Absolutely. Use an equal amount of beef broth instead. The wine adds acidity and depth, but the dish will still be delicious without it.
What’s the best way to shred the beef? Let it cool slightly, then use two forks to pull the strands apart. For a quicker method, you can use a stand mixer with the paddle attachment on low speed for a few seconds, but be careful not to over-shred into mush.
Is ropa vieja traditionally made with flank steak? Yes, flank steak is the most common cut in Cuba, but skirt steak and chuck roast are also used. The key is a cut that benefits from long, moist cooking.
Can I make this gluten-free? Yes, the recipe is naturally gluten-free. Just ensure your beef broth and tomato sauce are certified gluten-free, as some brands may contain additives.
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