Ropa Vieja

About This Recipe

Ropa vieja, which translates colourfully as 'old clothes', is one of the oldest and most beloved dishes of the Spanish Caribbean. The name refers to the shredded, rag-like appearance of the slow-braised beef, which fans out like worn fabric. The dish has its roots in the Canary Islands, brought to Cuba by Spanish settlers, and over centuries absorbed African and indigenous Caribbean influences. Today it is Cuba's unofficial national dish, served in every home and paladares across the island. The key to its depth of flavour is the classic Cuban sofrito — a fragrant base of onion, capsicum and garlic cooked slowly in olive oil before the tomatoes and braising liquid are added.

Ingredients

Serves 6

• 1.2 kgbeef flank steak(cut into 3 large pieces)
• 1 largewhite onion(halved)
• 1 headgarlic(halved horizontally)
• 2bay leaves
• 3 tablespoonsolive oil
• 1 largeonion(finely diced)
• 1 largegreen capsicum (pepper)(finely diced)
• 1 largered capsicum (pepper)(finely diced)
• 5 clovesgarlic(minced)
• 400 gcanned crushed tomatoes
• 120 mldry white wine
• 1 teaspoonground cumin
• 1 teaspoonsmoked paprika
• 1 teaspoondried oregano
• 60 gpimiento-stuffed green olives(sliced)

Instructions

1. 1

   Braise the beef

   Place the beef pieces in a large pot with the halved onion, halved garlic head, bay leaves and enough cold water to cover by 5 cm. Bring to a boil, skim foam, then reduce heat and simmer for 1.5–2 hours until the beef is very tender and pulls apart easily. Remove the beef and reserve 250 ml of the cooking broth. When cool enough to handle, shred the beef with two forks into long, thin strands.

   A pressure cooker reduces this stage to 40 minutes. Use it if available.

2. 2

   Make the sofrito

   Heat olive oil in a wide, heavy pan over medium heat. Add the diced onion and both capsicums and cook for 10–12 minutes until very soft and starting to caramelise at the edges. Add the minced garlic, cumin, paprika and oregano and cook for 2 minutes more until fragrant.

3. 3

   Build the sauce

   Pour in the white wine and cook, stirring, for 2 minutes until mostly evaporated. Add the crushed tomatoes and reserved beef broth. Stir to combine and simmer for 10 minutes until the sauce has thickened slightly.

4. 4

   Combine and finish

   Add the shredded beef and olives to the sauce. Stir gently to coat all the beef strands in the sauce. Simmer over low heat for a further 15–20 minutes, stirring occasionally, until the sauce has thickened to a rich, glossy consistency that coats the beef. Season generously with salt.

5. 5

   Serve

   Serve over white rice with a side of black beans (moros y cristianos) and sweet fried plantains (tostones). Garnish with fresh coriander if desired.

Variations

• •

  Some Cuban families add a splash of dry sherry or a few capers along with the olives.

• •

  A Canarian version (the dish's origin) uses chickpeas instead of the Cuban black beans on the side.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate for up to 4 days. Freezes very well for up to 3 months. Reheat gently with a splash of water or broth.

Frequently Asked Questions