Ropa Vieja Recipe (Cuban Shredded Beef)
Learn how to make authentic Cuban ropa vieja! This slow-cooked Cuban-style shredded beef dish is made with tenderized flank steak, Cuban sofrito, and spices, all simmered in a flavorful tomato-based sauce. This ropa vieja recipe requires only 25 minutes of hands-on work once the meat is tenderized.
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
Adapted from Mami <3
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: 1serving, Calories: 419kcal, Carbohydrates: 5.2g, Protein: 43g, Fat: 23.9g, Saturated Fat: 6.8g, Cholesterol: 83mg, Sodium: 583mg, Potassium: 650mg, Fiber: 1.4g, Sugar: 2.5g, Calcium: 30mg, Iron: 3.4mg
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