Cuban Ropa Vieja Recipe

Introduction

Cuban Ropa Vieja is a classic, flavorful shredded beef dish that’s perfect for a comforting meal. Tender flank steak simmers in a rich, aromatic tomato sauce with peppers, olives, and spices. It pairs beautifully with rice and beans for a traditional Cuban experience.

Ingredients

• 2 pounds flank steak
• Salt and ground black pepper to taste
• 3 tablespoons olive oil, avocado, or vegetable oil (divided, or more if needed)
• 1 large onion, thinly sliced
• 3 bell peppers, seeded and thinly sliced (red, green, and yellow)
• 6 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/2 cup white wine
• 1 cup chicken broth (or more if needed)
• 1 (14-ounce) can crushed tomatoes
• 1 carrot, peeled and cut into thirds
• 1 celery rib, cut into thirds
• 2 bay leaves
• 1 cup pimento-stuffed Manzanilla olives, drained and sliced
• 1 (4-ounce) jar sliced pimentos
• 2 tablespoons capers, drained (optional but recommended)
• 1 teaspoon chicken bouillon (optional)
• Chopped cilantro or parsley

Instructions

1. Step 1: Preheat your oven to 350ºF. If your flank steak is too large to fit comfortably in your pot or Dutch oven, cut it into smaller pieces. Pat the beef dry and season generously with salt and black pepper.
2. Step 2: Heat about 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Add the beef and sear on both sides until golden brown, about 3-4 minutes per side. Work in batches if needed to avoid overcrowding. Remove the beef and set aside.
3. Step 3: In the same pot, heat the remaining oil. Add the onions and bell peppers and cook, stirring frequently and scraping up browned bits, until vegetables are tender, about 5-7 minutes. Lower heat to medium-low, add the garlic, and cook for another minute until aromatic.
4. Step 4: Stir in the tomato paste, oregano, cumin, paprika, allspice, cloves, and bouillon if using. Cook for about one minute to blend flavors. Pour in the white wine and bring to a rapid boil, scraping the bottom to deglaze. Cook 1-2 minutes to evaporate the alcohol.
5. Step 5: Add the chicken broth and crushed tomatoes. Return the seared beef along with any juices back to the pot. Tuck in the carrot, celery, and bay leaves, ensuring all ingredients are covered by the sauce. Add more broth if necessary.
6. Step 6: Bring to a boil, then cover and transfer the pot to the preheated oven. Cook until the beef is tender and shreds easily, about 1½ hours.
7. Step 7: Remove the carrot, celery, and bay leaves. Transfer the meat to a plate and shred using two forks into thin, long pieces. Return the shredded beef to the pot.
8. Step 8: Stir in the olives, pimentos, and capers. Simmer uncovered over medium heat until the sauce reduces and thickens slightly, stirring occasionally.
9. Step 9: Taste and adjust seasoning as needed. Stir in chopped cilantro or parsley before serving. Serve hot with rice, black beans, and fried ripe plantains for a complete Cuban meal.

Tips & Variations

• Use a mix of colorful bell peppers for a vibrant look and balanced sweetness.
• Substitute white wine with dry sherry or extra chicken broth if preferred.
• For a slow cooker version, sear the meat and sauté vegetables first, then cook on low for 8 hours or high for 4.5 to 5 hours.
• Leftover Ropa Vieja makes excellent sandwiches or tacos the next day.
• For a Smokier flavor, add a teaspoon of smoked paprika instead of sweet paprika.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat, adding a splash of broth or water to loosen the sauce if it has thickened too much. Ropa Vieja also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other cuts like chuck roast or brisket work well for slow cooking and shredding, though cooking times may vary slightly.

What can I serve with Ropa Vieja?

It’s traditionally served with white rice, black beans, fried plantains, or a simple green salad to balance the rich flavors.

Cuban Ropa Vieja Recipe

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4.5 from 75 reviews

Classic Cuban Ropa Vieja is a savory shredded beef stew made with tender flank steak, bell peppers, onions, and a rich tomato-based sauce infused with aromatic spices. This traditional dish is slow-cooked to perfection, resulting in melt-in-your-mouth meat with layers of bold flavors, perfect served over rice with black beans and fried plantains.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Cuban

Ingredients

Scale 1x2x3x

Beef and Seasoning

• 2 pounds flank steak
• Salt and ground black pepper to taste
• 3 tablespoons olive oil, avocado or vegetable oil (divided, or more if needed)

Vegetables and Aromatics

• 1 large onion, thinly sliced
• 3 bell peppers, seeded and thinly sliced (red, green, yellow)
• 6 cloves garlic, minced
• 1 carrot, peeled and cut into thirds
• 1 celery rib, cut into thirds
• 2 bay leaves

Spices and Flavorings

• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1 cup pimento-stuffed Manzanilla olives, drained and sliced
• 1 4-ounce jar sliced pimentos
• 2 tablespoons capers, drained (optional but recommended)
• 1 teaspoon chicken bouillon (optional)

Liquids

• 1/2 cup white wine
• 1 cup chicken broth (or more if needed)
• 1 14-ounce can crushed tomatoes

Garnish

• Chopped cilantro or parsley

Instructions

1. Prep the oven and season beef: Preheat the oven to 350ºF. Cut the flank steak into smaller pieces if necessary so it fits comfortably in your pot or Dutch oven. Pat the meat dry and season generously with salt and ground black pepper.
2. Sear beef: Heat about 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Add the beef pieces and sear until golden brown, about 3-4 minutes per side. Do this in batches to avoid overcrowding. Remove the beef and set aside.
3. Sauté vegetables and aromatics: In the same pot, heat the remaining oil. Add the onions and bell peppers, stirring and scraping the bottom of the pot to loosen browned bits. Cook until tender, about 5-7 minutes. Lower the heat and add garlic, cooking for an additional minute until fragrant.
4. Add spices and deglaze: Stir in tomato paste, oregano, cumin, paprika, allspice, cloves, and chicken bouillon if using. Cook for about a minute, then pour in the white wine, bringing to a rapid boil. Scrape the bottom of the pot to deglaze, cooking for 1-2 minutes to evaporate alcohol.
5. Add liquids and beef: Stir in chicken broth and crushed tomatoes. Return the seared beef along with any juices to the pot. Nestle in the carrots, celery, and bay leaves, ensuring everything is covered by the sauce. Add more broth if needed.
6. Bake in the oven: Bring the mixture to a boil on the stove, then cover the pot and transfer it to the preheated oven. Bake until the beef is very tender and shreds easily, about 1 1/2 hours.
7. Shred beef: Remove carrots, celery, and bay leaves. Transfer the meat to a plate and shred with two forks into long thin strands. Return the shredded beef to the pot.
8. Finish the sauce: Stir in olives, sliced pimentos, and capers. Simmer uncovered over medium heat until the sauce thickens and reduces to desired consistency.
9. Season and serve: Taste and adjust seasoning if needed. Stir in chopped cilantro or parsley. Serve the ropa vieja hot with white rice, black beans, and fried ripe plantains for an authentic Cuban meal.

Notes

• Flank steak is ideal for this dish due to its texture that shreds beautifully after slow cooking.
• You can use chicken or vegetable broth as a substitute for chicken broth for varied flavor or dietary needs.
• Capers are optional but add a pleasant briny punch to complement the olives and pimentos.
• If you prefer, you can cook this stew using a slow cooker or Instant Pot following the stovetop searing steps first.
• For spicier variation, add a pinch of cayenne pepper or hot paprika during the spice step.
• Leftovers taste even better the next day as the flavors meld further.
• If cooking on the stovetop only, simmer covered on low heat for about 1 1/2 to 2 hours until beef is tender.

Keywords: Cuban Ropa Vieja, shredded beef stew, Cuban recipes, flank steak recipe, slow-cooked beef, traditional Cuban dish