Ropa Vieja Recipe
Get ready to fall in love with Ropa Vieja, a classic Cuban dish that delivers deep, savory flavors, melt-in-your-mouth tender beef, and an irresistible sauce that tastes like it simmered all day (because it basically did!). This recipe transforms simple ingredients—flank steak, onions, garlic, tomato, and spices—into a saucy, comforting meal that captures the heart of Cuban home cooking. Not only does Ropa Vieja fill your kitchen with delicious aromas, but every forkful is packed with tradition and warmth, making it the perfect dish to gather around with friends and family.
Ingredients You’ll Need
Ingredients You’ll Need
Ropa Vieja is more than just a beef stew—it’s a vibrant tapestry of flavors woven together by humble yet essential ingredients. Each one plays a starring role, from the foundational flank steak to the final sprinkle of herbs, creating the color, texture, and aroma that make this dish unforgettable.
- Flank Steak (1½ pounds): The classic choice for Ropa Vieja, this cut shreds beautifully into those signature tender “old clothes” strands after simmering in broth.
- Beef Broth (4 cups): The base for simmering your beef, infusing every bite with rich, meaty flavor.
- Olive Oil (2 tablespoons): For sautéing the vegetables and spices, lending a subtle fruitiness that deepens the sauce.
- Large Onion, sliced (1): Adds gentle sweetness and texture, melting into the sauce as it cooks.
- Garlic Cloves, minced (3-4): Don’t be shy—these aromatic beauties wake up all the other flavors.
- Dried Oregano (¼ teaspoon): Just a pinch, but it brings earthy, slightly peppery notes that shine through the tomato sauce.
- Cumin (¼ teaspoon): Delivers warmth and a subtle smokiness that’s iconic in Cuban dishes.
- Black Pepper (¼ teaspoon): Adds the perfect finishing heat without overwhelming the dish.
- White Wine (½ cup): Lifts the sauce with acidity and complexity—if you don’t have it, a splash of broth works, but the wine is magic.
- Tomato Sauce (8 ounces): Creates that lush, brick-red sauce that coats every strand of beef.
- Water (1 tablespoon): Just enough to loosen the sauce for a gentle simmer.
- Bay Leaf (1): An aromatic essential—don’t forget to fish it out before serving!
- Salt (to taste): Hold off until the end since the broth and tomato sauce may have plenty already.
How to Make Ropa Vieja
Step 1: Simmer the Flank Steak
Lay the flank steak flat in a large pot and pour in the beef broth, making sure the meat is nestled comfortably. Bring everything to a strong boil over high heat, then dial it back to medium and let it simmer gently for 15 minutes. This starts tenderizing the steak and infusing it with flavor right from the get-go.
Step 2: Braise Until Tender
Flip the steak over, drop the heat to medium-low, and simmer for another 30–35 minutes, turning the meat once in the middle of that time. You want the broth to bubble gently, not boil madly—this is the secret to ultra-tender, stringy beef.
Step 3: Let it Cool & Shred the Beef
Carefully lift the steak out of the pot and let it cool on a cutting board or tray. Keep the precious broth warm on low heat—don’t toss it! Once it’s cool enough to handle, shred the steak into long, thin strands using two forks or your hands. This is where Ropa Vieja gets its signature “old clothes” texture.
Step 4: Return Beef to Broth
With the beef shredded, slip it back into the pot with any remaining broth. Let it sit quietly over low heat while you build the tomato sauce. This keeps the meat juicy and allows those flavors to sneak into every crevice.
Step 5: Build the Tomato Sauce
Embrace your inner chef—heat the olive oil in a large, deep skillet over medium. Add your sliced onions, stirring often, and cook until they’re softened and just starting to caramelize, about 5 minutes. Toss in the garlic, oregano, cumin, and black pepper, and cook for another minute, stirring constantly until everything smells dreamy.
Step 6: Deglaze & Simmer the Sauce
Splash in the white wine and let it sizzle, scraping up any tasty brown bits from the skillet. Cook until most of the liquid evaporates—this gives the sauce an irresistible depth. Stir in the tomato sauce, water, and bay leaf. When it starts bubbling, turn the heat to medium-low, cover, and simmer gently for 15 minutes. It should be thick, rich, and beautifully fragrant.
Step 7: Marry the Flavors
Tip all the shredded beef—with any broth left—into the skillet with your gorgeous tomato sauce. Stir well, cover, and let everything bubble together for another 15 minutes, stirring occasionally. This step brings all the components of your Ropa Vieja into perfect harmony.
Step 8: Final Seasoning & Serve
Fish out and discard the bay leaf. Now’s the moment to taste—add salt only if you need more. Serve your Ropa Vieja hot and steaming, ready to soak up all the praise!
How to Serve Ropa Vieja
Garnishes
Add a sprinkle of freshly chopped cilantro or parsley just before serving for a hit of green freshness. Traditionalists might offer up a few slivers of roasted red pepper or a handful of sliced green olives, too. Each garnish not only looks beautiful against the rich red sauce but perks up the flavors in the most delightful way.
Side Dishes
Ropa Vieja begs to be served alongside classic white rice, allowing all that luscious sauce to soak in. For true Cuban comfort, include sweet fried plantains (maduros) or hearty black beans. Even a simple side salad with lime dressing brings a welcome brightness to your plate.
Creative Ways to Present
For a playful twist, stuff your Ropa Vieja into warm tortillas for Cuban-inspired tacos or spoon it atop crispy tostones (fried plantain rounds) for a knockout appetizer. Hosting a gathering? Serve over creamy mashed potatoes or polenta for a comfort food mash-up worthy of special occasions.
Make Ahead and Storage
Storing Leftovers
Let your leftover Ropa Vieja cool to room temperature, then transfer it to an airtight container and refrigerate for up to four days. The flavors actually deepen overnight, making your leftovers even better the next day!
Freezing
Ropa Vieja freezes like a dream. Portion it into freezer-safe bags or containers, squeeze out as much air as possible, and freeze for up to three months. Thaw overnight in the fridge when you’re ready for round two.
Reheating
Warm leftover Ropa Vieja gently on the stovetop over medium-low, adding a splash of water or broth if the sauce is too thick. You can also microwave individual servings, stirring halfway through to ensure even heating.
FAQs
Can I use a different cut of beef?
While flank steak is traditional and shreds beautifully, you can also use skirt steak or brisket if flank isn’t available. Just ensure you cook it long enough for the fibers to become tender and stringy—this is key for classic Ropa Vieja texture.
Is it possible to make Ropa Vieja in a slow cooker?
Absolutely! Brown your onions and spices as directed, then add everything to the slow cooker with the beef and cook on low for 7-8 hours. Shred the beef and mix it back into the sauce before serving for effortless, set-it-and-forget-it deliciousness.
What if I don’t have white wine?
If white wine isn’t on hand, you can substitute with additional beef broth and a squeeze of lemon juice. The acidity is important for balancing the richness, so don’t skip that extra splash!
Can I make this Ropa Vieja ahead of time?
This dish is a meal prep superstar. You can make the entire recipe a day or two in advance—the flavors actually deepen and improve as they rest in the fridge, making weeknight dinners a breeze.
Is Ropa Vieja spicy?
Traditionally, Ropa Vieja is all about depth and savory flavor rather than heat. If you want a little kick, add a finely chopped chili pepper along with the spices, or offer hot sauce on the side.
Final Thoughts
If you’re looking for a dish that’s both soul-warming and vibrant, you’ll fall head over heels for Ropa Vieja. Trust me, it’s one of those recipes that will earn a permanent spot in your comfort food hall of fame. So grab your ingredients, invite some friends, and enjoy every moment of making (and devouring) this Cuban classic!
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Ropa Vieja Recipe
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Ropa Vieja is a traditional Cuban dish of shredded beef simmered in a flavorful tomato sauce. This recipe yields tender, savory meat that’s perfect served over rice or with a side of plantains.
Ingredients
For the Beef:
- 1½ pounds Flank Steak
- 4 cups Beef Broth
For the Tomato Sauce:
- 2 tablespoons Olive Oil
- 1 Large Onion (sliced)
- 3–4 Garlic Cloves (minced)
- ¼ teaspoon Dried Oregano
- ¼ teaspoon Cumin
- ¼ teaspoon Black Pepper
- ½ cup White Wine
- 8 ounces Tomato Sauce
- 1 tablespoon Water
- 1 Bay Leaf
- Salt (to taste, if needed at the end)
Instructions
- Cook the Beef: Arrange the flank steak in a large pot with beef broth. Boil, then simmer for 15 minutes.
- Shred the Beef: Remove the meat, shred, and return to the broth.
- Prepare the Tomato Sauce: In a skillet, cook onions, garlic, spices, then add wine, tomato sauce, and bay leaf. Simmer.
- Combine and Simmer: Add shredded beef to the sauce, cook together for 15 minutes.
- Final Touches: Remove bay leaf, adjust salt to taste, and serve.
Notes
- For extra flavor, you can add olives or bell peppers to the dish.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cuban
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 110mg
Keywords: ropa vieja, shredded beef, Cuban recipe, tomato sauce, flank steak
