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CuisineCaribbeanCubanBeefBeefHigh-ProteinOne-Pot or PanStove TopDutch OvenFallKid-FriendlyDinnerComfort Food

Cuban Ropa Vieja

This classic Cuban ropa vieja simmers tender shredded beef in a rich, tomato-based sauce with peppers, onions, and warm spices. A splash of white wine and vinegar brightens the slow-cooked flavors, making every bite tangy, savory, and deeply comforting. Serve it with rice, black beans, and fried plantains for the ultimate Cuban comfort meal. Check out Juan on Instagram @juanbiteatatime for more recipe inspo!

Juan Duran
Tasty Team
Total Time

3 hr 35 min

3 hr 35 min

Prep Time

20 minutes

20 min

Cook Time

3 hr

3 hr

Cuban Ropa Vieja
Total Time

3 hr 35 min

3 hr 35 min

Prep Time

20 minutes

20 min

Cook Time

3 hr

3 hr

Ingredients

for 4 servings

  • 1 ½ lb flank steak (or skirt steak)
  • kosher salt, to taste
  • black pepper, to taste
  • 2 tablespoons olive oil
  • 1 large white onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 cup tomato sauce (or crushed tomatoes)
  • 1 cup beef broth
  • ½ cup dry white wine
  • 2 dried bay leaves
  • 2 teaspoons white vinegar, or to taste
  • chopped fresh cilantro, for garnish
  • For serving: cooked white rice, black beans, and fried plantains (maduros) (optional)

Preparation

  1. Season the beef generously with salt and pepper. Set aside.
  2. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the beef, and cook until browned on all sides, 12–16 minutes total. Remove the beef from the pot, and set aside. (Do not wipe the pot clean.)
  3. Add the onion and bell peppers to the pot. Cook over medium, stirring often, until softened and slightly caramelized, 6–8 minutes. Add the garlic, cumin, and oregano. Cook, stirring constantly, until fragrant, about 1 minute. Stir in the tomato paste until combined. Stir in the tomato sauce, broth, wine, and bay leaves. Return the beef to the pot, nestling it in the sauce.
  4. Bring the mixture to a simmer over medium. Cover and cook over low heat for about 2½ hours, or until the beef is fork-tender.
  5. Remove from heat. Remove and discard the bay leaves from the pot. Remove the beef from the pot, and shred it using 2 forks.
  6. Return the shredded beef to the mixture in the pot. Stir in the vinegar. Cook over medium, stirring occasionally, for 5–10 minutes, until the flavors meld.
  7. Garnish with cilantro. Serve with rice, black beans, and fried plantains (maduros).
  8. Enjoy!
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Cuban Ropa Vieja