Name: Ultimate Ropa Vieja
Prep time: 25 min
Cook time: 2 h 45 min
Total time: 3 h 10 min
Cuisine: Cuban
Ingredients: 2 lbs flank steak (or skirt steak); 2 tbsp olive oil; 1 onion, thinly sliced; 2 bell peppers (red, yellow, or green), sliced; 4 garlic cloves, minced; 1 (15 oz) can crushed tomatoes or tomato sauce; 2 tbsp tomato paste; 1 cup beef broth; 1/2 cup dry white wine; 1/2 cup green olives, sliced; 2 bay leaves; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; Salt and pepper, to taste; Fresh cilantro, for garnish

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Ropa Vieja is a traditional Cuban dish made with shredded beef simmered in a rich tomato-based sauce with peppers, onions, and spices. The name means “old clothes” in Spanish, a nod to the shredded beef strands resembling torn fabric. I love how flavorful and comforting this dish is, especially when served with rice, beans, or plantains.

Why You’ll Love This Recipe

I like making Ropa Vieja because it’s both hearty and deeply flavorful. The slow-cooked beef becomes incredibly tender and soaks up all the spices and aromatics. It’s also versatile—I serve it with white rice for a classic pairing, but I also enjoy it in tacos or even on a sandwich. It’s one of those dishes that tastes even better the next day, which makes it perfect for meal prep. Ultimate Ropa Vieja

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Flank steak (or skirt steak)
Olive oil
Onion, thinly sliced
Bell peppers (red, yellow, or green), sliced
Garlic cloves, minced
Crushed tomatoes or tomato sauce
Tomato paste
Beef broth
Dry white wine
Green olives, sliced
Bay leaves
Ground cumin
Smoked paprika
Oregano
Salt and pepper
Fresh cilantro for garnish

Directions

I start by seasoning the flank steak with salt and pepper.
I sear the beef in a Dutch oven with olive oil until browned on both sides, then remove it.
I sauté onion, peppers, and garlic until softened and fragrant.
I stir in tomato paste, cumin, paprika, and oregano, letting the spices bloom for a minute.
I add the crushed tomatoes, beef broth, wine, bay leaves, and olives.
I return the beef to the pot, cover, and let it simmer gently for about 2 to 3 hours, until the meat is tender.
I remove the beef, shred it with two forks, and return it to the sauce.
I let it cook for another 10 minutes so the flavors fully combine before serving.

Servings and timing

This recipe serves about 6 people. It usually takes me 25 minutes to prep and around 2 ½ to 3 hours to cook until the beef is tender and shreddable.

Variations

Sometimes I add capers along with the olives for a briny touch. If I want extra heat, I stir in a diced jalapeño or a splash of hot sauce. For a slightly different texture, I’ve also made this with chuck roast instead of flank steak—it comes out just as delicious.

storage/reheating

I store Ropa Vieja in an airtight container in the refrigerator for up to 4 days. It also freezes very well for up to 3 months. When reheating, I warm it slowly on the stovetop, adding a splash of broth if the sauce has thickened too much. Ultimate Ropa Vieja

FAQs

Can I make Ropa Vieja in a slow cooker?

Yes, I often cook it on low for 8–9 hours or on high for about 4–5 hours, then shred the beef and stir it back into the sauce.

What cut of beef is best for Ropa Vieja?

I usually use flank steak because it shreds beautifully, but skirt steak or chuck roast also work well.

Do I need to add olives?

No, but I like the briny flavor they add. If I’m not a fan, I just leave them out.

Can I make this dish ahead of time?

Absolutely, I find that it actually tastes better the next day after the flavors have had more time to meld.

What should I serve with Ropa Vieja?

I usually pair it with white rice and black beans, but it’s also great with plantains, tortillas, or even mashed potatoes.

Conclusion

This Ultimate Ropa Vieja is one of my favorite comfort foods. I love how the beef turns tender, the sauce becomes rich and flavorful, and the whole dish brings a taste of Cuban tradition to the table. Whether I’m cooking it for family dinner or making a big batch for the week, it never disappoints.