Thank you to Lindsay for sponsoring this post.
Shredded beef and vegetables that resemble a heap of colorful rags – that’s Ropa Vieja. From the Spanish term for “old clothes”, this is one of Cuba’s most popular and beloved dishes. So popular in fact that it’s one of the country’s designated national dishes.
This dish dates back to the Middle Ages of Spanish Sephardi, a loose adaptation of a dish that remains popular in southern and central Spain. Traditionally it was a way to stretch the leftovers of stews such as puchero or cocida, both of which are garbanzo-based dishes as is the original Spanish version of Ropa Vieja. This dish was later taken to Cuba where the Cubans made it their own.
Central in this dish are beef and tomatoes, both naturally umami-rich ingredients. Added to that are zesty bell peppers, caramelized onions, and to that we’re going to add some additional ingredients and spices that will make your taste buds sing with joy!
Before we continue let’s talk BEEF.
Traditionally Ropa Vieja is made with flank steak.
Have a look around the internet at all the ropa vieja recipes and virtually all of them call for flank. That piqued my curiosity because here’s the thing: Flank steak is from the bottom hard-working muscle area of the cow (ie, very lean/very little fat) so it not only has less flavor than some other cuts of beef, it’s also notoriously tough.
Because of its low fat content, flank steak is best suited to very quick, high heat cooking, like grilling. It’s not the best choice for braising or slow cooking because without the fat content and connective tissue it dries out during the cooking process. For all of these reasons flank steak used to be one of the cheaper cuts of beef. But in recent years the price has sky-rocketed and in many places is double the cost of chuck.
But flank still continues to be used in nearly all ropa vieja recipes out of tradition because of its shape – the grains of the cut yield long strands of shredded beef resembling the dish’s namesake, torn clothing.
Flank steak is unique in that respect with those long tough strands. But I wasn’t willing to sacrifice tenderness, flavor or cost for the sake of having long shreds of beef. So I went to three different butcher shops and chatted with their butchers. First I wanted to see their reaction when I told them I was looking for flank steak for a low and slow-cooked dish. All three raised their eyebrows and asked me why on earth I’d want flank steak for that. They all shook their heads and said that, hands down, the best choice for slow-cooked shredded beef was chuck. Better texture, better flavor and at nearly half the price of flank.
Chuck works so well for slow cooking because the long cooking time over low heat breaks down the cartilage, melts the fat and keeps the beef moist while also adding a ton of extra flavor. It’s by far the most popular beef cut of choice for slow cooking and shredding.
So what about the aesthetics element, those long strands of beef you get from the flank steak? Chuck has short strands that after slow cooking and shredding typically look less pronounced and are mushier. The way around that: Simply ask the butcher to cut you a piece of chuck that is taller than it is wider (the height running with the direction of the grains). That way you’ll get longer strands along with a deliciously flavorful, tender and moist shredded beef.
Today we’re going to make some ultimate Ropa Vieja with a wonderfully rich depth of flavor! In the end you’ll have to make your own judgment call, but I’m pretty confident you’re going to love it!
And at the same time we’re going to take a shortcut and braise the meat in the sauce rather than the traditional method of braising it in water, shredding it and then adding it to the sauce. Doing it the first way releases those flavorful juices from the beef directly into the sauce and saves us a lot of time. To mimic the extra step of making a separate stock, we’re also going to add whole carrots, celery and bay leaves and then discard them at the end, infusing the sauce with some umami qualities and natural sweetness from the vegetables.
We’re also adding an array of other classic Cuban and Spanish ingredients such as olives, pimientos and capers. In addition to the red bell pepper that’s caramelized with the onions, we’re also going to add roasted red bell pepper in the end for added smokiness, sweetness and flavor. Lindsay makes all of these fabulous products and we’re using them all to give this dish a wonderful flavor boost.
You may be wondering, “what’s the difference between pimientos and red bell peppers? Aren’t they the same thing?”
A pimiento, also called pimento or cherry pepper, is a variety of red chili pepper that is sweeter and more aromatic than red bell peppers (though some varieties of pimientos are hot). They add a nice element of natural sweetness and flavor to this dish.
All of these ingredients combined with delicious spices result in a truly unforgettable Ropa Vieja – it’ll become a staple dish in your home!
Ropa Vieja only tastes better the next day as the flavors have more time to meld, so this is a perfect dish to make in large batches for leftovers!
Let’s get started!
Pat the beef dry and sprinkle with salt and freshly ground black pepper.
Heat the oil in a Dutch oven over high heat. Once very hot add the beef and brown generously on all sides.
I’m using my Le Creuset Dutch oven. I also have the Lodge Dutch oven which is a fraction of the price. I love both of them and use both on a regular basis.
Transfer the beef to a plate. Do not discard the drippings and blackened bits in the pot, they are key to the flavor.
Thinly slice the onions and bell peppers.
Add the sliced vegetables to the pot and cook over medium heat for 15-20 minutes until caramelized.
Add the garlic and spices and cook for another minute.
Add the white wine and bring it to a rapid boil, deglazing the bottom of the pan (scraping up the browned bits on the bottom of the pan).
Add the broth, crushed tomatoes, tomato paste and bay leaves. Simmer for 5 minutes.
Return the roast to the pot along with the pieces of carrots and celery. Bring to a boil, reduce the heat to low, cover and simmer for 3-4 hours or until the beef is fork tender and falls apart easily.
Oh, the aroma as you remove the lid!
Discard the celery, carrots and bay leaves.
The sauce is deeelicious!
And it’s only going to get better after we’ve added the remaining ingredients.
Transfer the beef to a plate and shred it with two forks.
Return the shredded beef to the sauce.
And see that beef? We’ve got our long strands of shredded beef PLUS all the flavor that richly marbled chuck is known for.
Stir in the olives, roasted red peppers, capers and pimientos.
I just want to take another look at all those gorgeous colors!
Simmer uncovered to thicken the sauce for 30 minutes.
Oh, heavenly sauce, how I love thee!
Stir in the parsley and add salt and pepper to taste.
Your Ropa Vieja is ready to serve.
And its flavor only improves the next day!
Serve with steamed or yellow rice and black beans.
Enjoy!
- 2 pounds chuck (ask your butcher to cut it taller than wider so you get long strands of beef along the grain) or flank steak (see discussion in this post about cuts of beef)
- 1 large yellow onion, thinly sliced
- 1 of each large green, red and yellow bell pepper, thinly sliced
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons sweet paprika
- 1 teaspoon smoked paprika
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup dry white wine
- 1 cup chicken broth (chicken broth has a stronger/deeper flavor than beef broth)
- 1 16 ounce can crushed tomatoes
- 1 6 ounce can tomato paste
- 2 bay leaves
- 1 large carrot, cut in half
- 1 large stalk celery, cut in half
- 1 cup Lindsay Naturals Green Olives, rinsed and drained (you can slice them if you prefer)
- ½ cup thinly sliced Lindsay Roasted Red Peppers, drained
- ¼ cup Lindsay Pimientos, drained
- 2 tablespoons Lindsay Capers, rinsed and drained
- ⅓ cup chopped fresh parsley
- Pat the beef dry and sprinkle with salt and freshly ground black pepper.
- Heat a little oil in a Dutch oven over high heat. Once very hot add the beef and brown generously on all sides. Transfer the beef to a plate. (Do not discard the drippings and blackened bits in the pot, they are key to the flavor.)
- Add the sliced vegetables to the pot and cook over medium heat for 15-20 minutes until caramelized. Add the garlic and spices and cook for another minute. Add the white wine and bring it to a rapid boil, deglazing the bottom of the pan (scraping up the browned bits on the bottom of the pan).
- Add the broth, crushed tomatoes, tomato paste and bay leaves. Simmer for 5 minutes.
- Return the roast to the pot along with the pieces of carrots and celery. Bring to a boil, reduce the heat to low, cover and simmer for 3-4 hours or until the beef is fork tender and falls apart easily. Discard the celery, carrots and bay leaves.
- Transfer the beef to a plate and shred it.
- Stir in the olives, roasted red peppers, capers and pimientos. Simmer uncovered to thicken the sauce for 30 minutes. Stir in the parsley and add salt and pepper to taste.
Thank you to Lindsay for sponsoring this post and to my readers for supporting the brands who make The Daring Gourmet possible!
I’ve never heard of Ropa Vieja before, but this sounds amazing!
this is one of my all time favorite Cuban dishes….i need to try making it at home.
I have never tried Ropa Vieja! I will have to change that! Looks super delicious and healthy with the shredded beef and veggies!
I’ll bet this has an amazingly intense flavor. The fact that it’s cooked down like it is leads me to believe it’s pretty incredible tasting, and very tender.
This looks absolutely amazing! The richness of those colors knocked me off my feet, not literally but wow, gorgeous dish!
I’ve been wanting to make this dish for such a long time. I’m so glad I saw your post! Your recipe looks so rich and colorful and amazing! I could go on…! Lovely!
This dish just screams flavourful! I love stumbling across a new recipe and this would go over so well with my husband!
I’ve never had this dish before, but can see why it’s the country’s national entree. It looks SO flavorful!
This sounds like it has so much flavor! I’ve never heard of this dish but I’m loving the sound of it. And heck yeah, flank steak is crazy expensive. I don’t get it! It used to be soooo cheap and then I think it became trendy so it skyrocketed or something.
Try asking your butcher for vacio, also known as bavette in french cooking. Very similar to flank, but much cheaper.
Like you, I’ve always wondered why flank steak was preferred for ropa vieja… so I LOVE that your version uses chuck 😀
I have never heard of this before but I need to make this ASAP!
Oh wow! This looks amazingly flavorful! Can’t wait to try it!
I can’t believe I’ve never tried this! It sounds delicious!
I love every single thing in this dish! It looks so succulent and I’m pretty much drooling over my keyboard!
My family would love all the flavors!! sounds and looks amazing!
Great idea to use chuck instead of flank, I can only imagine how flavorful it must be. It looks wonderful!
This looks amazing! I love roasting meats low and slow, and the flavors sound incredible!
I just love bouncing from country to country with you through your recipes! Ropa Vieja sounds fantatic!
Ropa vieja is one of my favourite slow-cooked dishes, and not just because of its hilarious name (though that definitely adds to the appeal).
I love the tweaks you’ve made to the traditional recipe… I also braise my beef directly in the sauce instead of boiling, so that I’m not losing all that delicious beef flavour and collagen, . And the addition of capers AND pimentos AND olives? Yes, please!
What a beautiful dish! I’ve never heard of it before, but I’d love to try it. Thanks for the recipe!
I would like to make this but am wondering what kind of broth and how much? It is not listed in the ingredients.
Hi Rob, thanks for catching that, I’ve added it to the list. It’s 1 cup of chicken broth. That may seem a little strange but chicken broth actually has a stronger and richer flavor than beef broth (interesting, America’s Test Chicken opt for chicken over beef broth for that reason when making French Onion Soup).
America’s Test CHICKEN?
Aside from a good tenderloin, chuck is actually my favorite cut of beef to use. And now I’m craving ropa vieja something fierce – I can just SEE the flavor in that pot!
I have never heard of this before and now I’m feeling deprived! This looks amazing
I love how informative your posts are! The info about the beef was really helpful! And this meal of colorful rags (!) looks delish!!
I’ve never had this dish before! I totally need to try it! Looks like the flavors are incredible!
mmmm this was my favorite meal growing up, and still is to this day. My grandmother and mother are from Cuba, and they’ve showed me how to cook dishes like this, picadillo, fricasse de pollo, and more. I treasure their cooking so much!! This looks great!
I seriously cannot wait to try this dish – it loos fantastic!
Holy goodness WOW. Made this tonight for some friends and everyone was blown away. Thought there’d be enough leftovers for me to have tomorrow but not a shred of beef was left. You’ve made me a star, thanks for a phenomenal recipe.
This looks absolutely amazing! Seriously, how do you do this, Kimberly?? I’ve been following your blog for over two years and you never cease to amaze me. Your recipes are always hits in our home and I cannot wait to try this, I already know it’s going to be good 🙂
Thanks for making my day, Candace 🙂 Thank you for your kind words and support. Happy cooking! 🙂
Kimberly THANK YOU for this fantastic recipe! Im 5th Generation Cuban and grew up eating Ropa Vieja! Both my grandmothers, My Father, and my Mother loved this dish, and honestly, when I made this – following your recipe, I thought I’d died and gone to Heaven! (As did my 87yr old Mama!) Thank you, Thank you!! 😉
Thank you, Maria, coming from you that means a lot. I really enjoyed reading all of your comments and appreciate your sentiments – thank you for sharing. I would love to go back in time and visit pre-Castro Cuba. Thank you for painting that picture for us so we can experience it, at least in part, through your words.
Can’t wait to taste this, I have just cooked it and it smells wonderful!
Fantastic, Colin! Let us know what you think once you’ve tried it. And compare it to the leftovers the next day after the flavors have had even more time to meld.
It was a hit, no leftovers for the next day!
Awesome!!
I LOVE all the flavor you packed into this dish. I can see why this is the National dish of Cuba because it’s looks so amazing.
This is soooo good!! I made it two days ago and everyone loved it! (Husband and our 16 year old son and 13 year old daughter.) Our kids have never cared for olives but they ate them in this (I used the Lindsay olives you recommended and you’re right, they’re very mild). They’ve already requested that I make this dish again “very soon” 🙂 Another A+ recipe, Kimberly, thank you!
That’s wonderful, Katherine, I’m so happy to hear that, thank you!
Absolutely great post, I loved learning about the beef parts. And the pictures are amazing, I am keeping this dish in mind, I would love to taste it soon.
This sounds so fantastic I cannot make it soon enough…thank you for sharing all of it’s history and the methods prior to yours….will let you know how it comes out…The pictures make one want to chew on the pages…
Very truly Yours,
Morgan Lewis
Thanks, Morgan 🙂 I just made it again this past week and tried it with chicken this time, also super delish!
I can respectfully assure you, that this is not “the” or “a” national Cuban dish, good as it sounds! It is a very rare time when Cubans have meat! Black beans and rice is the staple and seldom do they incorporate spices into their dishes, certainly, never a bay leaf, or cumin and even oregano is a stretch!!!!Perhaps you are referring to the “Miami” Cubans-which is still very suspect.This is a Spanish-origin dish,and as such, to claim it to be the Cuban national dish is simply absurd! Love the Cubans, been there at least eight times, Meat and spices are not their forte! Still an excellent recipe, but not Cuban.
Hi Frank, with all due respect, I don’t know where you were dining out or who you were talking to the last eight times you were in Cuba but not only is Ropa Vieja Cuban, it is quintessentially Cuban: It’s the country’s national dish. (See https://en.wikipedia.org/wiki/National_dish and hundreds of other references if you Google it.)
Thank you Kimberly! My sentiments exactly! – And I’m 5th generation Cuban – born in Havana! (Left after Fidel came into power..) Have a fabulous day, and enjoy your “Flavorful Ropa Vieja!”
I think you are misunderstanding “National Dish” Our National dish was fish and chips. Does not mean we ate it at every meal. Its the dish UK was traditionally noted for. Currently Curry is considered the National dish and that certainly did not originate in UK.Google also agrees with Kimberley.
Happy tasting Paul.
Paul, I lived near Cambridge for 7 years and oh, how I miss those curries and Indian restaurants! And my husband regularly pines for good fish & chips and Cornish pasties (he’s very proud of his Cornish ancestry). I try to keep him content by making them at home but I know as soon as we set foot off the plane the next time we’re in England he’ll be running to the nearest chippy 🙂
Hello Frank Mosher,
I respectfully beg to differ with regards to Cubans not using a lot of spices/meats in their cooking…I’m assuming the 8 times you were there was much more recent and long after Fidel assumed power…Take this from a 100% Cubana – born in Havana – forced to leave our beautiful Island in 1963 when I was four..several years after the Communist Tyrant took over, with my Mother, Father, both Grandmothers (who absolutely loved to cook!) ..and would tell you that “Authentic Cuban Cuisine” is some of the most flavorful cuisine one can ever taste! You’re correct that for close to 60yrs,during the rein of Fidel, Cubans that remained had practically no meat, (when they did it was rationed) and practically NO spices..(embargos etc) but prior to his taking over – and you can ask ANY Cuban and they will tell you that Cuba was not only one of the richest,most beautiful Isles in the world – but that the flavors of our dishes screamed spices! It was where the wealthy vactioned for many many years. Just wanted to clarify and educate a little bit..When you speak of the “Miami Cuisine” – you’re probably correct in that a lot of the dishes have been “Americanised” (kinda like “Taco Bell is the furthest thing from “Mexican food out there) – but you can still find Authentic Cuban Cuisine out there..usually your “hole in the wall” family owned restaurants. I have actually lived in CA since my family had to flee, and Ive found several “Authentic” Restaurants out here..(the majority of my family however did relocate to Miami..(a few good restaurants there as well – Growing up and after my daughter was born we visited family every year..I’ve been blessed to have had my maternal Grandmother until she passed at 89yrs, my Paternal Grandmother until 100yrs of age, and my Mother who is still living, driving, lives on her own tho close by and she will be 88 in Dec. – their influence and guidance have been my teachers in the kitchen..and YES, ABSOLUTELY, “Ropa Vieja” is our National Dish along with black beans and rice (and when made by a Cuban, tastes NOTHING like the “canned variety”..they are much more flavorful and “Oregano” is key..I am 57yrs old and remember my history and my roots and have been the “cook” whenever my Father (RIP – we lost him due to a botched surgery) brothers, sister, etc craved some good “homestyle” Cuban Food..Ropa Vieja, Picadillo, Lechon, etc.have always been at the Top of the list, and THIS recipe is about as close to the “real” thing as you can get..INGREDIENTS are VERY Authentic…and one last thing…you are also correct in saying Ropa Vieja has “Spanish” influence – it WAS Christopher Columbus who first layed eyes on Our Tropical Island – and his words were “this is the most beautiful place on earth”..back in the late 1400’s..of course, we all know where he was from. For you to say that Cuban Cuisine is lacking in flavor or spices, simply shows that you my friend, have NEVER tasted “real” Cuban food, and it sounds as silly as saying Cubans don’t like “new cars” and like to live in shacks, never upgrade their Hotels etc etc. because when you visit it’s like going back to 50’s..LOL! It’s called embargos, and a tyranical communist as their leader…bring out your history books, or better yet, google it! (I’m sorry for such a lengthy story, I tend to get annoyed when people make silly comments without knowing what they’re talking about.) I’ll get off my soapbox now…God Bless America! I am very proud to be an American – A Cuban-American.
.
Thank you Maria, for this wonderful contribution. Not the soap box, but exactly the fine explanatory essay should sound! I really enjoyed it. –Was looking for a marzipan recipe and discovered this mind spinning blog – thank you Kimberly! — The reason that I clicked on the Ropa Vieja recipe (enlightening or adding to the discussion) is that I view it as a Canarian dish! 🙂 Columbus set off from Gran Canaria (I know as I visited Casa de Colon in Las Palmas), but whether it was Canaries who influenced the Cubans, or the Cubans who influenced back the Canaries, I don’t know! 🙂 A simpler version of la ropa vieja that I tried on Tenerife included meat,potatoes, chick peas, onions and peppers, not the olives and capers. This recipe sounds and looks powerful and exciting, especially combined with black beans and white rice for contrast. Powerful in the sense of ‘protein rich’. This kind of stuff will get you through life to your 90s and 100s! Bless you both….
Thank you, Sonja 🙂 Yes, this dish originated in Spain in the Middle Ages, also popular in the Spanish Canary Islands. It was later brought to Cuba when the country was colonized by the Spaniards, but the Cubans very much added their own touch and influence to dish. Happy eating! (P.S. I just made a batch of marzipan this weekend to make some pastries but have to make another batch because it somehow all got nibbled away 😉
I just got back from Cuba. I ate ropa vieja in a private home and they told me that it is their national dish. While beef is difficult to get, pork and chicken are staples. They made ropa vieja with shredded pork served over pureed plantains. Other than the olives, the spices and ingredients look the same as the ropa vieja I was served. It was delicious.
If you actually read your wikipedia reference, you would surely note that it is a Spanish dish! How many times have you eaten in Cuba?? None, because you were not allowed to go there. Pity!
Of course it’s of Spanish origin, Frank. After all, Cuba was colonized by the Spaniards. Much of Cuban cuisine is influenced by the Spanish and Ropa Vieja, Cuba’s national dish, is one example.
FYI…I am married to a Cuban and have been with “real” Cubans not on resort…in Cuba at least a dozen times. “Real Cubans” do make Ropa Vieja in Cuba despite not much availability of beef and do in fact have access to spices and herbs to make very flavourful and delicious food.
Thanks for confirming, Ann.
It is a Cuban dish when made this way specially with the flank steak. Cuba was there much before the harsh conditions faced now. And this dish was a very common “Pre-Castro” Cuba. Unfortunately, you don’t see it much now, except on special occasions, due to the scarcity of the ingredients. Whenever a cook has some of the ingredients, others won’t be found. Maybe has the onions, but can’t find the peppers, or the wine or the oregano, etc, etc. And on rare occasions when meat is found, it is promptly made with whatever is on hand. Thanks for showcasing this delicious Cuban dish.
Thanks for sharing these insights, Zenia.
Referencing your comment to Kimberly – I cant say if she was or wasnt allowed to visit Cuba, but Im 5th generation Cuban – BORN in Havana! Your comments only show your ignorance…No matter how many times YOU say you’ve been there! – And, that being said, and judging by your comments – YOU, have NEVER tasted Authentic Cuban Cuisine ..
Discard the carrots and celery ? Cooks treat surely 😊. I will give this a go with Thai beef and let you know ! Can’t wait actually. Best wishes.
That’s great, Paul! Let us know what you think. And yes, cook’s treat for sure 🙂
I had a hard time finding a whole chuck roast in Japan. It has to be preordered from my butcher. My favorite butcher suggested using wagyu beef shin because I couldn’t wait. I also had to roast my own peppers because Lindsay products are also hard to find in Japan. As for the pimientos, I had no choice but to use the sweetest fresh red bell pepper I could find. And since I love olives (I know what I like), I think I made a nice choice. So anyway, anyway, I made this the other night and it was so delicious! My husband and I almost ate the whole pot. It goes so well with newly cooked Japanese rice too. The meat just melted in our mouth. Oh, and to think I almost didn’t buy limes! What a wonderful surprise. This recipe is a treasure, thank you for sharing it. Love, love love.
I am absolutely thrilled to hear that, Margot! And seriously, are you trying to make us all jealous with that Japanese wagyu beef?? 🙂 I really appreciate the feedback, thank you!
Yum! This is just oozing with flavor!!!
Can’t wait to try this—your recipes (country to country) are always a hit. Thank you ever so much. You make your followers stars in the kitchen.
Thanks, Barbara, I appreciate that! 🙂
What are your thoughts about making this in a crock-pot and what would be the cook time?
Hi Deborah, for the absolute best flavor the different steps of browning the meat and sauteing the vegetables are absolutely crucial to the end result. There really is just no comparison between this and crock-pot versions. However, after you’ve done Steps 1-4 you can transfer everything to a crock pot at Step 5 just for the long cooking portion. I’d say 3-5 hours on HIGH or 6-8 hours on LOW. You’ll just need to taste the beef to see if it’s tender enough or needs to be slow cooked a little longer. And then, Step 7, add the remaining ingredients in for the last 30 minutes.
Hi Kimberly!
How much oil? I don’t see it in the recipe and I am going to make this tonite even if I have to guess. Planning on using olive oil.
Hi David! Awesome, I’ve been craving this myself and plan on making it again very soon. You just a need a tablespoon or two of oil, just enough to be able to brown the meat. Happy cooking!
-also_
I have made the Jaeger Schnitzel and the Geschnetzeltes and both were yummy. Comfort food at its best!
That’s terrific, David, thanks so much for letting me know!
I used this recipe tonight and it tasted like home. I couldn’t give a better compliment than that.
I’ll take that as the ultimate compliment – thanks so much!
I just arrived home yesterday from a trip to Cuba. My friend and I stayed in a little town called Brisas del Mar just East of Guanabo for a few days and it was suggested we eat at one of the small, local restaurants a block away. The restaurant owner’s brother was visiting and could speak English well enough to describe the menu and recommended that we try the traditional Cuban dish “Ropa Vieja”. Unfortunately we were there later in the day and there was none left :-(. My friend and I were so disappointed that we didn’t get a chance to try it and left Cuba with this as our only regret. But now that I found the recipe online, I will suggest that we get our families together so we can all try this amazing looking recipe together. Thanks for sharing the recipe and can’t wait to try it!!!
Oh Tamara, I would have been so bummed too, darn it! I hope you and your friends and families have a wonderful get together over this pot of Ropa Vieja. Happy cooking and let us know how it goes!
This was Ropa Vieja perfected. I really also enjoyed the history of the dish and explanation as to why certain ingredients are key in making this an incredible dish. Thank you so much for sharing with us!
Thank you, Alex, I’m so glad you enjoyed it and appreciate the feedback!
I only have shredded carrots. Should I use those or skip carrots altogether
Hi Heather! That’s purely a matter of personal preference and whether you want some shredded carrot in the final dish. I wouldn’t have a problem including them 🙂
I wouldn’t call this Ultimate Ropa Vieja since you completely changed the original dish. It is made with flank steak and not just because it “shreds easily” as you claim. If you’ve had real ropa vieja, made by someone who is Cuban, you’d know there is no flavor lacking in this dish because of the cut of the meat. While I appreciate your unique take on this classic dish, no real Cuban would ever call this adaptation Ropa Vieja let alone “Ultimate”.
Thanks for your input. Several of my Cuban readers disagree with you and it’s okay to disagree. Of course the original, simpler version has a wonderful flavor. This version simply has more going on, a greater complexity of flavors, hence my “ultimate” take on a classic. As for the cut of meat, any butcher will tell you that chuck roast has far more flavor than flank in a slow-simmered dish like this – that point is not debatable.
I lived in Fort Lauderdale for about 40 years. I miss eating ropa vieja at Don Arturo Cuban restaurant but I now live in the Philippines I guess I have to cook it myself. We do not have black beans to go with it though. Yummmm. Oh well. My loss!
Hi Faye, yes, you’ve got to try this! It will be wonderfully delicious, even without the black beans 🙂 Happy cooking!
Looking at your recipe and the comments got me thinking. I will have to try using the chuck to see how it compares. Everyone in my family uses flank steak. I think my grandma’s recipe was the best, but that is what I grew up with. Many of the ingredients you have used I have never seen used in Ropa Vieja in the past. Doesn’t mean others don’t traditionally use those spices/ingredients, just means my family hasn’t. Wouldn’t it be boring if everything was the same? Some unsolicited advise for your Cuban/Cuban-inspired recipes: keep the raw onions and bell peppers; and use red, orange, and yellow bell peppers instead of green. The raw veggies impart a much needed layer of flavor. Over the years I have learned to partition the onions into thirds. I will carmelize 1/3, sweat 1/3, and leave 1/3 raw for the stewing/cooking process. The melded flavors give you the complex flavors you are wanting while bringing back the raw flavors that are necessary to stay true to the original ingredients. The omission of the green bells are purely preference since they are strong and caustic. My family uses reds for their Cuban dishes.
This is a quintessential Cuban dish even though it did not originate in Cuba. The number of variations in Cuban/Cuban-American families is probably as numerous as red sauce variations in Italian/Italian-American families.
Hi Richard! Yes, flank steak is what’s normally used, I simply deviated for the reasons I mentioned in my post. My personal preference is the richer flavor that comes from the higher fat content of chuck, but that certainly isn’t to say that flank steak doesn’t also taste good, it does. And yes, some of the ingredients in my version are not found in traditional Cuban ropa vieja – hence the term “ultimate” because it includes some ingredients that really give this already wonderful dish just that much more flavor and also makes it visually more interesting. Thanks for sharing your process! I agree, in many dishes it isn’t even the ingredients so much that make the difference as the technique involved.
I totally agree with using the colorful ‘orange pepper’ instead of the green! For years now I can not eat the green – they assault my stomach & intestinal tract! But I can and do eat the red, yellow & orange with no problems. Many people do not truly realize that as the peppers, like other vegetable color changes, grow & change their colors the chemical properties, nutrients change. As for the Thanksgiving holiday dinner – my mother would make the most fantastic large roasted goose stuffed with apples & oranges, herbs & spices (different mixes) or a large roast of lamb with garlic, herbs, & mint jelly! yum, yum My mother was full German, one grandma was full Italian, the other German with many Hungarian influences and with others that visited – we had FOOD of all sorts in that house growing up!!
Pat, I can just imagine the wonderful cooking that took place in that home with all those wonderful culinary influences! And what I wouldn’t do to sit down to a marvelous goose dinner like that again (my Oma in Stuttgart used to make goose for Christmas). It’s near impossible to even find goose here in the U.S. I’ll have to look into special ordering one at some point. Thanks for sharing, Pat!
Since you want a shredded consistency, have you thought of using brisket? I wonder if that is the cut originally used by the Sephardic immigrants who brought the dish to Cuba.
Hi Lindsey, yes, brisket is generally a good choice for slow cooking and shredding, it’s just that it creates short shreds instead of the long strands that are the preferred look for ropa vieja.
Greetings, Kimberly. I am looking forward to trying this recipe just as soon as I possibly can. As odd as it may sound, I am thinking of making it as our family Easter Dinner, just to have something different from the usual turkey and ham. However, as soon as I first read the recipe, I said to myself, “Self, forget the rice, this would be unspeakably delicious spooned over a thick slab of crusty country bread that has been darkly toasted and slathered in butter . . . ” But that’s just me. Like another reviewer, I too would cringe at the idea of discarding the carrots and celery. In my kitchen, they would go into my freezer as potential soup or sauce ingredients. I am 68 years old, and was raised on the philosophy of, “Use it up, wear it out; make it do, or do without.” And also, “Waste not, want not.” Thank you for your time and trouble in sharing this very tempting recipe. By the way, on speculation alone, I would rate your recipe with five stars, but I’m not sure if you want that, or to have me come back and rate it after I try it for real, and not just in my imagination . . .
Hi Patricia, I think serving Ropa Vieja for Easter sounds like a wonderful idea! We had the same discussion this past Thanksgiving and Christmas about being “turkey’d” and “ham’d” out and going for something completely different. And served over toasted crusty country bread slathered in butter? Marvelous. I share the same philosophy as you – the “discarded” vegetables used to make a base sauce like this are always eaten on the side with the rest of the meal. Once you’ve tried this dish, yes, please do come back and rate it – thank you!
Anyone else have trouble shredding the beef? Smells delicious, but it’s been cooking almost four hours and still not at all shreddable. Got some hungry kids here.
Hi, this sounds like it will be good, but as beef is not available for the average Cuban to eat do you know what meat they use instead? I was thinking of trying it with pork shoulder roast. What do you think?
P.S. Love your blog!
Hi Gregg, thank you! Beef is what has traditionally been used in Cuba for this dish. But under circumstances of late, meat of any kind, along with many other foods, are hard to come by. So I’m sure that Ropa Vieja is a now a rare luxury in Cuba. For Cubans living in the U.S. beef is still what is used.
I just finished making the ropa vieja for my family and they loved it! I followed the recipe and the directions exactly and it came out delicious! Thank you so much! 😋
Wonderful, I’m thrilled to hear that, thank you!
If using pork what cut do you recommend? And would the amount of meat/cooking times be the same?
Hi Danae, pork shoulder is probably most commonly used for shredding and the cooking time would be about the same. Check it after 3 hours for tenderness to determine if it needs to cook longer.
Okay. So I saw this dish on Maryland Public Television (MPT) late Sunday night. I had bought some flank steak from Costco already, so i decided to make this on Monday. Let’s just way that it was a major hit. Your method and recipe matches what they did so I used it. My husband, who runs a Caribbean catering business, went back for seconds. I will be doing this again.
Fantastic, Cheryl, thanks so much!
This looks delicious! Will this recipe work using a 6qt crockpot slow cooker? Will I be able to follow the same instructions?
Hi Mariela, yes you can. Follow all the steps as instructed and once you get to Step 5 you can add all the ingredients to the slow cooker. You may need to cook it a bit longer – on low for 6-8 hours or on high for 4-5 hours – you’ll just need to check it and when the beef is tender it’s done.
Can I also do steps 2-3 in the crockpot or do I need a Dutch oven?
Sorry, I meant steps 2-4
Browning the meat and caramelizing the vegetables is essential for getting the best flavor. You could simply throw everything in a crockpot but it won’t taste anywhere near as good.
This looks good but I’m quite skeptical. Quite a deviation from authentic cuban which I’ve been making my entire adult life.
Yes, there are definitely some deviations – good ones in my opinion. Give it a try and let us know what you think!
Sorry for non-enthusiastic review, but I followed the recipe exactly, and this did not taste like Cuban Ropa Vieja that I have tasted numerous times ( in the States, unfortunately not been to Cuba). It tasted like luxurious Chili without the heat and beans. Way too tomato-y. Disappointed.
I’m sorry you didn’t enjoy it!
Not sure what this person was expecting, but ropa vieja is supposed to be very tomato-based. I’ve been to Cuban restaurants where they dump entire bottles of ketchup in their ropa vieja. Terrific recipe by the way, Kimberly. I’ve made it twice already and it was a big hit. This is my go-to recipe every time the craving hits.
I’m glad you enjoyed it, Nathan, and appreciate the feedback!
Hmm I’m from Cuba don’t ever remember carrots salary are Dutch ovens but the rest of the recipe is good we don’t have Ovens of any kind back home most of our stoves are outside you know like back in the eighteen-hundreds here like a rack and stones,we use pressure cookers makes the meat soft…but the rest of the recipe is on point…
Thanks for the insight, Maria!
I made this last night and it was absolutely fantastic. Mine was a bit saucier, I think I was a bit free-flowing with the wine and broth, but simply incredible. Thanks for the recipe. Easy to follow, and well worth the effort!
Fantastic, Alexandra, thank you!
This was SO delicious! Everyone in my family loved it. I made it exactly as directed and the combination and balance of flavors was perfect. Thank you for this wonderful recipe!
Wonderful, Cori, I’m so happy to hear that, thank you!
Ookay so I made this dish, it seemed like a acquired taste initially.On day 2 it tasted much better.the servings were more than enough eat alone so I froze half. 3 weeks later I pulled out the leftovers and OMG …original,modified,classic, ultimate. This dish is amazing and just gets better.
I’ve been waiting for a special occasion to make this dish again.my occasion:why wait any longer.Simple to make yet complex flavors united.THANK YOU
Fantastic, Ron! I agree, the leftovers taste even better. I haven’t tried freezing it yet but you’ve convinced me I need to do it 🙂 Thanks again for the feedback, I’m so glad you enjoyed the ropa vieja!
I love this dish! I first had Ropa Vieja in the North West of Cuba. It was truly delicious! I had it again in Havana before leaving (not as good as before but still yum) since returning to England i wanted to make this dish but instead of beef, i used some of the tougher cuts of venison from the local hunter. Works a treat!!
I’ll bet that was a treat indeed, Theo, thanks for sharing!
Just returned last night from Havana. We traditionally serve a meal highlighting the foods of a recently visited country with our family. Your recipe will be the center star of our family meal of Cuba very soon. Thank you for the suggestion of substituting chuck for the flank
What a wonderful tradition, Rene’. I hope you had a fabulous time in Cuba and enjoy this ropa vieja!
I made this recipe tonight. Tweaked the recipe slightly by adding fresh jalapeno for some added heat. This was my first time cooking Ropa, therefore, I was a bit nervous to how it would turn out. Pleasantly surprised how delicious it was. Thanks for the recipe!
Fantastic, Stacey, thank you!
I just returned from Cuba and wanted to find a good recipe. My Cuban friend’s mom uses olives in her recipe so I was happy to find your recipe. I made the dish and it was delicious. I almost prefer the chuck roast for a bit more fat and flavor. Thanks!
Wonderful, Julie, I’m so happy to hear that – thank you! I hope you had a great time in Cuba!
It’s a good dish and a good recipe, BUT the Bational
Dish of Cuba it is NOT. I am Cuban and the son
Of Cuban historian J. Guerra Aleman and author of
“Cuba Inginita” an intense historical four volumes of Cuban history.
The National Dish of Cuba is Arroz con Pollo (Yellow rice and chicken). This dish was officially declared by legislation to be the National Dish of Cuba.
Please correct. Thank-you.
Hi C., most countries have more than one national dish (e.g., Germany and England where I’m from both have least 4 national dishes). And Ropa Vieja is indeed one of Cuba’s. https://en.wikipedia.org/wiki/National_dish
I can’t believe there is more than one person that took the time to read and respond with their disapproval for you calling this one of Cuba’s traditional dishes. This is actually one of the first dishes that comes to mind when I think of Cuba. Aside from that….I have my Dutch oven on the stove & my Ropa Vieja is well on its way. This is my first time making it and I’m so excited to see how it comes out. Thank you for sharing!
That is exciting, Vikki, I hope you enjoy it and please let us know what you think once you’ve tried it!
I wish I could post a picture, it came out amazing! My husband & I both loved it. It was one of the best versions I’ve ever had. I didn’t have everything on hand so omitted the celery & carrot as well as tomato paste and added fresh okra I brought in from the garden. It was perfect! Thank you so much for sharing.
Fantastic! I’m thrilled to hear that, Vikki, thank you!
Funny, my mom use to start “un potaje de frijoles colorados” early in the morning. It would “resucitar al los muertos” and she would add flank steak to it. After a few hours, she would pull it out of the “pottage” and once cool to the touch, she would pull it. She would then make her tomato stew magic and it was TERRIFIC! My favorite was when she had as sides; tostones, ensalada de berro y aguacate and a nice tall flan.
This looks very similar to my moms, although much more nuanced.
That sounds marvelous and served with those sides and dessert – heaven!
Made this for my husband for Father’s Day and he loved it! I used 2 flatiron steaks and they fell apart after 2 1/2 hours. Perfect! Thank you!
Terrific, Heather, I’m so glad it was a hit and that your husband enjoyed it! Thanks so much for the feedback!
I apologize but I’m a newcomer and just wrote lengthy post, praising you all for this thread/ site. And then asking a question, because I’ve lost threads before and figured at least I could always come back to this specific thread ssince I both saved it my phone AND email it to myself. Then poof …. my entire comments vanished.
Here is my question: do any of you all have a beef Barbacoa recipe that you especially like? I think it was traditionally used for goat, (barbacoa de chivo, if i remember correctly).
Thank you for any comments or links you can offer.
I used beef knuckle instead of flank steak, doubled the garlic because I like it and omitted the roasted red peppers as I forgot to buy them. Came out great! I’ll do this again for sure! Thanks! =0)
Fantastic, Mats, thank you!
This was absolutely incredible!! The most flavorful ropa vieja I’ve had, and I’ve had many. I’ll be making this again and again. Thank you!
I’m so happy to hear that, Tim, thank you!
Can this be done in the slow cooker? In what order would I need to add the ingredients?
Hi Natalie, yes it can. Follow everything as outlined up to step #5 and then place everything in the slow cooker and cook on LOW for 6-8 or longer until the beef is fork tender and easily shreds. Shred the meat and add the remaining ingredients as outlined and cook for another 30 minutes.
I actually made this dish tonight and it was delicious! The recipe was very simple to follow and the pictures helped to keep me on track. My family truly enjoyed dinner. I also made moros rice and plantains. Our dinner was accompanied by mojitos! If you haven’t tried this recipe do so…you will be so pleased! The next time I prepare this dish I will add more oregano and marinate the meat overnight.
Fantastic, Tashima, thank you!
Thanks for this amazing recipe! I made it for some friends and we were all blown away by the wonderful combination of flavours – and the chuck was just perfect!
Fantastic, Henry, thanks so much!
I just made this last night and it is AMAZING, especially on some steamed jasmine rice! When I was looking up recipes for this dish, I was deciding between yours and a recipe that had much less ingredients and a tad easier to make since it was all just thrown in a crockpot. I am so so so glad I chose yours! All the ingredients and spices blend together so beautifully. Thank you ladies for the wonderful recipe!
Thanks so much, Ann, I thrilled you enjoyed it!
Absolutely incredible. Just finished off the leftovers for lunch and it tastes even better than yesterday. This will become a regular in our home.
Terrific, Joe, thanks so much!