Best Ropa Vieja Recipe

Introduction

Best Ropa Vieja Recipe delivers the iconic flavors of Cuba—tender shredded beef simmered in a rich tomato-based sauce with bell peppers, onions, garlic, and warm spices. The name “ropa vieja,” meaning old clothes, comes from the dish’s signature shredded texture that resembles torn fabric. Slow-cooked until deeply flavorful, this comforting classic is hearty, aromatic, and perfect served with rice, beans, or plantains.

Why you’ll love this recipe

• Ultra-tender, fall-apart shredded beef
• Deep, slow-simmered flavor
• Classic Cuban comfort food
• Perfect for make-ahead meals
• Pairs well with many sides

Ingredients (serves 6)

Beef

• 2½–3 lb flank steak or chuck roast
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

Sauce

• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 (14 oz) can crushed tomatoes
• 1 cup beef broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 bay leaf
• 2 tbsp capers with a splash of brine (optional)
• Optional garnish: chopped cilantro or parsley

Essential Tools and Equipment

• Large pot or Dutch oven
• Tongs
• Knife + cutting board
• Two forks (for shredding)

Step-by-step process (detailed)

1. Season and sear the beef

Pat the beef dry and season with salt and black pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the beef 3–4 minutes per side until deeply browned. Remove and set aside.

2. Build the aromatic base

Reduce the heat to medium. Add olive oil, then sauté onions and bell peppers 6–8 minutes, stirring often, until softened and lightly caramelized.

3. Add garlic and tomato paste

Stir in garlic and tomato paste. Cook 1 minute until fragrant and slightly darkened, which deepens the sauce’s flavor.

4. Create the sauce

Add crushed tomatoes, beef broth, cumin, smoked paprika, oregano, bay leaf, and capers (if using). Stir to combine and bring to a gentle simmer.

5. Slow-cook the beef

Return the beef to the pot, nestling it into the sauce. Cover and simmer on low heat for 2½–3 hours, turning once or twice, until the beef is fork-tender.

6. Shred the beef

Remove beef and shred using two forks. Discard excess fat if desired. Return shredded beef to the pot and stir to coat thoroughly in the sauce.

7. Final simmer

Simmer uncovered 10–15 minutes, allowing the beef to absorb the sauce and thicken slightly. Adjust seasoning with salt and pepper.

8. Serve

Remove bay leaf. Garnish with fresh herbs and serve hot.

Mistakes to avoid

• Using lean cuts — dry, tough result
• Rushing the cook — beef won’t shred properly
• Skipping the sear — less depth of flavor
• Boiling aggressively — tough meat
• Under-seasoning — the sauce should be bold

Variations of the Best Ropa Vieja Recipe

• Slow Cooker — cook on LOW 8 hours
• Instant Pot — pressure cook 60 minutes, natural release
• Spicy — add chili flakes or jalapeño
• Olive-Forward — add sliced green olives
• Chicken Version — substitute shredded chicken thighs

Tips for storage & make-ahead

• Refrigerate up to 4 days
• Freeze up to 3 months
• Flavor improves overnight
• Reheat gently on the stovetop

Frequently Asked Questions

What cut of beef is best?
Flank steak is traditional; chuck roast is equally tender.

Is ropa vieja spicy?
No—flavorful but mild unless heat is added.

What do I serve it with?
White rice, black beans, fried plantains, or yuca.

Can I make it ahead?
Yes—it tastes even better the next day.

Conclusion

Best Ropa Vieja Recipe is a celebration of slow cooking and bold, comforting flavor. With tender shredded beef and a rich, aromatic sauce, this classic Cuban dish delivers warmth, depth, and satisfaction in every bite. Once you make it at home, it quickly becomes a treasured staple for family meals and special occasions alike.