What is Ropa Vieja?

Ropa vieja is similar to a beef stew except it’s made with shredded beef that’s then cooked in a flavorful, homemade tomato-based sauce with spices.

The word ropa vieja literally translates to ‘old clothes’ which I’ve always found hilarious. The idea behind this name is that the shredded meat resembles a pile of old clothes.

In case you were wondering, this dish definitely does NOT smell nor taste like old clothes. It’s cozy and comforting; the flavor is DELICIOUS like all my other authentic Cuban dinner recipes.

What cut of beef do you use in ropa vieja?

For this Cuban ropa vieja recipe, I like using flank steak because it’s a lean, yet tough cut of beef that’s great for slow cooking to tender perfection.

This cut absorbs the flavor of any marinade, spices, and/or sauce and that’s why it’s so versatile. You can also use beef chuck roast (pot roast) if you prefer.

Difference between Ropa Vieja and Vaca Frita

I get this question a lot because of the similarities in the recipes. Both ropa vieja and vaca frita are close cousins. They are both delicious Cuban beef recipes made with flank steak and similar ingredients.

They are also tenderized in a similar fashion initially however once the meat is shredded, it is cooked in a tomato-based sauce to make ropa vieja while the shredded beef is pan fried instead to make vaca frita.

Click here for the Cuban vaca frita recipe!

Ingredients You’ll Need

This Cuban ropa vieja recipe is straight from the OG herself – my mom.

I was literally on the phone with her for 45 minutes trying to figure out measurements. See, Cuban kitchen legends, like my mom, don’t know measurements.

They’ve been cooking with “un poquito” (a little bit) for years. How her food manages to always taste exactly the same when she never uses measurements is beyond me! Alas, we figured it out, ingredient by ingredient.

• Cuban Sofrito. Most cuisines have their own base of aromatics that start off a meal. We use sofrito which is typically a mix of green bell peppers, onions, and garlic. For this ropa vieja recipe, we’re using green bell peppers, onions, garlic, and pimientos which are roasted red peppers in a jar. These are the only veggies you need – no carrots, celery, olives, capers, cilantro, or black beans.

• Olive oil. For sautéing the aromatics.

• Tomato sauce. The base of our flavorful sauce!

• Flank steak. As I explained above, I like using flank steak for ropa vieja however you can also use beef chuck roast (pot roast).

• Salted water. Enough to cover the meat in the pot for cooking/tenderizing the meat.

• Dry cooking wine. Brings out the Cuban flavors without overwhelming them!

• Ground cumin, oregano, bay leaf, salt + pepper to taste. Spices!

Step By Step Instructions

Ok, I know at first glance it seems like this recipe appears super tedious to make however I can assure you most of the recipe is hands-off!

Here’s how you can make ropa vieja Cuban-style at home.

• Cook until meat is tender. In a Dutch oven, boil flank steak with water and salt at medium-low until the meat is tender, about 2 hours. The slow cooking process is the best for this recipe however you can also use a pressure cooker instead which takes about 30-40 minutes. I’m sure the Instant Pot may work here too but I don’t own one so I can’t really say.

• Shred the meat. Once the meat has cooked through, shred it with two forks and set it aside.

• Sauté aromatics and veggies. Now, you’re going to heat olive oil at medium-high heat in a large skillet. Add green pepper, red pepper, onion, garlic, and dry cooking wine. Sauté for a few minutes.

• Make the sauce. Add tomato sauce, ground cumin, oregano, bay leaf, salt, and pepper. Cook for 15-20 minutes, stirring occasionally until the veggies have softened.

• Simmer the meat with the veggies and sauce. Add the shredded meat to the skillet. Stir to combine with sauce. Cover and cook on low for about 10-15 minutes, stirring occasionally, without letting it dry out.