Ropa Vieja -Cuban Shredded Beef

Ropa Vieja is a classic Cuban dish with shredded beef as the star ingredient. It is a flavorful and comforting meal that has been enjoyed for generations in Cuban households. The tender beef is slow-cooked with tomatoes, bell peppers, onions, and a blend of spices until it's so tender that it can be easily shredded. The dish is typically served with rice and black beans, offering a satisfying and well-rounded dining experience.

The name "Ropa Vieja" translates to "old clothes" in Spanish, which is said to refer to the shredded beef's resemblance to a pile of colorful rags. While the name may not sound appetizing, the taste of this dish is rich and savory, making it a favorite among those who appreciate hearty, homestyle cooking.

Whether enjoyed in a cozy Cuban restaurant or homemade with love in the kitchen, Ropa Vieja is a dish that brings people together to savor its comforting flavors and celebrate the culinary traditions of Cuba.

cuban recipe for ropa vieja

Servings: 4

Author: Chef Connie

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Ropa Vieja - Cuban Shredded Beef

Prep time: 15 MinCook time: 25 MinInactive time: 10 HourTotal time: 10 H & 40 M

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Ingredients

• 2 pounds flank steak or skirt steak
• 1 onion, sliced
• 1 bell pepper, sliced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1/2 cup beef broth
• 1/4 cup tomato paste
• 1/4 cup red wine vinegar
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 bay leaf
• Cooked white rice, for serving
• Sliced green olives and chopped fresh cilantro, for garnish (optional)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Sear the flank steak on both sides until browned, about 3-4 minutes per side. Transfer the seared steak to the crockpot.
2. In the same skillet, add a little more oil if needed and sauté the onion, bell pepper, and garlic until softened, about 3-4 minutes. Transfer the mixture to the crockpot.
3. In a bowl, mix together the diced tomatoes (with their juices), beef broth, tomato paste, red wine vinegar, cumin, oregano, smoked paprika, salt, black pepper, and cayenne pepper (if using). Pour this mixture over the beef and vegetables in the crockpot. Add the bay leaf and stir to combine.
4. Cover the crockpot and cook on low for 8-10 hours or on high for 4-6 hours, or until the beef is very tender and easily shreds with a fork.
5. Once the beef is cooked, use two forks to shred it directly in the crockpot. Stir well to combine the shredded beef with the sauce.
6. Serve the Ropa Vieja over cooked white rice, garnished with sliced green olives and chopped fresh cilantro if desired. Enjoy!

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