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!
If you’re looking for more exceptionally flavorful beef dishes from around the world try our Sega Wat, Guinness Stew, Hungarian Goulash, and Domoda!
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!
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.
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!
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.
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.
All of these ingredients combined with delicious spices result in a truly unforgettable Ropa Vieja – it’ll become a staple dish in your home!
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. 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.
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.
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 our:
- Guinness Stew
- Hungarian Goulash
- Sega Wat (Spicy Ethiopian Beef Stew)
- Pörkölt (Hungarian Beef and Onion Stew)
- German Goulash
- BEST Beef Stew
- Beef and Pepper Stew
- Beef Bourguignon
- Hachee (Dutch Beef and Onion Stew)
- Domoda (Gambian Peanut Stew)
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
Misty says
My husband and I love to cook and we also love to challenge each other. My challenge was Cuban food. So I came across this recipe and this turned out so good! The depth of flavor is great! Thank you for sharing your recipe.
Kimberly @ The Daring Gourmet says
That’s such a fun thing you guys have going on, Misty! I’m thrilled to hear this was a hit, thank you!
Janet says
Amazing dish! Made it for a dinner party for 14. Doubled the recipe. Served it with black beans, yellow rice and plantains. My guests raved about it and begged for the recipe. Family members said it was definitely a keeper so I will be preparing it again. I had it at Gloria Esteban’s hotel restaurant in Vero Beach and loved it so much could hardly wait to prepare it at home. Still love to cook and try new things at 92!
Kimberly @ The Daring Gourmet says
How fun, Janet! I’m absolutely thrilled to hear it was a hit, thank you so much for the feedback. Happy continued adventures in cooking!
Anonymous says
I️ am Cuban and we bebe put carrots in ropa vieja it’s actually a simple dish does not take 4 hours to cook
Shawn says
I am not Cuban but Cuban food is my favorite and I have been eating ropa Vieja since I was a little girl and I’m 42 now and have been making it myself for at least 15 years. All Cuban food to me is very flavorful!!! But this is my favorite and is easy to do. I love it.
Sandra Hjort says
This is seriously one of the best meals I’ve ever made! SO much flavor! We had leftovers the next day and they tasted even better. THANK YOU FOR THIS AMAZING RECIPE!
Kimberly @ The Daring Gourmet says
Fantastic, Sandra, thanks so much!
Aija says
Made it today and everyone LOVED it!!! Loved shopping for this recipe and making it and reading all the back stories and learning about the beef cuts. I have had this meal before but with different recipes – this one by far wins the gold. Next time I will use a bigger pot and double everything, absolutely delicious!!!!!!!
Kimberly @ The Daring Gourmet says
Hooray!! I’m so glad to hear that, Aija, thank you!
claudia says
I just prepared this dish and added a couple of jalapeños and one habanero and it is amazing, glad I prepared about 4 pounds of beef because everybody had seconds and prepared their next day work lunch. I served it with Mexican style rice, refried beans and flour tortillas. this is going to be a keeper and will prepare it soon again. a Very Hearty fall/winter dinner.
Kimberly @ The Daring Gourmet says
Fantastic, Claudia, I’m thrilled you you enjoyed it! It’s a regular in our home as well and my husband always looks forward to taking leftovers with him to work :)
Alan Boyce says
Words cannot describe how amazing the flavor of this is. I’ve had ropa vieja on many occasions throughout Florida and in the homes of friends. This is hands down the best I’ve ever had and that is saying a lot because I’ve had some great ones.
Kimberly @ The Daring Gourmet says
That makes me very happy to hear, Alan, thanks so much!
Thomas says
Great post! Have nice day ! :)
Jo-Elle | The Yorkshire Pudding says
Hi Kimberly! I’m hosting a Cuban themed dinner party tomorrow night and stumbled upon this recipe weeks ago during preparations. I’ve made it today, taking your advice that it’ll taste even better tomorrow and I have to say I can’t wait! It’s awesome today so will be mind blowing tomorrow! Thank you so much and keep up the good work! Hugs from across the pond! Xoxo p.s I want my house to smell like this forever!
Kimberly @ The Daring Gourmet says
Thank you, Jo-Elle, and hugs right back to you! Your Cuban themed party sounds fantastic, wish we were neighbors :)
Jo-Elle | The Yorkshire Pudding says
I can’t wait it’s going to be brilliant! Our friends recently visited Cuba on their honeymoon so we’re reliving it for them. I wish we were neighbours too! Although I’m sure you wouldn’t appreciate the weather 🙄 Xoxo
Kimberly @ The Daring Gourmet says
Lol! After having come through a record cold and wet spring and now a record dry and hot summer, I think I’d gladly swap with you! :) By the way, I lived in Cambridgeshire England for 7 years and consider it my second home. We’re taking a family holiday there next year with our kids and will be spending 3 glorious weeks touring the UK – can’t wait!
Jo-Elle | The Yorkshire Pudding says
Oh wow that’s amazing! Cambridgeshire is so beautiful! I’m in West Yorkshire in the soggy, flood-soaked hills! It’s so amazing to meet you! Your blog is awesome! Xoxo
Kimberly @ The Daring Gourmet says
Thanks so much, Jo-Elle, it’s so nice to meet you too and I hope you’ll visit again! :)
Joe Peterson says
Absolutely incredible. Just finished off the leftovers for lunch and it tastes even better than yesterday. This will become a regular in our home.
Kimberly @ The Daring Gourmet says
Terrific, Joe, thanks so much!
Ann A says
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!
Kimberly @ The Daring Gourmet says
Thanks so much, Ann, I thrilled you enjoyed it!
Henry Horris says
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!
Kimberly @ The Daring Gourmet says
Fantastic, Henry, thanks so much!
tashima hawkins says
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.
Kimberly @ The Daring Gourmet says
Fantastic, Tashima, thank you!
Natalie says
Can this be done in the slow cooker? In what order would I need to add the ingredients?
Kimberly @ The Daring Gourmet says
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.