Cuban Ropa Vieja is a classic Cuban comfort dish made with shredded beef simmered in a rich, savory tomato-based sauce infused with garlic, bell peppers, onions, and a medley of warm spices.
The name “Ropa Vieja,” which literally means “old clothes” in Spanish, refers to the meat’s shredded appearance—resembling torn, worn-out clothing. But don’t be fooled by the name—this dish is anything but tired.
With its deep, layered flavors and melt-in-your-mouth tenderness, Cuban Ropa Vieja is both hearty and soul-satisfying, typically served with white rice, black beans, and fried plantains. It’s a dish that tells a story of culture, resilience, and celebration with every bite.
Table of Contents
Ingredients
For the Ropa Vieja
- 2 lbs flank steak (or skirt steak)
- 6 cups beef broth or water
- 1 large onion, thinly sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 4 garlic cloves, minced
- 1 (15 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground oregano
- 1 bay leaf
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon white vinegar
- 1/4 cup dry white wine (or cooking wine)
- 1/4 cup Spanish green olives (sliced or whole)
- 2 tablespoons capers (optional)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro or parsley for garnish
Serves
Serves 6 people
Step-by-Step Instructions
1. Cook the Beef
- In a large pot, place the flank steak and cover with water or beef broth.
- Bring to a boil, reduce heat, and simmer for about 1.5–2 hours until the beef is tender and shreds easily with a fork.
- Remove the beef, let it cool slightly, then shred it into strips using two forks. Set aside and reserve 1 cup of the cooking liquid.
2. Sauté the Vegetables
- In a large skillet or Dutch oven, heat olive oil over medium heat.
- Add onions and bell peppers. Sauté for 5–7 minutes until soft.
- Add garlic and sauté for another minute until fragrant.
3. Build the Sauce
- Stir in the crushed tomatoes, tomato paste, cumin, paprika, oregano, bay leaf, and optional spices like cloves and red pepper flakes.
- Add the shredded beef, reserved cooking liquid, vinegar, and white wine.
- Stir everything together and bring to a simmer.
4. Simmer and Develop Flavor
- Add olives and capers.
- Cover and let simmer on low heat for 25–30 minutes, stirring occasionally to prevent sticking.
5. Adjust Seasoning and Serve
- Taste and adjust salt, pepper, or vinegar as needed.
- Remove bay leaf.
- Serve hot, garnished with chopped parsley or cilantro.
Serving Suggestions
- Traditional Accompaniment: White rice and Cuban-style black beans.
- With Plantains: Fried sweet plantains (maduros) or green plantains (tostones) on the side.
- Topped with Eggs: Serve leftovers with a fried egg for a Cuban-style brunch.
- Stuffed Arepas or Empanadas: Use as a filling for arepas or baked empanadas.
- On a Sandwich: Serve in a Cuban roll for a delicious shredded beef sandwich.
Tips for Perfect Ropa Vieja
- Use Flank Steak: It’s the most authentic cut and shreds beautifully after simmering.
- Simmer Slowly: This dish shines with time—slow simmering builds complex flavor.
- Reserve Broth: Don’t discard the beef broth—it adds depth to the final sauce.
- Layer Flavors: The combination of olives, capers, vinegar, and wine balances the dish beautifully.
- Cook a Day Ahead: Like many stews, Ropa Vieja tastes even better the next day.
Healthier Alternatives
- Lean Cuts of Beef: Use lean chuck roast or sirloin if you want to reduce fat content.
- Low-Sodium Options: Use low-sodium broth and rinse capers/olives to cut salt.
- No Frying Required: Skip frying plantains and bake them for a lighter side.
- Tomato-Based Only: Skip the wine and use more tomato sauce and vinegar for acidity.
- Add Vegetables: Bulk it up with carrots, zucchini, or even spinach for more fiber.
Creative Variations
- Spicy Ropa Vieja: Add chopped jalapeños or hot sauce for a fiery kick.
- Vegan Ropa Vieja: Use jackfruit or shredded mushrooms in place of beef.
- Slow Cooker Ropa Vieja: Add all ingredients to a slow cooker and cook on low for 8 hours.
- Ropa Vieja Tacos: Use shredded meat as taco filling with avocado and pickled onions.
- Ropa Vieja Pizza: Spread over pizza dough with cheese and bake for a Cuban-Italian twist.
Common Mistakes to Avoid
- Using the Wrong Cut: Avoid stew meat; it won’t shred the same way as flank steak.
- Skipping the Sear: Browning the beef first (if not boiling) adds flavor.
- Not Simmering Long Enough: Short cooking times won’t let flavors develop.
- Overpowering with Olives: Use sparingly to avoid overwhelming the dish.
- Rushing the Sauce: Let the tomato base simmer to reduce and thicken.
- Not Tasting as You Go: Adjust seasoning to get the right balance of tang and salt.
- Burning the Garlic: Add garlic after softening onions to avoid bitterness.
- Forgetting the Garnish: Fresh herbs add brightness and color to the finished dish.
- Dry Beef: Don’t overcook after shredding; keep beef moist in the sauce.
- Skipping Rest Time: Let the dish sit before serving to allow flavors to meld.
History of Cuban Ropa Vieja
The roots of Ropa Vieja stretch back to Spain, particularly the Canary Islands. The name, meaning “old clothes,” comes from the legend of a poor man who, unable to feed his family, shredded and cooked his clothes in desperation. Miraculously, they turned into a flavorful beef stew. While the story is folklore, the dish does owe its lineage to Spanish immigrants who brought the technique of slow-simmering meat in tomato-based sauces to Cuba.
In Cuba, Ropa Vieja evolved with the addition of local spices, green olives, and influences from Afro-Caribbean and Moorish traditions. As beef became more accessible in the 20th century, Ropa Vieja became a mainstay of Cuban family meals. It’s part of the criollo cuisine—Cuba’s creole cooking style that blends Spanish, African, and Caribbean culinary traditions.
Despite political and economic challenges that limited beef availability for many Cubans during the late 20th century, Ropa Vieja remained a symbol of Cuban identity. Today, it’s not only a favorite in Cuban households but also a celebrated dish in Cuban restaurants around the world, symbolizing both heritage and resilience.
FAQs about Cuban Ropa Vieja
1. What cut of beef is best for Ropa Vieja?
Flank steak is the traditional and best choice, thanks to its ability to shred well.
2. Can I use a pressure cooker?
Yes! Cook the beef in a pressure cooker for 30–40 minutes to save time.
3. Is Ropa Vieja spicy?
Not traditionally. It’s flavorful but not hot unless you add chili or hot sauce.
4. Can I make this dish ahead of time?
Absolutely! Ropa Vieja tastes even better the next day after the flavors meld.
5. What is the origin of the name “Ropa Vieja”?
It means “old clothes” in Spanish, referring to the shredded appearance of the beef.
6. Can I freeze Ropa Vieja?
Yes, it freezes well for up to 3 months. Thaw and reheat gently on the stove.
7. What if I don’t have flank steak?
Skirt steak or chuck roast can work, though texture and shredding may vary.
8. What sides go best with Ropa Vieja?
White rice, black beans, plantains, and sometimes avocado or yuca.
9. Is this dish served only in Cuba?
It’s popular across Latin America, especially in the Caribbean, but Cuba is its culinary home.
10. Can I substitute chicken?
Yes, shredded chicken works well, though it becomes more of a different stew.
Cuban Ropa Vieja is more than a meal—it’s a culinary journey into the heart of Cuban tradition and storytelling. With its tender shredded beef, rich tomato sauce, and unique touches like olives and spices, it captures the essence of home-cooked comfort food with a global flair. Whether you’re cooking for your family or preparing a dish to impress guests, Ropa Vieja delivers satisfaction in every bite. Pair it with rice, beans, and plantains for a full Cuban experience, or use it creatively in tacos, sandwiches, or even pizza. With its bold flavors and beautiful history, Ropa Vieja deserves a permanent place in your recipe rotation.