Cuban Ropa Vieja

Cuban ropa vieja quickly became a favorite of mine after a family friend shared her recipe with me during a cozy weekend dinner where I had my first bite of the tender, saucy beef served over fluffy white rice. I remember being totally amazed by how something so simple could be that rich in flavor, and I immediately asked for the recipe so I could bring a bit of that comfort into my own kitchen.

Now it’s one of those meals I turn to when I want something that simmers slowly and fills the house with the warm aroma of spices, garlic, and peppers. It’s incredibly satisfying, deeply savory, and the kind of dish that somehow tastes even better the next day. If you’ve never made ropa vieja before, this version will make you fall in love with Cuban cooking.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Flank steak – The traditional cut used for its rich flavor and how beautifully it shreds after slow cooking.
• Onion – Sliced thin to melt into the sauce and add sweetness.
• Bell peppers – I like using both red and yellow for a mix of color and flavor.
• Garlic – Brings a bold, aromatic foundation to the dish.
• Crushed tomatoes – The base of the sauce that ties everything together.
• Tomato paste – Adds depth and thickens the sauce.
• Beef broth – Keeps everything moist and adds richness to the flavor.
• White wine – Lends acidity and enhances the overall depth of the sauce.
• Olive oil – Used for browning and sautéing the vegetables.
• Bay leaf – Adds a layer of herbal flavor as it simmers.
• Cumin – Provides a warm, earthy undertone.
• Oregano – Brings a bright herbal note to balance the richness.
• Smoked paprika – Gives a subtle smokiness and enhances the color.
• Salt and black pepper – For seasoning at every step.
• Fresh cilantro – A finishing touch of freshness for garnish.

Tools You’ll Need

• Dutch oven or heavy pot – Great for browning the beef and simmering everything slowly.
• Tongs – Useful for flipping and removing the beef.
• Cutting board and knife – For slicing onions, peppers, and prepping garlic.
• Measuring cups/spoons – To get the sauce components just right.
• Forks or meat claws – For shredding the beef once it’s tender.

Instructions

Step 1:

I start by seasoning the flank steak with salt and pepper on both sides.

Step 2:

In a Dutch oven, I heat olive oil over medium-high heat and sear the steak on both sides until nicely browned. Then I remove it and set it aside.

Step 3:

In the same pot, I sauté the sliced onions and bell peppers until soft, then I add the garlic and cook for about 1 minute.

Step 4:

I stir in the tomato paste and let it cook for a minute to deepen the flavor, then I add the crushed tomatoes, beef broth, white wine, cumin, oregano, paprika, and the bay leaf.

Step 5:

I return the seared steak to the pot, cover, and let it simmer over low heat for about 2.5 to 3 hours, or until the beef is fork-tender.

Step 6:

Once it’s done, I remove the steak and shred it using two forks, then stir it back into the sauce.

Step 7:

I let it simmer uncovered for another 10–15 minutes so the sauce thickens and the flavors meld even more.

Step 8:

I finish it with chopped fresh cilantro and serve it hot, usually over white rice.

Tips

If you want to speed things up, you can make this in a pressure cooker in about 45 minutes.

The longer it simmers, the better it gets this is a great make-ahead dish.

I sometimes add green olives for a briny, traditional Cuban twist.

It’s also delicious served inside a warm sandwich roll with a bit of melted cheese.

Ways to Serve

Over white rice with fried plantains on the side

Stuffed into Cuban sandwiches or wraps

Topped with avocado and a fried egg for a Latin-inspired breakfast

With black beans and sweet potatoes for a hearty bowl

Frequently Asked Questions

What does “ropa vieja” mean?

It translates to “old clothes” in Spanish, referring to the shredded beef that looks like torn fabric but it tastes incredible!

Can I use a different cut of beef?

Yes! Chuck roast works well too, but flank steak is traditional for its texture and shredding ability.

Is ropa vieja spicy?

Not at all it’s rich and savory with deep flavor, but not spicy. You can add a little chili if you want to kick it up.

How long does Cuban Ropa Vieja last?

It keeps well in the fridge for up to 4 days and freezes beautifully for longer storage.

See You in the Kitchen

I hope you try this Cuban ropa vieja soon! It’s one of those dishes that brings comfort, flavor, and a bit of tradition to the table all in one pot. Let me know how you serve it or what twist you give it I’d love to hear how it turns out in your kitchen.

Happy Cooking!

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