Go Back
–+ servings
Cuban Ropa Vieja – Slow-Cooked Shredded Beef in a Rich Tomato Sauce1

Cuban Ropa Vieja Shredded Beef

No ratings yet
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 serving
Course: Main Course
Cuisine: Cuban, Latin American
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • ½ teaspoon black pepper
  • 1 tablespoon tomato paste
  • 1 cup crushed tomatoes
  • 1 cup beef broth
  • ½ cup green olives sliced
  • 1 tablespoon capers
  • 1 tablespoon red wine vinegar
  • 2 bay leaves
  • ¼ cup fresh cilantro chopped, for garnish

Equipment

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

Method
 

  1. 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.
  2. 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.
  3. Add tomato paste and cook for another minute. Stir in crushed tomatoes, beef broth, olives, capers, red wine vinegar, and bay leaves.
  4. 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.
  5. Remove the beef and shred it using two forks. Return the shredded beef to the pot and stir to coat it in the sauce.
  6. 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.

Tried this recipe?

Let us know how it was!