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 for any Cuban dinner. They’ve been cooking with un poquito (a little bit) as their measurement of choice for years.
Ropa vieja translates to “old clothes” in Spanish because shredded meat resembles a pile of old clothes (I know, I don’t get it either 🤷🏻♀️). This hearty and flavorful dish is a staple of Cuban cuisine.
Let me show you how to make it!
5 star review
“I picked your recipe because it seemed the most authentic. It did not disappoint. As a fellow Cuban (descent), it was delicious. Thank you.”
—Beatriz
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.
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).
By the way, if you have any leftover ropa vieja, you can turn it into ropa vieja empanadas using my empanada dough recipe! Unless, of course, you prefer to just serve it up with fluffy white rice. That works too. 😉
Step-by-Step Instructions
Ok, I know at first glance it seems like this recipe appears super tedious to make… however, most of the recipe is pretty hands-off. Here’s how you can make ropa vieja Cuban-style at home.
Recommended For This Recipe
Dutch Oven
I use a 6-quart Dutch Oven often when I’m making soups and stews and even when I’m cooking other recipes that require longer hours of cooking.
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, vaca frita is typically marinated with mojo marinade, then pan-fried until crispy.
Ropa Vieja Recipe (Cuban Shredded Beef)
Ingredients
- 2 lbs flank steak, cut into pieces
- Water, (enough to cover the meat in the pot)
- 1 teaspoon salt
- 1/3 cup olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, sliced lengthwise
- 7 ounces whole red pimientos, sliced lengthwise
- 4 cloves garlic, minced
- 8 ounces tomato sauce
- 1/2 cup vino seco, (dry cooking wine)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt + pepper to taste
Instructions
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
- 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 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!
Notes
- 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.
This is a great dish.
So happy you loved it, Miguel!
Delicious! What should I serve with this?
I love serving with white rice.
THIS WAS SO DAMN GOOD!
I just made it tonight for the 1st time. For anyone who thinks you have to be Cuban or know how to cook Cuban food to make this dish, you do not! I followed the recipe exactly and it was so easy and so flavorful. I can’t wait to try the leftovers tomorrow. I know it’s going to be even better!
Selina, so happy you loved it! Thanks for your comment! :)
The recipes I have all tried contain olives. Is that not authentic?
Adding olives in ropa vieja is not authentic but you can add them if you’d like! :)
My husband and I loved this recipe. I did not have pimentos in my pantry; so, I added a sliced red bell pepper, a little extra tomato sauce, a tsp of paprika and 1/2 tsp of smoked paprika. Can’t wait to make with original ingredients, and to try more of your recipes.
Yum! I’m glad you liked it, Margaret. Thanks for the comment.
I am Cuban but grew up in a home where my mom seldom cooked as she worked 2 jobs …when she did, it was heaven on earth…Her red beans were her signature dish.
I love all your recipes, as does my hubby. My favorite is your ajiaco and ropa vieja as they tie first place.
Thank you for bringing joy of cuban cookingvto my home. We do not have any great cuban restaurants just mediocre ones so now, if I crave any dish, A Sassy Spoon comes to the rescue.
A million thanks.
Thank you so much for sharing, Isa! It’s my pleasure to bring these recipes from our culture to life! :)
After years of following my Cuban grandmother’s recipe, I tried this one and loved it! I’m interested in trying it in the slow cooker next time but have a question: the instructions say to add the shredded meet to the slow cooker? Is that correct? Hopefully I add the meat BEFORE shredding it. Thank you!
It was like eating my mother’s ropa vieja. You have helped me perfect my cuban cooking.
So happy to hear this, Lillian. Thank you!
I woke up missing my grandmas cooking. Grew up in Miami and now I live close to the border of Canada for almost a decade now. This recipe is so authentic and brings me back to being a small child, seeing my abuelita cook up a storm haha. Thank you for posting this! Saving this and will be adding this to my rotation of recipes :)
Yulia, gracias! Such a sweet comment. So glad you were able to re-live those beautiful memories. You’re so welcome!
Made this vegan by swapping the meat for homemade seitan, and I’m just OVER THE MOON! Thank you, thank you for a piece of home.
Just like Abuela’s – this recipe is absolutely delicious! Only thing I added was 1 cup of beef broth from the flank to keep it saucy. Big hit with my household!
Today I woke up wanting Ropa Vieja. The Cuban in me was awakened. So I went to the famous Nitza Villapol cookbook (page 49), but I felt that ingredients such as Cumin, Oregano, etc were missing. So I searched and ran into Jamie’s.
It was perfect. I did make two modifications: 1) added half a cup of the liquid from the beef or beef stock as it was getting too dried and 2) added about a tsp of ground chili pepper for a mild kick. Not hot at all.
The end result, reminded me of my mother’s recipe.
Thank you for the memories Jamie.
Max, this comment made my day! So happy you enjoyed it! :)
BTW, one very special and important note. Leftover Ropa Vieja, can be made into sandwiches using of course Cuban Rolls. I had enough for two last night. Talk about the Mid-night snack.
PS: went to Publix today and got another cut of beef to make it again this week.
Yes! The fact that ropa vieja can be repurposed is the best part. Next week, you can turn it into empanadas!
You can also make them into enchiladas with tortillas or making your own masa. I mix the ropa vieja with rice, put it in the middle of tortilla fold it and fry it. It is delish!!
Nicaraguan Enchiladas to be exact!
This was delicious! The next day it’s even better. Thank you! It’s a keeper.
I’ve just finished eating this dish, my god is it delicious! I couldn’t get pimientos so I grabbed a jar of Roasted red peppers from Coles instead. I also seared the meat before I cooked it in the pressure cooker and made the sauce in the same pan I seared the meat in. Beautiful. Stunning. Can’t get over it. Will be bulk prepping this for the rest of my life now kthanks xx
Thank you so much, Soph! So happy to hear you enjoyed it.
Yes- it was great! I, too was born in Miami, & now live in CO. I met a Cubano working here. We were lamenting what we missed, so I made him Ropa Vieja. I added green olives, & a few alcaparras, served it over saffron rice with Columbian (con chinos) Frijoles Negro, y platanos maduros. Um, gonna do it again soon!
Que rico! Glad you loved it, Myra!
I love ropa vieja, my abuela use to make it and this is the closest to her cooking. So good 😋
Thank you I shared it with my American friend and she is in love with your site now. Besitos
Thank you for spreading the word! 🙏🏼
I grew up in Tampa in the early 1960s amongst Cubanos and moved to Tennessee in my later years. Not only did I miss the Cubano sandwich and the other great Cuban food but one that I think I miss the most was the crab croquettes and the great Cuban food from the Columbian Restaurant. Your recipes bring back old memories! Keep it up.
I know that restaurant from many years ago, too! That’s the receipe I use for my Frijoles Negros-with oranges-which makes it so good!
Very tasty! I’m from SW Fl, but moved out in the late 80’s. Miss my Cuban food. Made this with some plantanos and rice.
Authentic and so delicious and super easy. I did double the sauce as i found it needed some after i added the beef back.
Hi Jamie! I am writing down the recipe for the Ropa Vieja and the cooking instructions, it states to add the red pepper, but there is not a red pepper ingredient (unless you’re meaning the pimento). Can you clarify for me?
Yep! Pimiento is roasted red pepper :)
Hi! I tried your Ropa Vieja recipe last night and it was delicious. We loved it. Thank you for sharing this recipe with us.
You’re so welcome, Christy! So happy you loved it!
Delicious
I like your recipes very much.
I picked your recipe because it seemed the most authentic.
It did not disappoint. As a fellow Cuban (descent), it was delicious.
Thank you.
This is the authentic, truly Cuban recipe and very easily explained.
Happy you loved it, Haydee!
Very well explained, I will try it as soon as I can. Many thanks for your time and your recipe.
Great recipe , simple and with lots of flavor !
So happy you enjoyed it, Michael!
This was such a easy recipe to prepare! There is so much flavor in this dish. I tweaked the recipe a little adding some diced potatoes and chard after sautéing with red wine. I read red wine is better than cooking wine in that there are unneeded sweeteners in most “cooking wine”. I used brown rice as a side. I also added a little more tomato sauce since I was worried it would get to dry. Will makes again.
Cooking it for the 2nd time now, delicioussss!! Thanks so much, this is a great authentic recipe. Closest to the most authentic Cuban restaurants in Chicago that I grew up going to. Full of flavor! Thanks again! My kids also love it! 😊
My husband is vegetarian and doesn’t get to experience enough Cuban food because of it. I will be trying this with jackfruit and I can’t wait!! Thank you for creating these recipes so I can share my culture with my husband and his family as well.
That sounds incredible, Alyssa! Please report back on how jackfruit ropa vieja tastes… I’m so curious. :)
Already making this every week as a family staple but did learn a thing or two from your eceipe ! Just like all your meals…this one too is delicious!!
Thank you!! :)
Made this for dinner tonight and it was fantastic!!! Took me right back to my time in Havana. I cooked the steak in the instant pot for 30 mins on high, 20 min natural release and it shredded easily. Loved it!
YAY! So happy you loved it, Mikaela!