Ropa Vieja is a classic Cuban dish consisting of shredded beef slow-cooked with onions, bell peppers, spices, and
tomato sauce. Its texture is akin to a stew with little liquid, yet it is incredibly flavorful. It is typically
served with white rice and Cuban-style black beans.The term “”ropa vieja”” means “”old clothes”” in Spanish. According to legend, a poor man shredded his clothes and
cooked them because he had nothing else to eat. As he prayed over the pot, he opened his eyes to find meat and
vegetables, providing a meal for his family.However, Ropa Vieja actually originated over 500 years ago among the Sephardic Jews of the Iberian Peninsula in
Spain. Forbidden from cooking on the Sabbath, Jewish shepherds would slow-cook a stew of meat the night before. This
dish was eventually brought to the Americas by Spaniards and became a staple in Cuba and the Caribbean. It is one of
Cuba’s national dishes.
Ingredients and Substitutes
Beef
Flank steak or skirt steak is most commonly used, but brisket, bavette, or chuck roast can also be used.
Onions
I used yellow onions and garlic for the braising liquid and sauce. You can substitute white or sweet onions for
yellow onions.
Bell Peppers
Both green and red bell peppers are needed. They can be substituted with yellow or orange bell peppers.
Broth
Beef broth is used for braising the flank steak. However, stock or water can also be used.
Tomatoes
Fresh tomatoes or canned tomatoes can be used in this Ropa Vieja.
Olives
These are optional but regular green olives stuffed with pimentos are commonly used.
Herbs
Fresh cilantro and bay leaves are needed.
Spices
I used the traditional combination of cumin and dried oregano for this dish. There are no substitutes for these.
Wine
Dry red or white wine can be used. For red wine, use Cabernet Sauvignon or Merlot; for white wine, use
Chardonnay or Pinot Grigio.
Place it on a plate or tray and generously season all over with salt and pepper.
Pour 2 tablespoons of olive oil into a large pot or saucepan, and heat over high heat until lightly smoking.
Add the seasoned beef and sear for 3-4 minutes on each side. Ensure it is well browned.
Transfer the steak to a plate, then add the coarsely chopped onion to the same pan. Sauté over medium heat for
6-8 minutes until well browned, scraping the bottom of the pan to release any fond for added flavor.
Add the crushed garlic and cook for 30-45 seconds until fragrant.
Deglaze the pan with beef broth, then add the bay leaf, peppercorns, salt, and the seared beef. Cover and simmer
over low to medium heat for 90-120 minutes until the beef is very tender and easily shredded.
Once the beef is cooked, remove it from the pan and shred it into thin strips using two forks. Strain the
cooking liquid and set it aside.
With about 30-40 minutes of cooking remaining, add the remaining 2 tablespoons of olive oil to a large pot or
saucepan. Over low to medium heat, sauté the coarsely chopped onion, stirring occasionally, for 20-25 minutes
until caramelized.
Next, add the garlic and cook for 30-45 seconds until fragrant.
Increase the heat to medium-high, add the bell peppers, and sauté for 4-6 minutes until slightly browned.
Add the cumin and oregano, deglaze the pan with dry white wine, and cook for 1-2 minutes until fully absorbed.
Add the shredded beef, pureed tomatoes, and 1½ cups of the reserved cooking liquid to the pan with the bell
peppers and onions. Season with salt and pepper, cover, and simmer over low to medium heat for 15-20 minutes to
meld the flavors.
Stir in the chopped cilantro and sliced green olives.
Serve as is, or with classic white rice, Cuban-style black beans, and maduros (fried sweet plantains).
