📝 About This Recipe
Widely considered the national dish of Cuba, Ropa Vieja is a soul-warming masterpiece of shredded flank steak slow-braised in a vibrant, savory tomato-based sauce. The name translates to 'old clothes,' a nod to the tender, shredded texture of the beef that mimics colorful rags intermingled with ribbons of bell peppers and onions. This recipe balances the deep earthiness of cumin and cloves with the briny pop of Spanish olives, creating a complex flavor profile that tastes even better the next day.
🥗 Ingredients
The Beef & Aromatics
- 2.5 pounds Flank steak (cut into 3 or 4 large chunks across the grain)
- 4 cups Beef broth (low sodium preferred)
- 1 Yellow onion (halved)
- 2 pieces Bay leaves (dried)
The Sofrito and 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 (one can)
- 1/2 cup Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1.5 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- 1/8 teaspoon Ground cloves (a small pinch for authentic depth)
The Finishing Touches
- 1/2 cup Spanish manzanilla olives (pitted and halved; with pimientos)
- 2 tablespoons Capers (drained)
- 1/4 cup Fresh cilantro (chopped)
- Salt and black pepper (to taste)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, combine the flank steak chunks, the halved onion, bay leaves, and beef broth. If the beef isn't fully submerged, add a little water.
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2
Bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer gently 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 it aside on a large plate or cutting board 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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4
While the beef is cooling, use two forks to shred the meat into long, thin strands. Be sure to shred with the grain to get those signature 'rag' lengths.
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5
Wipe out the Dutch oven and return it to medium heat. Add the olive oil. Once shimmering, add the sliced onions and bell peppers.
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6
Sauté the vegetables for 8-10 minutes until they are softened and the onions are translucent and starting to turn golden.
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7
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it burn.
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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 (fond) from the bottom. Let the wine reduce by half.
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10
Stir in the crushed tomatoes, the 2 cups of reserved beef broth, cumin, oregano, paprika, and cloves.
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11
Add the shredded beef back into the pot. Stir well to ensure every strand of meat is coated in the sauce. Bring to a gentle simmer.
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12
Cook uncovered over medium-low heat for 30-40 minutes. The sauce should thicken significantly and cling to the meat rather than being soupy.
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13
Stir in the olives and capers during the last 10 minutes of cooking to warm them through and release their brine into the sauce.
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14
Taste and adjust seasoning with salt and pepper. Note: the olives and capers add salt, so taste first! Stir in the fresh cilantro just before serving.
💡 Chef's Tips
Use flank steak for the most authentic texture; brisket is a good substitute but requires a longer simmer. Don't skip the pinch of ground cloves—it is the 'secret' ingredient that provides the characteristic Cuban warmth. Always shred the beef while it is still warm; it pulls apart much easier than when cold. If the sauce looks too dry before the 30 minutes are up, add a splash more of the reserved beef broth. This dish is famously better the next day, as the flavors meld together in the refrigerator.
🍽️ Serving Suggestions
Serve over a generous bed of fluffy white rice to soak up the savory tomato sauce. Pair with 'Moros y Cristianos' (black beans and rice) for a truly traditional Cuban feast. Side with sweet fried plantains (maduros) to balance the salty olives and savory beef. A simple avocado salad with red onion and a lime vinaigrette adds a fresh, creamy contrast. Enjoy with a cold Cuban beer or a crisp, dry white wine like the one used in the sauce.