The ultimate version of one of Cuba’s most famous dishes, this Ropa Vieja recipe is positively PACKED with flavor!!Ā A myriad of flavorful ingredients and spices come together to make this dish truly unforgettable.Ā 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 Ā – that’s Ropa Vieja. Ā From the Spanish term for “old clothes”, this is one of Cuba’s most popular and beloved dishes. Ā So popular in fact that it’s one of the country’s designatedĀ 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. Ā 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. Ā 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. Ā 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.Ā Have a look around the internet at all the ropa vieja recipes and virtually all of them call for flank. Ā That piqued my curiosity because here’s the thing: Ā 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. Ā 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. Ā For all of these reasons flank steak used to be one of the cheaper cuts of beef. Ā But in recent years the price has sky-rocketed and in many places is double the cost of chuck.Ā 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. Ā But I wasn’t willing to sacrifice tenderness, flavor or cost for the sake of having long shreds of beef. Ā So I went to three different butcher shopsĀ and chatted with their butchers. Ā First I wanted to see their reaction when I told them I was looking for flank steak for a low and slow-cooked dish. Ā All three raised their eyebrows and asked me why on earth I’d want flank steak for that. Ā They all shook their heads and said that, hands down, the best choice for slow-cooked shredded beef was chuck. Ā 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. Ā It’s by far the most popular beef cut of choice for slow cooking and shredding.Ā So what about the aesthetics element, those long strands of beef you get from the flank steak? Ā Chuck has short strands that after slow cooking and shredding typically look less pronounced and are mushier. Ā The way around that: Ā 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). Ā 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! Ā 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. Ā Doing it the first way releases those flavorful juices from the beef directly into the sauce and saves us a lot of time. Ā 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. Ā 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? Ā Aren’t they the same thing?”Ā 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). Ā 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.Ā 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. Ā 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. Ā 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. Ā Simmer for 5 minutes.
Return the roast to the pot along with the pieces of carrots and celery. Ā 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.Ā 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)
- Pƶrkƶlt (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
~Tammy~ says
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!)
Kimberly @ The Daring Gourmet says
That’s fantastic, Tammy, I’m absolutely thrilled to hear that, thanks so much!
Ken Clark says
Okay…I came across your recipe after my son said he had picked this dish to bring to school for a class project. I look at the ingredients and my first thought was…he has lost his mind, that’s too much cooking for a class project. After I cooked it and tried some before he took it to school…OH MY…I was hooked. Awesome dish!!! I tried it again a few days afterwards, but I used chicken instead of beef and I love the chicken more. Either way, we have found our new favorite dish.
Kimberly @ The Daring Gourmet says
That is so awesome, Ken! Your son has great taste and you’re an awesome dad for having taken this on. I’m so glad you enjoyed it and hope your son’s class did as well. I’ll bet it was delicious with chicken too, especially with dark meat/bone-in pieces. I’ll have to try it! Thanks for the feedback!
Jess says
I made this last night and it was wonderful! My 15 yr old said it was the best dinner ever. I served it with yellow rice and black beans. Sooo good. Thank you!
Kimberly @ The Daring Gourmet says
I’m so glad to hear that, Jess, thank you!
Angela says
Thank you for this amazing recipe! I started cooking a few days ahead for a graduation party. My family taste-tested the sauce and gave me high-fives! It’s hard to find flank steak where I live, so I opted for Boston butt pork, which shreds nicely, and I believe a true Cuban would appreciate this dish. Tomorrow I aim to slow cook the black beans I’ve soaked and start making yellow rice from scratch. I hope to find recipes as helpful and on spot as this one.
By the way, for the record, we just ate at a local authentic Cuban restaurant to taste the ropa vieja and picadillo. We preferred the heartiness of the ropa vieja—-at first bite, I literally jumped for joy, because this recipe tastes like the Leo’s, the Cuban restaurant owner!!!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Angela, thank you, and I hope the graduation party is a success!
Jay Young says
Kimberly, My wife gave me an Instant Pot for my birthday, and I trying to find ways to use it for my favorite recipes. Can you give me some advice on how I could use the pressure cooker function to make the Ropa Vieja? Thanks so much.
Kimberly @ The Daring Gourmet says
Hi Jay, I wish I could help but I’m one of the few out there who doesn’t have or use an Instant Pot! Perhaps one of our readers can offer some insights…
Barbara says
I absolutely love your recipe!!! This has been my familyās all time favorite for years. Well I just joined the Instant Pot nation and was searching for away to convert your recipe. Have you had any updates on this? Thank you for sharing your amazing talent!!!
Kimberly @ The Daring Gourmet says
Thank you, Barbara! No updates I’m afraid. You may have to pioneer the Instant Pot conversion on this one :)
Alan says
Iāve made this twice now and it is a wonderful dish. A go to for company. Made the day ahead itās much better. I save the parsley and salt and pepper for reheating. Iāve used chuck and a little larger piece, closer to 3 lbs. I also rub it with a bit of adobo seasoning as well as the salt and pepper prior to browning. Iāve used the hot smoked paprika as well as the mild. Still a toss up as to which I prefer. Oh, and we love garbanzo beans so I add half a can drained to the stew as the roast is cooking.
Kimberly @ The Daring Gourmet says
Fantastic, Alan, thanks so much for the feedback!
Les Pane says
Tasty, but in Cuba this would not be made with beef, which was illegal until very recently. In Cuba the dish is made with pork. Also, not quite as flavorful, as all those herbs and spices would not, and in many places still are not, available in restaurants or homes.
Dorys says
Actually, being a 1st generation American born Cuban, I can guarantee that this dish was made with beef in Cuba… before Castro.
Ashley F says
Can this be made in the crockpot too? Cooking is not my favorite but eating is! I bought all of the ingredients assuming it was crockpot until I just read it fully lol
Kimberly @ The Daring Gourmet says
Hi Ashley, after you’ve followed the steps to brown the meat and saute the vegetables then yes, you can cook it in the crockpot.
Ashley F says
How long would you recommend in the crockpot on low?
Kimberly @ The Daring Gourmet says
I’d aim for 6-8 hours on low. Check to see if the meat is tender and cook longer if needs be.
Debbie says
Made this tonight for the first time tonight. It’s one of my favorite things to order anytime we have Cuban food and I will never order it again because this was amazing!! I can’t wait to have leftovers tomorrow!
Kimberly @ The Daring Gourmet says
Woohooo! I’m thrilled to hear that, Debbie, thanks so much!
Donna says
Can this be done using an instant pot using pressure cooking? This sounds like a great recipe and excited to try it. Thanks!
Kimberly @ The Daring Gourmet says
Hi Donna, yes it can but you’ll definitely still want to follow the steps to brown the meat and caramelize the veggies first in order to get the best results in flavor, then add everything to the Instant Pot in step 5.
Keith Smith says
We were inspired by the dish by an episode of “The Finder”, http://www.imdb.com/title/tt2119909/?ref_=ttep_ep9, and we were interested in trying to recreate this incredible dish (please watch the episode, it is awesome). We search and found this wonderful recipe. I was impressed with the authors passion for this dish and that is what made us choose this for our family (I loved him being so excited with the colors that the picture was repeated so that you could look at it again). This was an absolutely incredible dish and I highly recommend this version. I took pictures along the way as well. As the episode states, “A Meal”, is a great dish with great people and this was a great part of a wonderful evening for us. Thanks for sharing.
Kimberly @ The Daring Gourmet says
Fantastic, Keith, I’m so happy you enjoyed this and really appreciate the feedback – thank you!
Susie says
Made this tonight. It was amazing!! Thank you
Kimberly @ The Daring Gourmet says
Terrific, Susie, thanks so much!
Becca says
All I can say is WOW!!!!!!!!! Everyone LOVED this!!!
Doug Wilton says
Absolutely amazing!! Finished up the rest today and can’t wait to make it again!
Angie says
Made this yesterday and oh my it was delicious! I didnāt have oregano or allspice but used a little Italian seasoning and mace but it was still so very good! I just cooked it covered in the oven instead of on top of stove so I could have my cooktop free for cooking other stuff. Will definitely be making this again. Only thing I can say is unfortunately I bought chuck roast at Walmart since I was there and it wasnāt the best so next time to the local market where I usually buy meat. Great recipe! I love it!
Kimberly @ The Daring Gourmet says
Fantastic, Angie, I’m so glad you enjoyed it, thank you!
ANGIE says
Getting ready to make it again this weekend since my sister-in-law and brother-in-law didnāt get to be here last time and cannot wait to eat it again with homemade empanadas, black beans, rice and for dessert tres leches cake!
Kimberly @ The Daring Gourmet says
You’re making me hungry, Angie, your dinner menu sounds fabulous!
Angie says
It was delicious! Got my chuck from the market where so usually get meat instead of Walmart this time and it was fabulous! My brother and sister-in-law loved it! They are world travelers and eat all over the world so to impress them is an accomplishment for sure! Glad I read that someone froze leftovers cause this makes a lot! Will be freezing some for later.
Kimberly @ The Daring Gourmet says
Awesome, Angie, thanks so much for letting us know and I’m happy it was a hit!