Ropa Vieja, meaning "old clothes" in Spanish, is a classic Cuban dish of slow-cooked, shredded beef simmered in a rich tomato-based sauce with bell peppers, onions, olives, and warm spices. It's hearty, aromatic, and best served over rice with a side of sweet plantains or black beans.
Season beef with salt and pepper.
In a large Dutch oven or pot, heat 1 tbsp olive oil over medium-high heat. Sear the beef on both sides until browned (about 3–4 minutes per side).
Add onion halves, garlic cloves, bay leaf, and enough water or broth to cover.
Bring to a boil, then reduce to a simmer and cook covered for 2–2½ hours, until beef is very tender and shreds easily.
Remove beef and shred using two forks. Reserve 1 cup of cooking liquid, strain if necessary.
In a clean large skillet or pot, heat 2 tbsp olive oil over medium heat.
Sauté sliced onion and bell peppers for 6–8 minutes, until softened and lightly caramelized.
Add garlic, cumin, oregano, and paprika. Sauté for another minute until fragrant.
Stir in tomato paste, then add crushed tomatoes, white wine, and ½ cup reserved beef broth. Simmer for 10–15 minutes.
Add shredded beef to the tomato-pepper sauce.
Stir in olives and capers (if using).
Add more reserved broth to loosen the sauce as needed.
Simmer uncovered for 10–15 minutes, letting the flavors meld.
Taste and adjust salt, pepper, or a splash of vinegar/lime juice for brightness.
Spoon Ropa Vieja over warm white rice.
Garnish with chopped cilantro or parsley.
Serve with sweet plantains and black beans on the side.
Flank steak gives the most traditional texture, but brisket or chuck roast works well too.
Make it ahead of time—it tastes even better the next day.
Freeze leftovers for up to 3 months—just reheat slowly with a splash of broth.
Try with a Tempranillo, Grenache, or a Cuban-style mojito for a refreshing contrast.
6 servings