Name: Cuban Ropa Vieja Recipe
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Cuisine: Cuban
Ingredients: 2 pounds flank steak; Salt and ground black pepper to taste; 3 tablespoons olive oil, avocado or vegetable oil (divided; more if needed); 1 large onion, thinly sliced; 3 bell peppers, seeded and thinly sliced (red, green, and yellow preferred); 6 cloves garlic, minced; 1 carrot, peeled and cut into thirds; 1 celery rib, cut into thirds; 1 tablespoon tomato paste; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon sweet paprika; 1/2 teaspoon ground allspice; 1/8 teaspoon ground cloves; 2 bay leaves; 1 teaspoon chicken bouillon (optional); 1/2 cup white wine; 1 cup chicken broth (or more if needed); 1 (14-ounce) can crushed tomatoes; 1 cup pimento-stuffed Manzanilla olives, drained and sliced; 1 (4-ounce) jar sliced pimentos; 2 tablespoons capers, drained (optional but recommended); Chopped cilantro or parsley for garnish

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Introduction

Ropa Vieja is a beloved Cuban classic featuring tender shredded beef simmered in a rich, flavorful tomato-based sauce with peppers, olives, and aromatic spices. This comforting dish pairs perfectly with rice or black beans, making it a satisfying meal for any occasion.

This dish is served in a white round bowl on a white marbled surface, showing four main parts. On the left side, there is a heap of shredded brown meat mixed with green olives and small pieces of red pepper, creating a textured look. Behind this, there is a layer of white rice garnished with a few green cilantro leaves scattered on top. To the right, there is a portion of shiny, cooked black beans, looking smooth and slightly wet. In the front right corner, two thick pieces of golden fried plantains sit side by side, their surface looking crisp with a warm brown color. A few cilantro leaves are also placed around the meat, adding a fresh green contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds flank steak
Salt and ground black pepper to taste
3 tablespoons olive oil, avocado or vegetable oil (divided, or more if needed)
1 large onion, thinly sliced
3 bell peppers (red, green, and yellow), seeded and thinly sliced
6 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup white wine
1 cup chicken broth (or more if needed)
1 (14-ounce) can crushed tomatoes
1 carrot, peeled and cut into thirds
1 celery rib, cut into thirds
2 bay leaves
1 cup pimento-stuffed Manzanilla olives, drained and sliced
1 (4-ounce) jar sliced pimentos
2 tablespoons capers, drained (optional but recommended)
1 teaspoon chicken bouillon (optional)
Chopped cilantro or parsley for garnish

Instructions

Step 1: Preheat your oven to 350ºF (175ºC). If the flank steak is too large for your pot or Dutch oven, cut it into smaller pieces. Pat the beef dry and season generously with salt and ground black pepper.
Step 2: Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Sear the beef on both sides until golden brown, about 3-4 minutes per side. Do this in batches if needed to avoid overcrowding. Remove the meat and set aside.
Step 3: In the same pot, add the remaining oil. Add the onions and bell peppers, scraping the bottom to loosen browned bits. Cook, stirring frequently, until tender, about 5-7 minutes. Reduce heat to medium-low, add the garlic and cook 1 more minute until fragrant.
Step 4: Stir in tomato paste, oregano, cumin, paprika, allspice, cloves, and chicken bouillon if using. Cook for about 1 minute to release the flavors.
Step 5: Pour in the white wine and bring to a rapid boil, scraping the bottom to deglaze the pot. Let the wine cook off for 1-2 minutes, then add the chicken broth and crushed tomatoes. Return the beef and any juices to the pot.
Step 6: Tuck in the carrot pieces, celery, and bay leaves under the sauce. Add more broth if necessary to keep everything submerged. Bring to a boil, cover, and transfer to the preheated oven. Cook until the beef is tender and shreds easily, about 1 1/2 hours.
Step 7: Remove the bay leaves, carrot, and celery from the pot. Transfer the beef to a plate and shred it using two forks into thin strips. Return shredded beef to the pot.
Step 8: Stir in the sliced olives, pimentos, and capers. Simmer uncovered over medium heat until the sauce thickens and reduces slightly. Season with additional salt and pepper to taste and stir in chopped cilantro or parsley.
Step 9: Serve your ropa vieja hot with white rice, black beans, and fried ripe plantains for a true Cuban feast.

Tips & Variations

Use a mix of colorful bell peppers for a vibrant presentation and balanced sweetness.
If you don’t have white wine, a splash of vinegar or extra broth can be used to deglaze the pan.
For more depth, marinate the beef in a little garlic, cumin, and oregano before cooking.
Try slow cooking or pressure cooking versions for a hands-off approach and tender meat.
Capers add a tangy punch but can be omitted if you prefer a milder flavor.

Storage

Store leftover ropa vieja in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Reheat gently on the stove over low heat, adding a splash of broth or water if needed to loosen the sauce.

How to Serve

A white round plate with four groups of food arranged in a circle: on the left, white cooked rice with a soft texture and a few green cilantro leaves on top; in the center-left, a pile of shredded brown meat mixed with green olives and small pieces of red pepper, garnished with green cilantro leaves; on the right, a small heap of shiny black beans; and on the far right, two golden-brown fried plantains with a slightly crispy surface; the plate is placed on a rough wooden table with a white cloth and a stack of metal forks in the background, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, while flank steak is traditional, you can use skirt steak or even chuck roast for a more budget-friendly, tender result. Adjust cooking time accordingly if using tougher cuts.

Can I make this recipe in a slow cooker or Instant Pot?

Absolutely! You can sear the beef and veggies first, then finish the cooking in a slow cooker on low for 8 hours or on high for 4-5 hours. For an Instant Pot, use the sauté function for searing, then pressure cook at high for 45 minutes with a natural release of 15 minutes.