As I navigated the bustling streets of Havana, the enticing aroma of simmering spices and tender meat wafted through the air, drawing me toward a small, sun-drenched café. That unforgettable moment sparked my passion for making Cuban Ropa Vieja, a dish that embodies the warmth and comfort of home. This flavorful shredded beef stew is brought to life by a zesty blend of bell peppers, onions, and olives, creating a symphony of taste that resonates with both the soul and the palate. One of the best aspects of this recipe is its versatility—you can whip it up on the stovetop, or opt for the slow cooker or Instant Pot, making it perfect for any busy weeknight dinner. Plus, it’s a crowd-pleaser sure to impress your family and friends during special gatherings. Curious about how to create this delightful dish? Let’s dive in! Why is Cuban Ropa Vieja so special? Authenticity at Its Core: This recipe embraces the traditional flavors of Cuban cuisine, bringing you a dish as close to the heart of Havana as possible. Unmatched Flavor Symphony: Each ingredient, from bell peppers to olives, plays a crucial role in creating a rich and savory sauce that elevates the tender, shredded beef. Flexible Cooking Methods: Whether you’re a stovetop chef, a slow cooker enthusiast, or an Instant Pot aficionado, this recipe fits your cooking style perfectly. Effortless Meal Prep: With minimal preparation and cooking time, you can serve a show-stopping meal that seems as if you’ve spent hours in the kitchen. Family-Friendly Delight: This dish is a true crowd-pleaser, guaranteed to have everyone asking for seconds, making it ideal for family dinners or special occasions. Ready to delight your taste buds? Dive into our guide on making this unforgettable Cuban dish, and while you’re at it, don’t forget to check out some serving suggestions to complete your dinner experience! Cuban Ropa Vieja Ingredients • To create a flavorful and authentic Cuban Ropa Vieja, gather these essential ingredients. For the Meat Flank Steak – The main protein that becomes tender and flavorful when braised; a great alternative is chuck roast or brisket with adjusted cooking time. For the Seasoning Salt and Black Pepper – Essential seasonings to enhance the beef’s natural flavor; adjust the amounts to suit your taste. Ground Cumin – Adds warm, earthy notes that tie the dish together; you can substitute with coriander for a different flavor profile. Dried Oregano – An herb that contributes to the depth of flavor; replace with Italian seasoning if you’re out of oregano. Sweet Paprika – Offers subtle sweetness and vibrant color; for a distinctive twist, use smoked paprika instead. For the Sauce Olive Oil – Perfect for searing beef and sautéing vegetables; can be substituted with avocado or vegetable oil if needed. Tomato Paste – Provides richness and deep flavor; crushed tomatoes can also work in a pinch. Crushed Tomatoes – Forms the body of the sauce; if unavailable, whole canned tomatoes can be blended. For the Vegetables Onion – Adds sweetness and depth to the sauce; shallots can be used for a milder flavor if preferred. Bell Peppers – Contributes a sweet crunch; using a mix of red, green, and yellow brightens the dish, or substitute other sweet peppers. Garlic – A must for enhancing overall flavor; fresh garlic is ideal, but garlic powder can serve as a substitute. For the Finishing Touch Pimento-Stuffed Olives – Introduces brininess and unique flavor; green olives can be a great substitute. Capers (optional) – For additional brininess; feel free to omit if not desired. Bay Leaves – Adds extra flavor that’s removed before serving; thyme can work as a replacement if needed. For Added Ingredients Chicken Broth – The savory base for the sauce; vegetable broth can be a good alternative. White Wine – A key deglazing agent for enhanced flavor; use additional broth if you prefer to skip the wine. Carrot and Celery – Aromatic vegetables that enhance the dish’s overall flavor; skip if they aren’t available but they do significantly boost flavor. Now that you have all your ingredients ready, let’s move on to the cooking methods! Step‑by‑Step Instructions for Cuban Ropa Vieja Step 1: Prepare the Beef Pat the flank steak dry with paper towels to ensure a good sear, then generously season it with salt and black pepper. If the steak is overly large, cut it into two equal pieces for easier handling. This initial seasoning step helps enhance the flavor in your Cuban Ropa Vieja. Step 2: Sear the Beef In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the seasoned flank steak and sear for about 4-5 minutes on each side, until golden brown. This step builds a beautiful crust and intensifies the flavor, creating a rich base for your Ropa Vieja. Step 3: Sauté the Vegetables After searing, remove the beef from the pot and set it aside on a plate. In the same pot, add sliced onions and bell peppers. Sauté them over medium heat for about 5-7 minutes until they are softened and slightly caramelized, which adds depth to the sauce. Then, add minced garlic and cook for an additional minute until fragrant. Step 4: Deglaze the Pot With the vegetables softened, stir in 2 tablespoons of tomato paste, along with dried oregano, ground cumin, sweet paprika, ground allspice, and ground cloves. Pour in half a cup of white wine, scraping the bottom of the pot to loosen any browned bits. This deglazing step captures all the flavorful residue, essential for your Cuban Ropa Vieja. Step 5: Add Liquids and Return Beef Next, pour in 2 cups of chicken broth and one 14-ounce can of crushed tomatoes. Bring the mixture to a simmer, and then return the seared beef to the pot. Make sure the beef is mostly submerged in the liquid, as this will help it become tender. Cover the pot with a lid, reducing the heat to low. Step 6: Cook Until Tender Let your Cuban Ropa Vieja cook at 350°F in the oven for about 1.5 hours or on low in a slow cooker for 8 hours. The low and slow cooking process will break down the meat fibers, allowing the beef to become fork-tender and soak up all the delicious flavors of the sauce. Step 7: Shred the Beef Once cooked, carefully remove the beef from the pot and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces. Return the shredded beef to the pot and stir in pimento-stuffed olives and optional capers. Allow it to simmer for another 10-15 minutes to thicken the sauce, ensuring every bite is packed with flavor. What to Serve with Authentic Cuban Ropa Vieja Add the perfect finishing touches to your Cuban Ropa Vieja meal with these delightful pairings, creating a truly satisfying dining experience. White Rice: A classic side that soaks up the rich sauce, providing a perfect balance to the savory flavors of the beef. Black Beans: Packed with protein and fiber, they offer a creamy texture that complements the Ropa Vieja beautifully while adding an authentic flair. Fried Ripe Plantains: Sweet and caramelized, these golden slices bring a delicious contrast to the dish’s savory profile. Tostones (Fried Green Plantains): Crispy and savory, they add a crunchy texture that pairs well with the tenderness of the shredded beef. Avocado Salad: A fresh and creamy side, this salad of diced avocado, tomatoes, and onions brightens each bite, cutting through the richness. Cuban Yuca with Garlic Sauce: This starchy root vegetable introduces a different texture along with the garlicky, zesty sauce that enhances the entire meal. Mojito Cocktail: Refreshing and minty, this Cuban drink with rum and lime perfectly balances the hearty flavors of the Ropa Vieja. Flan for Dessert: A creamy, caramel-infused treat that concludes the meal on a sweet note, making it a delightful end to your Cuban feast. Cuban Ropa Vieja: Endless Customization Feel free to make this dish your own by exploring delicious and exciting variations that will elevate your cooking experience! Beef Alternatives: Swap flank steak for chuck roast or brisket to discover different flavors and tenderness levels. Each cut has its unique characteristics that can transform your Ropa Vieja into something new! A Heartier Stew: Add root vegetables like diced potatoes or sweet potatoes for a more robust stew. Not only do they enhance the nutrition, but they also soak up the savory sauce beautifully. Spicy Twist: For those who enjoy heat, toss in diced jalapeños or other hot peppers while sautéing the vegetables. This fiery addition can make your dish a delightful surprise! Extra Vegetables: Include mushrooms or zucchini for a delightful texture boost. They not only add flavor but also infuse moisture into the dish. Herb Infusion: Experiment with fresh herbs like cilantro or parsley stirred in just before serving for a burst of freshness. Alternatively, add herbs de Provence for a unique twist on the traditional flavor. Low-Carb Version: Replace the potatoes and serve over cauliflower rice for a delicious, low-carb option that still satisfies your cravings. Richness Booster: For a more indulgent sauce, finish off the dish with a splash of cream or coconut milk. This adds a creamy richness that complements the savory elements beautifully. Vegetarian Delight: To create a plant-based version, substitute the meat with jackfruit or lentils, adjusting cooking times accordingly. This way, everyone can enjoy a version of Ropa Vieja! Whether you’re looking to accommodate dietary needs or simply want to experiment, there’s no wrong way to enjoy this hearty Cuban classic! If you’re intrigued by other flavorful options, don’t forget to explore some serving suggestions to elevate your meal further. Make Ahead Options Cuban Ropa Vieja is a fantastic option for meal prep that can save you time on busy nights! You can prep the beef and vegetable mixture up to 24 hours in advance by cooking steps 1 through 5, then refrigerating it in an airtight container. To maintain quality, ensure the beef is completely cooled before sealing it. When ready to enjoy, simply reheat the mixture in a pot, and follow steps 6 and 7 for cooking and shredding the beef. This preparation method allows the flavors to meld beautifully, resulting in a mouthwatering dish that’s just as delicious as freshly made! Expert Tips for Cooking Cuban Ropa Vieja • Brown the Beef Well: Properly sear the beef until it’s golden brown to create a rich flavor foundation through the Maillard reaction. • Cut Choices Matter: Flank steak cooks faster than chuck roast or brisket. Adjust cooking times accordingly to achieve tender results without overcooking. • Next-Day Flavor Boost: Allow the Cuban Ropa Vieja to sit overnight in the refrigerator. The flavors deepen and improve significantly after resting! • Use a Dutch Oven: For optimal results, consider using a Dutch oven; it provides even heating and helps maintain moisture throughout the cooking process. • Don’t Skip the Deglazing: Be sure to deglaze the pot after sautéing the vegetables. This step captures all the delicious bits stuck to the bottom, enhancing the sauce’s flavor. • Vegetable Variations: Add root vegetables like potatoes or carrots for additional texture, but make sure they complement the robust flavors of the Ropa Vieja. How to Store and Freeze Cuban Ropa Vieja Fridge: Store Cuban Ropa Vieja in an airtight container in the refrigerator for up to 3-4 days. This helps maintain its rich flavors and tender texture. Freezer: For longer storage, freeze the Ropa Vieja in a freezer-safe container or heavy-duty freezer bag for up to 3 months. Make sure to label it with the date for reference. Reheating: To reheat, gently warm it on the stovetop over low heat with a splash of broth to revive the moisture, or microwave in short intervals until heated through. Thawing: When ready to enjoy, thaw overnight in the fridge if frozen, and then reheat as mentioned for the best taste and texture. Cuban Ropa Vieja Recipe FAQs How do I choose the best flank steak? When selecting flank steak, look for a cut that is bright red with minimal dark spots. The meat should feel firm to the touch and have a good amount of marbling. If you can, opt for grass-fed beef for added flavor. How should I store leftover Cuban Ropa Vieja? Store your Cuban Ropa Vieja in an airtight container in the refrigerator for up to 3-4 days. To keep it fresh, make sure the container is tightly sealed; this helps maintain the depth of flavor and tenderness. You can reheat it on the stovetop or in the microwave until warmed through. Can I freeze Cuban Ropa Vieja? Absolutely! For freezer storage, place your Cuban Ropa Vieja in a freezer-safe container or a heavy-duty freezer bag, removing as much air as possible. It can be frozen for up to 3 months. To enjoy, simply thaw it overnight in the fridge before reheating on the stove, adding a splash of broth to restore moisture. What should I do if my Ropa Vieja turns out too dry? If your Ropa Vieja is dry, it may need more liquid. When reheating, add a bit of chicken or beef broth to the pot and let it simmer gently until all the flavors meld together again. For future reference, ensure that the beef is cooked low and slow to achieve that tender, juicy texture. Are there any dietary considerations I should be aware of? While Cuban Ropa Vieja is a hearty dish, it’s always important to check for food allergies. The recipe contains essential ingredients like olives, which may not be suitable for everyone. If preparing for guests, ask about any dietary restrictions, especially regarding gluten, soy, or other allergens that could be present if you make substitutions. Can I adjust the spice levels in this recipe? Certainly! If you prefer a milder flavor, reduce the amounts of spices like ground cumin and black pepper. Conversely, if you like heat, consider adding diced jalapeños or a pinch of cayenne pepper to the mix while sautéing the vegetables. Adjusting the spices is all part of making the dish your own! Savory Cuban Ropa Vieja: Your New Comfort Food Classic Cuban Ropa Vieja is a flavorful shredded beef stew, embodying warmth and comfort, perfect for any occasion. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 1 hour hr 30 minutes minsTotal Time 1 hour hr 45 minutes mins Servings: 6 servingsCourse: DinnerCuisine: CubanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Meat2 pounds flank steak Can substitute with chuck roast or brisket.For the Seasoning1 teaspoon salt1 teaspoon black pepper1 teaspoon ground cumin Can substitute with coriander.1 teaspoon dried oregano Can substitute with Italian seasoning.1 teaspoon sweet paprika Use smoked paprika for a twist.For the Sauce2 tablespoons olive oil Can substitute with avocado or vegetable oil.2 tablespoons tomato paste Crushed tomatoes can also work.14 ounces crushed tomatoes Can blend whole canned tomatoes if necessary.For the Vegetables1 large onion Shallots can be used.1 cup bell peppers Mix of colors recommended.4 cloves garlic Fresh garlic is ideal.For the Finishing Touch1 cup pimento-stuffed olives Green olives can substitute.2 tablespoons capers Optional.2 leaves bay leaves Thyme can work as a replacement.For Added Ingredients2 cups chicken broth Vegetable broth can be an alternative.1/2 cup white wine Use extra broth to skip wine.1 medium carrot Optional aromatic.1 stalk celery Optional aromatic. Equipment Dutch ovenStovetopSlow CookerInstant Pot Method Step-by-Step InstructionsPat the flank steak dry and season generously with salt and black pepper.Heat olive oil in a pot over medium-high heat and sear the flank steak for 4-5 minutes per side until golden brown.Remove the beef and sauté onions and bell peppers for 5-7 minutes until softened, then add minced garlic and cook for 1 minute more.Stir in tomato paste, oregano, cumin, paprika, and pour in white wine while scraping the pot to deglaze.Add chicken broth and crushed tomatoes, then return beef to the pot, ensuring it’s mostly submerged.Cook at 350°F for 1.5 hours or on low in a slow cooker for 8 hours until meat is tender.Shred the beef with two forks and return it to the pot with olives and capers, simmering for 10-15 more minutes. Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 3mg NotesThis Cuban Ropa Vieja is a versatile recipe perfect for busy weeknights or gatherings. Consider making it in advance to enhance the flavors. Tried this recipe?Let us know how it was!
