Cuban Ropa Vieja: A Flavorful Cuban Classic

Cuban Ropa Vieja is a savory and comforting dish featuring tender, shredded beef cooked in a rich, aromatic tomato-based sauce. The name “Ropa Vieja” translates to “old clothes,” a reference to the shredded beef resembling old clothes in the cooking pot. This classic Cuban recipe brings together flavorful ingredients like beef, vegetables, and a delicious tomato sauce to create a hearty, satisfying meal. Whether you’re celebrating a special occasion or craving a new dish to try, Cuban Ropa Vieja is sure to delight your taste buds.

For more Cuban-inspired recipes, explore Cuban Arroz con Pollo or Cuban Sandwiches.

Basic Recipe: Ingredients and Instructions

Cuban Ropa Vieja Recipe | Tender Shredded Beef in a Rich Tomato Sauce

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• Author: Jennifer Mitchell
• Total Time: 2 hours 15 minutes to 3 hours 15 minutes
• Yield: 6-8 servings 1x
• Diet: Gluten Free

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Description

Cuban Ropa Vieja is a traditional Cuban dish made with slow-cooked, shredded beef in a savory, tomato-based sauce, infused with the vibrant flavors of bell peppers, onions, and spices. This dish is rich in flavor, tender, and juicy, making it perfect for serving with rice, plantains, or on a sandwich. The combination of cumin, vinegar, and fresh cilantro gives it a distinct and aromatic taste that captures the essence of Cuban cuisine.

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Ingredients

Scale 1x2x3x

For the Meat & Base:

• 2 pounds flank steak
• 2 tablespoons vegetable oil (for searing)
• 2 cups beef broth

For the Sauce Components:

• 1 cup tomato sauce
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 tablespoon vinegar

For the Vegetables & Seasonings:

• 1 large bell pepper, sliced
• 1 medium onion, sliced
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/4 cup chopped fresh cilantro

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Instructions

Prepare the Beef:

• Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
• Season the flank steak with salt and pepper. Once the oil is hot, add the flank steak and sear on all sides for about 3-4 minutes per side until browned.
• Remove the steak from the pot and set it aside.

2. Cook the Vegetables:

• In the same pot, add the sliced onion, bell pepper, and minced garlic. Sauté for about 5 minutes, until the vegetables are softened and fragrant.
• Add the ground cumin and stir well to coat the vegetables in the spices.

3. Add the Sauce Ingredients:

• Add the tomato sauce, tomato paste, olive oil, and vinegar to the pot. Stir to combine and deglaze the pot by scraping up any browned bits from the bottom.
• Return the flank steak to the pot, then pour in the beef broth. Bring the mixture to a simmer.

4. Simmer the Beef:

• Cover the pot, reduce the heat to low, and let the beef simmer for 2 to 3 hours, or until the beef is tender and easily shreds with a fork. Make sure to check occasionally and add more beef broth if needed to keep the beef covered.

5. Shred the Beef:

• Once the beef is cooked through and tender, remove it from the pot and shred it using two forks. Return the shredded beef to the pot, mixing it with the sauce and vegetables.

6. Final Seasoning and Garnish:

• Taste and adjust seasoning if needed, adding more salt, pepper, or vinegar as desired.
• Stir in the chopped fresh cilantro and let it simmer for another 5 minutes to allow the flavors to meld.

7. Serve:

• Serve the Ropa Vieja over rice, with fried plantains, or in a sandwich. Enjoy this delicious Cuban dish!

Notes

If you prefer a spicier dish, you can add sliced jalapeños or a bit of cayenne pepper to the sauce.

For a quicker version, you can cook the beef in a pressure cooker for about 40 minutes instead of simmering for a few hours.

If using a different cut of beef, such as brisket, you may need to adjust the cooking time accordingly.

• Prep Time: 15 minutes
• Cook Time: 2 to 3 hours (or 40 minutes in a pressure cooker)
• Category: Main Course, Cuban, Comfort Food
• Method: Simmering, Searing
• Cuisine: Cuban

Nutrition

• Serving Size: 1 serving (about 1 cup of shredded beef with sauce)
• Calories: 300
• Sugar: 6g
• Sodium: 550mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 75mg

Keywords: Cuban Ropa Vieja

Instructions

1. Sear the Beef:
   Heat the vegetable oil in a large pot over medium-high heat. Season the flank steak with salt and pepper, and sear it on both sides until browned (about 4-5 minutes per side). Remove the steak from the pot and set it aside.
2. Create the Base:
   In the same pot, add the beef broth and bring it to a simmer. Scrape up any brown bits from the bottom of the pot for added flavor. Return the seared flank steak to the pot and cover it. Let it simmer for 2-3 hours, or until the meat is tender and can easily be shredded with a fork.
3. Prepare the Sauce:
   While the beef is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced bell pepper, onion, and garlic, cooking until they are soft and fragrant (about 5-7 minutes).
4. Add the Tomatoes and Seasonings:
   Add the tomato sauce, tomato paste, vinegar, and ground cumin to the skillet with the cooked vegetables. Stir to combine and cook for an additional 5 minutes, allowing the flavors to meld together.
5. Shred the Beef:
   Once the beef is tender, remove it from the pot and use two forks to shred the meat into small pieces. Discard any excess fat. Return the shredded beef to the pot with the beef broth and stir to combine with the liquid.
6. Combine and Simmer:
   Add the cooked vegetable mixture to the pot with the shredded beef. Stir everything together and let it simmer on low heat for an additional 30 minutes, allowing the flavors to fully develop.
7. Finish and Serve:
   Stir in the chopped fresh cilantro just before serving for a burst of freshness. Serve your Ropa Vieja over white rice, with fried plantains, or with warm tortillas for a truly Cuban experience.

Advanced Techniques

To elevate your Cuban Ropa Vieja, consider these advanced techniques:

Marinate the Beef:

Before searing the flank steak, marinate it for several hours (or overnight) in a mixture of garlic, cumin, vinegar, and olive oil. This step will enhance the flavor and tenderness of the beef, resulting in a deeper, richer taste.

Slow Cooker Method:

For an even more hands-off approach, you can cook the Ropa Vieja in a slow cooker. Simply sear the beef, add it along with the broth, and let it cook on low for 8 hours or on high for 4 hours. Once the beef is tender, shred it and proceed with the vegetable and sauce preparation as usual.

Garnish Ideas:

Serve your Ropa Vieja with a sprinkle of extra cilantro or a dollop of sour cream for an added layer of flavor. You can also garnish with lime wedges or avocado slices for a refreshing contrast to the rich beef.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Once your Cuban Ropa Vieja is cooked, here’s how to store and maintain it:

Storage:

• Store any leftover Ropa Vieja in an airtight container in the refrigerator for up to 3-4 days. Make sure the meat is fully cooled before sealing it for storage.

Freezing:

• Ropa Vieja freezes well. Allow it to cool completely, then store in a freezer-safe container for up to 3 months. When you’re ready to eat, simply thaw it in the fridge overnight and reheat on the stove or in the microwave.

Reheating:

• To reheat, simply warm it in a skillet over low heat with a splash of beef broth or water to maintain moisture. Alternatively, reheat it in the microwave, stirring occasionally to ensure even heating.

Dietary Adaptations and Substitutions

Cuban Ropa Vieja can be easily adapted to suit different dietary needs and preferences:

Gluten-Free:

This recipe is naturally gluten-free, as it doesn’t contain any wheat products. Just ensure you serve it with gluten-free sides, such as rice or gluten-free tortillas, to maintain the meal’s integrity.

Low-Carb:

For a low-carb version, skip the rice or tortillas and serve the Ropa Vieja with a cauliflower rice substitute or alongside roasted vegetables.

Vegetarian Option:

While Ropa Vieja is traditionally made with beef, you can replace the meat with jackfruit or mushrooms for a vegetarian alternative that mimics the texture of shredded beef. Use vegetable broth in place of beef broth to enhance the flavor.

FAQs About The Recipe

Q1: Can I use a different cut of beef?
Yes, you can use other cuts of beef, such as chuck roast or skirt steak, as long as they are cooked long enough to become tender. These cuts may require a slightly different cooking time.

Q2: What can I serve with Cuban Ropa Vieja?
Cuban Ropa Vieja is typically served with white rice, black beans, and fried plantains. You can also serve it with tortillas or crusty bread to soak up the delicious sauce.

Q3: Can I make Ropa Vieja in advance?
Yes, Ropa Vieja is a great make-ahead meal. In fact, it tastes even better the next day as the flavors have time to develop. Just refrigerate it and reheat when ready to serve.

Q4: Is Ropa Vieja spicy?
While Ropa Vieja isn’t typically spicy, you can adjust the heat level by adding a chopped chili pepper or a dash of hot sauce to the dish for a kick.

Conclusion & Final Thoughts

Cuban Ropa Vieja is a classic, flavorful dish that embodies the bold and vibrant flavors of Cuban cuisine. The tender shredded beef, rich tomato-based sauce, and savory seasonings make for a comforting and satisfying meal that’s perfect for any occasion. With the ability to customize for various dietary preferences and make ahead, this dish is both versatile and delicious. Serve it up with your favorite sides and enjoy a taste of Cuba right at home!