Cuban Ropa Vieja

About This Recipe

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.

Ingredients

Serves 4

• 700 gflank steak or beef skirt
• 1 largeonion(halved, for poaching + diced for sofrito)
• 1bay leaf
• 4 tablespoonsolive oil
• 4 clovesgarlic(minced)
• 1 largegreen bell pepper(sliced)
• 1 largered bell pepper(sliced)
• 400 g tinchopped tomatoes
• 2 tablespoonstomato paste
• 1 teaspoonground cumin
• 1 teaspoondried oregano
• 50 ggreen olives(pitted)
• 2 tablespoonscapers
• 1 teaspoonsalt
• 200 mlbeef or chicken stock

Instructions

1. 1

   Poach the beef

   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.

2. 2

   Build the sofrito

   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.

3. 3

   Add beef and finish

   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.

4. 4

   Serve

   Serve over white rice alongside black beans and fried sweet plantain.

Variations

• •

  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.

Storage

Refrigerate for up to 5 days — improves overnight. Freezes very well for up to 3 months.

Frequently Asked Questions