Ropa Vieja is a traditional Cuban dish with the juiciest beef packed full of flavor from garlic, tomato sauce, cumin, bell pepper, and more!
Ropa Vieja is a staple in Cuban cuisine. If you like rich, traditional Latin flavors, then this dish is sure to hit the spot. The veggies, seasoning, and tender beef are the ultimate Latin American comfort food that you’re sure to love.
Sabrina’s Ropa Vieja Recipe
This recipe is the national dish of Cuba and the perfect weeknight Dinner Recipe. The juicy beef is full of flavor and the sofrito sauce is perfect to serve over Cooked Rice. For more classic Cuban dishes be sure to try Cuban Mojo Pork next.
Recipe Card
Ingredients
- 1 tablespoon vegetable oil
- 2 pounds beef flank steak
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 2 cups beef broth
- 8 ounces tomato sauce
- 1 yellow onion , thinly sliced
- 1 green bell pepper , thinly sliced
- 2 cloves garlic , chopped
- 6 ounces tomato paste
- 2 teaspoons cumin
- 1/4 cup cilantro , chopped
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
Instructions
- Preheat oven to 325 degrees.
- Add vegetable oil to a large pot or dutch oven on high heat.
- Sear the flank steak on each side until browned, 3-4 minutes per side.
- Add in the beef broth, tomato sauce, onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil, and vinegar and stir to combine.
- Cover, and cook for 2 ½ hours.
- Shred beef with forks before serving.
Notes
- Click on the “yield” amount to slide and change the number of servings and the recipe will automatically update!
- Click on times in the instructions to start a kitchen timer while cooking.
- To convert measurements to grams, click on the “Metric” option next to “Ingredients” in the recipe card.
Nutrition
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Table of Contents
About This Recipe
The dish is traditionally made with flank steak, which can be tough and has lots of fibers, but cooking the meat low and slow gives you fork-tender meat with the deepest flavor. This Cuban meal is cooked with bell pepper, onion, cilantro, cumin, tomato, and other rich ingredients for the deepest flavor. After cooking the dish for over 2 hours, the resulting flavor is unbelievably juicy and savory. Cooking time for the meat is slow but just makes it more tender and delicious. You can find the slow cooker version later in this post.
Can This be Made Ahead of Time?
Yes, this can be made ahead of time. In fact, it often tastes even better the next day as the flavors have had time to meld. Prepare the dish as instructed, allow it to cool, and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave when ready to serve.
How to Store
- Storing: To keep leftovers fresh, transfer it to an airtight container and refrigerate within 2 hours of cooking. Properly stored, it can stay in the fridge for up to 3 days, preserving its taste and texture.
- Reheating Tips: When reheating, use a microwave or stovetop. Add a splash of water or beef broth to maintain moisture. Reheat gently to avoid overcooking.
- Freezing: To freeze, place beef with sauce in a freezer-safe container or zip-top bag, removing excess air to prevent freezer burn. It can be frozen for up to 2-3 months while maintaining its taste.
How to Serve
To make this dish complete, serve it up with your favorite sides. The hearty meal tastes delicious over rice and beans. Cook up some Brown Rice, Yellow Rice, or white rice and black beans. You could also prepare garbanzo beans or serve your steak over warm tortillas. For hearty greens cook up some spinach, Collard Greens, or kale. Top the entire dish off with fried sweet plantains, boiled cassava, and sour cream.
Alternative Cooking Methods
- Slow Cooker
- To make in a slow cooker, start by adding oil to a large skillet over high heat.
- Sear the flank steak for 3-4 minutes on each side.
- Place beef in the slow cooker and add in the remaining ingredients.
- Mix the ingredients together.
- Cover and cook on high for 6 hours.
- Shred and serve. Enjoy your slow-cooked shredded beef!
- Pressure Cooker
- Cut steak into pieces and brown beef chunks in the oil in the electric pressure cooker on the sauté function. Remove and set aside when done.
- Sauté onions, green pepper, and garlic in the same cooker.
- Mix in tomatoes, spices, and optional wine.
- Return beef, add broth. Seal and cook on high pressure for 30 mins.
- Natural release open, shred beef, add cilantro and vinegar, and give it a good stir. Let it work into the Ropa Vieja for 1-2 minutes.
- Serve hot with rice and beans. Enjoy!
FAQ’s
Yes, you can substitute flank steak with other cuts of beef like chuck beef, skirt steak, or brisket. While flank steak is traditional, beef chuck roast or beef stew cuts work wonderfully, providing tender shreds of goodness.
If you don’t have a Dutch oven, you can use a heavy-bottomed pot with a lid for searing and slow-cooking.
Certainly, you can omit cilantro if you’re not a fan. You can use parsley as a substitute for a fresh herb flavor.
To add more spice, you can include a teaspoon of cayenne pepper, red pepper flakes, or chopped chili peppers when preparing the sauce. Adjust the amount to your desired level of heat.
Variations
- Mexican Twist: Add a Tex-Mex flair by using taco seasoning instead of cumin, and throw in some sliced jalapeños for a spicier kick. Serve with tortillas or over nachos for a Mexican-inspired meal.
- Vegetarian: Skip the beef and use tofu or tempeh for a meatless version. Add extra bell peppers, zucchini, or mushrooms for a hearty, veggie-packed dish.
- Seafood: Swap out the beef for your choice of seafood, like shrimp or white fish. Adjust the cooking time to ensure the seafood is perfectly cooked.
- Chicken: You can use chicken breasts instead of beef and swap out the beef broth for chicken broth a different flavor.
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