Name: Ropa Vieja Recipe (Cuban Shredded Beef) Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Cuban
Ingredients: 2 lbs flank steak, cut into pieces; Water, enough to cover the meat in the pot; 1 teaspoon salt; 1/3 cup olive oil; 1 medium yellow onion, diced; 1 medium green bell pepper, sliced lengthwise; 7 ounces whole red pimientos, sliced lengthwise; 4 cloves garlic, minced; 8 ounces tomato sauce; 1/2 cup vino seco (dry cooking wine); 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 bay leaf; Salt and pepper to taste

Jump to Recipe

If you crave bold flavors and Cuban comfort straight from the heart, this Ropa Vieja Recipe (Cuban Shredded Beef) is the dish for you. Imagine juicy strands of beef soaked in a savory, garlicky tomato sauce, laced with sweet peppers and heady spices, all coming together in one unforgettable bite. This recipe brings the warmth and history of a Cuban classic right to your table, perfect for gatherings, busy weeknights, or whenever you want a taste of tradition with modern, simple steps.

Ropa Vieja Recipe (Cuban Shredded Beef) Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for this Ropa Vieja Recipe (Cuban Shredded Beef) is wonderfully simple. Each item plays a starring role: from the tender flank steak to that punchy vino seco, everything contributes to the rich tapestry of flavors, textures, and those vibrant pops of color that make the dish sing.

Flank steak (2 lbs, cut into pieces): This is the traditional cut for maximum tenderness and those signature shreds.
Water (enough to cover the meat): Used to gently simmer and tenderize the beef, infusing it with juiciness.
Salt (1 teaspoon): Essential for seasoning and pulling out the beef’s deeper flavors.
Olive oil (1/3 cup): Adds richness and helps sauté your veggies to golden, aromatic perfection.
Yellow onion (1 medium, diced): Brings sweetness and depth, forming the savory backbone of your sauce.
Green bell pepper (1 medium, sliced): Adds crunch and color, with just a hint of bitterness.
Whole red pimientos (7 ounces, sliced): Lends sweetness, vibrant color, and the authentic Cuban flavor you can’t skip.
Garlic (4 cloves, minced): The aromatic heart of the dish, giving layers of flavor in every forkful.
Tomato sauce (8 ounces): Creates a luscious, silky sauce that clings to every shred of beef.
Vino seco (dry cooking wine, 1/2 cup): Adds punch, brightness, and a classic tang that balances the richness.
Ground cumin (1 teaspoon): Brings earthy warmth and a gentle smokiness.
Dried oregano (1 teaspoon): Lifts the sauce with herbal, Mediterranean notes.
Bay leaf (1): Slowly infuses the dish with subtle, aromatic complexity.
Salt + pepper to taste: Finish and fine-tune your masterpiece at the very end.

How to Make Ropa Vieja Recipe (Cuban Shredded Beef)

Step 1: Simmer and Shred the Beef

Start by placing your flank steak pieces into a Dutch oven or large pot and cover them completely with water. Sprinkle in a teaspoon of salt, then let the magic happen over medium-low heat. The goal is tender, pull-apart beef, which takes about two hours. If you’ve got a pressure cooker, you can achieve the same, succulent results in just 40 minutes. Once the meat is fork-tender, transfer it to a plate and grab two forks to shred it into those classic, rustic strands. This step is what gives your Ropa Vieja Recipe (Cuban Shredded Beef) its signature texture—don’t rush it!

Step 2: Sauté the Vegetables

Drizzle olive oil into a large skillet and set it over medium heat. Toss in the green pepper, diced onion, and strips of red pimiento. Sauté everything for just a couple of minutes until the vegetables start to soften and their scents fill your kitchen. Then, stir in the minced garlic, cooking briefly until it releases its fragrant aroma. This savory medley is the flavorful canvas for your sauce and beef.

Step 3: Build the Sauce

Into your sautéed vegetables, pour the tomato sauce and vino seco. Sprinkle in the cumin, oregano, bay leaf, salt, and pepper. Let this mixture simmer gently, bubbling away for about 15 minutes. Stir occasionally and enjoy as the bright tomato, warm spices, and wine merge into a sauce that’s both luscious and heady—absolutely essential for an authentic Ropa Vieja Recipe (Cuban Shredded Beef).

Step 4: Combine and Finish

Add the juicy shredded beef straight back into the skillet, stirring thoroughly so every piece is drenched in that glorious sauce. Cover the skillet and let everything cook on low heat for 10 to 15 minutes, stirring here and there to ensure nothing sticks or dries out. Before serving, taste and adjust the salt and pepper as needed, making each element sing. Now comes the best part—serve, and enjoy!

How to Serve Ropa Vieja Recipe (Cuban Shredded Beef)

Garnishes

Sprinkle freshly chopped cilantro or parsley over your Ropa Vieja Recipe (Cuban Shredded Beef) for a burst of color and brightness. If you’re feeling extra festive, a few rings of raw red onion or a squeeze of lime will add just the right zing to complement the deep flavors. Don’t forget a drizzle of olive oil for that glorious sheen.

Side Dishes

Traditionally, this Cuban favorite is spooned over a bed of fluffy white rice, letting the savory sauce seep into every grain. It’s also fantastic with sweet fried plantains (maduros), black beans, or even crisp yuca fries. The rich sauce begs to be sopped up with some crusty bread, so feel free to offer a generous basket at the table.

Creative Ways to Present

Think outside the bowl! Tuck Ropa Vieja Recipe (Cuban Shredded Beef) into toasted rolls with pickled veggies for a Cuban-style sandwich, or serve it in small ramekins as part of a tapas spread. It’s also a knockout filling for tacos, empanadas, or over a salad for a lighter approach. However you serve it, this dish always wows.

Make Ahead and Storage

Storing Leftovers

Leftover Ropa Vieja Recipe (Cuban Shredded Beef) keeps beautifully. Once cooled, transfer it to a sealed container and store in the refrigerator for up to 4 days. The flavors deepen as they mingle, often making for an even tastier meal the next day.

Freezing

This dish is a meal-prep dream. Let it cool completely, then portion into airtight freezer bags or containers, removing as much air as possible. It’ll keep its best quality in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating

To reheat, simply place the Ropa Vieja in a saucepan over low heat, adding a splash of water or broth if the sauce seems thick. Stir often and heat until piping hot. If you’re in a hurry, a microwave works just fine—cover the dish to retain moisture and reheat in short bursts, stirring occasionally.

FAQs

Can I make Ropa Vieja Recipe (Cuban Shredded Beef) in a slow cooker?

Absolutely! Sear your beef and veggies as described, then load everything into the slow cooker. Cook on low for 6 to 8 hours or until the meat shreds easily and flavors are fully developed.

What if I can’t find flank steak?

No worries! Brisket or skirt steak also works great for this dish. The key is using a cut that shreds well when slow-cooked, so you still get that iconic texture.

Is it possible to make this dish ahead?

Yes! In fact, Ropa Vieja Recipe (Cuban Shredded Beef) often tastes even better the next day after the flavors have had time to meld. Prepare it up to two days ahead and store, tightly covered, in the refrigerator.

Can I make it spicy?

Traditionally, Ropa Vieja isn’t very spicy, but you can add a pinch of red pepper flakes or a finely chopped jalapeño to the sauce for gentle heat if you prefer a kick.

What can I use instead of vino seco?

If you can’t find Cuban dry cooking wine, any dry white wine will work nicely. For an alcohol-free version, try using chicken broth with a splash of vinegar for acidity.

Final Thoughts

I can’t tell you how many times this Ropa Vieja Recipe (Cuban Shredded Beef) has brought smiles and rave reviews to my table—it’s comforting, robust, and so much easier than you’d think. I hope you’ll try it soon, and share the warm, soulful flavors of Cuba with friends and family. Let this dish become a new favorite in your home, too!

Ropa Vieja Recipe (Cuban Shredded Beef) Recipe

★★★★★

4.9 from 19 reviews

Author: Ethan
Total Time: 2 hours 45 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

This Ropa Vieja recipe features tender shredded beef cooked in a savory tomato-based sauce with peppers and spices, creating a traditional Cuban dish bursting with flavor. A comforting and hearty meal that’s perfect for sharing with family and friends.

Instructions

Cooking The Meat: In a Dutch oven or large pot, add the meat, water, and salt. Cook at medium-low heat until the meat is tender, about 2 hours (or 40 minutes in a pressure cooker). Transfer the meat to a plate and shred the beef using two forks. Set aside.
Making The Ropa Vieja: In a large skillet, heat olive oil over medium heat. Sauté green pepper, onion, and pimientos for 1-2 minutes. Add garlic and sauté for 30 seconds. Add tomato sauce, vino seco, cumin, oregano, bay leaf, salt, and pepper. Cook for 15 minutes, stirring occasionally. Add the shredded beef, combine with the sauce, cover, and cook on LOW for 10-15 minutes, stirring occasionally. Adjust seasoning with salt and pepper. Enjoy!