Classic Cuban Ropa Vieja — Shredded Beef in Tomato Sauce

Published: February 23, 2026
Jimmy JohnsonJimmy Johnson
Categories: Beef, Slow Cookers, Latin American, Sauces & Condiments, Mediterranean Diet
Tags: Comfort Food, Dinner, Cuban, Beef, Slow Cooker, One-Pot
A warm, appetizing food photography shot of Classic Cuban Ropa Vieja: shredded flank steak in a rich tomato-pepper sauce with visible strips of red and green bell pepper, sliced onions, green olives and bay leaves. Styled in a rustic shallow bowl with a side of white rice and fried plantains on a wooden table. Cuban cuisine, home-cooked comfort food presentation, vibrant colors, natural soft lighting, shallow depth of field, restaurant-quality. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Ropa Vieja

Ropa Vieja is Cuba’s beloved shredded beef — tender strands of flank steak bathed in a fragrant tomato-pepper sauce that’s both savory and bright. I love how the cumin and bay leaves give it a warm, earthy backbone while the peppers and olives add texture and a little briny lift.

This version keeps things simple and homey: slow-cook the beef until it falls apart, shred it, then simmer it briefly in a saucy sofrito of onion, garlic, tomatoes and peppers. Serve it over steaming white rice with sweet fried plantains for a meal that feels like a hug.

Ingredients

  • 2 1/2 lb flank steak
  • 2 tbsp olive oil
  • 1 pieces yellow onion
  • 1 pieces red bell pepper
  • 1 pieces green bell pepper
  • 4 pieces garlic cloves
  • 14 oz crushed tomatoes (canned)
  • 2 tbsp tomato paste
  • 1 1/2 cups beef broth
  • 1/2 cup dry white wine or water
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 2 pieces bay leaves
  • 1/2 cup green olives (pitted, sliced)
  • 2 tbsp capers (optional)
  • 2 tbsp red wine vinegar
  • 1 tsp granulated sugar
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 1/4 cup fresh cilantro (chopped, for garnish)
  • 2 cups long-grain white rice (uncooked)
  • 2 pieces ripe plantains (for frying)

Instructions

  1. Pat the flank steak dry and season generously with 1 tsp salt and 1/2 tsp pepper. In a large Dutch oven or skillet, heat 1 tbsp olive oil over medium-high heat and brown the steak on both sides, about 3-4 minutes per side; transfer to the slow cooker or keep in the Dutch oven for braising.

  2. If using a slow cooker: add 1/2 cup water or wine, 1 cup beef broth, 1 bay leaf and cover; cook on low 6-8 hours or high 3-4 hours until fork-tender. If braising in the oven: add the same liquids, cover and cook at 300°F for 3-4 hours until very tender.

  3. While the beef cooks, make the sauce: heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add the sliced onion and bell peppers and sauté until softened, about 6-8 minutes. Add minced garlic, cumin and oregano and cook 1 minute until fragrant.

  4. Stir in crushed tomatoes, tomato paste, remaining 1/2 cup beef broth, red wine vinegar, sugar, remaining bay leaf and 1/2 tsp salt. Simmer gently for 10 minutes to marry the flavors.

  5. When the beef is tender, remove it and shred with two forks, discarding any excess fat and the bay leaves. Return the shredded beef to the skillet with the tomato-pepper sauce (or add the sauce to the slow cooker) and stir in olives and capers. Simmer on low for 10-15 minutes so the beef soaks up the sauce. Adjust seasoning with salt and pepper.

  6. Cook rice according to package directions. Slice and fry plantains in a bit of oil until golden and caramelized.

  7. Serve the ropa vieja hot over white rice, garnish with chopped cilantro, and plate with fried plantains on the side.

Tips & Notes

  • For the deepest flavor, brown the meat well before braising—the fond on the bottom adds richness to the sauce.
  • If you’re short on time, cook the beef in a pressure cooker for about 60–75 minutes until tender, then shred and finish in the sauce.
  • Leftovers improve after a day in the fridge—the flavors meld and the beef becomes even more tender.