📝 About This Recipe
Widely considered the national dish of Cuba, Ropa Vieja translates literally to 'old clothes' because of the way the tender, shredded beef mimics tattered fabric. This soul-warming stew features flank steak slow-braised in a vibrant, aromatic tomato base infused with the 'holy trinity' of Cuban cooking: bell peppers, onions, and garlic. The result is a savory, smoky, and slightly sweet masterpiece that embodies the rustic elegance of Latin American home cooking.
🥗 Ingredients
The Beef & Aromatics
- 2.5 pounds Flank Steak (cut into 3 large chunks against the grain)
- 4 cups Beef Broth (low-sodium)
- 2 pieces Bay Leaves
- 1/2 piece Yellow Onion (kept whole for the braise)
The Sofrito & Sauce
- 3 tablespoons Extra Virgin Olive Oil
- 1 large Yellow Onion (thinly sliced into half-moons)
- 1 large Green Bell Pepper (julienned into thin strips)
- 1 large Red Bell Pepper (julienned 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 variety)
- 1 teaspoon Smoked Paprika
- 1/2 cup Spanish Manzanilla Olives (pitted and halved; with a splash of brine)
- 2 tablespoons Capers (drained)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
In a large Dutch oven, combine the flank steak chunks, beef broth, bay leaves, and the half onion. Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 2.5 hours until the beef is fork-tender.
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2
Once the beef is tender, remove it from the pot and set aside on a plate to cool slightly. Strain the cooking liquid through a fine-mesh sieve and reserve 2 cups of the broth; discard the solids.
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3
Using two forks, shred the beef along the natural grain into long, thin strands. Set aside.
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4
Wipe out the Dutch oven and heat the olive oil over medium heat. Add the sliced onions and both bell peppers.
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5
Sauté the vegetables for about 8-10 minutes until they are soft and the onions are starting to turn translucent and golden.
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6
Stir in the minced garlic, cumin, oregano, and smoked paprika. Cook for 1-2 minutes until highly fragrant, being careful not to burn the garlic.
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7
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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8
Deglaze the pot with the white wine, scraping up any browned bits (fond) from the bottom. Let the wine reduce by half.
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9
Pour in the crushed tomatoes and the 2 cups of reserved beef cooking liquid. Stir to combine.
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10
Add the shredded beef back into the pot. Simmer uncovered over medium-low heat for 20-30 minutes, allowing the sauce to thicken and the flavors to marry.
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11
Stir in the halved olives, a tablespoon of olive brine, and the capers. Cook for an additional 5 minutes.
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12
Taste and adjust seasoning with salt and pepper. The olives and capers add significant salt, so always taste before adding more.
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13
Remove the bay leaves and garnish with fresh cilantro before serving hot.
💡 Chef's Tips
Always cut the flank steak into 3-4 inch chunks against the grain before boiling; this ensures the final shredded strands are the perfect length. Don't skip the olives and capers; they provide the essential 'alcaparrado' (salty-briny) punch that defines authentic Cuban Ropa Vieja. If the sauce is too thin after simmering, remove the lid and increase the heat slightly to reduce the liquid further. For the best flavor, make this a day in advance; like all great stews, it tastes even better the next day after the spices have fully developed.
🍽️ Serving Suggestions
Serve over a bed of fluffy white rice to soak up the rich tomato sauce. Pair with 'Moros y Cristianos' (Cuban black beans and rice) for the ultimate traditional feast. Add a side of fried sweet plantains (maduros) to provide a sugary contrast to the savory beef. Enjoy with a cold Cuban lager or a crisp, lime-heavy Mojito to cut through the richness of the stew.