Ropa vieja is a Cuban dish of beef braised until tender, then shredded and simmered with peppers, onions, tomatoes, and seasonings. This version builds a rich, savory sauce in one pot and finishes with olives for a briny accent; Cuban households and other regions have their own variations.
Ingredients
- 2 lb (900 g) flank steak, trimmed of any thick surface membrane
- 1½ tsp (9 g) kosher salt, divided
- ½ tsp (1 g) ground black pepper
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, about 9 oz (250 g), thinly sliced
- 1 green bell pepper, about 5 oz (150 g), thinly sliced
- 1 red bell pepper, about 5 oz (150 g), thinly sliced
- 5 garlic cloves (15 g), minced
- 2 tbsp (32 g) tomato paste
- ½ cup (120 ml) dry white wine
- 1 can crushed tomatoes, 14½ oz (411 g)
- 1½ cups (360 ml) beef broth, preferably lower-sodium
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 2 bay leaves (about 0.2 g)
- ½ tsp (1 g) sweet paprika, optional
- ⅓ cup (50 g) sliced pimiento-stuffed green olives
- 1 tbsp (8 g) capers, drained, optional
- 1 tbsp (15 ml) red wine vinegar
- 2 tbsp (8 g) chopped fresh cilantro, for serving
Instructions
- Prepare the beef and vegetables. Pat the steak dry with paper towels and season both sides with the black pepper and 1 teaspoon of the salt. Slice the onion and peppers, mince the garlic, and measure the remaining ingredients before heating the pot. Cutting the vegetables into even strips helps them soften at a similar pace. Allow about 25 minutes for this preparation.
- Brown the steak. Heat the olive oil in a heavy Dutch oven or deep, lidded pot over medium-high heat. When the oil shimmers, add the steak. If it does not fit comfortably, cut it into two large pieces so it can sit in a single layer. Brown for about 4 minutes per side, turning once, then transfer it to a plate. A browned surface adds depth to the sauce; the beef does not need to cook through at this stage.
- Soften the aromatics. Lower the heat to medium and add the onion and both bell peppers to the pot. Cook for 5 minutes, stirring now and then and scraping up browned bits. Add the garlic and tomato paste and cook for 2 minutes, stirring so the garlic does not burn. The vegetables should begin to soften, but they do not need to be fully tender yet.
- Build the braising sauce. Pour in the white wine and scrape the base of the pot with a wooden spoon to release the browned bits. Let it bubble for about 1 minute. Stir in the crushed tomatoes, broth, cumin, oregano, bay leaves, paprika if using, and the remaining ½ teaspoon salt. Return the steak and any juices on the plate to the pot. The liquid should come partway up the meat; it does not need to cover it. Bring the mixture to a gentle simmer.
- Braise until tender. Cover the pot, reduce the heat to low, and maintain a quiet simmer for 2 hours. Check after about 1 hour to make sure the sauce is gently bubbling rather than boiling hard; lower the heat if needed. Turn the beef once during cooking if the top is not sitting in the liquid. At the end of braising, check the thickest part with a food thermometer: USDA FSIS guidance sets 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. For ropa vieja, the beef also needs to be fork-tender so it can be pulled into strands. Lift it to a plate and let it rest for 3 minutes before handling.
- Shred and finish the sauce. Remove and discard the bay leaves. Use two forks to pull the beef along its grain into long strands, trimming away any chewy pieces of connective tissue. Return the shredded beef to the pot and stir in the olives, capers if using, and vinegar. Simmer uncovered for 15 minutes, stirring once or twice, until the strands are coated and the sauce has thickened slightly. Taste and adjust the salt or vinegar before serving. The planned cooking time, including the 3-minute rest, is about 2 hours 33 minutes.
Tips
- Choose the right cut. Flank steak gives the characteristic long strands and is a common choice for ropa vieja. If it is unavailable, use a well-trimmed chuck roast cut into two or three large pieces. Chuck usually becomes tender and shreds well, though its strands may be shorter and the sauce a little richer.
- Keep the braise gentle. A hard boil can make the meat tighten and the sauce reduce too quickly. Aim for only a few small bubbles. If the pot looks dry before the beef is tender, add broth in ¼-cup (60 ml) increments; if it is soupy at the end, simmer uncovered until it reaches the consistency you like.
- Adapt the wine if needed. Dry white wine, sometimes called vino seco in recipes, adds a light acidity. If you do not have it or prefer not to cook with wine, use an additional ½ cup (120 ml) beef broth and add 1 extra teaspoon (5 ml) red wine vinegar at the finish. The sauce will be less aromatic, but still balanced.
- Season after the olives go in. Olives and capers bring salt, so taste the finished sauce before adding more. For less brininess, rinse the olives and capers briefly under cool water or leave the capers out altogether.
Serving Suggestions
Serve ropa vieja hot over white rice so the grains catch the tomato-rich braising sauce. Black beans make a natural companion, either alongside the rice or spooned into the same bowl. Fried sweet plantains add a soft, caramelized contrast, while sliced avocado or a simple green salad brings a cooler, fresh element to the plate.
For a more casual meal, pile the beef into warm tortillas or soft rolls and spoon on a little extra sauce. Keep the sides simple if the olives and capers make the dish particularly savory. A garnish of cilantro is optional; chopped parsley can stand in if cilantro is not to your taste.
Variations
For a less tangy sauce, omit the capers and use fewer olives. To make the dish a little brighter, keep the olives and add the full tablespoon of vinegar at the end, tasting as you go. Some cooks include a pinch of red pepper flakes for mild heat; add it with the cumin and oregano rather than increasing the paprika, which contributes color and sweetness more than heat.
You can make the braise with chuck roast instead of flank steak, following the same method and checking for tenderness before shredding. Depending on the roast’s shape and connective tissue, it may need more time than the recipe’s two-hour estimate; continue at a gentle simmer until a fork separates the meat easily. For a no-wine version, use the broth substitution in the tips. These adjustments change texture or flavor slightly without changing the basic one-pot method.
Storage and Reheating
Transfer leftovers to shallow, covered containers and refrigerate within 2 hours of cooking. Ropa vieja keeps for 3–4 days in the refrigerator. The beef often tastes even more cohesive the next day as it sits in the sauce, though the olives will continue to season it. For longer storage, freeze in meal-sized airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating; do not leave it at room temperature to thaw.
Reheat gently in a covered saucepan over medium-low heat, stirring occasionally, until hot throughout. Add a splash of broth or water if the sauce has thickened in the refrigerator. You can also microwave an individual portion in a covered, microwave-safe dish, stirring partway through. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer, especially when warming a larger portion. Refrigerate any reheated portion promptly and avoid repeatedly warming the whole batch.
Frequently Asked Questions
What does ropa vieja mean?
The Spanish name translates to “old clothes,” a reference to the beef’s loose, ragged strands after it is shredded. The name describes the finished appearance, not the age or quality of the ingredients.
Can I make ropa vieja in advance?
Yes. Cook it fully, cool it in shallow containers, and refrigerate it within 2 hours. Reheat it to 165°F (74°C) before serving. If making it a day ahead, taste for salt after reheating because the olives and sauce can seem more pronounced after resting.
Can I use a slow cooker?
Yes, though the stovetop method gives you more control over browning and sauce reduction. Brown the steak and soften the vegetables in a skillet, then transfer them with the remaining braising ingredients to a slow cooker. Cook until the beef pulls apart easily, then shred it and simmer the sauce uncovered in a saucepan with the olives and vinegar to thicken.
Why is my beef not shredding?
It probably needs more time. If the meat resists a fork, return it to the pot, cover, and continue simmering until it pulls apart easily. Keep the heat low and check the liquid level so the sauce does not scorch. A cut with more connective tissue, especially chuck, can take longer than flank steak.
What can I use instead of flank steak?
Use chuck roast, cut into large pieces, or another braising cut that can become fork-tender. Avoid very lean steak cuts intended for quick cooking, since they may turn dry before they soften enough to shred. The finished strands and richness will vary with the cut, but the tomato, pepper, and olive sauce works well with either option.
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).