Cuban Ropa Vieja Shredded Beef

A dish that tells a story in every bite, Cuban Ropa Vieja is slow-cooked shredded beef simmered in a deep, spiced tomato sauce.

The name translates to “old clothes,” inspired by the way the tender beef strands resemble tattered fabric. But don’t let the name fool you—this dish is packed with bold, comforting flavors.

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The slow cooking process allows the beef to soak up all the flavors from garlic, onions, bell peppers, and warm spices. A touch of olives and capers brings a briny contrast, while the tomato sauce thickens into a luscious base. The result is a dish that’s as rich in taste as it is in history.

Served with rice, black beans, or fried plantains, Ropa Vieja is the heart of a satisfying Cuban meal. Whether you’re making it for a casual family dinner or meal prepping for the week, this dish delivers a balance of hearty, savory, and slightly tangy flavors.

Key Ingredients for Deep, Rich Flavor

The ingredients in this dish work together to create a deeply satisfying and well-balanced sauce.

• Beef Chuck or Flank Steak – Slow cooking breaks down the meat until it shreds effortlessly. Chuck is more marbled, while flank has a leaner texture.
• Bell Peppers & Onions – A mix of red and green bell peppers adds sweetness, while onions bring depth. Together, they give the dish its signature Cuban flavor.
• Tomato Sauce & Paste – These create a thick, rich base for the beef to simmer in. A little paste adds extra concentration and depth.
• Garlic & Spices – Cumin, oregano, smoked paprika, and bay leaves bring warmth and complexity. These classic Cuban seasonings tie everything together.
• Olives & Capers – A touch of briny saltiness that brightens up the dish. Not overpowering, but just enough to enhance the flavors.

How to Make Authentic Cuban Ropa Vieja

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This dish takes its time, but the process is simple.

• Sear the Beef – Brown the beef in a pot to lock in flavor, then remove it.
• Sauté the Aromatics – Cook onions, bell peppers, and garlic until soft. Add the spices for extra depth.
• Simmer Low & Slow – Add tomatoes, beef broth, and the seared meat. Cover and simmer until the beef is fork-tender.
• Shred & Finish – Pull the beef apart with forks, then return it to the sauce with olives and capers. Let it cook for a few more minutes to absorb the flavors.

What Makes This Recipe So Good?

This isn’t just shredded beef—it’s a carefully layered dish where every ingredient plays a role.

• Slow Cooking for Maximum Flavor – The beef becomes fall-apart tender, absorbing every bit of the sauce.
• A Perfect Balance of Sweet, Savory, & Tangy – The combination of tomatoes, peppers, and briny olives keeps the dish well-rounded.
• Great for Meal Prep – The flavors deepen over time, making leftovers even better.
• Pairs with Almost Anything – Serve with rice, beans, plantains, or even inside sandwiches and tacos.

Ways to Customize & Make It Your Own

This classic dish can be tweaked to fit different tastes or cooking styles.

• Try a Different Cut of Beef – Brisket or short ribs work well for extra richness.
• Make It Spicier – Add crushed red pepper or diced jalapeños for a bit of heat.
• Use a Slow Cooker or Instant Pot – Both methods cut down on hands-on cooking time.
• Boost the Umami – A splash of Worcestershire sauce or a spoonful of tomato paste deepens the flavor.
• Go Low-Carb – Serve over cauliflower rice or with sautéed greens instead of traditional rice.

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Best Side Dishes for Ropa Vieja

Pairing the right sides turns this into a complete, satisfying meal.

• Cuban Black Beans & Rice – A classic pairing that soaks up the rich sauce.
• Fried Plantains – Sweet or savory, they add a delicious contrast.
• Tostones – Crispy, twice-fried green plantains for added texture.
• Cilantro-Lime Slaw – A fresh, tangy side to lighten up the meal.
• Warm, Buttery Cuban Bread – Perfect for scooping up the flavorful sauce.

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Cuban Ropa Vieja Shredded Beef

Ropa Vieja is a traditional Cuban dish featuring slow-cooked, shredded beef simmered in a rich tomato sauce with peppers, onions, and warm spices. It’s flavorful, comforting, and perfect with rice and beans or fried plantains.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Main Course

Cuisine Cuban, Latin American

Servings 6 serving

Equipment

• Large Pot or Dutch Oven For slow cooking the beef
• Tongs For handling the beef
• Forks For shredding the beef

Ingredients

  

1x2x3x

• 2 pounds beef chuck or flank steak
• 2 tablespoons olive oil
• 1 large onion sliced
• 1 large red bell pepper sliced
• 1 large green bell pepper sliced
• 4 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1 tablespoon tomato paste
• 1 cup crushed tomatoes
• 1 cup beef broth
• 1/2 cup green olives sliced
• 1 tablespoon capers
• 1 tablespoon red wine vinegar
• 2 bay leaves
• 1/4 cup fresh cilantro chopped, for garnish

Instructions

 

• Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef on both sides until browned, about 3-4 minutes per side. Remove and set aside.
• In the same pot, add onions and bell peppers. Sauté until softened, about 5 minutes. Stir in garlic, cumin, oregano, smoked paprika, and black pepper, cooking for another minute.
• Add tomato paste and cook for another minute. Stir in crushed tomatoes, beef broth, olives, capers, red wine vinegar, and bay leaves.
• Return the beef to the pot, submerging it in the sauce. Cover and simmer on low heat for 2 to 2.5 hours until the beef is tender.
• Remove the beef and shred it using two forks. Return the shredded beef to the pot and stir to coat it in the sauce.
• Simmer for another 10 minutes, then remove bay leaves. Garnish with fresh cilantro and serve warm.

Notes

• For extra depth of flavor, let the dish rest for a few hours before serving.
• Leftovers can be stored in the fridge for up to 4 days or frozen for later use.
• Pairs well with rice, black beans, or crispy fried plantains.

Keyword Cuban shredded beef, ropa vieja, slow cooked beef

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Carrie Boyd

Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.

As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.

A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!