Ropa Vieja Recipe

I pared classic Cuban Ropa Vieja down to shredded beef in a tomato, onion, and garlic sauce with optional peppers, olives, and capers, and if you browse Shredded Beef Recipes this stripped-back take will pique your curiosity.

I love Ropa Vieja because it makes the ordinary feel dangerous. I start with a slab of flank steak, slow it till the strands fall apart and then let it soak up crushed tomatoes that somehow make everything taste richer, almost secret.

The sauce clings, the beef shreds and you get these little moments where a single bite surprises you, like there was a trick hidden all along. I mess up timings, forget to stir sometimes, and it still turns out bold.

If you want a guilty little obsession, try this one. Cuban Cuisine.

Ingredients

• Rich in protein and iron gives savory depth and tender shredded texture.
• Adds acidity and sweetness vitamin C and fiber anchors the sauce.
• Sweet when cooked, adds caramelized flavor and extra fiber mild sharpness.
• Bright, slightly bitter gives crunch and vitamin C balances richness.
• Pungent aromatics low calorie boosts savory umami and overall depth.
• Earthy warm spice adds smoky depth and pairs with tomato richness.
• Briny salty bite brings umami and contrasts the beefs richness.
• Concentrated tomato flavor deepens sauce color and adds rich umami.
• Fresh herb brightens dish with citrusy notes adds freshness at the end.

Ingredient Quantities

• 2 1/2 to 3 pounds flank steak or beef chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 large yellow onion
• 1 large green bell pepper
• 4 cloves garlic
• 1 (28 ounce) can crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1/2 cup dry white wine (optional)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 1/2 cup pitted green olives (optional)
• 2 tablespoons capers (optional)
• 2 tablespoons fresh cilantro or parsley (optional)

How to Make this

1. Pat the flank or chuck dry and rub with the salt and pepper, then heat the olive oil in a heavy pot or Dutch oven over medium-high and brown the roast on all sides, 3 to 4 minutes per side; remove and set aside.

2. Lower heat to medium, add the sliced onion and green bell pepper, cook until soft and starting to caramelize about 6 minutes, stir in minced garlic for the last minute so it doesnt burn.

3. Stir in the tomato paste and cook 30 seconds to deepen the flavor, then add the crushed tomatoes, beef broth, white wine if using, Worcestershire sauce, cumin, oregano, smoked paprika and the bay leaves, scrape up any browned bits from the bottom.

4. Return the meat to the pot, bring to a gentle simmer, cover and braise until fork tender: about 2 1/2 to 3 hours on the stove over low, or 325F in the oven; alternative: slow cooker on low 6 to 8 hours, or Instant Pot high pressure 60 to 75 minutes then natural release.

5. Remove the meat onto a cutting board, discard the bay leaves, shred the beef with two forks (or use a mixer for speed), trimming any big pieces of fat as you go.

6. Skim excess fat from the surface of the sauce if needed, then return the shredded beef to the pot and stir to coat in the sauce.

7. Add the pitted green olives and capers if you want them, simmer uncovered 10 to 15 minutes so the sauce thickens and the flavors marry; taste and adjust salt and pepper.

8. If the sauce is too thin, smash a few tomatoes against the pot wall with a spoon or simmer longer uncovered to reduce; if too intense, splash a little beef broth or water to balance it.

9. Finish with chopped cilantro or parsley right before serving, and serve hot over rice or with warm tortillas; leftovers get better the next day so dont be shy about making extra.

Equipment Needed

1. Heavy pot or Dutch oven with lid, big enough for a 3 lb roast
2. Chef’s knife and cutting board for trimming meat and slicing onion/pepper
3. Tongs for browning and turning the roast
4. Wooden spoon or silicone spatula to stir and scrape up browned bits
5. Measuring cups and measuring spoons for broth, wine and spices
6. Can opener and a large spoon or ladle to scoop crushed tomatoes and sauce
7. Two forks or a hand mixer to shred the beef (mixer is faster but messy sometimes)
8. Slotted spoon or fine mesh skimmer to remove excess fat and the bay leaves

FAQ

Ropa Vieja Recipe Substitutions and Variations

• Beef (2 1/2 to 3 lb flank steak or chuck roast): Skirt steak, beef brisket, or boneless short ribs. Skirt cooks faster and shreds easily, brisket needs a longer braise, short ribs add extra richness from the fat — adjust time till fork tender.
• 1/2 cup dry white wine (optional): Substitute 1/2 cup beef broth plus 1 tbsp white wine or apple cider vinegar for brightness, or use 1/2 cup dry sherry for similar depth. If avoiding alcohol just use extra broth and a squeeze of lime.
• 1/2 cup pitted green olives and 2 tbsp capers (optional): Swap in chopped Kalamata olives for a fruitier, deeper brine, or use jarred roasted red peppers plus 1 tsp lemon zest for a milder tang. If you want less salt, omit and add a little lemon juice at the end.
• 2 tbsp fresh cilantro or parsley (optional): Flat leaf parsley is the closest easy swap, scallions or chives work for a fresh green kick, or use a squeeze of lime with a pinch of dried oregano if no fresh herbs. Remember 1 tsp dried = about 1 tbsp fresh.

Pro Tips

1) Brown in batches on really hot oil and dont crowd the pot. you want a good crust, not steam, and those browned bits are gold for flavor — sorry, not gonna use that dash — scrape them up when you add the liquid.

2) If you use wine, let it reduce a bit before adding the tomatoes, it concentrates flavor. no wine? use a tiny splash of vinegar or extra broth later to brighten things up.

3) Chill the meat a little before shredding so big globs of fat firm up and are easy to trim, or stick the roast in a stand mixer on low for 30 to 45 seconds for fast even shredding. youll cut cleanup and get a nicer texture.

4) Add olives and capers at the end and taste carefully, they pack salt. if the sauce is too acidic, a pinch of sugar or a splash of cream/butter calms it; if too salty, dilute with a little broth and finish with fresh herbs.

5) Make it a day ahead whenever you can — flavors meld and the fat rises so you can skim it off cold. Reheat gently and simmer uncovered to thicken, or smash a few tomatoes and stir to body it up if you dont want long reduction time.