Ropa Vieja (Cuba’s National Dish)

Ropa Vieja is a TRUE Cuban Classic!! Beloved throughout the generations, this rustic and humble Latin dish is very popular not only in Cuba, but many of its neighboring Spanish speaking countries.

It’s basically tender, juicy beef simmered in this amazing tomato-wine sauce with veggies. I love how it’s cooked low and slow for hours until it’s so tender, you can shred it with just a fork. It’s finished with briny olives and capers to spike the flavors up a notch.

You are in for one serious treat when eating a heapful of Ropa Vieja along with some rice, black beans and tostones. When in the mood for some Latin food, this Cuban favorite should be high on your list.

By now you know our love for Latin food. I love to embrace different ethnic foods in all their glory and have a great time exploring new flavors. My love affair with Latin food started with one of my oldest, and most popular, recipes on GypsyPlate, Picadillo.

From there it’s one dish after another like Dominican Pollo Guisado, Mexican Birria, Chilean Pastel de Choclo, and Puerto Rican Pernil. Each and every dish is a flavor bomb.

And this Ropa Vieja is no exception. In fact, this Cuban slow cooked beef can take the crowning glory when it comes to intense flavors resulting from adding multiple flavor enhancers. You are going to absolutely fall in love with my version of Ropa Vieja.

Latest Videos

What is Ropa Vieja?

Ropa Vieja is simple and rustic at its soul. Somehow it magically gets transformed into a bowl of deliciousness when beef is braised low and slow with peppers and onions in a tomato-based sauce. Of course, it gets a little help with all the Latin pantry staples like its seasonings and herbs, and in the end gets the flavor boost with briny capers and olives.

Before coming to Latin America, Ropa Vieja started its life in Spain. The name literally translates to “old clothes” as it resembles a heap of tattered, torn rags after hours of cooking.

There is a little story behind Ropa Vieja. A penniless old man once shredded and cooked his own clothes because he could not afford food for his family. He prayed over the bubbling concoction and a miracle happened! A tasty, rich meat stew out of his ragged clothes.

The story is wonderful, as with many other legends in the world. No matter the origin of the name, Ropa Vieja remains a rich and flavorful meal that comforts the heart and soul.

It is believed that Ropa Vieja is over 500 years old, and originated with Sephardic Jews in the Iberian peninsula of Spain. Because cooking was not allowed on Saath, the sephardi would slow cook a hearty stew the night before. Most often some kind of beans like garbanzo would find their way into the stew pot to stretch it for the families and leftovers.

The dish then travelled to the Americas with the Spanish immigrants, where it became a staple dish across the Caribbean and Cuba. In fact, Ropa Vieja is so popular in Cuba that it’s considered one of the national dishes.

Although the recipe got tweaked over the years and from country to country, or even from one family to another, the base of Ropa Vieja remains the same as it always has been for centuries.

What Cut of Beef to Use

Cuban Ropa Vieja is traditionally made with flank steak, as in the past it was inexpensive and easily accessible to the masses. When cooked long, it ends up with that classic shredded look.

Admittedly, I have also made this with chuck roast a few times. Chuck is a fattier cut of meat with rich marbling throughout. When you cook it slowly, like any other roast or stew, the marbling melts, keeping it moist and adding tons of flavor.

Now it’s your choice, going by tradition and choosing flank steak or going for the more tender chuck. Today, I’m keeping it authentic with a nice slab of flank.

Follow me on YouTube!

Check out my brand new YouTube channel. New videos every week!

youtube

Ingredients Needed

I have included exact ingredient amounts in the recipe card at the end of this post. Here are the things you’ll need to make my version of ropa vieja:

For Initial Beef Seasoning

• Beef – Again, your choice of cut. This recipe is good for 3-4 pounds of flank or chuck.
• Adobo – This is a staple Latin seasoned salt. You can find it either in the spice section or international aisle in most supermarkets.
• Cumin – This is one of the most important spices in Latin cooking. It deepens the sauce and enhances that authentic taste.
• Pepper – Black pepper adds a warm, sharp kick that balances the richness of the beef.
• Garlic Powder – A concentrated form of garlic flavor that blends easily into sauces, helping the beef soak up that mellow, aromatic undertone.
• Oregano – A touch of dried oregano gives this dish a distinct herbal edge.
• Paprika – For a little sweetness and smokiness.
• Sazon con Culantro y Achiote – This is the secret ingredient for authentic color and flavor. The achiote brings a gorgeous red-orange tint, while the culantro adds a deep, herby note different from cilantro. It’s a one-packet powerhouse of Latin flair.

For the Ropa

• Olive oil – Alternately, you could use any other neutral flavored cooking oil.
• Onion – Thinly sliced.
• Bell Peppers – I like to mix different colors.
• Garlic – Freshly chopped.
• Seasonings and Herbs – Cumin, oregano, sazon, adobo, paprika, smoked paprika, garlic powder, cloves, all spice, bay leaves and pepper.
• White Wine – Dry white wine deglazes the pan, adding acidity and brightness that balances the richness of the meat and tomatoes.
• Crushed Tomatoes – These form the bulk of the sauce, adding acidity, sweetness, and body for a hearty base.
• Tomato Paste – Intensifies the tomato flavor and helps thicken the sauce into a rich, luscious consistency.
• Chicken Broth – Provides savory depth and thins out the sauce so it simmers the beef to tender perfection. I have also used beef broth here, but prefer chicken personally.
• Pimento-Stuffed Olives – Their briny, tangy flavor cuts through the richness and gives a nice Latin flair.
• Capers – Tiny but mighty, capers bring salty, tangy bursts that elevate the sauce’s depth.

Authentic Ropa Vieja Recipe

You’ll find all the detailed instructions for stovetop, slow cooker, and instant pot down in the recipe card. But for now, I’ll walk you through how I like to make it on the stovetop.

1. Season beef: I start by cutting the beef into a few big chunks. Then, I mix up a blend of cumin, oregano, garlic powder, paprika, sazon, adobo and pepper. I make sure to season the meat generously with that mixture on both sides.

2. Sear beef: After that, I heat up some olive oil in a pan and sear the meat on all sides until it’s browned nicely. Once it’s done, I take the meat out and set it aside for later. Note that I do this in batches, but if you have a large skillet, or are using a smaller cut of beef, you may be able to sear the meat in a single batch.

3. Sauté veggies and seasonings: In the same pan, I toss in some onions and bell peppers and sauté them until they’re nice and soft. Once they’ve cooked down a bit, I add in the garlic, along with oregano, cumin, paprika, smoked paprika, clove, and allspice. I let everything sauté for a few more minutes.

4. Build sauce: Next, I pour in some wine and let it simmer for about 5 minutes. Then, I add in crushed tomatoes, tomato paste, and chicken broth. I let everything cook together for another 5 minutes, allowing all those flavors to start blending.

5. Add beef and simmer: After that, I add the beef chunks back into the pan along with a couple of bay leaves. I cover it up and let it cook on low for about 3-4 hours until the meat is super tender and falls apart with a fork. I make sure to give it a stir every 30-40 minutes to keep everything cooking evenly.

6. Shred the meat: Once the meat is done, I take it out and place it on a plate. Using two forks, I shred it until it’s nice and pulled apart. Then, I stir it back into the sauce, letting all those flavors come together perfectly.

7. Complete the dish with olives and capers: To finish it off, I stir in some olives and capers and let everything cook for another 10 minutes. And that’s it! Ropa Vieja is ready, and I’m always so excited to dig in!

Variations

1. I like to add beans, too. Garbanzo beans are pretty common, but I sometimes go for black beans or pinto beans. 
2. Add in potatoes to bulk up the stew.
3. You can add other veggies, which is not traditional but goes great. Think corn, roasted bell peppers instead of regular bell peppers, green beans or carrots.
4. Add to the smoky factor by adding chipotle chilis in adobo sauce.

Serving Suggestions

I love serving Ropa Vieja with a bowl of rice and black beans, and of course, some tostones or maduros on the side.

Roasted or mashed potatoes go perfectly with it, too. If you have leftovers, they’re great for breakfast or brunch the next day, especially topped with a fried egg.

In Venezuela and Colombia, they serve it with arepas, which is another amazing option. And leftovers are so versatile!

You can use them for tacos, tostadas, nachos, burritos, burrito bowls, salad bowls, quesadillas, Cuban-style sloppy joes, or even stuffed peppers.

So, are you ready to dig in? My Ropa Vieja is sure to become a new favorite if you love flavor-packed Latin food, like I do. Pin or bookmark this recipe so you always know where to find it.

If you try our Rope Vieja, please leave a comment and review, I love hearing from you. Until next time…

Ropa Vieja, on our Gypsy Plate… Enjoy!

More can’t miss Latin main dishes:
Bistec Encebollado
Picanha Steak
Sudado de Pollo
Churrasco
Mojo Pork

Recipe Video

Ropa Vieja (Cuba's National Dish)

Yield: 8-10 servings

Prep Time: 10 minutes

Cook Time: 4 hours 30 minutes

Total Time: 4 hours 40 minutes

This Ropa Vieja, Cuba's national dish, is slow cooked tender shredded beef in an amazingly flavorful sauce. So good!

We have methods for stovetop, slow cooker and instant pot so you can cook it however you want!

Print

Ingredients

To season the meat

• 3-4 pounds flank steak (see note 1)
• 1 teaspoon adobo
• ½ teaspoon pepper
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1 packet sazon con culantro y achiote

For Ropa Vieja

• 2 tablespoons olive oil
• 1 medium onion, sliced
• 3 medium bell peppers, sliced (I use a mix of colors)
• 7–8 garlic cloves, finely chopped
• 1 tablespoon dried oregano
• 2 teaspoons cumin
• 1 tablespoon paprika
• 2 teaspoons smoked paprika
• ¼ teaspoon cloves
• ⅛ teaspoon allspice
• 1 cup dry white wine
• 2 (15oz) cans crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup chicken broth
• 2 bay leaves
• ½ cup pimento-stuffed olives, halved
• ¼ cup capers
• salt, to taste
• pepper, to taste

Instructions

Stovetop Method

1. Cut the beef into large chunks (about 3-4 pieces). In a bowl, mix 1 teaspoon adobo, ½ teaspoon pepper, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon oregano, 1 teaspoon paprika, and 1 packet sazon con culantro y achiote. Season all the pieces of beef generously with the seasoning mix.
2. Heat oil in a skillet over medium high heat and sear the meat to golden brown all over. Plate it out.
3. In the same pan, add in sliced onions and bell peppers and sauté for 10-15 minutes.
4. Mix in garlic along with oregano, cumin, paprika, smoked paprika, cloves and allspice powders. Mix well.
5. Pour in wine and cook for 5 minutes. Stir in crushed tomatoes and tomato paste and mix well.
6. Add in chicken broth and cook for 5 minutes.
7. Put beef chunks back into the mixture, along with bay leaves. Bring it to boil, then reduce heat to low. Cover and cook for 3-4 hours, or until meat is fork tender. (Give it a stir every 30-40 minutes)
8. Once tender, remove the beef chunks to a plate and shred them using forks. Stir the shredded beef back into the sauce.
9. Stir in olives and capers and simmer for 15-20 minutes, uncovered until the sauce thickens up.
10. Adjust salt and pepper to your liking and garnish with parsley.
11. Serve ropa vieja with white rice, black beans and tostones, or see many other serving options in the body of the post.

Slow Cooker Method

1. Cut the beef into large chunks (about 3-4 pieces). In a bowl, mix 1 teaspoon adobo, ½ teaspoon pepper, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon oregano, 1 teaspoon paprika, and 1 packet sazon con culantro y achiote. Season all the pieces of beef generously with the seasoning mix.
2. Heat oil in a skillet over medium high heat and sear the meat to golden brown all over. Plate it out.
3. In the same pan, add in sliced onions and sauté for about 10 minutes, until soft and starting to brown up.
4. Stir all ingredients, except olives and capers, together well in the slow cooker.
5. Cover and cook 8-10 hours on low or 5-6 hours on high, or until meat is very tender.
6. Once tender, remove the beef chunks to a plate and shred them using forks. Stir the shredded beef back into the sauce.
7. If there are excess juices, you can remove some to a bowl. Stir in olives and capers and cook for 15-20 additional minutes.
8. Adjust salt and pepper to your liking and garnish it with parsley.
9. Serve it with white rice, black beans and tostones, or see many other serving options in the body of the post.

Instant Pot Directions

1. Cut the beef into large chunks (about 3-4 pieces). In a bowl, mix 1 teaspoon adobo, ½ teaspoon pepper, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon oregano, 1 teaspoon paprika, and 1 packet sazon con culantro y achiote. Season all the pieces of beef generously with the seasoning mix.
2. Heat oil in instant pot set to SAUTE mode and sear the meat to golden brown all over. Plate it out.
3. Add sliced onions and bell peppers and sauté for 10-15 minutes.
4. Stir in beef chunks all remaining ingredients, except olives and capers.
5. Seal lid and cook for 90 minutes on HIGH pressure. Allow pressure to naturally release.
6. Remove lid and shred beef with two forks.
7. Press SAUTE button, stir in olives and capers, and cook 10 minutes.
8. Adjust salt and pepper to your liking and garnish it with parsley.
9. Serve it with white rice, black beans and tostones, or see many other serving options in the body of the post.

Notes

1. Cuban Ropa Vieja is typically made with flank steak, as it used to be most economical cut of beef. You can also make it with chuck roast for a more tender, though less traditional, dish.
2. Leftovers: Ropa Vieja, like any other stew, ages beautifully in the refrigerator. It also freezes well, making it suitable for meal prep. Make a giant batch like us and refrigerate in an airtight container for up to 5 days.
3. Similarly, freeze it up to 3 months and you have a meal ready for some other time. Simply thaw and reheat on stove top, stirring till hot throughout, or microwave.

Nutrition Information

Yield 10 Serving Size 1
Amount Per Serving Calories 473Total Fat 28gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 16gCholesterol 132mgSodium 499mgCarbohydrates 12gFiber 4gSugar 8gProtein 43g

Nutrition information calculated by Nutritionix.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.