Ropa Vieja
Shredded beef simmered with peppers, tomatoes and olives, ready for a bowl of white rice.
Cuba · Beef · 170 min
DeSabor Kitchen · Published · Updated · 20 / 150 / 170 min · 6 · Cuba
Jump to RecipeFlank steak needs a gentle braise before it can be pulled into long strands. The second simmer lets those strands absorb the tomato-pepper sauce. Use the fork test rather than the clock alone: beef that resists shredding needs more time.
The Story Behind the Dish
Ropa vieja is strongly associated with Cuban cooking, though related dishes exist elsewhere. Slow cooking gives the shredded meat its characteristic texture.
Ingredients
- 1 kg flank steak
- 1 litre beef stock; 2 bay leaves
- 2 tbsp olive oil; 1 onion, sliced
- 1 red and 1 green pepper, sliced; 4 garlic cloves, minced
- 400 g canned tomatoes; 1 tbsp tomato paste
- 1 tsp cumin; 1 tsp oregano; 80 g green olives
- 1/2 tsp salt; 1/2 tsp black pepper, adjusted for the stock
Instructions
- Simmer beef in stock with bay, covered, for 1½–2 hours until easily shredded. Reserve 300 ml broth and shred beef with two forks.
- Heat oil in a wide pot. Soften onion and peppers 10 minutes, then add garlic, cumin, oregano and tomato paste; cook 2 minutes.
- Add tomatoes, reserved broth and shredded beef. Simmer uncovered 25 minutes, stirring occasionally.
- Stir in olives, season and discard bay leaves. Serve hot, with rice if desired.
Cook's Tips
- Cut long shreds across once or twice to make the beef easier to eat.
Home-style recipe; not independently kitchen-tested. Check all ingredients and substitutions for allergens. Times are estimates; use the texture and temperature checks in the method. Serving accompaniments are separate unless listed. In temperatures above 32°C, refrigerate perishables within 1 hour rather than 2.
How to Serve It
Spoon the saucy beef over white rice; black beans and ripe plantains can be prepared separately. Leave enough sauce on the plate to moisten the rice rather than reducing the pot completely dry.
Variations & Substitutions
Some households omit olives or add capers. For a milder sauce, increase neither cumin nor oregano: soften the peppers thoroughly and let the tomatoes cook down. These are adjustments to this version, not a universal Cuban formula.
Beef chuck works instead of flank, but may need a longer braise and produces shorter shreds. Use unsalted stock if the olives are very salty. Do not replace the braising cut with quickly cooked steak strips.
Storage & Reheating
Refrigerate the beef with its sauce in shallow containers within 2 hours, at 4°C or below, for up to 3 days. Freeze portions for up to 2 months for best texture.
Warm in a covered saucepan with a splash of stock, stirring to separate the strands. Heat the beef and sauce to 74°C; add liquid if the sauce catches on the bottom.
The DeSabor Table
- Ropa Vieja — Main Dish