Classic Cuban Ropa Vieja — Shredded Beef in Tomato Sauce
Alice Ross
Ropa Vieja
Tender shredded beef simmered in a fragrant tomato-pepper sauce. Serve with rice and fried plantains.
Nutrition (per serving)
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
- flank steak:2 1/2 lb
- olive oil:2 tbsp
- yellow onion:1 pieces
- red bell pepper:1 pieces
- green bell pepper:1 pieces
- garlic cloves:4 pieces
- crushed tomatoes (canned):14 oz
- tomato paste:2 tbsp
- beef broth:1 1/2 cups
- dry white wine or water:1/2 cup
- ground cumin:2 tsp
- dried oregano:1 tsp
- bay leaves:2 pieces
- green olives (pitted, sliced):1/2 cup
- capers (optional):2 tbsp
- red wine vinegar:2 tbsp
- granulated sugar:1 tsp
- kosher salt:1 1/2 tsp
- black pepper:1 tsp
- fresh cilantro (chopped, for garnish):1/4 cup
- long-grain white rice (uncooked):2 cups
- ripe plantains (for frying):2 pieces
Instructions
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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.
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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.
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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.
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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.
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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.
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Cook rice according to package directions. Slice and fry plantains in a bit of oil until golden and caramelized.
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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.
