📝 About This Recipe
Considered the national dish of Cuba, Ropa Vieja is a soul-warming masterpiece of tender, shredded flank steak simmered in a rich, aromatic tomato and wine-based sauce. Its name, meaning 'old clothes,' refers to the rustic, shredded appearance of the beef that beautifully absorbs the vibrant flavors of sweet bell peppers, briny olives, and smoky cumin. This slow-braised classic is a celebration of patience and tradition, delivering a melt-in-your-mouth experience that is both deeply savory and subtly sweet.
🥗 Ingredients
The Braise
- 2.5 pounds Flank Steak (cut into 3 or 4 large chunks)
- 4 cups Beef Broth (low sodium)
- 2 pieces Bay Leaves (whole)
- 1/2 piece Yellow Onion (kept whole for the broth)
The Sofrito and Sauce
- 3 tablespoons Extra Virgin Olive Oil
- 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 Pinot Grigio or Sauvignon Blanc)
- 2 teaspoons Ground Cumin
- 1 teaspoon Dried Oregano (preferably Mexican or Cuban variety)
- 1 teaspoon Smoked Paprika
The Finishing Touches
- 1/2 cup Spanish Manzanilla Olives (pitted and halved)
- 2 tablespoons Capers (drained)
- 1/4 cup Fresh Cilantro (chopped for garnish)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, combine the flank steak, beef broth, bay leaves, and the half onion. Bring to a boil over medium-high heat.
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2
Once boiling, reduce the heat to low, cover, and simmer gently for about 1.5 to 2 hours, or until the beef is tender enough to be easily pierced with a fork.
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3
Remove the beef from the pot and set it aside on a cutting board to cool slightly. Reserve 1 cup of the cooking liquid and discard the rest (including the boiled onion and bay leaves).
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4
Using two forks, shred the beef along the grain into long, thin strands. Set the shredded meat 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 bell peppers to the pot. 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
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
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10
Stir in the crushed tomatoes, the reserved 1 cup of beef cooking liquid, cumin, oregano, and smoked paprika.
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11
Add the shredded beef back into the pot, stirring well to ensure every strand is coated in the sauce.
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12
Lower the heat to a simmer and cook uncovered for 20-30 minutes. This allows the sauce to thicken and the flavors to penetrate the meat.
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13
Stir in the olives and capers. Cook for an additional 5 minutes to warm them through.
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14
Taste and season with salt and pepper. The olives and capers are salty, so you may not need much additional salt.
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15
Remove from heat, garnish with fresh cilantro, and serve warm.
💡 Chef's Tips
Always shred the beef along the grain to get those signature long, rope-like strands. If the sauce looks too thick during the final simmer, add a splash more of the beef broth or water. For the best flavor, make this dish a day in advance; the spices meld and deepen beautifully overnight in the fridge. Don't skip the olives and capers—they provide the essential 'acid' and saltiness that balances the richness of the beef. If you can't find flank steak, brisket is a great substitute, though it may require an extra 30 minutes of braising time.
🍽️ Serving Suggestions
Serve over a bed of fluffy white rice to soak up the delicious tomato-based sauce. Pair with 'Moros y Cristianos' (Cuban black beans and rice) for a truly authentic meal. Side with sweet fried plantains (maduros) to provide a sugary contrast to the savory beef. Accompany with a simple avocado and red onion salad dressed in lime juice. A cold Cuban lager or a crisp Mojito makes for the perfect refreshing beverage pairing.