Ropa vieja, meaning “old clothes,” is a beloved Latin American shredded beef stew, and in San Juan, Puerto Rico, it’s a comforting, flavor-packed staple. This version uses flank steak simmered until tender, then shredded and simmered in a savory tomato-based sauce with peppers, onions, and garlic. It’s a hearty, satisfying dish that’s surprisingly simple to make, and the leftovers are even better the next day.
Ingredients
- 2 lbs (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 (14.5 oz / 411 g) can diced tomatoes, undrained
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) capers, drained (optional)
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) dried oregano
- 1 bay leaf
- 1 cup (240 ml) beef broth, plus more as needed
- Salt and black pepper, to taste
- 1/4 cup (60 ml) pimento-stuffed olives, sliced (optional)
Instructions
- Season the flank steak pieces generously with salt and pepper on both sides.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the beef in batches until deeply browned on all sides, about 3-4 minutes per side. Remove the beef and set aside.
- Reduce heat to medium. Add the sliced onion and 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.
- Stir in the tomato sauce, diced tomatoes, cumin, oregano, bay leaf, and beef broth. Scrape up any browned bits from the bottom of the pot.
- Return the seared beef to the pot, nestling it into the sauce. Bring to a simmer, then reduce heat to low, cover, and let cook gently for 2 to 2.5 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 meat into bite-sized pieces. Discard any large pieces of fat or gristle.
- Return the shredded beef to the pot. Add the capers and olives, if using. Stir to combine and let simmer uncovered for 10-15 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
- Remove the bay leaf before serving.
Tips
- Beef choice: Flank steak is traditional, but skirt steak or chuck roast also work well. Chuck roast will be even more forgiving and tender.
- Make it ahead: Ropa vieja tastes even better the next day as the flavors meld. Make it a day ahead and reheat gently.
- Don’t rush the simmer: The low-and-slow cooking is essential for breaking down the connective tissue in the beef. If the liquid evaporates too quickly, add a splash more broth.
- Adjust the sauce: If you prefer a thinner sauce, add more broth. For a thicker sauce, simmer uncovered for a few extra minutes.
Serving Suggestions
Serve ropa vieja over white rice with a side of sweet plantains (maduros) or tostones. It also makes a fantastic filling for tacos, burritos, or empanadas. A simple avocado salad or a squeeze of fresh lime juice brightens up the dish.
Variations
- Cuban Style: Add a splash of dry white wine and a pinch of sugar to the sauce for a slightly sweeter, more acidic profile.
- Spicy Kick: Add a diced jalapeño or a teaspoon of red pepper flakes along with the peppers for heat.
- Beer Braise: Replace half the beef broth with a light lager or beer for added depth.
- Instant Pot: Sear the beef using the sauté function, then pressure cook on high for 45 minutes with a natural release.
Storage and Reheating
Store leftover ropa vieja in an airtight container in the refrigerator 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 if needed. You can also reheat individual portions in the microwave. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a different cut of beef? Yes, skirt steak, chuck roast, or even brisket are excellent substitutes. Chuck roast is especially forgiving and becomes very tender.
Why is my beef tough? The beef needs enough time to break down. If it’s tough, it hasn’t cooked long enough. Return it to the pot and simmer for another 30 minutes, then check again.
Can I make this in a slow cooker? Absolutely. Sear the beef and sauté the vegetables as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours, or until the beef is tender.
Is ropa vieja spicy? Traditionally, no. It’s savory and rich, but not spicy. Add heat with jalapeños or hot sauce if you like.
What are pimento-stuffed olives? They are green olives stuffed with a small piece of red pimento pepper. They add a briny, salty pop that’s classic in Puerto Rican ropa vieja. If you don’t have them, capers or chopped green olives are a good substitute.
Can I use pre-shredded beef? You can use leftover pot roast or brisket, but the flavor will be different. For the authentic taste, simmering the beef in the sauce from the start is key.
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