Ropa Vieja Recipe (Cuban Shredded Beef)

Ropa Vieja Recipe

I have never been to Cuba, but we have visited many places in Florida that serve authentic Cuban food and this is about as close to authentic "Cuban Ropa Vieja" as I can get based on what we have tasted. And believe me, we've tasted a lot.

I love Ropa Vieja. Of course you will encounter variations from restaurant to restaurant, from cook to cook, but at its core, Ropa Vieja is simply beef that is braised low and slow until it can be shredded with a fork.

It's great stuff, the Cuban version of slow braised beef. The shredded beef (usually flank steak) has a ropey texture that characterizes traditional Ropa Vieja, so if you are able to use flank steak, use it.

What is Ropa Vieja?

The name "Ropa Vieja" literally translates to "Old Clothes", which describes the appearance of the dish as it sits in the pot and cooks. It looks sort of like old clothes, doesn't it?

It's a national dish with cuts of beef slow cooked until fall-apart tender, much like a meaty stew.

It isn't a fancy dish by any means, but that's often the thing with the national dishes of some regions. Who cares what it looks like when it tastes so darned delicious?

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

Ropa Vieja Ingredients

• Flank Steak. You can use other cuts of beef, like skirt steak, chuck, or brisket, any cut that benefits from a long and slow braise.
• Vegetable Oil.
• Vegetables. Onion, bell pepper, garlic. I love red bell peppers for this dish.
• Sherry. Or use white wine.
• Diced Tomatoes. With juices.
• Beef Broth.
• Bay Leaf.
• Chopped Pimientos.
• Chopped Olives.
• For Garnish. Fresh chopped cilantro or parsley, lime juice/wedges, extra olives and pimientos.

How to Make Ropa Vieja - the Recipe Method

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.

Serving Ropa Vieja

Ropa Vieja is often served with white rice, black beans, and fried plantains for a complete and satisfying meal.

Try it with my Cuban Black Beans recipe, tostones, or mofongo.

Can You Make Ropa Vieja in a Crock Pot?

Yes, 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.

Storage Information

Ropa vieja will last up to 5 days in the refrigerator in a sealed container. Simply warm it up in a pot with a bit of liquid to enjoy it again.

You can also freeze it in freezer containers or vacuum sealed bags for 3 months or longer.

Try Some of My Other Similar Recipes

• Pressure Cooker Cuban Black Beans
• Cuban-Style Shredded Beef Tacos
• Cuban Mojo
• Beef Barbacoa
• Pepper Steak
• Beef Rendang
• Classic American Beef Stew