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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.

Ingredients

Scale

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

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