Ropa Vieja is a Cuban dish made with shredded beef that has been slow cooked with onions, peppers, olives, tomato sauce and spices like cumin and oregano.
Ropa Vieja recipe
Ropa Vieja is one of my favorite Cuban dishes, served over white rice and accompanied by black beans. It is considered home cooking and is often served on special occasions or at family gatherings. The name “ropa vieja” literally means “old clothes” in Spanish, and the dish is so named because the shredded beef used in the recipe resembles torn or tattered clothing. Leftovers can be made into tacos, bowls, served over loaded fries and more! Other Latin beef recipes you’ll love include picadillo, carnitas, and Mexican beef.
There are many ways to do this and it may be slightly different in each home. This is how my cousin makes it and it’s delicious! She uses the Instant Pot, but if you don’t have one you can do it on the stovetop (note: this will take longer).
Ingredients
- Steak: Cut two pounds of flank steak into large chunks.
- Beef Spices: Salt, Sazon, Dried Oregano, Garlic Powder, Cumin, Black Pepper
- tomato paste: For the sauce you need a whole can of tomato paste.
- Broth: If you don’t have chicken broth, you can use vegetable or beef broth.
- Wine: Choose a good quality dry white wine.
- Vegetables: Yellow or white onion, green and red peppers, carrots
- Garlic: Cut four to six cloves of garlic into quarters, depending on the size of the cloves and how much garlic you like.
- Olives: Slice half a cup of pitted green olives.
- bay leaves Add flavor as they simmer in the broth.
- Coriander: If you don’t like cilantro, don’t worry – it’s optional!
How to Make Cuban Ropa Vieja
- Season the beef with salt, sazón, cumin, oregano, garlic powder and pepper.
- Tomato sauce: Whisk together the tomato paste, wine, and broth in a medium bowl. If you are Cooking this dish on the stoveuse 3 cups broth – you’ll need more as some of it will evaporate on the stovetop.
- sear: Heat the Instant Pot by placing it on the fry button. Add the oil, then the onions, peppers, and garlic and cook until tender, 3 to 4 minutes. Then press Cancel. On the stovedo the same but in a large Dutch oven over medium-high heat.
- Place the meat in the onions so that half is on the bottom and half is on top of the meat. Add carrots, olives, bay leaves, and cilantro (if using). Pour the tomato sauce over the mixture.
- Instant Pot Ropa Vieja: Place the lid on the pressure cooker and cook on high for 45 minutes. When finished, unplug and perform a natural release.
- Stove: Bring the pot to a boil, cover, reduce the heat to low and simmer until the meat shreds easily. It should take about an hour and a half to two hours. Add more water if it gets too dry.
- Shred the beefDiscard the bay leaves and garnish with more coriander if you like.
serving ideas
My cousin has a food truck in Florida and makes this ropa vieja recipe almost every day. She serves loaded fries, topping the fries with that shredded beef, cheese, and all the trimmings. Personally, I prefer traditional ropa vieja served over Cuban-style black bean rice. Some people like it with sweet plantains on the side, but I love coleslaw or avocado too. You can also add the meat to tacos, quesadillas, or burritos.
variations
Ropa Vieja can be stored in the refrigerator for up to 4 days. If you have leftovers afterwards, freeze them in an airtight container for up to 3 months. Place in the fridge to thaw the day before and reheat in the microwave or on the stovetop.
How to freeze
- Flank steak substitute: Skirt steak or chuck beef also work, but have more fat.
- Protein: I made this Ropa Vieja recipe using chicken thighs instead of beef.
- Wine: If you don’t like cooking with wine, add more broth.
- Paprika: Feel free to use any color of peppers you have.
- Other ingredients: You can also add capers and raisins.
More Cuban Recipes You’ll Love
Yield: 6 portions
Serving size: 3 /4 generous cup
For the pot:
- 1/2 Cup tomato paste, from 1 can
- 1/3 Cup dry white wine, or use more broth
- 2 1/2 cups chicken soup
- 1 teaspoon olive oil
- 1 large yellow or white onion, not sweet, sliced
- 1/2 green paprika, thinly sliced
- 1/2 Red pepper, thinly sliced
- 4-6 Garlic cloves, cut into quarters
- 1 big carrot, cut into 1 inch pieces
- 1/2 Cup green pitted olives, cut
- 2 large bay leaves
- 3 tablespoon coriander, chopped (optional)
Instant Pot Method:
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Season the beef with salt, sazon, cumin, dried oregano, garlic powder and black pepper.
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In a medium bowl, whisk together the tomato paste, white wine, and chicken broth.
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Press sear and add the oil to the Instant Pot, add the onions, peppers and garlic. Stir-fry 3 to 4 minutes until tender, then press cancel.
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Place the meat in the onions so that half is on the bottom and half is on top of the meat. Add the carrots, olives, and bay leaves (and cilantro if using).
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Pour the tomato sauce over the meat, cover and close the pressure cooker.
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Place on seal and cook under high pressure for 45 minutes. Then separate the instant pot and do the natural release.
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Shred the beef in the pot and discard the bay leaves.
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Serve with rice, over bowls, tacos, etc. garnish with more cilantro if desired.
Stovetop method:
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Season the beef with salt, sazon, cumin, dried oregano, garlic powder and black pepper.
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In a medium bowl, whisk together tomato paste, white wine, and 3 cups chicken broth (you’ll need more on the evaporative stovetop than in the Instant Pot).
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Heat a large Dutch oven and add the oil, onions, peppers and garlic. Sauté over medium-high heat, stirring, until tender, 3 to 4 minutes.
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Place the meat in the onions so that half is on the bottom and half is on top of the meat. Add the carrots, olives, and bay leaves (and cilantro if using).
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Pour the tomato sauce mixture over the meat, bring to the boil and cover.
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Reduce heat to low and simmer until meat is easily shredded with 2 forks, 1 1/2 to 2 hours, adding more water if it gets too dry.
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Shred the beef in the pot and discard the bay leaves.
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Serve with rice, over bowls, tacos, etc. garnish with more cilantro if desired.
Last step:
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Simmer uncovered on the stove until the liquid has reduced.
Portion: 3 /4 generous cup, Calories: 350 kcal, Carbohydrates: 11.5 G, Protein: 35 G, Fat: 15.5 G, Saturated Fatty Acids: 6 G, Cholesterol: 64 mg, Sodium: 982.5 mg, Fiber: 2.5 G, Sugar: 5 G