authentic cuban ropa vieja recipe

Written ByJenny Smyth Posted on
authentic cuban ropa vieja recipe
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The Best authentic cuban ropa vieja recipe

I have been making this authentic Cuban ropa vieja recipe for my family for years, and it is always a hit. The dish is a classic from Cuba, a slow cooked shredded beef in a rich tomato based sauce with peppers and onions. It is the kind of meal that fills your home with the most amazing aroma and makes everyone come running to the kitchen.

My kids love it because it is so tender and flavorful, and my husband says it reminds him of his grandmother’s cooking. I love that it is a one pot meal that is perfect for busy weeknights but also special enough for Sunday dinners with extended family. The beef in this recipe is typically flank steak or chuck roast, which gets incredibly tender after simmering for a couple of hours.

The key is to let it cook low and slow until it falls apart easily with a fork. The sauce is made with sofrito, which is a blend of onions, garlic, green peppers, and tomatoes, plus cumin and oregano for that authentic Cuban flavor. This dish is naturally gluten free and packed with protein, making it a healthy choice for my family.

It is also a great way to get my kids to eat their vegetables because they are all blended into the delicious sauce. When I make this ropa vieja, I always serve it with white rice and black beans, and sometimes with sweet plantains on the side. It is a complete meal that is filling and satisfying.

I love that I can make a big batch and have leftovers for lunch the next day. The flavors actually get even better after sitting in the fridge overnight. This recipe is a staple in my home because it is comforting, easy, and always brings my family together around the dinner table.

I hope you enjoy it as much as we do.

Authentic Cuban Ropa Vieja

Authentic Cuban Ropa Vieja

4.9 from 1731 votes

This is a classic Cuban shredded beef dish cooked in a savory tomato sauce with bell peppers and onions. It is slow cooked until the beef is fall apart tender and full of flavor.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Beef

2 pounds flank steak or chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

For the Sofrito and Sauce

1 large onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (15 ounce) can tomato sauce
1/2 cup dry white wine or beef broth
2 bay leaves
1/4 cup pitted green olives with pimientos (optional)
1 tablespoon capers (optional)

👨‍🍳Directions

1Season the flank steak or chuck roast generously with salt and black pepper on all sides.
2Heat the olive oil in a large heavy pot or Dutch oven over medium high heat until it shimmers, about 2 minutes.
3Sear the beef in the hot oil for 4 to 5 minutes per side until a deep brown crust forms.
4Use tongs to turn the meat carefully, and do not move it too soon or it will stick.
5Remove the seared beef to a plate and set aside.
6Reduce the heat to medium and add the chopped onion and green bell pepper to the pot.
7Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
8Add the minced garlic, cumin, and oregano, and cook for another minute until fragrant.
9Pour in the tomato sauce and white wine or beef broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
10Add the bay leaves and return the seared beef to the pot along with any juices from the plate.
11Bring the liquid to a gentle simmer.
12Cover the pot with a tight fitting lid and reduce the heat to low.
13Let the beef simmer for 2 to 2.
5 hours, or until it is very tender and easily pulls apart with a fork.
14Check the pot occasionally and add a splash of water or broth if the liquid gets too low.
15Once the beef is tender, remove it from the pot and place it on a cutting board.
16Use two forks to shred the meat into thin strips, discarding any large pieces of fat.
17Return the shredded beef to the pot.
18Stir in the green olives and capers if using, and let the ropa vieja simmer uncovered for another 10 to 15 minutes to thicken the sauce slightly.
19Taste and adjust seasoning with salt and pepper.
20Remove the bay leaves before serving.

🔧Equipment

Large heavy pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Two forks for shredding

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 80mg🧂Sodium: 780mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 38g

📝Notes

For the most authentic flavor, use flank steak and let it simmer low and slow. You can substitute beef broth for the wine if preferred. This dish tastes even better the next day, so feel free to make it ahead.

Watch Video Of How Authentic Cuban Ropa Vieja Works

Storing leftover ropa vieja is simple. Let it cool completely, then transfer to an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight, making it even more delicious the next day.

To reheat, just warm it in a pot over medium low heat with a splash of water or broth to bring back the sauce’s consistency. You can also freeze it for up to 3 months in freezer safe bags, which is perfect for busy nights when you need a quick meal. This dish is always a good idea for any occasion, from casual weeknight dinners to festive family gatherings.

I love serving it with fluffy white rice, creamy black beans, and sweet plantains for a complete Cuban meal. It also works well for potlucks or holiday dinners because it is hearty, flavorful, and feeds a crowd. My family always asks for it, and I am happy to oblige because it is so easy to make and always brings everyone together at the table.

❓ Frequently Asked Questions About Cuban Ropa Vieja

1. What cut of beef is best for ropa vieja?

Flank steak is the traditional choice because it shreds beautifully and has great flavor. Chuck roast also works well and is often more affordable. Both cuts become tender after long slow cooking.

2. Can I make ropa vieja in a slow cooker?

Yes, you can easily adapt this recipe for a slow cooker. Sear the beef and cook the sofrito on the stove first, then transfer everything to the slow cooker. Cook on low for 8 hours or on high for 4 to 5 hours until the beef is tender.

3. How do I store and reheat leftovers?

Store leftover ropa vieja in an airtight container in the refrigerator for up to 4 days. To reheat, place it in a pot over medium low heat, adding a splash of water or broth to loosen the sauce. You can also microwave it in a covered dish for 2 to 3 minutes.

4. What should I serve with ropa vieja?

Ropa vieja is traditionally served with white rice and black beans. Sweet plantains, either fried or baked, are a classic side dish. A simple green salad with a citrus vinaigrette also pairs nicely to balance the rich flavors.

5. Can I freeze ropa vieja?

Yes, ropa vieja freezes very well. Let it cool completely, then transfer to freezer safe containers or bags. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.

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