The quintessential Cuban dish, Ropa Veija is the best way to turn tough meat into the best damn dish of your week.
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Ropa Vieja is a beloved Cuban dish with a fascinating history that stretches back to the Canary Islands. The name "Ropa Vieja" translates to "old clothes," an intriguing title that alludes to the dish's appearance—shredded beef that resembles torn fabric. This hearty dish is a cornerstone of Cuban cuisine, renowned for its rich flavors and cultural significance.
The origins of Ropa Vieja can be traced to Spain's Canary Islands, where a similar dish was made by slow-cooking meat with vegetables and spices. Spanish settlers brought the dish to Cuba, where it underwent various transformations, adapting to local tastes and ingredients. The Cuban version of Ropa Vieja typically uses flank steak or skirt steak, which is cooked until tender and then shredded. It's combined with a flavorful sauce made from tomatoes, bell peppers, onions, garlic, and a mix of traditional Cuban spices, like cumin and oregano.
Ropa Vieja's rich flavor profile is a result of its slow-cooking process. The beef is simmered with vegetables and spices until it becomes tender enough to shred, allowing the meat to absorb the sauce's savory and tangy notes. This method also makes it a versatile dish, as the shredded beef can be served over rice, with black beans, or used as a filling for sandwiches.
Throughout Cuba's history, Ropa Vieja has been a staple at family gatherings, parties, and special occasions. It embodies the spirit of Cuban cuisine—simple ingredients transformed into a dish that is both comforting and full of character. Beyond its popularity in Cuba, Ropa Vieja has gained a following in other Latin American countries and even in the United States, where Cuban cuisine has found a home in cities like Miami.
Ropa Vieja's enduring appeal lies in its ability to bring people together. The dish is often made in large batches, encouraging communal dining and sharing. It's also a dish that resonates with home cooks, offering a delicious way to use inexpensive cuts of meat while creating a meal that feels luxurious and satisfying.
Whether you're exploring Cuban cuisine for the first time or looking to recreate a favorite dish from your travels, Ropa Vieja is a perfect choice. Its rich flavors, cultural heritage, and heartwarming character make it a dish that resonates with anyone who appreciates good food and great company.
Cuban Ropa Vieja Recipe
Ingredients
2 pounds flank steak or skirt steak
1 large onion, sliced
1 large yellow bell pepper, sliced
1 large red bell pepper, sliced
3 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes
1/4 cup tomato paste
1/2 cup beef or chicken stock
1/4 cup dry white wine
1 tablespoon ground cumin
2 teaspoon dried oregano
1 tablespoon paprika
1 tablespoon mild chili powder
2 bay leaves
1/4 cup of capers
Handful of green olives
Salt and black pepper to taste
2 tablespoons olive oil
Fresh cilantro for garnish
Instructions
Cook the Beef:
In a large deep pan or dutch oven add your meat and some olive oil and brown on all sides. Put meat to the side.
Prepare the Sauce:
In the same dutch oven, heat more olive oil over medium heat, making sure to save some of the fond from the beef. Add the sliced onions and bell peppers, cooking until soft and beginning to caramelize, about 20 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Add in the spices and let bloom for a minute. Then deglaze with white wine, stirring all the fond off the bottom of the pot.
Stir in the diced tomatoes, tomato paste, stock, bay leaves; Mix well and bring to a simmer.
Combine the Beef and Sauce:
Add the beef to the pot, stirring to the dutch oven, making sure it's mostly submerged. Let it simmer over low heat for 1.5 hours to allow the flavors to meld and the sauce to thicken. Stir occasionally to prevent sticking.
Remove the beef, shred it and then return it to the pot. Add in green olives, capers and cover and simmer for another 20 minutes to finish.
Adjust Seasoning and Serve:
Taste the sauce and adjust seasoning with salt and black pepper as needed. Remove the bay leaves before serving.
Serve the Ropa Vieja hot with rice, black beans, or fried plantains. Garnish with fresh cilantro for added color and flavor.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
Are you interested in more flavors from Latin America? Check out the recipes below
North America & The Caribbean
Canadian Poutine - Fries, gravy and cheese, need I say more.
Cuban Ropa Vieja - Tough beef turned into a beautiful tomato based stew.
Mexican Elotes - Delicious cheesy street corn.
Navajo Tacos - Crispy fry bread with ample toppings.
Trini Doubles - A spicy chickpea curry with crispy flatbread.
South & Central America
Bolivian Pique Macho - A meat and potatoes stir-fry of epic proportions.
Chilean Tomatican - A warm summer corn stew featuring beef, tomatoes and onions.
Costa Rican Chifrijo - A perfect bowl of Central American rice, beans and meat.
Ecuadorian Encebollado - A yuca based fish stew.
El Salvadoran Pupusas - Stuffed corn flour cakes grilled on a plancha.
Guatemalan Pepian - A rich chile based chicken stew.
Nicaraguan Nacatamales - Hearty tamales with a tropical twist.
Paraguayan Chipa Guasu - A humble cheesy corn bread.
Peruvian Aji De Gallina - A creamy, yellow pepper chicken dish.
Uruguayan Chivito - A massive meat sandwich which proves Uruguay is all about the meats.