Cuban Ropa Vieja

Cuban Ropa Vieja

Ropa Vieja, meaning “old clothes” in Spanish, is Cuba’s national dish. Tender shredded flank steak is simmered in a rich, savory tomato sauce with peppers, onions, olives, and a flavorful mix of spices. This dish is deeply comforting and incredibly aromatic. Perfect with rice, black beans, and fried plantains.

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Yields6 Servings
Prep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins
For the Beef
 2 lbs flank steak
 1 bay leaf
 ½ onion, quartered
 4 cups water or beef broth
 Salt, to taste
For the Sauce
 2 tbsp olive oil
 1 large onion, thinly sliced
 1 red bell pepper, thinly sliced
 1 green bell pepper, thinly sliced
 4 cloves garlic, minced
 1 ½ tsp ground cumin
 1 tsp smoked paprika
 ½ tsp ground oregano
 1 tsp salt (or to taste)
 ½ tsp black pepper
 1 cup crushed tomatoes
 ¼ cup tomato paste
 ½ cup dry white wine (or beef broth)
 ½ cup green olives, sliced
 ¼ cup roasted red peppers (optional)
 2 tbsp capers (optional)
 1 bay leaf
 1 tbsp vinegar (white or red wine)
 ¼ cup chopped cilantro or parsley (for garnish)
Cook and Shred the Beef
1

  1. In a large pot, add flank steak, bay leaf, onion, and water or broth. Season with salt.

  2. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 2 to 2½ hours, or until beef is very tender.

  3. Remove beef and let cool slightly. Shred using two forks into thin strands. Reserve 1 cup of the cooking broth.

Sauté the Vegetables
2

  1. In a deep skillet or Dutch oven, heat olive oil over medium heat.

  2. Add onion and bell peppers, sauté until soft (about 10 minutes).

  3. Stir in garlic, cumin, paprika, oregano, salt, and pepper. Cook 1–2 minutes until fragrant.

Build the Sauce
3

  1. Add tomato paste, cook for 1 minute.

  2. Stir in crushed tomatoes, white wine, and reserved broth. Bring to a simmer.

  3. Add shredded beef, olives, capers, roasted red peppers, bay leaf, and vinegar.

  4. Simmer uncovered for 20–30 minutes, stirring occasionally, until sauce thickens and flavors meld.

To Serve
4

  • Garnish with chopped cilantro or parsley.

  • Serve with:

    • White rice and black beans

    • Fried plantains (maduros or tostones)

    • Optional: avocado slices and lime wedges

Variations
5

  • Add sliced chorizo or ham for smoky depth

  • Make it spicy with chili flakes or jalapeños

  • Use brisket or chuck roast if flank steak is unavailable

Pairing Suggestions
6

  • Red wine: Tempranillo, Garnacha, or Zinfandel

  • Beer: Cuban lager or amber ale

  • Non-alcoholic: Lime soda, ginger beer, or iced hibiscus tea

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Ingredients

For the Beef
 2 lbs flank steak
 1 bay leaf
 ½ onion, quartered
 4 cups water or beef broth
 Salt, to taste
For the Sauce
 2 tbsp olive oil
 1 large onion, thinly sliced
 1 red bell pepper, thinly sliced
 1 green bell pepper, thinly sliced
 4 cloves garlic, minced
 1 ½ tsp ground cumin
 1 tsp smoked paprika
 ½ tsp ground oregano
 1 tsp salt (or to taste)
 ½ tsp black pepper
 1 cup crushed tomatoes
 ¼ cup tomato paste
 ½ cup dry white wine (or beef broth)
 ½ cup green olives, sliced
 ¼ cup roasted red peppers (optional)
 2 tbsp capers (optional)
 1 bay leaf
 1 tbsp vinegar (white or red wine)
 ¼ cup chopped cilantro or parsley (for garnish)
Cuban Ropa Vieja
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