Cuba's national dish — slow-braised flank steak shredded into tender strands in a vibrant tomato, pepper and olive sauce.
Ropa Vieja (Spanish for 'old clothes') is Cuba's most beloved dish and national culinary symbol, named for the way the shredded beef resembles rags. The dish has roots in the Canary Islands and was brought to Cuba by Spanish settlers, where it evolved with local ingredients into something uniquely Cuban. Flank steak is first simmered until tender, then shredded and cooked in a sofrito of tomatoes, peppers, onions, garlic, cumin and olives into a rich, aromatic stew. It is served over white rice with fried plantains — a combination known as 'la trinidad cubana' (the Cuban trinity).
Serves 4
Place beef in a large pot with halved onion, halved garlic head, bay leaves and cumin. Cover with water. Bring to boil, then simmer 1.5 hours until beef is very tender. Reserve 250ml broth.
Remove beef and shred into long strands using two forks. Discard cooking solids.
Heat olive oil in a wide pan. Sauté sliced onion and peppers 8 minutes until soft. Add minced garlic, cumin and oregano, cook 2 minutes.
Add tomatoes, tomato paste, wine and reserved broth. Simmer 15 minutes until sauce thickens.
Add shredded beef, olives and capers to the sauce. Simmer together 10 minutes until beef absorbs the sauce. Season well.
The beef should look glossy and well-coated — not dry, not swimming in liquid.
Serve over white rice with fried plantains (tostones or maduros) alongside.
The broth from cooking the beef is gold — don't discard it, use it in the sauce.
Flank steak is traditional; brisket is richer. Both work beautifully.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add diced potatoes to the sauce for a heartier version.
Make chicken ropa vieja (ropa vieja de pollo) with shredded chicken thighs.
Use a pressure cooker to reduce beef cook time to 35 minutes.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Keeps 4 days in the fridge. Flavour improves the next day.
Ropa vieja originated in the Canary Islands as a way to use leftover meat, then spread to Cuba, Puerto Rico and Venezuela with Spanish colonisation. In Cuba it became the national dish, served at every family table and restaurant. A famous 14th-century legend claims it was invented by a poor man who shredded his own old clothes and cooked them with such love that God transformed them into beef.
Yes — cook beef on low for 8 hours in the broth, then make the sofrito on the stovetop and combine. The beef will be extraordinarily tender.
Both are made from plantains: maduros are sweet ripe plantains sliced and fried until caramelised; tostones are green unripe plantains flattened and double-fried until crispy. Both are traditional accompaniments to ropa vieja.
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.
Per serving · 4 servings total
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