Cuba’s national dish, Ropa Vieja, is a hearty and delicious dish made with flavorful ingredients such as flank steak, vegetables, and spices and served with rice and black beans. A meal loved by the whole family, easily double the recipe and enjoy leftovers all week.
Long strands of shredded beef simmering in a rich and delicious tomato sauce filled with bell peppers, onions, and olives. Ah, the flavor! So comforting, like a warm and friendly hug – don’t you think?
This is ropa vieja, the national dish of Cuba, and it’s a good one. You’ll love its versatility and warmth. The leftovers are pretty awesome, too.
What is Ropa Vieja
Ropa vieja is a traditional dish from the Canary Islands, Cuba, and other Latin American countries. The name “ropa vieja” translates to “old clothes” in Spanish, and the dish is named this way because the shredded beef, which is the main ingredient, looks like old, tattered clothes.
Countless versions of ropa vieja exist throughout different regions and countries, with some versions including potatoes and garbanzo beans.
To make ropa vieja, flank steak is simmered in a mixture of vegetables and spices until it is tender enough to shred. The shredded meat is then cooked with onions, garlic, peppers, tomatoes, and other seasonings until it is well combined and flavorful. It is a popular comfort food, and its rich and hearty flavors make it a favorite among many people.
It is also excellent for meal prepping, as it can be made in large batches for quick and easy meals throughout the week.
What is the Best Cut of Meat for Ropa Vieja
Traditionally flank steak is used to make ropa vieja. Flank steak has long muscle fibers and shreds nicely, giving the old clothes look that we’re hoping for. Other cuts of beef, like rump roast, chuck roast, or brisket, can also be used. These cuts are typically less expensive and have more connective tissue that breaks down during the cooking process, resulting in tender, flavorful meat.
How to Make Ropa Vieja
1. Place the flank steak, onion, garlic, bay leaves, salt, and black pepper in a large pot. Add enough cold water to cover the steak, bringing it to a boil, then reducing the heat to low. Cover the pot with a lid and let it simmer for approximately 2 hours, or until the steak is tender, then carefully remove the steak from the pot and let it cool before shredding.
2. Strain the broth into a clean jar and reserve it for later use.
3. In a large skillet or Dutch oven set over medium heat, add the olive oil, diced onion, and red and green bell peppers, and sauté until the vegetables soften. Stir in the minced garlic, tomato paste, oregano, cumin, paprika, salt, and pepper, cooking for 2-3 minutes until the spices become fragrant.
4. Stir in the beef broth, white wine, tomato sauce, and olives, bringing the mixture to a low boil. Reduce the heat to low, and simmer for 15 minutes until the sauce has reduced.
5. Add the shredded beef to the sauce and cook for 5 minutes until the meat is heated through.
Storage, Freezing, and Leftovers
Allow leftovers to cool before transferring them to an airtight container. Keep stored in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Allow frozen leftovers to thaw overnight in the refrigerator before reheating. Reheat in the microwave or in a small skillet over medium-high heat until warm throughout.
What to Serve with Ropa Vieja
This ropa vieja recipe is perfect with a side of rice and black beans, which help to soak up the flavorful sauce while adding some additional protein and fiber to the meal. Other popular sides include sweet plantains, yucca, or fried cassava. Sometimes I’ll add a fresh salad or steamed vegetables.
I love making tacos from the leftovers or poaching eggs in the rich tomato sauce for an extra-filling breakfast.
More Beef Stew Recipes
- Guinness Beef Stew
- Instant Pot Beef Stew
- Beef Stew Recipe
- Slow Cooker Beef Bourguignon (Beef Stew)
- Moroccan Beef Stew
- Brunswick Stew
- Slow Cooker Picadillo Pot Roast
- Dutch Oven Pot Roast
If you try making this Ropa Vieja Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Ropa Vieja Recipe
Ingredients
Steak Ingredients
- 3 pounds flank steak
- 2 large white onion - peeled and cut in half
- 3 cloves garlic - peeled
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
Sauce Ingredients
- 2 tablespoon olive oil
- 1 large white onion
- 1 red bell pepper - seeded and sliced
- 1 green bell pepper - seeded and sliced
- 4 cloves garlic - minced
- 2 tablespoon tomato paste
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1½ cups low-sodium beef broth - see notes
- 1 cup dry white wine
- 1 (15-ounce) can tomato sauce
- 1 cup manzanilla olives
Instructions
- Add the flank steak, onion, garlic, bay leaves, salt, and black pepper to a large pot, filling the pot with enough cold water to cover the steak. Bring it to a boil.
- Once it reaches a boil, immediately reduce the heat to low. Cover the pot with a lid and let it simmer for approximately 2 hours, or until the steak is fork tender. Carefully remove the steak from the pot and let it cool before shredding. Strain the broth into a clean jar and save it for later use.
- Add the olive oil to a large skillet or Dutch oven set over medium heat. Add the diced onion, red bell peppers, and green bell peppers to the hot oil and sauté until the vegetables are softened, about 4 minutes.
- Add the minced garlic, tomato paste, oregano, cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes, stirring often, until the spices become fragrant.
- Stir in the beef broth, white wine, tomato sauce, and olives, bringing the mixture to a low boil. Reduce the heat to low and simmer for 15 minutes or until the sauce has reduced.
- Add the shredded beef to the sauce, mixing well to combine. Cook for an additional 5 minutes or until the beef is heated through.
- Serve with warm yellow or white rice, black beans, and plantains, and garnish with cilantro, if desired.
Jessica’s Notes
- Flank steak is traditionally used to make ropa vieja, but other cuts of meat, such as skirt steak, chuck roast, rump roast, or even brisket, can be used.
- Rather than using store-bought beef broth, sometimes I’ll strain the cooking liquid that was used for cooking the flank steak in the first part of the recipe.
- Keep leftovers stored in an airtight container in the refrigerator for up to 4 days.
- Optional: substitute the manzanilla olives for green olives or (1/4 cup of) capers.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Hoe can I convert this to the instapot?
Converting a traditional Ropa Vieja recipe to the Instant Pot is possible, but I have not tried it personally. Here’s how you can attempt to adapt the recipe – just make sure your instant pot is big enough:
Sear the Beef:
Set your Instant Pot to the “Sauté” function. Add a little oil to the pot, and when it’s hot, sear the flank steak on both sides until browned. This will add extra flavor. Remove the steak and set it aside.
Sauté the Vegetables:
In the same pot, add a bit more oil if needed, then sauté the sliced onions, bell peppers, and garlic until they begin to soften, about 3-5 minutes.
Add the Remaining Ingredients:
Turn off the “Sauté” function. Place the seared beef back into the Instant Pot. Add the tomato sauce, diced tomatoes, beef broth, white wine (if using), cumin, paprika, bay leaf, salt, and pepper. Give everything a good stir.
Pressure Cook:
Close the Instant Pot lid and set the valve to the “Sealing” position. Cook on “Manual” (or “Pressure Cook”) mode on high pressure for 35 minutes.
Natural Release:
After the cooking time is up, allow the Instant Pot to naturally release pressure for about 10 minutes, then do a quick release for any remaining pressure.
Shred the Beef:
Open the lid and remove the beef to a cutting board. Use two forks to shred the meat. Return the shredded beef to the pot, stir in the olives and capers, and switch to the “Sauté” function to heat everything through for a few minutes.
Serve:
Garnish with fresh cilantro and serve your Instant Pot Ropa Vieja over rice, with black beans, or with fried plantains on the side.
I love how this turned out! Just like my favorite restraunt in little Havana.