Ropa vieja is Cuba’s beloved national dish of shredded flank steak simmered in a savory tomato-pepper sauce with onions, garlic, and olives. The name literally means “old clothes,” a nod to the tender, shredded strands of beef that resemble rags. This recipe delivers deeply flavorful, melt-in-your-mouth beef with a bright, slightly tangy sauce that tastes even better the next day.
Ingredients
- 2 lb (900 g) flank steak, trimmed of excess fat
- 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
- 2 tbsp (30 ml) tomato paste
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) dried oregano
- 1 bay leaf
- 1/2 cup (120 ml) dry white wine (or beef broth)
- 1/2 cup (120 ml) beef broth, plus more as needed
- 1/4 cup (60 ml) olive oil
- 1/2 cup (75 g) pimento-stuffed green olives, sliced
- 2 tsp (10 g) capers, drained (optional)
- Salt and black pepper to taste
Instructions
- Place the flank steak in a large pot and cover with water by 2 inches (5 cm). Bring to a boil, then reduce to a simmer. Cook for 1 hour, or until the meat is fork-tender but not falling apart. Drain and set aside to cool slightly.
- While the beef simmers, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and both bell peppers; sauté until soft, about 8 minutes. Add the garlic and cook for 1 minute more.
- Stir in the tomato sauce, tomato paste, cumin, oregano, bay leaf, white wine, and beef broth. Bring to a simmer and cook for 5 minutes.
- Shred the cooled beef with two forks, discarding any large pieces of fat or gristle.
- Add the shredded beef to the sauce, along with the olives and capers if using. Stir to coat. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally. If the sauce becomes too thick, add a splash of beef broth.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
Tips
- Substitute the beef: If flank steak is unavailable, use skirt steak or chuck roast. Chuck roast will need a slightly longer simmer to become tender.
- Don’t rush the simmer: The long, slow simmer after shredding is what melds the flavors and makes the beef truly succulent. Skipping it yields a less cohesive dish.
- Make it ahead: Ropa vieja tastes even better the next day, so consider making it a day in advance and reheating gently.
- Common mistake: Overcooking the beef in the initial boil can make it mushy. Cook just until tender, not falling apart.
Serving Suggestions
Serve ropa vieja over fluffy white rice, with black beans and fried plantains (maduros) on the side. It also makes a fantastic filling for tacos, arepas, or Cuban sandwiches. A squeeze of fresh lime juice over the top brightens the flavors.
Variations
- Spicy: Add a chopped jalapeño or a pinch of cayenne pepper with the onions.
- Beer braise: Replace the white wine with a light beer, such as a lager, for a different depth of flavor.
- Slow cooker: After boiling and shredding the beef, combine everything in a slow cooker and cook on low for 4-6 hours.
- Vegetarian: Substitute the beef with 2 lbs (900 g) of shredded jackfruit or portobello mushrooms, and use vegetable broth.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen the sauce. You can also freeze ropa vieja for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Why is it called “ropa vieja”? The name translates to “old clothes,” referring to the shredded beef’s resemblance to tattered rags. The dish is said to have originated in Spain, where a similar dish was made with leftover stew, but it has become a cornerstone of Cuban cuisine.
Can I use a different cut of beef? Yes, flank steak is traditional, but skirt steak or chuck roast work well. Chuck roast is more forgiving and may be more affordable.
Do I have to boil the beef first? Boiling tenderizes the meat and makes it easy to shred. You can skip this step and simmer the raw beef directly in the sauce, but it will take longer and may not be as tender.
Can I make this in a pressure cooker? Absolutely. Cook the beef with a cup of broth on high pressure for 30-40 minutes, then shred and proceed with the sauce. This cuts the cooking time significantly.
Is it gluten-free? Yes, this recipe is naturally gluten-free. Just ensure your beef broth and tomato sauce are certified gluten-free if you have celiac disease.
What if I don’t have white wine? Use extra beef broth or a splash of apple cider vinegar mixed with water. The wine adds acidity, so a little vinegar can mimic that tang.
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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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