Ropa vieja is Cuba’s 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 means “old clothes,” a nod to the shredded, colorful strands of beef that resemble a rag bag. This version delivers deep, layered flavor from a classic sofrito and a long, gentle simmer, making it a forgiving and rewarding weekend project.
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
- 6 cloves garlic, minced
- 1 (15 oz / 425 g) can tomato sauce
- 1/2 cup (120 ml) dry white wine (or beef broth)
- 1/4 cup (60 ml) olive oil
- 2 tsp (10 ml) ground cumin
- 1 tsp (5 ml) dried oregano
- 1 tsp (5 ml) smoked paprika (optional)
- 1 bay leaf
- 2 cups (480 ml) beef broth, plus more as needed
- 1 tbsp (15 ml) capers, drained (optional)
- 1/2 cup (75 g) pimento-stuffed green olives, sliced
- Salt and black pepper, to taste
- 2 tbsp (30 ml) fresh cilantro, chopped (for garnish)
Instructions
- Season the beef: Pat the flank steak pieces dry with paper towels. Season generously on all sides with salt and black pepper.
- Brown the beef: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Working in batches, sear the beef until deeply browned on all sides, about 3-4 minutes per side. Transfer the beef to a plate and set aside.
- Sofrito: Reduce the heat to medium. Add the sliced onions and both bell peppers to the pot. Cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
- Deglaze and simmer: Pour in the white wine (or broth), scraping up any browned bits from the bottom of the pot. Add the tomato sauce, cumin, oregano, smoked paprika (if using), bay leaf, and beef broth. Stir to combine.
- Braise: Return the beef to the pot, nestling it into the sauce. Bring the liquid to a gentle simmer, then cover and reduce the heat to low. Cook for 2 to 2 1/2 hours, or until the beef is fork-tender and easily shreds.
- Shred the beef: Remove the beef from the pot and place it on a cutting board. Using two forks, shred the meat into thin, bite-sized strands. Discard any large pieces of fat or gristle.
- Finish the sauce: Return the shredded beef to the pot. Add the capers (if using) and sliced olives. Stir well. If the sauce seems too thin, simmer uncovered for 5-10 minutes to reduce. If it seems too thick, add a splash of beef broth. Season with salt and pepper to taste. Remove the bay leaf.
- Rest and serve: Let the ropa vieja rest for 5-10 minutes before serving to allow the flavors to meld. Garnish with fresh cilantro.
Tips
- Substitutions: If flank steak is unavailable, use skirt steak or chuck roast. Chuck roast is more forgiving and will also shred beautifully. For a leaner option, use top round, but be careful not to overcook it as it can dry out.
- Make it ahead: Ropa vieja tastes even better the next day. The flavors deepen as it sits. Store it in the refrigerator and reheat gently on the stovetop or in the microwave.
- Common mistake: Don’t rush the browning step. A deep, dark sear on the beef is essential for rich flavor. Also, be patient with the braise—if the beef isn’t fork-tender after 2 hours, continue cooking in 15-minute increments until it is.
- Spice level: This recipe is mild. For a bit of heat, add a minced jalapeño or a pinch of cayenne pepper to the sofrito.
Serving Suggestions
Serve ropa vieja over fluffy white rice, with black beans on the side. It’s also delicious tucked into warm corn or flour tortillas, or served with fried plantains (maduros) and a squeeze of lime. For a low-carb option, serve it over cauliflower rice or with a simple green salad.
Variations
- Cuban-style: Add a pinch of ground allspice and a splash of sour orange juice (or a mix of orange and lime juice) to the sauce for a more traditional flavor.
- Spicy version: Add a chopped chipotle pepper in adobo sauce along with the sofrito for a smoky, spicy kick.
- Slow cooker: After browning the beef, transfer everything to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender.
- Instant Pot: Use the sauté function to brown the beef and make the sofrito, then pressure cook on high for 40 minutes, followed by a natural release for 15 minutes.
Storage and Reheating
Store leftover ropa vieja in an airtight container in the refrigerator for up to 4 days. To freeze, place the cooled mixture in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium-low heat, adding a splash of beef broth or water if needed, until heated through to 165°F (74°C) for leftovers. You can also reheat individual portions in the microwave.
Frequently Asked Questions
Can I use a different cut of beef? Yes, flank steak is traditional, but skirt steak, chuck roast, or even brisket work well. Chuck roast is more forgiving and will be very tender. Avoid lean cuts like sirloin, as they can become tough.
Do I have to use wine? No, you can substitute the white wine with an equal amount of beef broth or even a splash of apple cider vinegar mixed with water. The wine adds acidity and depth, but the dish will still be delicious without it.
Why is my beef not shredding easily? It likely hasn’t cooked long enough. The beef needs to be cooked until it is fork-tender, which can take up to 2 1/2 hours. If it’s still tough, continue cooking in 15-minute increments until it shreds easily.
Can I make this in a slow cooker? Absolutely. After searing the beef and making the sofrito, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Then shred and finish as directed.
Is ropa vieja spicy? No, it’s not spicy by default. The heat comes from the spices you add. If you like heat, add a minced jalapeño or a pinch of cayenne pepper to the sofrito.
What is the best way to reheat ropa vieja? The stovetop is best. Place the ropa vieja in a saucepan over medium-low heat, add a splash of broth or water, and stir occasionally until heated through. This helps maintain the texture and prevents it from drying out.
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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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