Authentic Cuban Ropa Vieja (Shredded Beef Recipe)

Growing up in a Cuban family means no one knows the measurements of any recipe. True story! Just like I did with my arroz con pollo, I had to watch Mami make this ropa vieja recipe to figure out the exact measurements.

See, Cuban kitchen legends, like my mom, don’t know any measurements of any Cuban recipe. They’ve been cooking with un poquito (a little bit) as their measurement of choice for years. She does the same thing with her carne con papas and her vaca frita recipe. It’s incredible how her cooking manages to always taste the same every time!

What is Ropa Vieja?

Ropa vieja, which translates to “old clothes” in Spanish, is a traditional Cuban dish featuring tender shredded beef simmered in a rich tomato-based sauce with Cuban sofrito and aromatic spices. Kinda like my Cuban picadillo. YUM!

The name “ropa vieja” is based on the appearance of the shredded beef, which resembles a pile of old clothes. I assure you this dish does not look or smell like old clothes. Ha!

This hearty and flavorful dish is a staple of Cuban cuisine. While ropa vieja shares some qualities of a stew, it’s not typically classified as one. It’s a distinct dish in its own right often described as a shredded beef dish with a rich, saucy consistency.

Best Cut of Beef for Ropa Vieja

When it comes to making ropa vieja, you want a cut of beef that can handle some serious slow-cooking action to get that melt-in-your-mouth tenderness.

Flank steak is my top pick for ropa vieja. It’s a tougher cut that, when simmered low and slow, breaks down beautifully, soaking up all those delicious flavors from the tomato-based sauce. In a pinch, you can use brisket or beef chuck roast (pot roast).

When is Ropa Vieja eaten?

In Cuban cuisine, ropa vieja is commonly eaten for dinner as a hearty main course. It’s also a popular choice for special occasions and celebrations, such as holidays, birthdays, and family gatherings (Sundays for us!). Overall though, ropa vieja is a versatile dish that can be enjoyed anytime, anywhere.

Difference between Ropa Vieja and Vaca Frita

I get this question a lot because of the similarities in both recipes. Both ropa vieja and vaca frita are close cousins. While both dishes showcase the deliciousness of beef in Cuban cuisine, Ropa Vieja is all about slow-cooked comfort, while Vaca Frita brings a crispy, flavorful pan-fried twist to the table.

Ropa Vieja is a stew-like dish where the beef practically falls apart with each forkful. On the other hand, Vaca Frita, which translates to “fried cow” or “crispy beef,” takes a different approach. Instead of simmering, the beef is typically marinated with mojo marinade, then pan-fried until crispy.

Ingredients You’ll Need

Aside from the flank steak, you need:

Sofrito: The base of the sauce, known as sofrito, is crucial for authentic flavor. It typically includes onions, bell peppers, garlic, and tomatoes, all sautéed together until soft and fragrant. This aromatic mixture forms the foundation of the dish, infusing every bite with depth and complexity.

Tomato Sauce: A rich tomato sauce is a key component of authentic ropa vieja. It adds a sweet-tangy flavor and vibrant color to the dish, complementing the savory beef and aromatic sofrito.

Seasonings: Authentic ropa vieja is seasoned with a blend of spices that may include cumin, oregano, bay leaves, and black pepper. These spices add layers of flavor and enhance the overall complexity of the dish.

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.

Cooking The Meat

In a Dutch oven or large pot, add the meat with water and salt. Cook at medium-low until the meat is tender, about 2 hours. (In a pressure cooker, this takes about 40 minutes). Transfer the meat to a plate. Using two forks, shred the beef. Set aside.

Making The Ropa Vieja On The Stove

In a large skillet, heat olive oil at medium heat. Add green pepper, onion, and pimientos. Sauté for 1-2 minutes. Add garlic and sauté for 30 seconds.

Add tomato sauce, vino seco (dry cooking wine), cumin, oregano, bay leaf, salt, and pepper. Cook for 15-20 minutes, at medium heat, stirring occasionally.

Add the shredded beef to the skillet. Stir to combine with the tomato-based sauce. Cover and cook on LOW for about 10-15 minutes, stirring occasionally, without letting it dry out. Taste and adjust seasoning with salt and pepper if needed. Enjoy!

Alternative Ways To Make Ropa Vieja

While I personally believe the stovetop version is the best method because the result is perfect, you can make ropa vieja in other ways.

• Slow Cooker. Transfer the shredded meat to the slow cooker along with the sauce ingredients. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and easily shreds apart.
• Instant Pot. Add the shredded meat and sauce ingredients to the instant pot. Cook on high for about 60-90 minutes, depending on the size of the meat.
• Pressure Cooker: Add the shredded meat and sauce ingredients to the pressure cooker. Cook for about 30-45 minutes.

Serving Suggestions

Here are some traditional accompaniments that pair well with this classic Cuban dish:

• Fluffy White Rice
• Tostones (Twice-Fried Plantains)
• Sweet Plantains (Maduros)
• Ensalada de Aguacate (Avocado Onion Salad)

Storage Tips

Store leftovers in an airtight container and place it in the fridge for up to 3-4 days. For longer storage, freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.