Cuban
Ropa Vieja
Tender shredded flank steak is simmered into a Cuban sofrito with peppers, tomato, wine, olives, and warm spices. The sauce clings to the beef in silky strands, just right with white rice and sweet plantains.
Watch it madeFood Wishes · 8:42
Ingredients
- Flank steak12 oz
- Water4 cups
- Yellow onion, divided1 medium
- Green bell pepper, divided1
- Bay leaves2
- Kosher salt1 1/4 tsp, plus more to taste
- Olive oil2 tbsp
- Red bell pepper, thinly sliced1/2
- Garlic cloves, minced3
- Ground cumin1 tsp
- Dried oregano1/2 tsp
- Tomato sauce3/4 cup
- Dry white wine1/3 cup
- Reserved beef broth1/2 cup
- Pimiento-stuffed green olives, sliced1/4 cup
- Capers, rinsed1 tbsp
- Freshly ground black pepper1/4 tsp
Method
- Cut half of the onion and half of the green bell pepper into large pieces, then place them in a pot with the flank steak, water, 1 bay leaf, and 1 tsp salt.
- Bring to a boil, skim the surface, then lower the heat and simmer gently, partially covered, for 1 1/2 to 2 hours until the beef is very tender.
- Transfer the beef to a plate, strain and reserve the broth, and discard the cooked aromatics.
- When cool enough to handle, shred the beef by hand into long, thin strands along the grain.
- Thinly slice the remaining onion and green bell pepper.
- Heat the olive oil in a wide skillet over medium heat, then cook the sliced onion, green bell pepper, and red bell pepper for 8 to 10 minutes until soft but not browned.
- Stir in the garlic, cumin, oregano, remaining bay leaf, and 1/4 tsp salt, and cook for 1 minute until fragrant.
- Add the tomato sauce and cook for 3 minutes, stirring, until the sofrito deepens in color.
- Pour in the white wine and simmer for 2 minutes to cook off the alcohol.
- Add the shredded beef, reserved beef broth, olives, capers, and black pepper, then stir until the beef is well coated.
- Simmer uncovered over low heat for 20 to 25 minutes, stirring occasionally, until the sauce is thick and clings to the beef.
- Taste for salt, remove the bay leaf, and serve hot with Cuban white rice and maduros if desired.
Common questions
Can I substitute another cut for flank steak in ropa vieja?
Yes. Chuck roast or brisket work well because they become shreddable after a long simmer. Avoid lean quick-cooking cuts; they’ll turn dry and stringy instead of tender and silky.
How long does ropa vieja take from start to finish?
Plan for about 2 to 2 1/2 hours total. The beef usually simmers 1 1/2 to 2 hours, then shredding and simmering it in the sauce adds another 20 to 30 minutes.
What are the most common mistakes when making ropa vieja?
The biggest mistakes are boiling the beef hard instead of simmering gently, not seasoning the braising liquid enough, and overcooking the vegetables until mushy or browned. Also shred the beef along the grain for long strands.
How should I store leftover ropa vieja?
Cool it quickly, then refrigerate in an airtight container for up to 4 days. It freezes well for about 3 months. Reheat gently with a splash of reserved broth or water so the beef stays moist.
What should I serve with ropa vieja?
Traditionally, serve it with white rice, black beans, and fried sweet plantains. It also works with yellow rice, yuca, or warm tortillas. A squeeze of lime and fresh cilantro can brighten the finished dish.