Here’s a classic and flavorful Cuban Shredded Beef recipe, also known as Ropa Vieja, which means “old clothes” — named for the way the beef looks when shredded. It’s traditionally made with flank steak, simmered until tender in a rich tomato-based sauce with peppers and onions.
🥩 Cuban Shredded Beef (Ropa Vieja)
Ingredients:
For the Beef:
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2 to 2½ lbs flank steak (or chuck roast)
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1 large onion, sliced
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1 bell pepper (red or green), sliced
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3 cloves garlic, minced
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1 can (14.5 oz) crushed tomatoes
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2 tbsp tomato paste
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1 cup beef broth
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1/2 cup dry white wine (optional)
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2 tsp ground cumin
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1 tsp smoked paprika (optional)
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1 tsp oregano
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1 bay leaf
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Salt and pepper to taste
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2 tbsp olive oil
To Finish:
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1/4 cup pimiento-stuffed green olives, sliced (optional but traditional)
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1 tbsp capers (optional)
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Fresh cilantro or parsley for garnish
🔪 Instructions:
1. Sear the Beef (Optional for added flavor):
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Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat.
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Season beef with salt and pepper. Sear for 2–3 minutes per side until browned. Remove and set aside.
2. Sauté the Veggies:
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Add remaining olive oil to the same pot.
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Sauté onions and peppers for 5–7 minutes, until soft.
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Add garlic, cumin, paprika, and oregano; cook 1 minute more.
3. Simmer the Beef:
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Stir in tomato paste, crushed tomatoes, wine (if using), and beef broth.
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Add the seared beef and bay leaf.
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Bring to a simmer, then reduce heat to low, cover, and simmer for 2½–3 hours, until beef is tender and shreds easily.
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Or use a slow cooker: 8 hours on low or 4–5 hours on high.
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Or use a pressure cooker/Instant Pot: 45–50 minutes on high pressure.
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4. Shred & Finish:
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Remove beef, shred it with two forks, then return it to the pot.
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Stir in olives and capers.
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Simmer uncovered for 10–15 more minutes to let flavors meld and sauce thicken.
🍽️ To Serve:
Serve hot with:
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White rice
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Black beans
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Fried sweet plantains (maduros)
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Lime wedges on the side