Ropa Vieja Cubana

About This Recipe

Ropa vieja is Cuba's national dish and one of the Caribbean's great slow-cooked preparations. The name means 'old clothes' in Spanish, referring to the shredded meat that resembles torn fabric. Cuba's version is distinguished by its sofrito base and the addition of green olives and capers, which give the sauce a briny depth. When properly made, the beef almost melts into the sauce.

Ingredients

Serves 4

• 800 gflank steak or beef brisket
• 400 gcanned crushed tomatoes
• 1 largeonion(sliced)
• 2 mediumgreen bell peppers(sliced)
• 1 mediumred bell pepper(sliced)
• 4 clovesgarlic(minced)
• 100 ggreen olives(pitted)
• 3 tbspolive oil
• 2 tspground cumin
• 1 tspdried oregano
• 200 mldry white wine
• 1 tspsalt

Instructions

1. 1

   Boil the beef

   Place flank steak in a pot with salted water, onion, and garlic. Boil 60–75 minutes until very tender. Reserve 250ml broth.

2. 2

   Shred the meat

   Remove beef and shred into long strands with two forks. Set aside.

3. 3

   Make the sofrito

   Heat olive oil. Fry onion and peppers 8 minutes. Add garlic, cumin, and oregano. Cook 2 more minutes.

4. 4

   Build the sauce

   Add white wine and cook 2 minutes. Add crushed tomatoes and reserved broth. Simmer 15 minutes.

5. 5

   Finish

   Add shredded beef and olives. Simmer 15 minutes until sauce coats the meat. Adjust seasoning.

Variations

• •

  Add capers along with the olives

• •

  Use chicken thighs instead of beef

• •

  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

Keeps 3 days refrigerated and improves overnight. Freeze up to 3 months.

Frequently Asked Questions