Ropa Vieja is a classic Cuban dish of slow-braised flank steak shredded into long strands and simmered in a rich, tangy tomato-pepper sauce with olives and capers. The name means “old clothes,” a nod to the tattered look of the shredded beef. This version follows the bold, savory-sweet flavor profile you’d expect from a great Cuban kitchen, using pantry-friendly ingredients and a stovetop braise that builds deep flavor without a lot of fuss.
Ingredients
- 2 lb (900 g) flank steak, cut into 3 large pieces
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, thinly sliced (about 2 cups / 200 g)
- 1 green bell pepper, seeded and thinly sliced (about 1 cup / 150 g)
- 1 red bell pepper, seeded and thinly sliced (about 1 cup / 150 g)
- 6 cloves garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) dried oregano
- 1/2 tsp (1 g) smoked paprika
- 1 (15 oz / 425 g) can tomato sauce
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) beef broth, low sodium
- 1/4 cup (60 ml) dry white wine (optional)
- 1 bay leaf
- 1/2 cup (75 g) pimento-stuffed green olives, halved
- 2 tbsp (18 g) capers, drained
- 1 tsp (5 ml) red wine vinegar
- 1/4 cup (10 g) fresh cilantro, chopped (for garnish)
Instructions
- Season the flank steak pieces all over with the salt and pepper. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
- Working in batches if needed, sear the beef for 4-5 minutes per side, until deeply browned on all sides. Transfer the beef to a plate and set aside.
- Reduce the heat to medium. Add the onion and both bell peppers to the pot. Cook, stirring occasionally, for 6-8 minutes, until the vegetables have softened and started to brown at the edges.
- Add the garlic, cumin, oregano, and smoked paprika. Cook for 1 minute until fragrant.
- Stir in the tomato sauce, tomato paste, beef broth, white wine (if using), and bay leaf. Scrape the bottom of the pot to release any browned bits.
- Return the beef to the pot, nestling it into the sauce. Bring the liquid to a simmer, then reduce the heat to low. Cover and cook gently for 2 hours, or until the beef is very tender and shreds easily with a fork.
- Remove the beef to a cutting board. Using two forks, shred the meat into long, thin strands, discarding any large pieces of fat or gristle.
- Return the shredded beef to the pot with the sauce. Add the olives, capers, and red wine vinegar. Stir to combine and simmer uncovered for 10-15 minutes, until the sauce has thickened slightly and the flavors meld.
- Taste and adjust seasoning with more salt or vinegar if needed. Remove the bay leaf. Garnish with fresh cilantro before serving.
Tips
- Substitutions: No flank steak? Use skirt steak, chuck roast, or brisket. Chuck roast will need a longer braise (about 2.5-3 hours) but is more forgiving. If you skip the wine, add an extra 1/4 cup (60 ml) of beef broth.
- Slice against the grain: When shredding, pull the meat apart along its natural grain for the classic long, stringy texture. This also makes it more tender to eat.
- Don’t rush the sear: A deep brown crust on the beef adds a layer of savory flavor that the sauce needs. Be patient and let the meat release from the pan naturally.
- Common mistake: Adding the olives and capers too early can make them mushy and overly salty. Stir them in at the end, as written, to keep their texture and bright, briny punch.
Serving Suggestions
Serve the ropa vieja over white rice, with black beans on the side. It also makes excellent filling for tacos, burritos, or Cuban sandwiches. For a low-carb option, serve it alongside fried plantains (tostones) or with cauliflower rice. A squeeze of fresh lime juice over the top brightens the dish nicely.
Variations
- Spicy Ropa Vieja: Add 1-2 minced jalapeños or a chipotle pepper in adobo sauce along with the garlic for heat and smokiness.
- Beer Braise: Replace the white wine with 1/2 cup (120 ml) of a light lager or Mexican beer, and reduce the beef broth to 3/4 cup (180 ml).
- Slow Cooker: After searing the beef, transfer everything to a slow cooker and cook on low for 8 hours or high for 4-5 hours. Shred and finish with olives, capers, and vinegar as directed.
- Pressure Cooker: Use an Instant Pot on high pressure for 45 minutes with a natural release, then shred and finish the sauce on the sauté setting.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The ropa vieja will keep for 3-4 days in the refrigerator. The flavors actually deepen overnight, making it even better the next day. To freeze, place the cooled mixture in a freezer-safe container or zip-top bag 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 beef broth or water if the sauce seems dry. Reheat until steaming and the internal temperature reaches 165°F (74°C) for leftovers, per USDA FSIS guidelines.
Frequently Asked Questions
Can I use a different cut of beef? Yes. Flank steak is traditional, but skirt steak, chuck roast, or brisket all work well. Chuck and brisket have more marbling, so they stay moist during the long braise and may need an extra 30 minutes of cooking time.
Why is my beef tough? The beef wasn’t cooked long enough. Ropa vieja needs low, slow cooking to break down the connective tissue in the flank steak. If it’s still tough after 2 hours, continue simmering in 15-minute increments until it shreds easily.
Can I make this ahead of time? Absolutely. In fact, it’s better made a day ahead. Cook the full recipe, cool, and refrigerate. The next day, skim off any solidified fat, reheat gently, and adjust the seasoning—the flavors will have melded beautifully.
Is this dish gluten-free? As written, yes. All the ingredients are naturally gluten-free. Just be sure to check the labels on your beef broth and tomato sauce to confirm they don’t contain any hidden gluten or wheat-based thickeners.
Can I skip the olives and capers? You can, but they are what give ropa vieja its distinctive briny, salty contrast to the sweet peppers and tomato. If you don’t have them, add a splash more red wine vinegar and an extra pinch of salt to mimic that tang.
What should I do with the bay leaf? Remove it before serving. Bay leaves are tough and not meant to be eaten. It’s easy to forget, so make a point to fish it out when you add the olives and capers.
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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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