Tender shredded flank steak braised in a rich sofrito of tomato, peppers, onion and olives — Cuba's national dish and one of the great slow-cooked beef preparations.
Ropa vieja ('old clothes' in Spanish) is Cuba's national dish and one of the most beloved slow-cooked beef preparations in Latin America: flank steak is simmered until tender, then shredded into long strands and sautéed in a rich sofrito of tomato, green and red peppers, onion, garlic, cumin, oregano and olives. The dish takes its evocative name from the way the shredded beef resembles rags or old clothes. Brought to Cuba from the Canary Islands and evolved over centuries with local ingredients, ropa vieja is now inseparable from Cuban identity. It is traditionally served with black beans (frijoles negros), white rice and fried sweet plantain — the combination known as 'arroz, frijoles y ropa vieja' is the quintessential Cuban meal.
Serves 4
Place flank steak in a pot with cold water, halved onion, bay leaf and salt. Bring to a boil, reduce heat and simmer for 1.5 hours until very tender. Cool slightly in the broth. Reserve the broth. Shred the beef along the grain into long strands.
Shred along the grain, not across it — this creates the characteristic long, rag-like strips.
Heat olive oil in a large pan. Fry diced onion for 5 minutes. Add garlic, green and red peppers. Cook 5 minutes. Add tomato paste and cook 2 minutes. Add tinned tomatoes, cumin, oregano and stock. Simmer for 10 minutes.
Add shredded beef to the sofrito. Stir in olives and capers. Simmer for 15 minutes until the beef has absorbed the sauce and the whole dish is moist but not wet. Taste and adjust seasoning.
Serve over white rice alongside black beans and fried sweet plantain.
Flank steak or skirt steak shreds beautifully — avoid lean cuts like sirloin.
Using some of the reserved poaching broth in the sofrito adds depth.
The olives and capers are not optional — they provide essential briny contrast.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Some recipes add a splash of dry white wine to the sofrito.
A pinch of saffron added to the sofrito is a traditional Canarian touch.
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.
Refrigerate for up to 5 days — improves overnight. Freezes very well for up to 3 months.
Ropa vieja originated in the Canary Islands (Spain) and was brought to Cuba by Canarian immigrants in the colonial period. In Cuba, the dish evolved with local ingredients and became the most representative Cuban dish. The same dish (under slightly different names) is found in Puerto Rico, Panama and Venezuela, all reflecting the Spanish culinary diaspora in Latin America. Cuba's version became the most famous globally.
Yes — place uncooked flank steak directly in the slow cooker with all sofrito ingredients and cook on low for 8 hours. Shred in the pot and cook for 30 more minutes to meld flavours.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (360g / 12.7 oz) · 4 servings total
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