Authentic Cuban Ropa Vieja Recipe – Tender Shredded Beef Recipe

Introduction

Ropa Vieja is a beloved Cuban dish featuring tender, shredded beef simmered in a savory tomato-based sauce with peppers and spices. This authentic recipe brings rich flavors and comforting textures perfect for a family dinner or special occasion.

Ingredients

• 2.5 to 3 pounds flank steak or chuck roast
• 1 large onion, thinly sliced
• 1 large green bell pepper, thinly sliced
• 1 large red bell pepper, thinly sliced
• 4 garlic cloves, minced
• 1 (14 oz) can crushed tomatoes or tomato sauce
• 1/2 cup dry white wine (optional)
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika or regular paprika
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 bay leaves
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh cilantro or parsley (for garnishing)
• Cooked white rice, for serving

Instructions

1. Step 1: Place the flank steak or chuck roast in a large pot. Cover with water and add a pinch of salt. Bring to a boil, then reduce heat to a simmer. Cover and cook for 1.5 to 2 hours until the beef is tender and easy to shred. Use a pressure cooker to speed up the process if desired.
2. Step 2: Remove the beef from the pot and reserve about 1 cup of the cooking broth. Let the beef cool slightly, then shred it into thin strips using two forks or your hands. Discard any excess fat.
3. Step 3: Heat olive oil in a large skillet or pot over medium heat. Add sliced onions and bell peppers. Sauté for 6-8 minutes until soft and translucent. Add minced garlic and cook for another minute until fragrant.
4. Step 4: Stir in tomato paste and cook for 1-2 minutes. Add crushed tomatoes (or tomato sauce), beef broth, white wine (if using), cumin, oregano, paprika, and crushed red pepper flakes (if desired). Add bay leaves and bring to a gentle simmer.
5. Step 5: Return shredded beef to the skillet along with 1 cup of reserved broth. Stir to combine. Let simmer over low heat for 20-30 minutes, stirring occasionally. Add more broth if the sauce becomes too thick.
6. Step 6: Taste and adjust seasoning with salt, pepper, or extra spices as needed. Remove and discard bay leaves.
7. Step 7: Garnish with chopped fresh cilantro or parsley. Serve hot over cooked white rice. Pair with black beans for a traditional Cuban meal.

Tips & Variations

• Use chuck roast if you prefer a fattier, more flavorful cut of beef that shreds easily.
• If you don’t have white wine, simply omit it and add a bit more beef broth instead.
• For a smoky depth, use smoked paprika rather than regular paprika.
• Add olives or capers near the end of cooking for a tangy twist.
• Make it spicier by increasing the crushed red pepper flakes or adding a dash of hot sauce.

Storage

Store leftover Ropa Vieja in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of beef broth or water to loosen the sauce if needed. For longer storage, freeze in a sealed container for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker for this recipe?

Yes, you can cook the beef in a slow cooker for 6-8 hours on low until tender, then proceed with sautéing the vegetables and combining everything as directed.

What can I serve with Ropa Vieja?

Traditionally, it’s served over white rice with black beans on the side. You can also pair it with fried plantains, avocado slices, or a simple green salad for a complete meal.

Authentic Cuban Ropa Vieja Recipe – Tender Shredded Beef Recipe

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5 from 128 reviews

Authentic Cuban Ropa Vieja is a traditional shredded beef stew featuring tender flank steak simmered in a rich tomato and pepper sauce infused with aromatic spices. This classic Cuban dish is vibrant, comforting, and perfect served over fluffy white rice for an irresistible meal.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Cuban

Ingredients

Scale 1x2x3x

For the Beef:

• 2.5 to 3 pounds flank steak or chuck roast

For the Vegetables:

• 1 large onion, thinly sliced
• 1 large green bell pepper, thinly sliced
• 1 large red bell pepper, thinly sliced
• 4 garlic cloves, minced

For the Sauce:

• 1 (14 oz) can crushed tomatoes or tomato sauce
• 1/2 cup dry white wine (optional)
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika or regular paprika
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 bay leaves
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste

For Garnishing:

• 1/4 cup chopped fresh cilantro or parsley
• Cooked white rice, for serving

Instructions

1. Cook the Beef: Place the flank steak or chuck roast in a large pot and cover it with water. Add a pinch of salt and bring the water to a boil. Reduce heat to a simmer, cover the pot, and cook for 1.5 to 2 hours until the beef is tender and easy to shred. Alternatively, use a pressure cooker to reduce cooking time.
2. Shred the Beef: Remove the beef from the pot and reserve about 1 cup of the cooking broth. Let the beef cool slightly, then shred it into thin strips using two forks or your hands, discarding any excess fat.
3. Prepare the Sofrito: Heat olive oil in a large skillet or pot over medium heat. Add sliced onions, green and red bell peppers, and sauté for 6-8 minutes, until softened and translucent. Stir in minced garlic and cook for an additional minute until fragrant.
4. Build the Sauce: Stir in the tomato paste and cook for 1-2 minutes. Add crushed tomatoes (or tomato sauce), beef broth, white wine (if using), ground cumin, dried oregano, paprika, crushed red pepper flakes (if using), and bay leaves. Bring to a gentle simmer.
5. Combine Beef and Sauce: Add the shredded beef along with about 1 cup of reserved cooking broth back into the skillet. Mix everything well and let it simmer on low heat for 20-30 minutes, stirring occasionally. Add more broth if the sauce thickens too much.
6. Adjust Seasoning: Taste and adjust the seasoning with salt, pepper, or additional spices as desired. Remove bay leaves before serving.
7. Serve: Garnish with chopped fresh cilantro or parsley. Serve hot over cooked white rice, optionally accompanied by black beans for a traditional Cuban meal experience.

Notes

• Use flank steak for a traditional texture, but chuck roast works well and is often more affordable.
• If short on time, a pressure cooker can reduce the beef cooking time significantly.
• Adjust the spice levels by omitting crushed red pepper flakes for a milder dish.
• Reserve cooking broth to keep the beef moist and enhance the sauce’s flavor.
• Serve with black beans and fried plantains for an authentic Cuban feast.

Keywords: Cuban Ropa Vieja recipe, shredded beef stew, Cuban shredded beef, traditional Cuban food, flank steak recipe, slow simmered beef, Latin American cuisine