Ropa vieja is a classic Cuban dish of shredded beef simmered in a savory-sweet tomato sauce with peppers, onions, and garlic. The name means “old clothes,” a playful reference to the tender, shredded meat that looks like rags. It works because slow-braised flank steak becomes meltingly tender, and the sauce balances acidity, sweetness, and warm spices like cumin and oregano.
Ingredients
- 2 lb (900 g) flank steak or skirt steak
- 1 large yellow onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 4 cloves garlic, minced
- 1 (14 oz / 400 g) can crushed tomatoes
- 1/2 cup (120 ml) dry white wine or beef broth
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 cup (75 g) pimento-stuffed green olives, sliced
- 2 tablespoons capers, drained (optional)
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Season the flank steak generously on both sides with salt and pepper. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the steak for 3–4 minutes per side until deeply browned. Remove and set aside.
- Reduce heat to medium. Add the onion and bell pepper to the pot; cook, stirring occasionally, for 5–6 minutes until softened and starting to brown. Add the garlic, cumin, and oregano; cook for 1 minute until fragrant.
- Pour in the wine (or broth), scraping up any browned bits from the bottom of the pot. Add the crushed tomatoes, bay leaf, and 1 cup (240 ml) water. 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. Cook gently for 1 hour 30 minutes to 2 hours, turning the beef halfway through, until the meat is fork-tender and shreds easily.
- Remove the beef to a cutting board. Shred it with two forks, discarding any large pieces of fat. Return the shredded meat to the pot.
- Stir in the olives and capers (if using). Simmer uncovered for 10–15 minutes until the sauce thickens slightly. Taste and adjust seasoning with salt and pepper. Remove the bay leaf before serving.
Tips
- Flank steak is traditional, but skirt steak or chuck roast also work well. Chuck roast needs a bit more time—up to 2.5 hours—but is more forgiving.
- Do not skip the searing step; it builds deep flavor through the Maillard reaction. Pat the beef dry before searing to get a better crust.
- If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the final simmer.
- For a less tangy sauce, reduce the wine and add a teaspoon of brown sugar to balance the tomatoes.
Serving Suggestions
Serve ropa vieja over white rice, with black beans and fried plantains on the side. It also makes excellent tacos or arepas. For a low-carb option, serve it over cauliflower rice or with avocado slices.
Variations
Add 1/2 teaspoon smoked paprika for a smoky depth. Use beer instead of wine for a different flavor. For a spicier version, add a chopped jalapeño or a pinch of cayenne. Some versions include raisins or a splash of orange juice for sweetness—add these in the last 10 minutes of simmering.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. The flavors improve overnight. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if the sauce is too thick. You can also reheat in the microwave in 1-minute intervals, stirring between. For longer storage, freeze for up to 3 months; thaw overnight in the refrigerator before reheating.
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 6–8 hours or high for 4–5 hours, until the meat shreds easily.
What if I can’t find flank steak? Use skirt steak, chuck roast, or even brisket. Adjust cooking time as needed—chuck and brisket take longer but become very tender.
Is ropa vieja traditionally made with flank steak? Yes, flank steak is the classic choice, but many Cuban cooks use skirt steak or even leftover pot roast. The key is a cut that benefits from long, moist cooking.
Can I make it ahead of time? Absolutely. In fact, it tastes better the next day. Prepare the dish completely, cool, and refrigerate. Reheat gently before serving.
Why is my sauce too thin? If the sauce is thin after shredding, simmer it uncovered for an additional 10–15 minutes to reduce. You can also mash a few of the cooked vegetables to thicken it.
Can I omit the olives and capers? Yes, they add briny flavor, but you can skip them or replace with chopped pickles for a similar 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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