This Ropa Vieja recipe makes tender Cuban shredded beef in rich tomato sauce with peppers and spices. A comforting, authentic dish full of bold flavor.

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

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?

Featured Reader Review

"Yummy! Really delicious and the combination with plain rice and Cuban black beans was a total success! Thanks Mike!" - Jeremie

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.

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 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.

Recipe Tips & Notes

Flavor Boost. I like to season and sear the beef first in the pot with a bit of 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. Cuban food is not known for being spicy or hot. Green bell peppers are traditional, but you can 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.

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)

Learn how to make authentic Ropa Vieja, Cuba’s famous shredded beef dish, simmered with tomatoes, peppers, and spices for the ultimate comfort food.

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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 9 ratings

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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 with rice, black beans, and fried plantains for a complete and satisfying meal.

Video

Notes

Slow Cooker/Instant Pot Ropa Vieja

Add the first round of ingredients to your slow cooker and cook on LOW for about 8 hours, until the beef is fall-apart tender and easy to shred. Then continue with the remaining steps of the recipe. This method also works low and slow in the Instant Pot using the slow cook function.

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.

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.

This Recipe Is In our Cookbook - FLAVOR MADNESS

Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 246.

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.
This Carne Guisada Recipe is the ultimate Latin beef stew with tender beef simmered low and slow with vegetables.

NOTE: This recipe was updated on 9/2/25 to include new information. It was originally published on 4/17/17.