Ropa Vieja

  • Total time - 3.5 hours
  • Prep time - 20 minutes
  • Cooking time - 3 hours
  • Servings: 6
  • Country: Cuba
A bowl of Ropa Vieja with shredded beef, red and green peppers, and onions, served with white rice and black beans

Ropa Vieja is a quintessential Cuban dish, a culinary masterpiece of patience and flavor. The long, slow braise transforms an inexpensive cut of beef into a melt-in-your-mouth, aromatic stew. The combination of sweet bell peppers, tangy tomatoes, savory olives, and fragrant spices creates a rich and complex sauce that perfectly complements the tender meat. While the name may be whimsical, the result is a serious comfort food that's often served with classic sides like white rice, black beans, and fried plantains.

Ingredients

For the Braise

  • 1 kg flank steak or brisket
  • 1 to taste salt and black pepper
  • 2 tablespoons vegetable oil
  • 2 cups beef broth
  • 2 bay leaves
  • onion, halved
  • 4 garlic cloves, smashed

For the Sauce

  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 can (400g) canned crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon cumin powder
  • 1 teaspoon dried oregano
  • 0.5 cup pimento-stuffed green olives, halved
  • 1 tablespoon vinegar (red wine or apple cider)

For Serving

  • cooked white rice
  • cooked black beans
  • fried plantains (optional)

Instructions

Step 1: Braise the Beef

Season the steak generously with salt and pepper. In a large pot or Dutch oven, heat oil over medium-high heat. Sear the steak on all sides until browned. This adds a deep, rich flavor.

Add the beef broth, bay leaves, halved onion, and smashed garlic cloves. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5-3 hours, or until the beef is fork-tender. Remove the beef and set aside to cool. Strain the broth and reserve it.

Step 2: Prepare the Sauce (Sofrito)

In the same pot (wiped clean), heat a little more oil. Add the sliced bell peppers, sliced onion, and minced garlic. Sauté for 5-7 minutes until soft and fragrant.

Stir in the crushed tomatoes, tomato paste, cumin, and oregano. Cook for 5 minutes, stirring occasionally, until the sauce darkens slightly.

Step 3: Combine and Simmer

Shred the cooled beef using two forks. It should fall apart easily. Add the shredded beef, olives, vinegar, and about a cup of the reserved beef broth to the sauce. Stir well to combine.

Simmer the mixture for at least 20-30 minutes, allowing the flavors to meld. If the sauce is too thick, add more beef broth as needed. Taste and adjust seasoning with salt and pepper.

Step 4: Serve

Ladle the Ropa Vieja into bowls. Serve hot with a side of white rice, black beans, and a garnish of fresh cilantro. Fried plantains are a perfect complement.