Ropa Vieja, Cuban shredded beef, is a beloved classic of tender beef simmered in a savory tomato sauce with bell peppers, onions, garlic, and olives. The name means “old clothes” in Spanish because the shredded meat resembles torn fabric — but the flavor is anything but old-fashioned.
Table of Contents
- One Pot, or Two?
- Ropa Vieja Ingredients
- How to Make Ropa Vieja
- What to Serve with Ropa Vieja
- Ropa Vieja FAQ
- Storage Tips
- More Cuban Inspired Recipes
- Ropa Vieja Recipe
This Cuban-style ropa vieja is warm, comforting, and saucy — perfect for cool evenings. Using flank steak (a traditional choice) and a simple two-stage method yields ultra-tender shredded beef and a deeply flavored sauce. Serve it with rice, black beans, and fried plantains, or use it wherever you’d use shredded beef.
One Pot, or Two?
Ropa vieja is traditionally prepared in two common ways.
In the classic “boil then braise” method, the beef is simmered in water or broth with aromatics until tender, then removed and shredded. Separately, a sofrito of onions, peppers, garlic, tomatoes, and spices is cooked and the shredded beef is folded into it with some reserved cooking liquid to finish the dish.
The one-pot braise method sears the beef, builds the sofrito in the same pot, adds liquid, and braises until the meat is tender enough to shred. This approach is also authentic and convenient for fewer dishes.
I prefer simmering the beef in one pot and making the sofrito and sauce in another. It uses an extra pot but delivers a cleaner texture and more balanced flavors, and the cooked beef and broth can be made ahead and finished quickly.
Ropa Vieja Ingredients
Regional variations exist across Cuba, the Canary Islands, and Latin America, but the list below reflects classic Cuban-style ropa vieja made with flank steak, tomatoes, peppers, and olives.
- Beef: Flank steak or another shredding cut (chuck roast or brisket)
- Aromatics: Yellow or white onions, garlic
- Peppers: Red and green bell peppers
- Tomato base: Tomato sauce or crushed tomatoes, plus tomato paste
- Liquid: Beef broth (or reserved cooking liquid) and dry white wine or a splash of vinegar
- Fat: Olive oil
- Spices and herbs: Ground cumin, dried oregano, paprika, bay leaves, salt, and black pepper
- Briny finish: Manzanilla olives or capers
- Balance: A pinch of sugar if needed to tame tomato acidity
Best Beef for Ropa Vieja
Flank steak is traditional and prized for its long fibers that shred into long strands after slow cooking. Chuck roast, skirt steak, rump roast, or brisket also work well — choose a well-marbled, economical cut and cook low and slow until fork-tender.
How to Make Ropa Vieja
Ropa vieja is made in two main stages: simmer the beef until tender, then finish it in a tomato-and-pepper sauce.
- Simmer the beef – Season the flank steak with salt and pepper. Place it in a large pot with enough water or broth to cover, add an onion, garlic, bay leaves, and a pinch of salt. Bring to a boil, then reduce heat and simmer gently until the beef is very tender and shreds easily, about 2 hours.
- Shred the beef – Remove the steak from the pot and let it cool enough to handle. Strain and reserve the cooking liquid for later use, then shred the meat into long strands with forks.
- Cook the sofrito – In a large skillet or Dutch oven, heat olive oil over medium heat. Sauté diced onion and sliced bell peppers until softened, then add garlic and cook until fragrant.
- Build the sauce – Stir in tomato paste (if using), oregano, cumin, paprika, salt, and pepper. Cook briefly to bloom the spices.
- Finish the sauce – Add tomato sauce, dry white wine (or extra broth plus a splash of vinegar), and beef broth or reserved cooking liquid. Simmer gently for about 15 minutes, then stir in olives.
- Add the beef and olives – Fold the shredded beef into the sauce, coating it evenly so the meat soaks up the flavors.
- Simmer to meld flavors – Let the dish simmer on low for 15–20 minutes, stirring occasionally, until the sauce thickens slightly and the flavors harmonize. Adjust seasoning and acidity as needed.
What to Serve with Ropa Vieja
Ropa vieja pairs beautifully with simple sides and repurposes well as leftovers. Popular options include:
- Rice and beans: The classic pairing — white or yellow rice with black or pinto beans, plus fried sweet plantains (maduros) or tostones.
- Bowls: Serve over rice with avocado, shredded cabbage, cilantro, and a squeeze of lime.
- Tacos or burritos: Use the shredded beef as a flavorful filling with tortillas, cheese, and onions.
- Potatoes: Spoon over roasted or mashed potatoes, or serve with crispy fries to soak up the sauce.
- Leftovers: Make hot sandwiches with toasted rolls and cheese, or serve reheated with eggs for breakfast or brunch.
Ropa Vieja FAQ
Ropa vieja is a traditional Cuban dish of shredded beef cooked in a tomato-and-pepper sauce with onions, garlic, olives, and warm spices. The name refers to the shredded appearance of the meat.
Yes. A one-pot braise — searing the beef, building the sofrito in the same pot, adding liquid, and braising until tender — is a convenient, traditional option.
Yes. Cook the beef in a slow cooker (low 8–10 hours or high 4–5 hours) or Instant Pot (high pressure 60–70 minutes with natural release), then finish in the sauce on the stove.
Absolutely. Ropa vieja often tastes better the next day as flavors meld. Make up to 2 days ahead, refrigerate in an airtight container, and reheat gently.
Storage Tips
Ropa vieja stores and reheats well, making it ideal for meal prep.
- To store: Cool to room temperature, transfer to an airtight container, and refrigerate up to 4 days.
- To reheat: Warm gently in a saucepan over medium-low heat with a splash of broth or water, stirring occasionally, or microwave in short intervals, stirring between heats.
- To freeze: Cool completely, pack in a freezer-safe container or bag with air removed, freeze up to 3 months, and thaw overnight in the refrigerator before reheating.
More Cuban Inspired Recipes
Slow Cooker Picadillo Pot Roast
Mojito Recipe
One-Pan Cuban Picadillo Recipe with Potatoes
If you make this ropa vieja, please leave a comment and a rating — feedback helps others find and enjoy the recipe. Thank you!
Ropa Vieja Recipe
Jessica Randhawa
Ingredients
Steak Ingredients
- 3 pounds flank steak
- 2 large white onions, peeled and halved
- 3 garlic cloves, peeled
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
Sauce Ingredients
- 2 tablespoons olive oil
- 1 large white onion, diced
- 1 red bell pepper, seeded and sliced
- 1 green bell pepper, seeded and sliced
- 4 cloves garlic, minced
- 1–2 tablespoons tomato paste
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1½ cups low-sodium beef broth (or reserved cooking liquid)
- 1 cup dry white wine (or additional broth plus a splash of vinegar)
- 1 (15-ounce) can tomato sauce
- 1 cup manzanilla olives (or green olives or 2–3 tbsp capers)
Instructions
- Add the flank steak, onion, garlic, bay leaves, salt, and black pepper to a large pot and cover with cold water. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 2 hours or until the steak is fork-tender.
- Remove the steak and let cool slightly. Strain and reserve the broth, then shred the beef.
- Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Sauté the diced onion and sliced bell peppers until softened, about 4 minutes. Add the minced garlic and cook until fragrant.
- Stir in 1–2 tablespoons tomato paste, oregano, cumin, paprika, salt, and pepper. Cook 2–3 minutes until fragrant.
- Add 1½ cups beef broth, 1 cup dry white wine (or extra broth with a splash of vinegar), and 1 can tomato sauce. Bring to a low boil, then reduce heat and simmer 15 minutes until slightly reduced. Stir in olives.
- Add the shredded beef to the sauce, mix well, and cook 5 minutes to heat through.
- Serve with warm white or yellow rice, black beans, and plantains. Garnish with cilantro if desired.
Notes
- Flank steak is traditional, but skirt steak, chuck roast, rump roast, or brisket are good alternatives.
- You can use the strained cooking liquid from the beef in place of store-bought broth.
- Leftovers keep in an airtight container in the refrigerator for up to 4 days.
- Substitute manzanilla olives with green olives or 2–3 tablespoons capers if preferred.
Nutrition
Nutrition info is an approximation.