If you’re looking for a dish that’s packed with flavor and history, Cuban Ropa Vieja is exactly what you need. This traditional Cuban shredded beef recipe transforms tough cuts of meat into tender, flavorful strands that swim in a rich tomato-based sauce with colorful bell peppers and onions. I’ve made this dish countless times, and it never fails to impress both family and guests with its complex flavors and comforting appeal.
Ingredients
- 2 pounds flank steak or skirt steak, cut into large pieces
- 2 large onions, sliced
- 3 bell peppers (mixed colors), sliced
- 4 cloves garlic, minced
- 2 cups crushed tomatoes
- 1/2 cup tomato sauce
- 1 cup beef broth
- 1/2 cup dry white wine (optional)
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1/4 cup pimento-stuffed olives (optional)
- Salt and pepper to taste
Instructions
- Season the beef generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and brown the meat on all sides until golden (about 8-10 minutes).
- Remove the meat and set aside. In the same pot, reduce heat to medium and add onions and peppers. Cook until softened (about 5 minutes).
- Add garlic and cook for another minute until fragrant.
- Return the meat to the pot. Add crushed tomatoes, tomato sauce, beef broth, wine (if using), bay leaves, cumin, and oregano.
- Bring to a boil, then reduce heat to low. Cover and simmer for 2.5-3 hours, or until the meat is fork-tender and easily shreds.
- Remove the meat and shred it using two forks. Return the shredded meat to the pot and stir to combine with the sauce.
- Add olives if using, and cook uncovered for an additional 15-20 minutes until the sauce thickens slightly.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 6-8 people
Recipe Notes
- For the most tender results, don’t rush the cooking time. The meat should be fall-apart tender before shredding.
- You can make this dish in a slow cooker: Cook on low for 8 hours or high for 4-5 hours.
- If the sauce seems too thin after shredding the meat, simmer uncovered until it reaches your desired consistency.
- This dish actually tastes better the next day, making it perfect for meal prep.
- Serve over white rice with black beans and plantains for an authentic Cuban experience.
- Freeze leftovers for up to 3 months in an airtight container.
- For extra flavor, try adding a splash of white vinegar or a squeeze of lime juice at the end of cooking.
Cuban Ropa Vieja
This traditional Cuban shredded beef recipe transforms tough cuts of meat into tender, flavorful strands that swim in a rich tomato-based sauce with colorful bell peppers and onions.
Ingredients
- 2 pounds flank steak or skirt steak cut into large pieces
- 2 large onions sliced
- 3 bell peppers mixed colors, sliced
- 4 cloves garlic minced
- 2 cups crushed tomatoes
- 1/2 cup tomato sauce
- 1 cup beef broth
- 1/2 cup dry white wine optional
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1/4 cup pimento-stuffed olives optional
- Salt and pepper to taste
Instructions
- Season the beef generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and brown the meat on all sides until golden (about 8-10 minutes).
- Remove the meat and set aside. In the same pot, reduce heat to medium and add onions and peppers. Cook until softened (about 5 minutes).
- Add garlic and cook for another minute until fragrant.
- Return the meat to the pot. Add crushed tomatoes, tomato sauce, beef broth, wine (if using), bay leaves, cumin, and oregano.
- Bring to a boil, then reduce heat to low. Cover and simmer for 2.5-3 hours, or until the meat is fork-tender and easily shreds.
- Remove the meat and shred it using two forks. Return the shredded meat to the pot and stir to combine with the sauce.
- Add olives if using, and cook uncovered for an additional 15-20 minutes until the sauce thickens slightly.
