Cuban shredded beef in tomato-pepper sauce
Ropa Vieja
Prep Time
15 min
Cook Time
2 hr 30 min
Total Time
2 hr 45 min
Servings
6
6 cups
Difficulty
Medium
Cost
Moderate
$$
Ropa Vieja
Cuban shredded beef in tomato-pepper sauce
★4.6(21)
Tender flank steak slow-simmered in a rich tomato and bell pepper sauce until it shreds into long, flavorful strands. Cuba's national dish and a true comfort food masterpiece.
15m
Prep Time
150m
Cook Time
165m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Ropa vieja means "old clothes" in Spanish, referring to the shredded appearance of the meat. This Cuban national dish turns an inexpensive cut into something extraordinary through patience and aromatics.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
Ingredients
- 2 lbs flank steak
- 1 can (14 oz) crushed tomatoes
- 2 bell peppers (red and green), sliced
- 1 onion, sliced
- ¼ cup pimento-stuffed olives
- 2 tbsp tomato paste
Instructions
- 1
Season flank steak with salt, pepper, and cumin. Sear in a large pot until browned on both sides.
- 2
Add onion, bell peppers, garlic, and tomato paste, cooking until vegetables soften.
- 3
Pour in crushed tomatoes and enough broth to barely cover the meat. Bring to a simmer.
- 4
Cover and cook on low heat for 2-2.5 hours until the meat shreds easily.
- 5
Remove the steak, shred into strands, return to the sauce with olives, and simmer 10 more minutes.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Flank steakSkirt steak or brisket
Both shred well after long cooking
Pimento olivesCapers
Adds similar briny flavor
Tips & Storage
Pro Tips
Shred the meat with the grain for the longest, most attractive strands.
Serve with black beans, white rice, and fried sweet plantains for the full Cuban experience.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 5 days. Freezes beautifully for up to 3 months.
Reheating
Reheat gently in a saucepan with a splash of broth to keep it moist.
Nutrition Facts
Per serving (90mg) · 6 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein36g
Carbohydrates14g
Fat18g
Fiber620mg
Sugar3g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a different cut?
- Skirt steak or chuck roast also work, though cooking time may vary.
- Is this spicy?
- Not traditionally—the peppers are sweet bell peppers, not hot chiles.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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