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Cuban Ropa Vieja Recipe

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4.3 from 10 reviews

Cuban Ropa Vieja is a classic, hearty dish featuring tender, shredded flank steak simmered in a rich, flavorful tomato-based sauce with bell peppers, onions, olives, and a medley of spices. Perfectly balanced with smoky, savory, and slightly tangy notes, this recipe offers a true taste of Cuban cuisine and is traditionally served with rice, black beans, and fried plantains.

  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings

Ingredients

Meat

  • 2 pounds flank steak
  • Salt and ground black pepper to taste
  • 3 tablespoons olive oil, avocado or vegetable oil (divided, or more if needed)

Vegetables and Aromatics

  • 1 large onion, thinly sliced
  • 3 bell peppers, seeded and thinly sliced (red, green, and yellow)
  • 6 cloves garlic, minced
  • 1 carrot, peeled and cut into thirds
  • 1 celery rib, cut into thirds

Liquids and Broth

  • 1/2 cup white wine
  • 1 cup chicken broth (or more if needed)
  • 1 14-ounce can crushed tomatoes

Spices and Seasonings

  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 2 bay leaves
  • 1 teaspoon chicken bouillon (optional)

Additional Flavorings

  • 1 cup pimento-stuffed Manzanilla olives, drained and sliced
  • 1 4-ounce jar sliced pimentos
  • 2 tablespoons capers, drained (optional but recommended)
  • Chopped cilantro or parsley for garnish

Instructions

  1. Prep: Preheat the oven to 350ºF. If the flank steak is too large to fit in your pot, cut it into smaller pieces. Pat the steak dry using paper towels and season both sides generously with salt and ground black pepper.
  2. Sear the Beef: Heat about 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Once hot, add the flank steak and sear until golden brown on both sides, about 3–4 minutes per side. Work in batches if necessary to avoid overcrowding. Remove the beef and set aside on a plate.
  3. Sear Vegetables and Aromatics: In the same pot, add the remaining oil. Add the sliced onions and bell peppers, stirring frequently and scraping up browned bits from the bottom of the pot. Cook until the vegetables soften, about 5–7 minutes. Reduce heat to medium-low and add the minced garlic. Cook for another minute until fragrant.
  4. Deglaze and Build Sauce: Stir in the tomato paste, dried oregano, ground cumin, sweet paprika, allspice, and ground cloves (add chicken bouillon now if using). Cook for about a minute to combine flavors. Pour in the white wine and bring to a rapid boil while scraping the pot’s bottom to deglaze and release browned bits. Let wine cook off for 1–2 minutes. Add the chicken broth and crushed tomatoes, stirring to combine. Return the seared beef along with any juices to the pot.
  5. Add Vegetables and Bake: Nestle the carrot pieces, celery rib, and bay leaves under the sauce ensuring everything is submerged; add more broth if needed. Bring the mixture to a boil on the stovetop, then cover the pot and transfer it to the preheated oven. Bake for about 1 hour and 30 minutes, or until the beef is tender and easily shredded with a fork.
  6. Shred the Beef: Remove the pot from the oven and discard the carrots, celery, and bay leaves. Transfer the beef to a plate and shred it into thin, long strands using two forks. Return the shredded beef to the pot and stir in the olives, sliced pimentos, and capers (add bouillon if using).
  7. Simmer and Thicken Sauce: Place the pot uncovered over medium heat and let it simmer, stirring occasionally, until the sauce reduces and thickens to your liking, about 10–15 minutes.
  8. Season and Serve: Taste and adjust seasoning with salt and pepper if needed. Stir in chopped cilantro or parsley. Serve hot over white rice, alongside black beans and fried ripe plantains for an authentic Cuban meal.

Notes

  • If you prefer a hands-off approach, you can cook the dish in a slow cooker: after searing the beef and sautéing veggies, layer them with the carrots and celery in the slow cooker, add liquids and spices, and cook on low for 8 hours or high for 4.5–5 hours.
  • For a quicker method, use an Instant Pot: sear and sauté using the sauté function, then pressure cook on high for 45 minutes with a natural release of 15 minutes before shredding and reducing the sauce.
  • Adjust the amount of broth and cooking time if needed to ensure the beef is tender and the sauce thickens well.
  • Olives, pimentos, and capers add signature salty briny flavors, but they can be omitted or adjusted to preference.
  • Use a good quality white wine for deglazing — a dry variety works best.
  • Leftovers keep well refrigerated for 3–4 days and also freeze nicely for up to 3 months.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Cuban

Find it online: https://dishiary.com/cuban-ropa-vieja-recipe/