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

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)

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

Course: Main Course

Cuisine: American, Cuban

Keyword: Cuban, recipe, shredded beef

Prep Time: 20

Cook Time: 2 30

Total Time: 3

Calories: 246kcal

Author: Mike Hultquist

Servings:

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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

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.