Cuban Ropa Vieja

There is something truly enchanting about a dish that narrates a tale — and Cuban Ropa Vieja is one such. The very first day I cooked it, an intense, smoky smell enveloped the entire kitchen and, in a moment, I was in a cozy Havana night. The tender, shredded beef, stewing in a tomato sauce along with peppers and onions gives off the feeling of comfort and a little party at the same time, in other words, one bite.

What Is Cuban Ropa Vieja?

Ropa Vieja literally translates to “old clothes” in Spanish — this is a case when the name really is the story. just to name a few, like the long, shredded strands of beef that indeed look like tattered fabric. But alas, don’t let the name deceive you. This dish is a flavor explosion with juicy beef slowly cooked in a spiced tomato sauce along with onions, garlic, and bell peppers. Usually it’s served with fluffy white rice, sweet plantains, or black beans.

It’s one of Cuba’s national dishes, and for good reason: it’s filling, warmhearted, and made of plain ingredients that come together flawlessly.

Why This Recipe Is Special

What makes Ropa Vieja special is not only the taste, but also it’s story behind it. A dish that has been through centuries, handed down, born out of necessity and has become something marvelous. No need for posh ingredients or hours spent in the kitchen. Just time, affection, and a nice piece of beef that will, after simmering for hours, turn into nothing less than soft and tasty strands.

Even when I make this recipe, I already consider it a “weekend comfort meal”. It’s just a type of food that warms your house and makes people stay around the dining table for a bit longer.

Why You’ll Love This Recipe

• Tender beef that disintegrates into pieces and is literally taken up by the tongue. Deep, smoky tomato sauce, next to which garlic, bell peppers, and spices were the last to step up in the queue
• Ideal meal for saving and reheating, this one tastes even better the next day.
• Freezer-friendly so that you can easily have it for dinner again
• Authentic Cuban flavor made simple enough for a home kitchen.

Tools You’ll Need

You don’t need anything fancy, but having the right tools makes life easier:

• Large Dutch oven or heavy pot: Perfect for browning and slow simmering — holds heat evenly.
• Tongs: For turning the beef during browning.
• Wooden spoon: For stirring the sauce and scraping up those tasty browned bits.
• Sharp knife and cutting board: To slice peppers, onions, and garlic smoothly.
• Measuring cups/spoons: To keep your seasoning on point.
• Forks (for shredding): Two forks are all you need to pull apart the cooked beef easily.

Ingredients

Here’s what you’ll need for an authentic yet simple Cuban Ropa Vieja (serves 6):

For the Beef

• 2 lb (900 g) flank steak
• 2 cups (480 ml) beef broth
• 1 bay leaf
• Salt and black pepper, to taste

For the Sauce

• 2 tbsp (30 ml) olive oil
• 1 medium onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 cloves garlic, minced
• 1 tsp (2 g) ground cumin
• 1 tsp (2 g) smoked paprika
• 1/2 tsp (1 g) dried oregano
• 1/4 tsp (0.5 g) cayenne (optional, for a little heat)
• 1 can (14 oz / 400 g) crushed tomatoes
• 1/4 cup (60 ml) dry white wine
• 1/4 cup (60 g) pitted green olives, sliced
• 2 tbsp (30 g) capers, rinsed
• Fresh cilantro or parsley, for garnish

Step-by-Step Instructions

1. Brown the Beef

Heat olive oil in your Dutch oven over medium-high heat. Season the beef generously with salt and pepper, then sear it for about 2-3 minutes per side until a golden crust forms. This step adds depth and that “slow-cooked” flavor right from the start.

(If you skip browning, you’ll still get a tasty dish — but trust me, this step makes it incredible.)

2. Simmer the Beef

After pouring the beef broth in, you also need to add the bay leaf. Allow it to boil slowly, then reduce the heat and let it simmer. In the end, you will have about 1.5 to 2 hours of covered cooking and a nice, tender piece of beef that you can shred easily with a fork. In the case of a slow cooker, if you start off like this, then you can put everything into the slow cooker and cook it on the low setting for 6 to 8 hours.

3. Shred the Beef

Put the beef aside from the pot and allow it to rest for 10 minutes. After that, using two forks, shred it into long, thin pieces. The process will give the meat the signature “ropa vieja” (old clothes) look. Keep aside.

4. Make the Sauce

If needed, put a little more olive oil in the same pot. Cook onions and peppers for about 5 to 6 minutes until they are tender, and their color has deepened slightly. Introduce minced garlic, cumin, smoked paprika, oregano, and cayenne. Mix it up until the aroma is strong enough — this might last about 30 seconds.

5. Combine Everything

The next step is to return the shredded beef to the pot. The crushed tomatoes and white wine should be added; also, olives and capers are to be stirred in. Simmer uncovered for 20 to 30 minutes, stirring occasionally, until the sauce gets thick and the flavors mix in a wonderful way. Taste and season with salt, pepper, or even a little more cumin if you want it bold.

6. Serve and Enjoy

Garnish with fresh cilantro or parsley and enjoy warm rice, black beans, or fried plantains with it. The aroma will make everyone eager to know when the dinner is ready.

Serving Ideas

• The traditional way: With white rice and sweet fried plantains
• Cuban bowl: It can be layered with rice, black beans, and avocado slices
• Taco night twist: It can be filled in warm tortillas along with pickled onions
• Breakfast upgrade: Leftover Ropa Vieja can be used for an amazing flavor in the morning eggs.

Variations & Customizations

• Hotter version: Include jalapeños or a splash of hot sauce.
• Vegetarian option: Chopped jackfruit or portobello mushrooms can be used as a beef substitute.
• Slow cooker method: Combine everything and cook on low for 8 hours. The beef will practically shred itself.
• Extra depth: Add a teaspoon of tomato paste for richer color and flavor.

Storage & Make-Ahead Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently.
• Reheating: Warm over medium heat on the stovetop with a splash of broth or water to loosen the sauce.

(Pro tip: Ropa Vieja tastes even better the next day. The flavors settle and intensify overnight.)

Pro Tips & Mistakes to Avoid

• Don’t rush the simmer: The longer it cooks, the more tender and flavorful it gets.
• Don’t skip browning: That golden crust adds an irreplaceable layer of flavor.
• Use flank or brisket: These cuts shred beautifully — avoid lean cuts that can dry out.
• Don’t over-salt early: The sauce reduces, so wait to adjust salt until the end.
• Make it ahead: This dish loves time — make it a day early for the best results.

Recipe Notes

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 2 hours 30 minutes

Total Time: About 3 hours

Calories: Approximately 350 per serving

Final Thoughts

If you’ve never tried Cuban Ropa Vieja, this is your sign. It’s one of those recipes that feels like a hug — cozy, flavorful, and deeply satisfying. Every bite carries warmth and history, and I promise once you make it, it’ll become one of your go-to comfort meals too.