Cuban Ropa Vieja

Few dishes capture the heart of Cuban cuisine like Ropa Vieja (literally “old clothes”). Despite its funny name, this dish is nothing short of iconic.

Tender strands of beef are slow-cooked until they shred easily, then simmered in a rich sauce of tomatoes, peppers, onions, garlic, and spices. The result? A saucy, savory, soul-satisfying dish that pairs perfectly with rice, beans, and fried plantains.

Cultural Insight

The story behind Ropa Vieja is as flavorful as the dish itself. Some say it originated in Spain and was brought to Cuba by colonists. Others share the folk tale of a poor man who, having nothing to feed his family, shredded his old clothes, cooked them with love, and miraculously turned them into a pot of tender beef stew.

Either way, the dish is a staple across Cuba, often reserved for Sunday dinners, special occasions, or whenever family gathers around the table.

Recipe Overview

Every Cuban household has its version of Ropa Vieja. Some use flank steak, others prefer brisket; some recipes add olives or capers, while others keep it simple with onions and peppers. No matter the variation, the essence remains the same: humble ingredients cooked with patience and love, transforming into a meal that tastes like home.

Making Ropa Vieja outside of Cuba is a way to keep traditions alive. With ingredients that are accessible in most supermarkets — flank steak, peppers, onions, and tomato sauce — you can bring a little taste of Havana into your kitchen, wherever you are in the world. Served with white rice and sweet plantains, this dish embodies everything Cuban cooking is about: warmth, comfort, and flavor that lingers long after the meal is over.

Como dice Abuela (as Abuela says), “La comida sabe mejor cuando se comparte” (food tastes better when it’s shared). And nothing says sharing like a big pot of Ropa Vieja.

Ingredients

For cooking the beef

• 2 pounds flank steak cut into large pieces

• Water enough to cover the meat in the pot

• 1 teaspoon salt

For the sauce

• 1/3 cup olive oil

• 1 medium yellow onion diced

• 1 medium green bell pepper sliced lengthwise

• 7 ounces whole red pimientos sliced lengthwise

• 4 cloves garlic minced

• 8 ounces tomato sauce

• 1/2 cup dry cooking wine (vino seco)

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1 bay leaf

• Salt and pepper to taste

Step-by-Step Instructions

Cook the beef

Place the flank steak in a Dutch oven or large pot with enough water to cover. Add the salt and bring to a gentle simmer over medium-low heat.

Cook until the beef is tender and easy to shred, about 2 hours. (If using a pressure cooker, this step takes about 40 minutes.) Transfer the beef to a plate and shred into thin strands with two forks. Set aside.

Start the base

In a large skillet, warm the olive oil over medium heat. Add the green pepper, onion, and sliced pimientos. Sauté for 1–2 minutes until softened. Stir in the garlic and cook briefly, about 30 seconds.

Build the sauce

Pour in the tomato sauce and dry cooking wine (vino seco). Sprinkle in the cumin, oregano, bay leaf, and season with salt and pepper. Let the mixture simmer on medium heat for about 15 minutes, stirring from time to time, until the sauce thickens slightly and the flavors come together.

Finish the dish

Add the shredded beef to the skillet and stir until every strand is coated in the tomato-based sauce. Cover and cook gently on low for 10–15 minutes, stirring occasionally to prevent drying out. Taste and adjust with a little more salt and pepper if needed before serving.

Tips & Variations

Cut of beef

Flank steak is traditional, but brisket or skirt steak also work beautifully.

Add a twist

Some Cuban families add sliced olives or capers for a briny pop of flavor.

Don’t rush it

The beef should simmer until fork-tender. Patience is the secret to shredding it just right.

Meal prep bonus

Ropa Vieja reheats wonderfully and tastes even better the next day.

Abuela's Secret Ingredient

"Ay mi amor (oh my love), for that deep Cuban sabor (flavor), slip in a splash of beef stock while the sauce is simmering. It gives the dish un abrazo de sabor (a hug of flavor) that plain water just can’t. That’s how you make it taste like it’s been simmering on the island all day." – Abuela

Serving Suggestions

Serve your Ropa Vieja with fluffy white rice, black beans, and a side of fried sweet plantains (maduros). For a truly Cuban touch, add a slice of avocado and maybe a bit of crusty bread to scoop up every last drop of sauce.

Storage & Make-Ahead Notes

This dish is even more flavorful the next day as the sauce and beef continue to mingle. Store in an airtight container in the fridge for up to 4 days, or freeze portions for up to 2 months. Reheat gently on the stove with a splash of stock to keep it moist.

Reflection

Ropa Vieja is more than shredded beef in tomato sauce — it’s Cuba in a dish. A recipe that’s been passed down through generations, filled with patience, flavor, and love.

Each forkful is a reminder of family gatherings, laughter, and the rhythm of Cuban life. Making this dish at home is more than cooking — it’s a way to connect with the culture, the history, and the heart of Cuba.