Ropa Vieja
Ingredients
- 2 pounds flank steak (~1 n/a flank steak)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper – freshly ground
- 2 tablespoons olive oil
- 1 large yellow onion – thinly sliced
- 1 large red bell pepper – thinly sliced
- 1 large green bell pepper – thinly sliced
- 6 cloves garlic – minced
- 1 tablespoon tomato paste
- 2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1/2 cup dry white wine
- 28 ounces crushed tomatoes (canned)
- 2 cups beef broth
- 2 bay leaves
- 1/2 cup pimiento-stuffed green olives – sliced
- 1 tablespoon capers – drained
- 1 tablespoon sherry vinegar
- cilantro – chopped (for serving)
Instructions
1. Pat the flank steak dry and season all over with 1.5 teaspoons of the kosher salt and 0.5 teaspoon of the black pepper.
2. Heat the olive oil in a heavy pot or Dutch oven over medium-high heat until shimmering, 1–2 minutes. Sear the steak until well browned on both sides, 3–4 minutes per side. Transfer to a plate.
3. Add the sliced onion, red bell pepper, and green bell pepper to the pot. Cook, stirring and scraping up browned bits, until softened, 6–8 minutes.
4. Clear a space in the center, add the garlic, tomato paste, ground cumin, and dried oregano, and cook until fragrant and the paste darkens slightly, 1–2 minutes.
5. Pour in the dry white wine and simmer, scraping the bottom, until the liquid reduces by about half, 2–3 minutes.
6. Stir in the crushed tomatoes, beef broth, and bay leaves. Return the steak and any juices to the pot, submerging it in the sauce. Bring to a gentle simmer, cover, and cook over low heat until the beef is very tender and shreds easily with two forks, 1.5–2 hours.
7. Transfer the beef to a board and shred into long strands with two forks. Discard any large fat. Skim excess fat from the pot if needed.
8. Return the shredded beef to the pot. Stir in the pimiento-stuffed green olives, capers, sherry vinegar, and the remaining 0.5 teaspoon kosher salt and 0.5 teaspoon black pepper. Simmer uncovered, stirring occasionally, until the sauce thickens and clings to the meat, 15–20 minutes. Adjust seasoning to taste.
9. Remove and discard the bay leaves. Serve hot, garnished with cilantro (for serving).
Ropa Vieja is a beloved Cuban stew of long-braised, shredded beef simmered in a tomato-rich sauce with onions, bell peppers, and warm spices. The meat pulls into tender strands that soak up a savory-sweet sofrito, while briny green olives and a touch of vinegar brighten every bite. It’s deeply comforting yet lively, often paired with white rice and sweet fried plantains to balance its robust flavors.
Its roots trace to the Canary Islands and Spain, where long-cooked shredded beef stews were adapted to local ingredients across the Caribbean. In Cuba it evolved into a national staple, shaped by Spanish sofrito techniques and the island’s pantry of peppers, tomatoes, and olives. Over time, families developed house versions, but the hallmarks remain consistent: flank steak cooked until it shreds, a pepper-onion base, and a tomato sauce sharpened by a salty-briny finish.