Ropa Vieja — Cuban Braised Shredded Beef
Cuba's national dish: flank steak braised until meltingly tender, shredded, and simmered in a sofrito of peppers, onions, tomato, cumin, and a splash of wine. Served over rice with sweet plantains.
Braise flank or skirt steak in seasoned water with aromatics until fork-tender, then shred. Make a sofrito of onion, bell peppers, and garlic; add tomato, cumin, oregano, bay, a splash of white wine, and some braising liquid. Fold in the shredded beef and simmer until rich. Finish with olives and roasted peppers.
- Flank or skirt steak shreds into the signature 'old clothes' rags — don't use a tender cut.
- Build a real sofrito — the slow-cooked pepper-onion base is the flavor foundation.
- Save the braising liquid; it's the backbone of the sauce.
Equipment
- Heavy pot or Dutch oven
- Tongs
- Two forks (for shredding)
วัตถุดิบ
Braise
- 1 kg flank or skirt steak
- 1 onion, halved
- 2 bay leaves
- 5 g salt
- 1.5 L water
Sofrito & sauce
- 45 ml olive oil
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 4 garlic cloves, minced
- 30 g tomato paste
- 400 g crushed tomatoes
- 120 ml dry white wine
- 5 g ground cumin
- 5 g dried oregano
- 80 g pimiento-stuffed olives, plus a splash of brine
- Salt and pepper
วิธีทำ
- ขั้น01
Put the steak in a pot with the halved onion, bay, salt, and water. Bring to a boil, then simmer gently 1.5–2 hours until fork-tender. Lift out the beef; strain and reserve 500 ml of the broth.
- ขั้น02
When cool enough to handle, shred the beef along the grain into thin rags with two forks — the 'ropa vieja' (old clothes) texture.
- ขั้น03
Heat the oil and cook the onion and both peppers until very soft, 10 minutes. Add the garlic and tomato paste and cook 2 minutes.
- ขั้น04
Add the crushed tomatoes, wine, cumin, oregano, and the reserved braising broth. Simmer 10 minutes until it thickens into a rich sauce.
- ขั้น05
Fold in the shredded beef and the olives with a splash of their brine. Simmer 15–20 minutes so the meat drinks up the sauce. Season.
- ขั้น06
Serve over white rice with black beans and sweet fried plantains (plátanos maduros).
Make ahead
Braise and shred the beef up to 2 days ahead. The whole dish reheats beautifully and is a classic make-ahead for a crowd.
Storage
5 days refrigerated and better the next day. Freezes 3 months. The flavors deepen with time.
Variations
Slow cooker
Braise the beef 8 hours on low, then build the sauce and combine.
Spicier
Add a diced chili to the sofrito, or a pinch of smoked paprika.
With capers
Add 2 tbsp capers with the olives for extra briny punch.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
คำถามพบบ่อย
What cut of beef should I use?
Flank or skirt steak. Their long fibers shred into the characteristic rags that give the dish its name ('old clothes'). Tender cuts like tenderloin won't shred properly and miss the point.
What is sofrito?
The slow-cooked base of onions, peppers, and garlic central to Cuban and wider Latin cooking. Cooking it down properly before the tomato and beef go in is what builds the deep flavor.
Why save the braising liquid?
It's a concentrated beef broth that becomes the backbone of the sauce, carrying flavor you'd otherwise pour down the drain. Add it to the sofrito for a richer, meatier result.
Is it spicy?
Traditionally no — it's savory and aromatic rather than hot. Add a chili to the sofrito if you want heat.
Can I make it ahead?
Absolutely — it's a classic party and meal-prep dish. It reheats wonderfully and tastes even better the next day as the meat keeps absorbing the sauce.
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