Cuban Ropa Vieja Recipe

I may not have made it to Cuba (yet!), but after exploring countless Cuban restaurants in Florida, I can tell you this recipe for Ropa Vieja is as close to authentic as you’ll find outside Havana. And believe me, we’ve sampled a lot of plates to get it right.

Ropa Vieja is Cuba’s national dish, and once you taste it, you’ll know why. At its heart, it’s tender shredded beef braised low and slow in a rich tomato sauce with peppers, onions, and spices until it practically falls apart under your fork.

Traditionally made with flank steak for its long, rope-like fibers that shred beautifully (the name actually translates to “old clothes” in Spanish), this Cuban dish is the ultimate comfort food. If you can get your hands on flank steak, do it. You’ll capture that classic texture and flavor that makes Ropa Vieja so unforgettable.

What is Ropa Vieja?

The name “Ropa Vieja” translates to “Old Clothes”, a nod to the shredded appearance of the beef once it’s braised until tender and ropey. It may look rustic, but that’s what gives the dish its charm.

Ropa Vieja is considered Cuba’s national dish, traditionally made with flank steak simmered in a tomato-based sauce with peppers, onions, and spices until it falls apart into juicy strands. Think of it as Cuba’s answer to slow-braised beef stew. Simple, hearty, and full of soul.

It’s not meant to be fancy. It’s comfort food at its finest: humble ingredients transformed into something so satisfying and flavorful you won’t care how it looks in the pot, you’ll just want another plate.

Let's discuss how to make ropa vieja, shall we?

Ropa Vieja Ingredients

• Flank Steak. You can use other cuts of beef. See below.
• Vegetable Oil.
• Vegetables. Onion, bell pepper, garlic. Or use sofrito as your base.
• Sherry. Or use white wine.
• Diced Tomatoes. With juices.
• Beef Broth.
• Bay Leaf.
• Chopped Pimientos & Chopped Olives. These are signature flavors of authentic Ropa Vieja.
• For Garnish. Fresh chopped cilantro or parsley, lime juice/wedges, extra olives and pimientos.

Best Cut of Beef for Ropa Vieja

The traditional cut for Ropa Vieja is flank steak. Its long, fibrous strands shred into the rope-like texture that gives the dish its name. If flank steak isn’t available, you can also use skirt steak, brisket, beef chuck roast, or even top round, any cut that benefits from slow braising until tender.

For the most authentic result, go with flank steak when you can. But don’t stress. This dish is all about the slow cook, so whichever cut you choose will turn melt-in-your-mouth tender and soak up the rich tomato sauce.

How to Make Ropa Vieja - Step by Step

First, lightly season the flank steak with salt and black pepper, then sear the beef in a large pot or Dutch oven, just a few minutes per side. This is not traditionally done, but I add the step because it adds much more flavor.

Set the seared steak aside, then cook down the onion, bell pepper, and garlic in the same pot.

Deglaze the pan with sherry - be sure to scrape up those flavorful browned bits from the bottom of the pot - then add the diced tomatoes, beef broth, bay leaves, and salt and pepper to taste.

Tuck the steak back into the pot and simmer for 2 hours, or until the beef is tender and melt-in-your mouth delicious.

Shred the steak and you're good to go.

Boom! Done! Your Cuban ropa vieja is ready to serve. Doesn't it look amazing? I think I could eat this entire pot. YUM. This is true Cuban comfort food.

Slow Cooker Ropa Vieja (Crock Pot Version)

You can make ropa vieja in a crock pot or slow cooker. Simply add the first round of ingredients to the slow cooker and cook on low for 8 hours, or until the meat is very tender. You should be able to shred it very easily.

Then, proceed with the rest of the recipe. Works low and slow in your Instant Pot as well.

Serving Ropa Vieja

Ropa Vieja is traditionally served with white rice, black beans, and sweet or fried plantains for a hearty, satisfying Cuban meal.

It also pairs wonderfully with my Cuban Black Beans recipe, crispy tostones, or garlicky mofongo. Try it with a side of avocado slices or a drizzle of hot sauce to round it out.

Storage Information

Store leftover Ropa Vieja in a sealed container in the refrigerator for up to 5 days. Reheat gently on the stovetop with a splash of broth, water, or extra tomato sauce to keep the beef moist.

For longer storage, freeze portions in airtight containers or vacuum-sealed bags for up to 3 months (or longer). Thaw overnight in the fridge, then reheat as above for the best flavor and texture.

Looking for More Cuban Recipes?

• You might also enjoy my Vaca Frita Recipe (Cuban Fried Beef).
• Cuban Mojo Recipe, made with garlic, sour orange, olive oil and herbs, great for marinating fish, chicken, or pork, or as a garlicky mojo sauce.

Looking for More Beef Recipes?

• Beef Barbacoa Recipe, a Mexican beef dish cooked low and slow with chilies and spices until fall apart tender.
• This Chinese Pepper Steak Recipe is done in minutes, with seared peppers and thin strips of steak stir fried in a flavorful sauce.
• This Beef Rendang Recipe is a popular Indonesian dish with beef stewed low and slow in coconut milk and spices.
• This Beef Stew Recipe is a classic dish of fork tender beef stewed with carrots and potatoes, so much like my mother used to make.