📝 About This Recipe
Widely considered the national dish of Cuba, Ropa Vieja is a soulful masterpiece of slow-cooked flank steak shredded into 'old rags' and simmered in a rich, wine-infused tomato base. This recipe balances the sweetness of bell peppers and onions with the salty punch of Spanish olives and capers, creating a complex flavor profile that defines Caribbean comfort. It is a labor of love that fills your kitchen with an aroma so inviting, it feels like a warm hug from a Cuban abuela.
🥗 Ingredients
The Beef & Aromatics
- 2 pounds Flank Steak (cut into 3 or 4 large chunks)
- 4 cups Beef Broth (low sodium preferred)
- 2 pieces Bay Leaves
- 1/2 piece Yellow Onion (kept whole for the braise)
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 Pinot Grigio or Sauvignon Blanc)
Spices and Finishing Touches
- 2 teaspoons Ground Cumin (toasted for extra flavor)
- 1 teaspoon Dried Oregano (preferably Mexican or Caribbean variety)
- 1 teaspoon Smoked Paprika (adds a subtle depth)
- 1/2 cup Spanish Manzanilla Olives (pitted and halved)
- 2 tablespoons Capers (drained)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, combine the flank steak chunks, beef broth, 2 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. The meat should be tender enough to pull apart with a fork but not disintegrating.
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3
Remove the beef from the pot and set it aside on a plate to cool. Strain the cooking liquid into a bowl and reserve 2 cups of the broth; discard the rest and the boiled onion.
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4
Once the beef is cool enough to handle, use two forks (or your hands) to shred the meat into long, thin strands. This 'shredded rag' look is the hallmark of the dish.
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5
Wipe out the Dutch oven and heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and bell peppers.
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6
Sauté the vegetables for 8-10 minutes until they are soft and slightly caramelized. Add the minced garlic and cook for another 1 minute until fragrant.
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7
Stir in the tomato paste and cook for 2 minutes, stirring constantly to 'toast' the paste and deepen its color.
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8
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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9
Add the crushed tomatoes, the 2 cups of reserved beef broth, cumin, oregano, and smoked paprika. Stir well to combine.
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10
Fold the shredded beef back into the sauce. Bring to a gentle simmer, then reduce heat to low.
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11
Cover and cook for another 30-40 minutes. This allows the beef to absorb the flavors of the sauce and become incredibly succulent.
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12
Remove the lid and stir in the olives and capers. Simmer for an additional 10 minutes uncovered if the sauce needs thickening.
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13
Taste and adjust seasoning with salt and pepper. The olives and capers provide saltiness, so you may not need much extra.
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14
Garnish with fresh cilantro and serve hot over your choice of traditional sides.
💡 Chef's Tips
Always use flank steak for the most authentic texture; its long muscle fibers create the perfect 'rags'. Don't skip searing the tomato paste; it removes the raw metallic taste and adds incredible depth. If you have time, make this a day in advance; like most stews, the flavor improves significantly overnight. If the sauce feels too acidic, add a pinch of sugar to balance the tomatoes and wine. Be careful with salt early on, as the olives, capers, and broth will concentrate as they simmer.
🍽️ Serving Suggestions
Serve over a bed of fluffy white rice to soak up the savory tomato sauce. Pair with 'Moros y Cristianos' (Cuban black beans and rice) for the ultimate traditional feast. Add a side of sweet fried plantains (maduros) to provide a sugary contrast to the salty beef. A simple avocado salad with red onions and a lime vinaigrette adds a fresh, creamy element. Enjoy with a cold Cuban beer or a crisp glass of Sauvignon Blanc.