The Best Cuban Ropa Vieja Recipe: Savory Shredded Beef Magic

Simmering with rich cultural heritage, this cuban ropa vieja promises a flavor explosion that dances across your palate.

Tender beef transforms into delicate shreds, telling stories of generations past.

Slow-cooked ingredients meld together, creating a symphony of tangy and savory notes.

Fragrant spices whisper tales of caribbean kitchens and traditional cooking methods.

Colorful bell peppers and olives add vibrant complexity to each hearty bite.

Regional seasonings infuse the dish with an authentic warmth that feels like a loving embrace.

You’ll want to gather around the table and savor every delectable moment of this classic comfort meal.

Why Cuban Ropa Vieja Is a Shredded Beef Legend

• Savor Tender Perfection: The slow cooking method transforms tough flank steak into melt-in-your-mouth shreds, creating an incredibly rich and succulent dish that falls apart with minimal effort.
• Crowd-Pleasing Flavor Explosion: Packed with vibrant ingredients like bell peppers, onions, and aromatic spices, this Cuban classic delivers a mouthwatering taste that appeals to both adults and kids, making it ideal for family dinners or gatherings.
• Minimal Prep, Maximum Satisfaction: With just a quick sear and simple ingredient tossing, this one-pot wonder requires minimal kitchen skills while producing a restaurant-quality meal that looks impressive and tastes extraordinary.

Everything You Need for Bold Cuban Ropa Vieja

• Flank Steak: A tender beef cut that becomes incredibly soft and easily shreds after slow cooking.

• Bell Pepper, Onion, Garlic: These classic ingredients provide a rich, sweet, and savory base that gives depth to the Cuban dish.

• Beef Broth: Creates a flavorful cooking liquid that helps tenderize the meat.
• Tomato Sauce, Tomato Paste: Add richness and a slight tangy sweetness to the meat's sauce.
• Olive Oil: Enhances the overall flavor and helps bind the ingredients together.
• Vinegar: Provides a subtle acidic brightness that balances the rich meat.
• Cumin: A warm, earthy spice that is quintessential in Cuban cuisine.
• Cilantro: Adds a fresh, herbal note to the final dish.
• Vegetable Oil: Used for initial searing of the meat to develop a flavorful crust.

How to Simmer Up Cuban Ropa Vieja Like a Pro

Step 1: Sizzle and Brown the Beef

Heat vegetable oil in a large skillet over medium-high heat. Carefully place the flank steak in the skillet and sear until a beautiful golden-brown crust develops on both sides, about 4 minutes per side.

This step locks in the rich, meaty flavors and creates a delicious exterior.

Step 2: Transfer to Slow Cooker

Move the beautifully seared steak from the skillet to the slow cooker.

Pour in the beef broth and tomato sauce, then whisk in the tomato paste until smooth and well integrated.

Step 3: Create Flavor Explosion

• Bell pepper
• Onion
• Garlic
• Cumin
• Cilantro
• Olive oil
• Vinegar

Stir everything together, ensuring all ingredients are thoroughly combined and evenly distributed throughout the cooking liquid.

Step 4: Slow Cook to Perfection

Cover the slow cooker and let the magic happen. Cook on Low for up to 10 hours or on High for 4 hours.

The beef will become incredibly tender and infused with all the delicious spices and herbs.

Step 5: Shred and Serve

Use two forks to pull the beef apart directly in the slow cooker.

Shred the meat into tender, juicy strands and mix thoroughly with the surrounding sauce. The meat should be fall-apart tender and bursting with flavor.

Ropa Vieja Tips for Maximum Flavor

• Select a well-marbled flank steak for maximum tenderness and rich flavor in your ropa vieja.
• Sear the meat thoroughly before slow cooking to lock in deep, caramelized flavors and enhance the overall taste profile.
• Adjust cooking time based on your schedule: low and slow develops more complex flavors, while high heat works for quicker meal preparation.
• Serve with traditional sides like white rice, black beans, or sweet plantains to create an authentic Cuban dining experience.
• Store leftovers in an airtight container for up to 3-4 days, as the dish often tastes even better the next day when flavors continue to meld.

Twists to Try on Traditional Ropa Vieja

• Spicy Caribbean Version: Enhance the heat by adding habanero peppers and extra cayenne powder for a fiery kick. Replace standard vinegar with spicy white vinegar to intensify the flavor profile.
• Mediterranean Fusion: Swap flank steak with lamb and incorporate oregano, rosemary, and kalamata olives. Use red wine instead of beef broth to create a rich Mediterranean-inspired sauce.
• Vegetarian Adaptation: Replace beef with jackfruit or shredded oyster mushrooms. Maintain original spices and cooking method, using vegetable broth for moisture and depth.
• Brazilian Inspired: Add Brazilian chimichurri sauce and use picanha cut instead of flank steak. Include black beans and swap cilantro for parsley to create a Brazilian-style ropa vieja.

What to Serve with Ropa Vieja for a Full Cuban Meal

• Pair Classic Cuban Rum Cocktail: Sip a refreshing mojito with its mint and lime notes that beautifully complement the rich, tangy flavors of ropa vieja.
• Enhance with Crisp Side Salad: Create a light green salad with mixed greens, cucumber, and a citrusy vinaigrette to balance the hearty meat dish.
• Match with Soft Black Beans: Serve creamy black beans alongside the shredded beef to add a smooth, earthy element that grounds the meal's vibrant taste profile.
• Complete with Soft White Rice: Use fluffy white rice to soak up the delicious sauce and provide a neutral base that highlights the ropa vieja's complex seasonings.

Keep Ropa Vieja Fresh with These Storage Tricks

• Refrigerate: Store leftover Ropa Vieja in an airtight container for up to 4 days in the refrigerator, ensuring the meat stays moist and flavorful.
• Freeze: Transfer cooled meat to freezer-safe containers or heavy-duty freezer bags, removing excess air to prevent freezer burn. Freeze for up to 3 months.
• Microwave Reheating: Place portions in a microwave-safe dish, sprinkle a few tablespoons of water or broth, cover, and heat on medium power in 30-second intervals, stirring between each interval to distribute heat evenly.
• Stovetop Reheating: Warm the Ropa Vieja in a skillet over medium-low heat, adding a splash of broth or water to prevent drying.

Common Ropa Vieja Questions—Answered

• What are the origins of Ropa Vieja?

The dish originated in the Canary Islands and was brought to Cuba by Spanish immigrants, becoming a beloved national dish that symbolizes Cuban culinary heritage.

• Why is it called Ropa Vieja?

The name means “old clothes” in Spanish, referring to the shredded meat’s appearance resembling tattered, worn-out clothing.

• Is flank steak the only meat option for this recipe?

While traditional recipes use flank steak, you can substitute with skirt steak or chuck roast for similar tender, shreddable results.

• How spicy is traditional Ropa Vieja?

The dish is typically mild with a rich, savory flavor profile, using cumin and garlic for depth without intense heat.

Cuban Ropa Vieja Recipe

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4.5 from 20 reviews

• Total Time: 4 hours 10 minutes (High) or 10 hours 10 minutes (Low)
• Yield: 6 1x

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Description

Succulent Cuban ropa vieja delivers a symphony of tender shredded beef braised in zesty tomato sauce, reflecting generations of Caribbean culinary passion. Simmered with bell peppers and aromatic spices, you’ll savor each comforting bite of this soulful classic.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 pounds flank steak

Vegetables and Aromatics:

• 1 large bell pepper, sliced
• 1 medium onion, sliced
• 4 garlic cloves, minced
• 1/4 cup chopped fresh cilantro

Liquids and Seasonings:

• 2 cups beef broth
• 1 cup tomato sauce
• 2 tablespoons tomato paste
• 2 tablespoons vegetable oil
• 2 tablespoons olive oil
• 1 tablespoon vinegar
• 1 teaspoon ground cumin

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Instructions

1. Sear the flank steak in a hot skillet with vegetable oil over medium-high heat for 4 minutes per side, creating a rich golden-brown crust.
2. Transfer the browned meat to a slow cooker, ensuring all caramelized surfaces are preserved.
3. Pour beef broth and tomato sauce into the slow cooker, whisking tomato paste until smooth and fully integrated.
4. Chop bell peppers, onions, and garlic, then add to the liquid base along with cumin, fresh cilantro, olive oil, and vinegar.
5. Thoroughly mix all ingredients, coating the meat evenly with the aromatic sauce.
6. Cover slow cooker and cook on low temperature for 8-10 hours, or on high for 4-6 hours, until meat becomes exceptionally tender and easily separates.
7. Remove meat from slow cooker and use two forks to meticulously shred the beef into delicate, thin strands.
8. Return shredded meat to the cooking liquid, gently stirring to ensure each strand is saturated with the rich, flavorful sauce.
9. Let the ropa vieja rest for 10-15 minutes before serving to allow flavors to fully meld and intensify.

Notes

• Choose a well-marbled flank steak for maximum tenderness and rich flavor when slow-cooking.
• Pat the meat dry before searing to achieve a beautiful golden-brown crust that locks in juicy flavors.
• Use a robust beef broth to enhance the depth and complexity of the sauce’s overall taste profile.
• For a gluten-free version, ensure all ingredients like tomato sauce and broth are certified gluten-free and replace regular vinegar with apple cider vinegar.

• Prep Time: 10 minutes
• Cook Time: 4 hours (High) or 10 hours (Low)
• Category: Dinner, Lunch
• Method: Slow Cooking
• Cuisine: Cuban

Nutrition

• Serving Size: 6
• Calories: 400
• Sugar: 4g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 90mg