Beef | Caribbean | Comfort food | Latin America | Main dishes | Meat | Parties and events
Cuban Ropa Vieja (Shredded Beef)
If you love bold, comforting flavors, this ropa vieja recipe is a must-try. This traditional Cuban shredded beef dish simmers in a rich tomato-based sofrito until tender and flavorful, perfect served with rice and sweet plantains.
What is Cuban Ropa Vieja?
Ropa vieja literally translates to “old clothes” in Spanish—named for the way the tender, shredded beef strands resemble torn fabric. This beloved Cuban dish is made with beef that’s slow-cooked until it can be pulled apart and then simmered with a sofrito of onions, garlic, peppers, tomato, and spices.
Though ropa vieja is deeply rooted in Cuban cuisine, its origins trace back to Spain over a thousand years ago. It began as a humble Jewish-Spanish dish, designed to stretch leftovers and feed large families. Over time, it found a new home in Cuba, where the story goes that a man sold his old clothes to buy food for his family—and ropa vieja was born.
Ingredient Notes
- Flank steak: A lean cut perfect for shredding after long cooking. Chuck roast can also work.
- Green onions or scallions: The green parts flavor the broth and the white parts go into the sofrito.
- Garlic cloves: Crushed to infuse the sofrito with depth and aroma.
- Yellow or white onion: Diced for the base of the sauce.
- Sweet mild chili peppers: These fruity, mild peppers build flavor without heat.
- Bell pepper: Adds sweetness and color to the sauce. You can use green bell pepper or red bell pepper, whichever you prefer.
- Salt: Divided between the broth and sofrito for balanced seasoning.
- Bay leaves: Add an herby, aromatic note to the cooking broth.
- Neutral oil: Used to sauté the vegetables.
- Black pepper: For a subtle kick.
- Celery salt: Optional, but adds a savory boost. Regular salt works too.
- Worcestershire sauce: Adds tangy depth and umami.
- Tomato passata or tomato sauce: Smooth tomato purée forms the base of the sauce.
- White cooking wine: Adds acidity and complexity. Red wine also works.
- Beef broth: Use concentrated broth made from the meat’s cooking liquid.
Variations of Ropa Vieja
Ropa vieja is made across Latin America, each region adding its own twist:
- In Venezuela, it’s called carne mechada and often includes more tomato and is served with black beans and fried plantains.
- In Spain’s Canary Islands, it’s common to include chickpeas or potatoes.
- In Colombia, Panama, and the Dominican Republic, variations might include local herbs, corn, or spicy peppers.
- You can also add green olives, capers, or sliced carrots for a different flavor profile.
Tips for Success
- Cook longer if the beef isn’t tender yet. After about 2 hours, check to see if the beef is pull-apart tender. If not, allow it to continue cooking until it is softer in texture.
- Shred the beef while it’s warm! Warm meat is much easier to pull apart, giving you those classic tender strands. If it cools too much, it can become firmer and harder to shred evenly.
- Use the cooking broth for deeper flavor. Don’t throw out the liquid from cooking the beef—reduce it and add it back into the final dish. This concentrated broth infuses the ropa vieja with a rich, meaty flavor that you just can’t get from boxed stock.
- Cut your vegetables evenly. Evenly chopped onions and peppers cook more uniformly and create a better-textured sofrito. Plus, it ensures every bite gets a balanced mix of flavors.
- Let it simmer after combining everything. Once you add the shredded beef to the sofrito, let it simmer gently for 10–15 minutes. This step helps the meat absorb all the flavors from the sauce and makes the dish more cohesive and flavorful.
How to Serve Cuban Ropa Vieja
This dish is traditionally served with white rice and fried ripe plantains, which complement the savory meat with sweetness and starch. Other serving ideas include:
- Beans and rice
- Over mashed potatoes
- With tostones or tortillas
- In tacos, arepas, or stuffed into empanadas
Frequently Asked Questions
What cut of meat should I use for ropa vieja?
Flank steak is traditional because it shreds easily and holds its texture, but you can also use skirt steak or chuck roast.
Can I make ropa vieja ahead of time?
Yes! It keeps well in the fridge for up to 4 days and actually tastes better after the flavors meld overnight.
Can you freeze ropa vieja?
Definitely. Freeze in an airtight container or freezer bag for up to 3 months. Thaw and reheat on the stovetop.
Can I use a slow cooker instead of a pressure cooker?
Yes! Cook the beef on low for 8 hours or high for about 4–5 hours, until it’s tender enough to shred.
Ropa Vieja (Cuban shredded beef)
Ropa Vieja is a traditional Cuban dish of shredded beef cooked in a delicious sauce with tomatoes, garlic, onions, herbs and additional condiments.
Print
Pin
Your Questions and Comments
Servings: 4
Ingredients
- 2 green onions or scallions 50 g
- 3 garlic cloves
- 1 yellow or white onion 100 g
- 4 sweet mild chili peppers
- 1 large bell pepper red or green, (150 g)
- 2 teaspoons of salt
- 2 bay leaves
- 700 g of flank steak
- 3 tablespoons of oil
- 1 teaspoon of freshly ground black pepper
- 1 teaspoon of celery salt can also use regular salt, adjust to taste
- 2 tablespoons of Worcestershire sauce
- ¾ cup of tomato passata tomato purée
- ½ cup of white cooking wine you can also use red wine
- 1 cup of beef broth concentrate or stock from the cooking of the beef
To serve:
Instructions
- Wash the scallions thoroughly and cut them in half. Reserve the green part for boiling the meat, and the white part for the sofrito. Peel the yellow onion and dice it. Peel the garlic and crush it in a mortar.
- Wash the sweet mild chilies, cut 3 of them in half and remove the seeds, then dice them. Repeat the same process with the bell pepper; however, the bell pepper pieces should be larger. Save one whole sweet mild chili pepper for boiling the meat.
- Pour two liters of water into a pot, add a teaspoon of salt, the green part of the scallions, the remaining sweet mild chili pepper, the bay leaves, and the meat. We used a pressure cooker, and after one hour of cooking over medium heat, the meat will be tender enough to shred. If you don't have a pressure cooker, cook the meat over medium heat for a minimum of two hours.
- While the meat is cooking, make the sofrito. Heat the oil in a medium skillet or medium sized pot until hot, and add the diced yellow onion, the white part of the scallions, and the crushed garlic. Cook for three to five minutes until the onions are translucent.
- Add the chopped sweet chilies and bell pepper. Season with celery salt and pepper. Stir well. Continue cooking for another five minutes.
- Add the Worcestershire sauce, the tomato passata purée, and the wine. Stir. Cook for another five minutes, then turn off the heat.
- Remove the meat from the pot and let it rest until you can handle it with your hands. While this is happening, let the broth from the meat continue to reduce and cook down; you will use 1 cup of this concentrated beef stock for the final dish.
- Place the meat on a suitable surface, remove any excess fat, and then shred it with your hands or with a fork.
- Finally, add the shredded beef to the pot with the sofrito sauce and the concentrated beef stock. Stir well and cook covered on low heat for another 10-15 minutes.
- You can serve the ropa vieja shredded beef with white rice and fried plantains or your preferred side dishes.
Step by step preparation photos for Cuban Ropa Vieja shredded beef:
More Recipes to Try
1
Cuban beef picadillo
Cuban beef picadillo is a traditional dish made with ground beef, potatoes, onions, garlic, cumin, bell peppers, white wine, tomato sauce, raisins, olives and capers.
Check out this recipe
2
Peruvian Lomo Saltado (Beef Stir Fry with Fries)
This Peruvian fusion dish is made with beef steak, onions, garlic, tomatoes, soy sauce, vinegar, and aji amarillo peppers. It is served with fries, rice, and pickled onions.
Check out this recipe
3
Beef stew in tamarind sauce {Seco de carne con tamarindo}
Recipe for beef stew in tamarind sauce, also known as Ecuadorian seco de carne con tamarindo, made by simmering meat in sauce of tamarind, beer, garlic, cumin, achiote, peppers, onions, cilantro or parsley, tomatoes, and other spices.
Check out this recipe
4
Ecuadorian churrasco
Ecuadorian churrasco is a traditional dish made with steaks, grilled , or sometimes fried in an onion and pepper sauce, topped with a fried egg and served with rice, fries, plantains and salad.
Check out this recipe
5
Carne colorada {Achiote marinated meat}
Carne colorada is an annatto or achiote marinated meat dish from Ecuador, this traditional recipe is made with beef or pork cooked in a bright red achiote sauce.
Check out this recipe
6
Ecuadorian hornado or slow roasted pork (Easy version)
Hornado de chancho is a slow roasted pork dish cooked in a marinade of beer or chicha, garlic, cumin and achiote or annatto. This easy version uses a smaller cut of pork (instead of a whole pork leg).
Check out this recipe
7
Crispy breaded steak (Milanesas de carne de res)
These Latin style milanesas de carne de res or crispy breaded steaks made with thinly sliced beef steaks, garlic, breadcrumbs and more. Served with creamy mashed potatoes.
Check out this recipe
8
Liver with Onions (Hígado Encebollado)
A simple, homemade recipe for liver with onions (Hígado Encebollado), prepared with thin beef liver steaks, sliced white onions, cumin, salt, pepper, and topped with chopped parsley or cilantro.
Check out this recipe
9
Coca Cola Chicken (Pollo a la Coca Cola)
Easy and delicious chicken recipe made with assorted chicken pieces, garlic, onion, oil, corn starch, and cola.
Check out this recipe
10
Chicharrón de Pollo (Crispy chicken bites)
These tasty chicken chicharrones are strips of chicken seasoned with a mix of cumin, garlic powder, paprika, oregano, then coated with a light flour batter, and fried until crispy.
Check out this recipe
Discover more from Laylita's Recipes
Subscribe to get the latest posts sent to your email.
