Ropa Vieja Recipe (Cuban Shredded Beef)

5 from 8 ratings

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.

Prep Time20

Cook Time2 30

Total Time3

Course: Main Course

Cuisine: American, Cuban

Keyword: Cuban, recipe, shredded beef

Servings:

Calories: 246kcal

Author: Mike Hultquist

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