Name: Cuban Ropa Vieja Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Cuban
Ingredients: 2 pounds flank steak; Salt and ground black pepper to taste; 3 tablespoons olive oil, avocado or vegetable oil, divided; 1 large onion, thinly sliced; 3 bell peppers (red, green, and yellow), seeded and thinly sliced; 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 classic Cuban dish featuring tender, shredded flank steak simmered in a rich tomato and pepper sauce. Its vibrant flavors and hearty texture make it a perfect comfort meal to enjoy with rice and beans.

A white round bowl shows four main layers arranged side by side: at the back left is a fluffy layer of white rice with a few green cilantro leaves on top; in the front left is shredded brown meat mixed with whole green olives and pieces of red pepper, garnished with bright green cilantro leaves; to the right of the meat is a dark black bean pile with a shiny texture; on the far right are two golden-brown fried plantains with a slightly crispy surface. The bowl is placed on a white marbled texture surface. 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 the oven to 350ºF. If the flank steak is too large for your pot or Dutch oven, cut it into smaller pieces. Pat the beef dry and season with salt and 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 necessary to avoid overcrowding. Set the meat aside on a plate.
Step 3: In the same pot, heat the remaining oil. Add onions and bell peppers, stirring frequently and scraping up browned bits from the bottom. Cook until vegetables are tender, about 5-7 minutes. Lower heat, add garlic, and cook for 1 minute until fragrant.
Step 4: Stir in tomato paste, oregano, cumin, paprika, allspice, cloves, and optional bouillon. Cook for 1 minute. Add white wine and bring to a rapid boil, scraping the pot to deglaze. Cook 1-2 minutes to burn off alcohol.
Step 5: Add chicken broth, crushed tomatoes, and return the beef with its juices to the pot. Nestle in carrots, celery, and bay leaves. Add extra broth if needed to cover ingredients. Bring to boil, cover, and place in oven. Cook until beef is tender and shreddable, about 1.5 hours.
Step 6: Remove carrots, celery, and bay leaves. Transfer meat to a plate and shred with two forks into thin strips.
Step 7: Return shredded beef to the pot. Stir in olives, pimentos, and capers. Simmer uncovered over medium heat until the sauce thickens and reduces slightly.
Step 8: Adjust seasoning to taste and stir in chopped cilantro or parsley. Serve hot with rice, black beans, and fried ripe plantains.

Tips & Variations

For even more depth, add a teaspoon of smoked paprika instead of sweet paprika.
If you prefer a milder dish, reduce the amount of garlic or omit the allspice and cloves.
Use chicken broth or vegetable broth as a substitute to keep it lighter or vegetarian-friendly by swapping flank steak with jackfruit or mushrooms.
Slow cooking in a crock pot intensifies flavors; try cooking on low for 8 hours if you have time.

Storage

Store leftover ropa vieja in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth to keep it moist. For longer storage, it freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with shredded brown meat mixed evenly with green olives and thin strips of red and orange peppers, all coated lightly in a rich reddish-brown sauce. The dish is topped with fresh green cilantro leaves scattered over the surface. The bowl rests on a white marbled surface, with a few sprigs of cilantro nearby and a stack of forks and spoons blurred 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, cuts like chuck roast or brisket work well because they become tender when slow-cooked and shred easily, similar to flank steak.

How do I achieve tender, shreddable beef?

Cooking the beef low and slow—either in the oven, slow cooker, or pressure cooker—breaks down the connective tissue, making it tender enough to shred with forks.