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.

Image of of shredded flank steak simmering with onions, bell peppers, and olives in a rich tomato sauce in a large Dutch oven.

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.

Ingredients needed to make ropa vieja set aside in individual serving bowls.

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.

Four images in a collage. The first image shows a white Dutch oven filled with raw flank steak, one halved white onion, whole garlic cloves, bay leaves, salt, and black pepper; the second image shows a white Dutch oven filled with raw flank steak, one halved white onion, whole garlic cloves, bay leaves, salt, and black pepper that's been covered in water; the third image shows a white Dutch oven with cooked flank steak and vegetables; the fourth image shows shredded flank steak on a plate.

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.

Six images in a collage detailing how to make Cuban Ropa Vieja. The first image shows onions cooking in a Dutch oven; image two shows bell peppers, garlic, tomato paste, and spices added to the same Dutch oven with the sauteeing onions; the third image shows vegetables and spices for ropa vieja cooking in a large white Dutch oven; the fourth image shows a white Dutch oven filled with tomato sauce, white wine, beef broth, and manzanilla olives; the fifth image shows a white Dutch oven filled with a simmering tomato broth and shredded flank steak; the sixth image shows Cuban ropa vieja simmering in a large Dutch oven.

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.

Close up image of shredded flank steak simmered with onions, bell peppers, and olives in a rich tomato sauce.

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

If you try making this Ropa Vieja Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

White serving plate with yellow rice topped with cooked ropa vieja.

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