Ropa vieja is a Cuban classic of beef cooked until tender enough to shred, then simmered with peppers, onions, tomatoes, spices, and olives.
Browning the beef first and reducing the braising liquid creates strands of meat that stay juicy while carrying the bright, savory sauce.
Shred the beef while it is still warm, then return it to the sauce for at least 10 minutes so the meat absorbs the seasoning.
Serving Suggestions
Serve with white rice, black beans, fried plantains, avocado, and lime. Spoon plenty of the pepper-rich sauce over the rice.
Recipe Notes
Ropa vieja keeps refrigerated for 4 days and freezes well for up to 3 months. Reheat gently with a splash of stock.
Cuban Ropa Vieja
Tender shredded beef simmered with peppers, onions, tomatoes, olives, and Cuban spices until richly saucy.
Equipment
- Dutch oven
- Tongs
- Two forks
- Large skillet
- Wooden spoon
Ingredients
Ropa Vieja
- 3 lb flank steak or chuck roast cut into large pieces
- 2 tbsp olive oil divided
- 1 medium yellow onion sliced
- 1 medium red bell pepper sliced
- 1 medium green bell pepper sliced
- 4 cloves garlic minced
- 1 28 oz crushed tomatoes
- 2 cups beef stock
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 cup pimiento-stuffed green olives sliced
- 1 tbsp red wine vinegar to finish
Instructions
Braise the beef:
- Season the beef with salt and pepper. Heat 1 tablespoon oil in a Dutch oven and brown the pieces on all sides.
- Add the stock, cover, and simmer over low heat for 2 to 2 1/2 hours until the beef is fork-tender.
- Transfer the beef to a plate and reserve the braising liquid.
Make the sauce:
- Heat the remaining oil in a skillet. Cook the onion and peppers for 8 minutes until softened.
- Add the garlic, cumin, oregano, and tomatoes. Pour in 1 cup of the reserved braising liquid and simmer for 20 minutes.
Shred and finish:
- Shred the warm beef with two forks, discarding excess fat and connective tissue.
- Return the beef to the sauce with the olives and simmer for 10 minutes.
- Stir in the vinegar, taste for salt, and serve with rice and black beans.
Notes
- Chuck roast gives a particularly rich sauce, while flank steak produces distinct strands.
- The finished sauce should cling to the beef rather than pool thinly on the plate.
- Add a small pinch of sugar if the tomatoes are especially acidic.
Nutrition
Calories: 520kcalCarbohydrates: 18gProtein: 48gFat: 29gSaturated Fat: 9gCholesterol: 135mgSodium: 980mgFiber: 5gSugar: 10g