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Home » Chili Pepper Recipes » Beef » Ropa Vieja Recipe (Cuban Shredded Beef)

Ropa Vieja Recipe (Cuban Shredded Beef)

by Mike Hultquist · Oct 28, 2024 · 21 Comments

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Ropa Vieja Recipe (Cuban Shredded Beef)

Ropa Vieja is a Cuban dish of tender beef slowly braised then shredded to resemble "old clothes", hence the name, easy to make at home and delicious! You might also enjoy Vaca Frita (Cuban Fried Beef).

Ropa Vieja (Cuban Shredded Beef) in a bowl with rice and black beans

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.

Searing flank steak and vegetables in a pot to make Ropa Vieja (Cuban Shredded Beef)

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.

Simmering flank steak in a pot to make Ropa Vieja (Cuban Shredded Beef)

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.

Ropa Vieja (Cuban Shredded Beef) in a pot, ready to serve

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.

Recipe Tips & Notes

  • Flavor Boost. For a flavor boost, I like to season and sear the beef first in the pot with a bit of olive oil. This caramelizes the surface of the beef, and those browned bits from the bottom of the pot translate to deeper flavor while you braise everything.
  • Spice It Up. If you're looking for a spicier version, you can very easily go with hotter peppers. Cuban food is not known for being spicy or hot. Green bell peppers are traditional here, though you can easily up the heat factor by incorporating spicier peppers, like jalapeno or serrano pepper.
  • Other Spices. You can use other herbs and spices to make this dish your own. Dried oregano is a nice addition, as are cumin, sazon, or others.

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
A bowl of Ropa Vieja (Cuban Shredded Beef) served with rice and black beans

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Ropa Vieja Recipe (Cuban Shredded Beef)
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Ropa Vieja Recipe (Cuban Shredded Beef)

Ropa Vieja is a Cuban dish of tender beef slowly braised then shredded to resemble "old clothes", hence the name, easy to make at home and delicious!
Save Recipe Saved!
Course: Main Course
Cuisine: American, Cuban
Keyword: Cuban, recipe, shredded beef
Prep Time: 20 minutes minutes
Cook Time: 2 hours hours 30 minutes minutes
Total Time: 3 hours hours
Calories: 246kcal
Author: Mike Hultquist
Servings: 8
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5 from 4 votes
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Ingredients

  • 2 pounds flank steak
  • 3 tablespoons vegetable oil
  • 1 large onion chopped
  • 1 bell pepper sliced (red or green)
  • 4 cloves garlic chopped
  • 1/4 cup sherry (or use white wine)
  • 14 ounce diced tomatoes, with juices (canned)
  • 1 cup beef broth
  • 3 bay leaves
  • salt and pepper to taste
  • ½ cup chopped olives
  • ½ cup chopped pimientos (jarred)
  • Fresh chopped cilantro or parsley, lime juice/wedges, extra olives and pimientos, if desired (for garnish)

Instructions

  • Heat the oil in a large pot or Dutch oven to medium heat. Season the flank steak with salt and pepper, then sear and brown the steak on all sides, about 5 minutes. Remove and set aside.
  • To the same pot, add the onion and bell pepper. Cook for 5minutes to soften.
  • Add the garlic and cook for 1 minute, until fragrant.
  • Add the wine to deglaze the pan, scraping up any browned bits from the bottom of the pot.
  • Add the diced tomatoes, beef broth, bay leaves, and salt and pepper to taste.
  • Tuck the steak back into the pot, reduce heat and simmer for 2 hours, or until the meat is very soft and tender.
  • Remove the steak, shred it with forks, then add it back to the pot with olives and pimientos. Simmer another 10 minutes to warm through.
  • Garnish and serve.

Notes

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

Nutrition Information

Calories: 246kcal   Carbohydrates: 6g   Protein: 26g   Fat: 12g   Saturated Fat: 3g   Polyunsaturated Fat: 2g   Monounsaturated Fat: 6g   Cholesterol: 68mg   Sodium: 312mg   Potassium: 586mg   Fiber: 2g   Sugar: 3g   Vitamin A: 878IU   Vitamin C: 38mg   Calcium: 54mg   Iron: 3mg
Ropa Vieja Recipe (Cuban Shredded Beef)
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 10/28/24 to include new information. It was originally published on 4/17/17.

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    Recipe Rating




  1. Laurie Ransford says

    May 08, 2025 at 9:37 am

    can't wait to try this recipe. Was my favorite meal at local restaurant which is no longer in business. Thank you.

    Reply
    • Mike Hultquist says

      May 08, 2025 at 11:19 am

      I hope you enjoy it, Laurie!

      Reply
  2. Patsy says

    April 26, 2025 at 1:10 pm

    5 stars
    Love this! I've seen ropa vieja on menus forever, but never tried it. I recently discovered the genius of flank steak in the slow cooker and gave this a try. Added a bit of cumin and used Ro-tel tomatoes. A mix of Manzanilla and Castelvetrano olives. I was skeptical about the olives, but they complemented the sweetness of the tomatoes brilliantly. Ate this in burrito form with brown rice and Chihuahua cheese. This will go on my regular menu rotation.

    love

    Reply
    • Mike H. says

      April 28, 2025 at 4:10 am

      Thank you, Patsy. It's truly amazing, and I am glad that you are enjoying it as much!

      Reply
  3. John N says

    February 24, 2025 at 7:24 am

    5 stars
    It came out great! Another "keeper". Thanks Mike, cheers.

    Reply
    • Mike Hultquist says

      February 24, 2025 at 8:28 am

      Thanks, John! So good for sure!

      Reply
  4. John N says

    February 20, 2025 at 10:27 am

    Hi Mike, can this be made a day ahead?

    Reply
    • Mike Hultquist says

      February 20, 2025 at 10:39 am

      John, yes, keep refrigerated, then reheat on the stovetop the next day to serve. Enjoy!

      Reply
  5. Banks says

    December 16, 2024 at 8:07 pm

    5 stars
    Super easy and so delicious. Thanks, Mike!

    Reply
    • Mike Hultquist says

      December 16, 2024 at 9:47 pm

      Thanks, Banks! I need to make this again soon! So good.

      Reply
  6. Gregory Brian Davis says

    October 28, 2024 at 7:31 am

    I'd love to try this! Mike, should I use a dry sherry? I know there a few kinds but not sure which one to use for this dish.

    Reply
    • Mike Hultquist says

      October 28, 2024 at 7:33 am

      A dry sherry, Greg. Enjoy!!

      Reply
  7. Steven Shreve says

    October 22, 2022 at 4:08 pm

    I just had some Ropa Vieja for the first time from a local Cuban restaurant. As it was a special menu item for tonight and not always available, I wondered to myself “I wonder if there’s a recipe on Chili Pepper Madness?” and here we are. I’m definitely trying this as it sounds like it should be pretty similar to what we just had. Thanks for making this available! We’ll let you know how it turns out when we make it.

    Reply
    • Mike Hultquist says

      October 25, 2022 at 8:47 am

      Yes! This is so good, Steven. I hope you love it!

      Reply
  8. Jeremie says

    March 29, 2020 at 5:35 am

    5 stars
    Yummy! Really delicious and the combination with plain rice and Cuban black beans was a total success! Thanks Mike!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 29, 2020 at 1:38 pm

      Excellent! Thanks, Jeremie! Glad it was a hit.

      Reply
  9. JBK says

    March 18, 2020 at 12:14 pm

    I'm still wondering about the backstory of the name of this dish.
    I know that in New Orleans, red beans & rice is the traditional 'Monday Dish', while the homemaker catches up on laundry.
    I assume this is because it is relatively simple to make, doesn't require constant attention.
    Could this also be origin of 'Ropa Vieja' = 'Old Clothes' = 'Wash Day'?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 18, 2020 at 1:10 pm

      Interesting connection, JBK. I would believe this for sure! Sounds quite plausible.

      Reply
    • Christine says

      March 25, 2025 at 8:12 am

      As the story goes, a destitute old man shredded his clothes in order to feed himself and his family. “The man prayed while the clothes simmered away and it was turned into a slice of meat and vegetables. It was said that the food cured his hungry family.

      Reply
  10. Gelle says

    April 30, 2017 at 8:57 pm

    Tried this and it did not disappoint. Sooo good.

    Reply
  11. Len says

    April 17, 2017 at 5:09 pm

    So, how many servings for this recipe (2? 3?)

    Looks wonderful BTW 🙂 Just have to try it with the japs!

    REPLY: Len, this will serve 6-8. I hope you like it! -- Mike from Chili Pepper Madness.

    Reply

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