Ropa Vieja (Cuban Shredded Beef in Tomato Sauce)
Local name: Ropa vieja
In short: Flank steak simmered until it falls apart, shredded, then cooked in a sofrito of peppers, onion, garlic and tomato with cumin, olives and capers. It takes about 3 h in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 2 h 30 min
- Total
- 3 h
- Servings
- 6
- Difficulty
- Medium
- Calories
- 350 kcal
Ropa vieja means old clothes, a name that describes the strands of shredded beef tangled in a bright tomato sauce. In Cuban homes flank steak is simmered until tender with onion and garlic, then pulled apart and finished in a sofrito of peppers, onion, garlic, tomato, cumin and oregano. Olives and capers add a salty note, and some cooks stir in peas or roasted red pepper at the end. It is served with white rice, black beans and fried ripe plantains.
Instructions
- Put the flank steak, halved onion, smashed garlic, bay leaves and 1 tsp salt in a large pot and cover with water. Bring to a boil, skim off the foam, then cover and simmer gently for 1 1/2 to 2 hours, until the beef shreds easily with a fork.
- Lift out the beef and let it cool for 15 minutes. Strain and reserve 250 ml (1 cup) of the cooking liquid. Shred the meat with two forks, pulling along the grain into long strands.
- Heat the oil in a large, deep skillet over medium heat. Cook the sliced onion and both bell peppers for 8 minutes, until soft.
- Add the garlic, cumin, oregano and bay leaf and cook for 1 minute until fragrant. Stir in the tomato paste and cook for 1 minute more.
- Add the crushed tomatoes, wine and reserved cooking liquid. Simmer for 10 minutes, until slightly reduced.
- Stir in the shredded beef, olives, capers, salt and pepper. Cook gently for 20 minutes, until the sauce clings to the meat.
- Remove the bay leaf, taste for salt, and serve with white rice, black beans and fried plantains.
Tips
- Skirt steak or beef chuck can replace flank steak. Whichever cut you use, shred it along the grain so the strands stay long.
- Add 150 g (1 cup) of frozen peas or strips of roasted red pepper in the last 5 minutes for color, as many home cooks do.
Questions and answers
Why is it called ropa vieja?
The name means old clothes in Spanish and refers to the way the shredded meat looks tangled in the sauce. The dish turns a tough cut into a tender, saucy meal.
Can I make ropa vieja in a pressure cooker or slow cooker?
Yes. Pressure cook the beef with the aromatics for 45 minutes, or slow cook it on low for 8 hours, then shred it and finish the sauce in a skillet.
What do you serve with ropa vieja?
Cuban cooks serve it with white rice, black beans and fried ripe plantains. Leftovers make a good sandwich filling the next day.
How long does it take to make Ropa Vieja (Cuban Shredded Beef in Tomato Sauce)?
About 3 h in total: 30 min of preparation and 2 h 30 min of cooking.
How many calories are in Ropa Vieja (Cuban Shredded Beef in Tomato Sauce)?
About 350 kcal per serving, with 36 g of protein, 10 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 350 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 10 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 980 mg |
Estimated values, calculated from the ingredients.
