Ropa Vieja Recipe (Cuban Shredded Beef)

Ingredients

• 907 g (2 lb)flank steak, cut into pieces
• enough to cover the meatwater
• 1 teaspoonsalt
• 80 ml (⅓ cup)olive oil
• 1 mediumyellow onion, diced
• 1 mediumgreen pepper, sliced lengthways
• 198 g (7 oz)whole red pimientos, sliced lengthways
• 4 clovesgarlic, minced
• 227 g (8 oz)tomato sauce
• 120 ml (½ cup)vino seco (dry cooking wine)
• 1 teaspoonground cumin
• 1 teaspoondried oregano
• 1bay leaf
• to tastesalt and pepper

Instructions

1. 1

   Cook the beef

   Put the beef in a Dutch oven or large pot with enough water to cover it and 1 teaspoon of salt. Cook over medium-low heat until tender, about 2 hours. If using a pressure cooker, cook for about 40 minutes. Transfer the beef to a plate, shred it with two forks and set it aside.

2. 2

   Soften the vegetables

   Heat the olive oil in a large frying pan over medium heat. Add the green pepper, onion and pimientos and sauté for 1–2 minutes. Add the garlic and sauté for 30 seconds.

3. 3

   Simmer the sauce

   Stir in the tomato sauce, vino seco, cumin, oregano, bay leaf, salt and pepper. Cook over medium heat for 15 minutes, stirring occasionally.

4. 4

   Finish the dish

   Add the shredded beef and stir to coat it in the tomato sauce. Cover and cook on low for about 10–15 minutes, stirring occasionally and making sure the mixture does not dry out. Taste and adjust the salt and pepper if needed.

What is ropa vieja?

Ropa vieja is a Cuban dish of shredded beef served in a savoury sauce with peppers and onions. Its name means “old clothes”, a reference to the look of the strands of meat.

This version builds flavour by simmering flank steak until tender, then finishing it in a tomato-based sauce with vino seco, cumin and oregano. The separate cooking stages help the beef become easy to shred while the vegetables retain their character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 419 calories, 43g protein, 5g carbs, 24g fat.

The beef provides most of the protein, while the olive oil is the main source of fat. The small amount of carbohydrate comes mainly from the vegetables and tomato sauce; serve with rice or beans if you want a more filling plate, or add vegetables alongside for balance.

The beef and its cooking liquid

Flank steak: cut it into pieces so it fits comfortably in the pot, then cover it with water and add the measured salt. The long, gentle cooking softens the meat enough to pull apart with forks.

Cooking liquid: keep the meat covered as it cooks, adding a little water if needed. A pressure cooker shortens this stage to about 40 minutes, according to the method.

Building the sofrito

Pepper and onion: give these a brief sauté in the olive oil before adding the pimientos. The recipe cooks them for just 1–2 minutes, so they begin to soften without being browned deeply.

Garlic: add it after the other vegetables and cook for 30 seconds. This short time helps it release its aroma without scorching.

Getting the sauce right

Tomato and wine: the tomato sauce and vino seco form the base, while cumin, oregano and bay leaf season it. Simmer the mixture for 15 minutes over medium heat, stirring now and then.

Shredded beef: add it only after the sauce has simmered, then stir until the strands are coated. Cover and cook on low for 10–15 minutes, checking that there is still enough sauce to keep the meat moist.

Shredding and doneness cues

Tenderness: the beef is ready for shredding when two forks can pull it apart without much effort. If it resists, continue cooking until it softens rather than trying to shred it early.

Texture: aim for distinct strands of beef coated in sauce, not a dry mixture. Stir occasionally during the final covered simmer and taste before serving to check the seasoning.

Serving ropa vieja

Rice: serve the saucy beef over plain rice to catch the tomato juices. Black beans make a fitting side and turn the meal into a more substantial plate.

Fresh contrast: a simple salad or cooked vegetables can balance the richness of the beef and olive oil. Keep accompaniments plainly seasoned so they do not compete with the cumin, oregano and peppers.

Recipe notes & tips

• Cut the flank steak into pieces that fit easily in your pot before cooking.
• Keep the beef covered with water during the initial simmer.
• Use two forks to shred the beef once it is tender.
• Stir the sauce occasionally during its 15-minute simmer.
• Check the pan during the final covered simmer so the sauce does not dry out.
• Taste and adjust the salt and pepper just before serving.

Variations

• Add olives: stir in sliced olives during the final simmer for a briny note.
• Add capers: fold in a small handful near the end for a sharper, savoury flavour.
• Use another cut: choose another braising cut of beef and cook until it pulls apart easily.
• Increase the vegetables: add more sliced green pepper and onion while keeping the sauce simmer time.
• Serve with plantain: add fried or baked plantain as a sweet savoury side.

Common mistakes to avoid

• Shredding too early: if the beef resists the forks, cook it longer until tender.
• Letting the pot run dry: keep the beef covered with water during its long simmer.
• Scorching the garlic: add it after the vegetables and sauté for only 30 seconds.
• Skipping the sauce simmer: give the tomato mixture its full 15 minutes to cook.
• Overcooking the final mixture uncovered: keep it covered on low and check that it stays saucy.
• Seasoning only at the start: taste after the beef has simmered in the sauce and adjust salt and pepper.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pan over low heat, adding a splash of water if the sauce has thickened or dried out.

Frequently asked questions