📝 About This Recipe
Ropa Vieja, the national dish of Cuba, is a soulful masterpiece of slow-braised flank steak shredded into a rich, savory tomato-based sauce. Its name translates to 'old clothes,' a nod to the tender, ragged strands of beef that soak up a vibrant sofrito of bell peppers, onions, and aromatic spices. This dish is a labor of love that rewards the patient cook with deep, complex flavors and a melt-in-your-mouth texture that defines Caribbean comfort food.
🥗 Ingredients
The Beef & Braising Liquid
- 2 pounds Flank Steak (cut into 3 or 4 large chunks)
- 4 cups Beef Broth (low sodium preferred)
- 2 pieces Bay Leaves
- 2 cups Water (as needed to cover beef)
The Sofrito & Sauce
- 2 tablespoons Olive Oil (extra virgin)
- 1 large Yellow Onion (thinly sliced into half-moons)
- 1 large Green Bell Pepper (seeded and sliced into thin strips)
- 1 large Red Bell Pepper (seeded and sliced into thin strips)
- 6 cloves Garlic (minced)
- 6 ounces Tomato Paste (one small can)
- 14.5 ounces Crushed Tomatoes (canned)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
Spices & Finishing Touches
- 2 teaspoons Ground Cumin
- 1 teaspoon Dried Oregano (preferably Mexican or Cuban oregano)
- 1 teaspoon Smoked Paprika
- 2 tablespoons Spanish Capers (brined)
- 1/2 cup Pimiento-stuffed Green Olives (halved)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
In a large Dutch oven, place the flank steak chunks, beef broth, and bay leaves. Add enough water to ensure the meat is fully submerged.
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2
Bring the liquid to a boil over high heat, then reduce to a low simmer. Cover and cook for 2 to 2.5 hours, or until the beef is tender enough to pull apart easily with a fork.
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3
Remove the beef from the pot and set aside on a cutting board to cool slightly. Reserve 1 cup of the cooking liquid and discard the rest (or save for another use).
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4
Once the beef is cool enough to handle, use two forks to shred the meat into long, thin strands. Set aside.
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5
Wipe out the Dutch oven and return it to medium heat. Add the olive oil.
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6
Add the sliced onions and both bell peppers. Sauté for 8-10 minutes until the vegetables are soft and the onions are translucent.
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7
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
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8
Add the tomato paste and stir constantly for 2 minutes. This 'toasts' the paste, deepening the color and removing the raw metallic taste.
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9
Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Let the wine reduce by half.
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10
Stir in the crushed tomatoes, the reserved cup of beef cooking liquid, cumin, oregano, and smoked paprika.
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11
Add the shredded beef back into the pot, along with the olives and capers. Stir well to coat the meat in the sauce.
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12
Cover and simmer on low for another 30 minutes. This allows the beef to absorb the flavors of the sauce and reach peak tenderness.
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13
Taste and adjust seasoning with salt and pepper. Remove the bay leaves before serving.
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14
Garnish with fresh cilantro and serve hot.
💡 Chef's Tips
Always use flank steak for the most authentic 'shredded' texture; brisket is a good runner-up if flank isn't available. Don't skip the step of toasting the tomato paste; it adds a crucial layer of umami and sweetness. If the sauce looks too thick during the final simmer, add a splash more of the reserved beef broth. For the best flavor, make this a day in advance; the spices mellow and the beef absorbs more sauce overnight. Be cautious with salt until the end, as the olives and capers add a significant amount of brine.
🍽️ Serving Suggestions
Serve over a bed of fluffy white rice to soak up the delicious tomato sauce. Pair with 'Moros y Cristianos' (Cuban black beans and rice) for a hearty, traditional meal. Add a side of sweet fried plantains (maduros) to balance the savory beef with caramel sweetness. A simple avocado and red onion salad with a lime vinaigrette provides a fresh, acidic contrast. Enjoy with a cold Cuban beer or a classic lime-heavy Mojito.