📝 About This Recipe
Widely regarded as the national dish of Cuba, Ropa Vieja is a soulful masterpiece of slow-braised flank steak shredded into delicate ribbons that resemble 'old clothes.' This recipe features tender beef simmered in a rich, wine-infused tomato base with a vibrant 'sofrito' of peppers, onions, and aromatic spices. The result is a savory, slightly sweet, and deeply comforting stew that captures the heart of Havana in every bite.
🥗 Ingredients
The Beef & Braise
- 2.5 pounds Flank Steak (cut into 3 or 4 large chunks across the grain)
- 4 cups Beef Broth (low sodium)
- 2 pieces Bay Leaves (whole)
- 2 tablespoons Vegetable Oil (for searing)
The Sofrito & Sauce
- 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 ounces Crushed Tomatoes (canned)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 teaspoons Ground Cumin
- 1 teaspoon Dried Oregano
- 1 teaspoon Smoked Paprika (pimentón)
The Finishing Touches
- 1/2 cup Spanish Manzanilla Olives (pitted and halved; with pimentos)
- 2 tablespoons Capers (drained)
- 1/4 cup Fresh Cilantro (finely chopped)
- Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Season the flank steak chunks generously with salt and pepper on all sides.
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2
Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the beef until deeply browned on both sides, about 4-5 minutes per side. Work in batches if necessary to avoid crowding.
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3
Pour the beef broth into the pot and add the bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer gently for about 90 minutes, or until the beef is tender enough to be easily pierced with a fork.
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4
Remove the beef from the pot and set aside on a plate to cool slightly. Reserve 2 cups of the cooking liquid and discard the rest (or save for another use).
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5
While the beef cools, wipe out the Dutch oven and add a splash of oil over medium heat. Add the onions and bell peppers, sautéing until they are soft and the onions are translucent, about 8-10 minutes.
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6
Add the minced garlic, cumin, oregano, and smoked paprika. Cook for 1-2 minutes until the spices are fragrant and the garlic is golden.
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7
Stir in the tomato paste and cook for 2 minutes, allowing it to slightly caramelize and darken in color.
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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
Add the crushed tomatoes and the 2 cups of reserved beef cooking liquid back into the pot. Stir to combine.
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10
Using two forks, shred the beef into long, thin strands. Traditional Ropa Vieja should have long 'threads' of meat.
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11
Add the shredded beef back into the sauce. Simmer uncovered over medium-low heat for 30-40 minutes. This allows the sauce to thicken and the beef to absorb the flavors.
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12
Fold in the olives and capers. Cook for an additional 5 minutes to warm them through.
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13
Remove from heat. Taste and adjust seasoning with salt and pepper. Stir in the fresh cilantro just before serving for a pop of brightness.
💡 Chef's Tips
Always cut the flank steak into large chunks *across* the grain before braising; this ensures the shredded strands are the perfect length. If the sauce is too thin after simmering, let it cook uncovered for an extra 10 minutes to reach a jammy consistency. For the most authentic flavor, use Spanish dry wine rather than a sweet cooking wine. Don't skip searing the beef—that Maillard reaction provides the deep base of flavor for the entire sauce. This dish actually tastes better the next day, as the spices have more time to meld, making it a perfect make-ahead meal.
🍽️ Serving Suggestions
Serve over a bed of fluffy white long-grain rice to soak up the savory tomato sauce. Pair with 'Moros y Cristianos' (Cuban black beans and rice) for the ultimate traditional feast. Side with sweet fried plantains (maduros) to provide a sugary contrast to the salty olives and capers. A crisp, cold pilsner or a classic Mojito cuts through the richness of the beef beautifully. Warm flour or corn tortillas can be used to turn leftovers into incredible gourmet tacos.