Cuban Ropa Vieja
Cuba's national dish — flank steak braised until fall-apart tender, then simmered in a savory tomato, pepper, and onion sauce with olives. Pure comfort.
Prep
20 min
Cook
120 min
Total
140 min
Makes
6 servings
Why you'll love this recipe
Ropa vieja is slow-cooked Cuban comfort at its finest — meltingly tender shredded beef in a savory pepper-and-tomato sauce. It's a one-pot classic that tastes like it simmered all day, because it did.
Cuban Ropa Vieja
140 min · 6 servings
Ingredients
Servings
6 servings
- 2 lbs flank steak
- 1 onion, sliced
- 2 bell peppers, sliced
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon ground cumin
- 2 bay leaves
- ½ cup dry white wine or broth
- ½ cup green olives
Instructions
- Simmer the flank steak in water with a bay leaf until very tender, about 1.5 hours, then shred.
- Sauté the onion, peppers, and garlic until soft, then stir in cumin.
- Add the tomatoes, wine, and shredded beef and simmer 20–30 minutes until rich.
- Stir in the olives, adjust seasoning, and serve over white rice.
Nutrition (per serving)
380
Calories
34g
Protein
14g
Carbs
20g
Fat
Frequently asked questions
- Why is it called ropa vieja?
- Ropa vieja means old clothes — the shredded beef in sauce is said to resemble a pile of colorful rags.
- Can I make ropa vieja in a slow cooker?
- Yes — brown the aromatics, then cook everything on low 7–8 hours until the beef shreds easily.
