Ropa Vieja is a classic Cuban dish featuring tender shredded beef in a flavorful sauce of tomatoes, bell peppers, and spices. It’s like a warm hug on a plate!
When it’s done, the meat is so soft that it practically melts in your mouth. I love serving it with rice and black beans—perfect comfort food for any day! 😋
Key Ingredients & Substitutions
Beef: Flank steak is traditional for ropa vieja, but you can also use chuck roast for a more budget-friendly option. Both cuts become tender after slow cooking. If you’re looking for a leaner choice, try sirloin, but it may not be as tender.
Onions & Peppers: Yellow onions work well in this dish, but feel free to use sweet onions for a milder flavor. If you don’t have green or red bell peppers, you can substitute with any color bell pepper that you like. They all add sweetness and texture!
Canned Tomatoes: If crushed tomatoes aren’t available, tomato sauce works in a pinch. You could also use fresh tomatoes if you happen to have some on hand—just peel and chop them finely for a homemade touch.
White Wine: The white wine adds depth to the sauce, but it’s optional. If you want a non-alcoholic option, you can replace it with additional beef broth or even apple cider vinegar, which adds a nice tang.
Spices: Ground cumin and oregano are key flavor components. If you want to mix it up, add a pinch of coriander or some fresh herbs at the end for a twist!
How Do You Shred the Beef Perfectly?
Shredding the beef may seem tricky, but there’s a simple way to make it easy. First, after cooking, allow the beef to cool slightly so it’s safe to handle. Use two forks to pull the meat apart into thin strips. This helps maintain a nice texture rather than a mushy result.
- Start with the grain of the meat to keep it from being chewy.
- Shred into thin strips for an attractive presentation and better absorption of the sauce.
This method also allows the beef to soak up all the delicious flavors from the sauce when mixed in later. Happy shredding!
Authentic Cuban Ropa Vieja – Tender Shredded Beef
Ingredients You’ll Need:
For the Beef:
- 2.5 to 3 pounds flank steak or chuck roast
For the Vegetables:
- 1 large onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large red bell pepper, thinly sliced
- 4 garlic cloves, minced
For the Sauce:
- 1 (14 oz) can crushed tomatoes or tomato sauce
- 1/2 cup dry white wine (optional)
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika or regular paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 bay leaves
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For Garnishing:
- 1/4 cup chopped fresh cilantro or parsley
- Cooked white rice, for serving
How Much Time Will You Need?
This wholesome Cuban Ropa Vieja recipe takes about 20-30 minutes of prep time and about 2 hours of cooking time if you’re using a traditional pot. If you opt for a pressure cooker, it can be done in about 1 hour. Allow some time to let the flavors blend beautifully!
Step-by-Step Instructions:
1. Cook the Beef:
Begin by placing the flank steak or chuck roast in a large pot. Cover the meat with water and add a pinch of salt. Bring the water to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 1.5 to 2 hours. The goal is for the beef to be tender and easy to shred. If you’re in a hurry, you can use a pressure cooker to speed things up!
2. Shred the Beef:
Once the beef is tender, carefully remove it from the pot and reserve about 1 cup of the cooking broth. Let the beef cool slightly, then use two forks or your hands to shred the meat into thin strips. Feel free to discard any extra fat that you find!
3. Prepare the Sofrito:
In a large skillet or pot, heat the olive oil over medium heat. Add the sliced onions, green and red bell peppers. Sauté them together for about 6-8 minutes, or until they become soft and translucent. Then, add the minced garlic and cook for an additional minute, just until fragrant.
4. Build the Sauce:
Now stir in the tomato paste and cook for around 1-2 minutes. Then add in the crushed tomatoes (or tomato sauce), beef broth, white wine (if you’re using it), cumin, oregano, paprika, and crushed red pepper flakes (if desired). Add the bay leaves and bring the mixture to a gentle simmer.
5. Combine Beef and Sauce:
Add your shredded beef back into the skillet, along with about 1 cup of the reserved cooking broth. Stir well to combine all the ingredients. Let everything simmer over low heat for about 20-30 minutes. Stir occasionally to ensure it doesn’t get too thick; add more broth if needed!
6. Adjust Seasoning:
Before serving, taste your Ropa Vieja and adjust the seasonings with salt, pepper, or additional spices to suit your preference. Don’t forget to remove the bay leaves as they aren’t meant to be eaten!
7. Serve:
Garnish your Ropa Vieja with chopped fresh cilantro or parsley for a pop of color and flavor. Serve it hot over a bed of fluffy white rice, and consider pairing it with black beans for a delicious and traditional meal!
Enjoy your authentic Cuban Ropa Vieja — a tender, flavorful shredded beef stew that’s a Cuban classic!
FAQ for Authentic Cuban Ropa Vieja
Can I Use a Different Cut of Beef?
Absolutely! While flank steak is traditional, you can use chuck roast or even sirloin for a leaner cut. Just remember that tougher cuts will need more time to become tender, so adjust your cooking time accordingly.
How Can I Make This Recipe Spicy?
If you like some heat, you can add more crushed red pepper flakes or even diced jalapeños while cooking the sofrito. Another option is to serve the dish with hot sauce on the side so everyone can adjust to their liking!
Can I Make Ropa Vieja in Advance?
Yes! This dish actually tastes even better the next day as the flavors meld. You can prepare it in advance and store it in an airtight container in the refrigerator for up to 3 days. Just reheat gently on the stove before serving!
What Should I Serve with Ropa Vieja?
Ropa Vieja is typically served over white rice, but you can also pair it with black beans or fried plantains for a complete meal. A side of fresh salad or vegetables works great too!
