Learn how to make the best authentic ropa vieja with this classic Cuban recipe! This slow-cooked shredded beef dish is made with tenderized flank steak, Cuban sofrito, and spices, all simmered in a flavorful tomato-based sauce. This recipe requires only 25 minutes of hands-on work once the meat is tenderized.
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!