Ultimate Ropa Vieja
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The ultimate version of one of Cuba’s most famous dishes, this Ropa Vieja recipe is positively PACKED with flavor!! A myriad of flavorful ingredients and spices come together to make this dish truly unforgettable. Make a double batch while you’re at it and you’ll be glad you have the leftovers (plus it freezes well). A reader favorite, check out the hundreds of rave reviews below!

What is Ropa Vieja?
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!
How to Make Ropa Vieja
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 (just check out the hundreds of rave reviews below)!
The traditional method for making ropa vieja involves simmering the beef in water, shredding it, and then adding it to the sauce. I’m going to show you a shortcut that not only saves time but results in a more flavorful dish. We’re going to sear the beef and then simmer it directly in the sauce, then shred it. This way all those flavorful juices from the beef go directly into the sauce. And it saves time. It’s a win-win. 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.

Ropa Vieja Ingredients
For our ultimate ropa vieja recipe we’re 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.
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.
What is the Best Cut of Beef to Use?
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.

Can I Make it in a Slow Cooker?
Yes! You’ll still want to sear/brown the roast first because this is essential for the best flavor. Likewise follow the instructions to saute the veggies. Then transfer the ingredients over to the slow cooker and cook on LOW for 6-8 hours or on HIGH for 4-6 hours or until the beef is tender. Remove the veggies and bay leaf and follow the instructions in Step 3 to add the final ingredients.
Can You Freeze It?
Yes! Ropa vieja freezes well. Freeze it in a freezer-safe container or freezer bag for up to 3 months. Remove it from the freezer, let it thaw in the fridge overnight, and slowly reheat it on the stovetop, in the oven, the microwave, or slow cooker.

Ropa Vieja Recipe
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 that is a fraction of the price and I love them both.
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 with two forks.

Return the shredded beef to the sauce. Stir in the olives, roasted red peppers, capers and pimientos. Simmer uncovered to thicken the sauce for 30 minutes.
Stir in the parsley. Add salt and pepper to taste.

Your Ropa Vieja is ready to serve.
And its flavor only improves the next day if you can be patient enough to wait!

Serve with steamed or yellow rice and black beans. And for an additional treat, include some crispy homemade Tostones!
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!
Enjoy!

For more incredible beef stews from around the world be sure to try my:
- Guinness Stew
- Hungarian Goulash
- Sega Wat (Spicy Ethiopian Beef Stew)
- Pörkölt (Hungarian Beef and Onion Stew)
- German Goulash
- BEST Beef Stew
- Pichelsteiner
- Beef Bourguignon
- Hachee (Dutch Beef and Onion Stew)
- Domoda (Gambian Peanut Stew)
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Ultimate Ropa Vieja
Ingredients
- 2 pounds chuck ask your butcher to cut it taller than wider so you get long strands of beef along the grain. OR you can use flank steak (see discussion in this post about cuts of beef and why we recommend chuck over flank)
- 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
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup dry white wine
- 1 cup chicken broth
- 16 ounce can crushed tomatoes
- 6 ounce can tomato paste
- 2 bay leaves
- 1 large carrot cut in half
- 1 large stalk celery cut in half
- 1 cup green olives , rinsed and drained (you can slice them if you prefer)
- 1/2 cup roasted red peppers , drained
- 1/4 cup pimientos , drained
- 2 tablespoons capers , rinsed and drained
- 1/3 cup chopped fresh parsley
Instructions
- 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. Return the shredded beef to the pot.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.
Notes
Nutrition
Originally published on The Daring Gourmet June 27, 2016
I love trying new recipes especially when they turn out as wonderful as this one!
Wow..this looks so tasty!! I have never tried it, but I am excited to! Looks packed with so much flavor!
Absolutely INCREDIBLE!!!! Made the recipe as written and had some friends over for dinner. Not a drop of it was left and everyone was asking for the recipe. Thank you!
Fantastic, Mike, I’m so glad it was a hit, thank you!
Ropa vieja with paprika and cloves?
This is the ONLY recipe for ropa vieja I’ve ever seen with those ingredients, and the result was predictably regrettable.
So, no, sorry, and to each his/her own, but these are NOT flavors I associate with this classic dish I’ve been eating for nearly 50 years.
If you want a classic rope vieja, stay away from this one.
I couldn’t agree more, Roger: This ISN’T a “classic” ropa vieja nor does it claim to be. Note the title of the recipe: “Ultimate Ropa Vieja.” This recipe is for those who want to venture beyond the basic version and experience a massive boost in flavor. Agreed, if you just want the basic ropa vieja, look elsewhere. Cheers.
What a wonderfully, classy, response to a negative one. Bravo my dear 👏
Oh and I’m making this for the 4th time for our NYE party. It’s absolutely heavenly. Thank you for your “ultimate” contribution to our tummies 😁
Thank you so much, Caroline, have a wonderful party and Happy New Year!
Have tried a variety of Ropa Vieja recipes and this one is now my favourite. I live in Panama and we enjoy it here as well. The key is cooking down the peppers and onions, then adding the spices and liquid so that you already almost have the sauce. The added jarred peppers and olives elevate this dish and give it a zing it needs.
That’s awesome, Scoop, thanks so much for the feedback!
Hi Kimberly, I am writing this as this wonderful dish is simmering away! It not only was fun to make, it looks and smells delicious!! I have a question – instead of simmering on the stove, what do you think about doing the simmering part in a crockpot?
Thanks again for such an incredible dish! Laura
Hi Laura, that’s exciting!! Yes, you can absolutely cook it in a crockpot for the simmering portion. I’d aim for the usual 6-8 hours on LOW or 4-5 hours on HIGH. Happy eating! :)
This is worth writing a review. I’ve been cooking for 35yrs and am known for my cooking. With almost every recipe, I adjust but there was no need. This recipe is divinley delicious. I’m very particular about cooking and I cannot say enough. This is a must try recipe.
That is a compliment indeed, Jessica, thank you so much for the feedback!
My (grown but at home) sons went to help my mother in Texas for a few days. They came back taking about a dish called Ropa Veija Grandma had made. I asked for the recipe, and she said she’d seen it in a magazine, but had actually looked online when she decided to make it, and advised me to “just look up “Old Clothes” and look through the recipes.
I found YOUR recipe for this, which was NOT the one my Mom had made for the guys.
At our house, this recipe is my secondary “go to” roast recipe. I added a few touches of my own, and we have this at least every other month! The first couple of times, I left out the green olives, as I was not an olive fan. Last time, i had some olives on the side- and OH MY! What was I afraid of? Today’s pot has everything! (plus a bit of ginger and cinnamon!)
That’s fantastic, Tammy, I’m absolutely thrilled to hear that, thanks so much!