Cuban Ropa Vieja Recipe

I put together my Cuban Ropa Vieja Recipe after watching a simple skirt steak braise with red peppers, tomato paste and pimento-stuffed olives until it unravels into long strands and proves equally suited to the stovetop, oven, slow cooker or Instant Pot.

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I grew up watching ropa vieja simmer at my abuela’s table and when I finally made it myself I was hooked. The thought of tender strands of flank steak tangled with briny pimento stuffed green olives still makes me pause, kinda like a little dare to eat slow.

I keep finding versions called Ropa Vieja Recipe Crockpot or Ropa Vieja Recipe Instant Pot and honestly I get why, cause this dish feels casual but dramatic at the same time. It’s the sort of Cuban Ropa Vieja that makes people talk, argue about whose is best, and then quietly go back for more.

Ingredients

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Flank or skirt steak: Lean, high in protein, filling, gives rich meaty flavor not much carbs.
Red bell peppers: Sweet, vitamin C rich, adds color and natural sweetness to the sauce.
Yellow onion: Provides savory depth, fiber and natural sugars, softens and helps thicken.
Garlic: Powerful aroma, small calories, antimicrobial compounds, brightens the overall flavor.
Crushed tomatoes: Acidic tomatoey body, lycopene rich, brings tang and hearty tomato taste.
Green olives with pimentos: Salty briny kick, adds umami and little sour notes, watch sodium though.
Cumin and oregano: Warm earthy cumin, oregano gives herbal lift, both low calorie, lots flavor.

Ingredient Quantities

2 to 3 lb flank steak or skirt steak, trimmed

2 tbsp olive oil

1 large yellow onion, thinly sliced

2 large red bell peppers, thinly sliced

4 cloves garlic, minced

3 tbsp tomato paste

1 (14 oz) can crushed tomatoes

1 cup beef broth

1/2 cup dry white wine or water, optional

1/2 cup pimento stuffed green olives, sliced

1 tbsp capers, drained, optional

2 tsp ground cumin

1 tsp dried oregano

2 bay leaves

1 tsp sugar

2 tbsp red wine vinegar

1 to 1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbsp chopped fresh cilantro or parsley, optional

How to Make this

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1. Pat 2 to 3 lb flank or skirt steak dry and season with 1 to 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat 2 tbsp olive oil in a heavy Dutch oven or large skillet over medium high heat and brown the steak 4 to 6 minutes per side until a deep crust forms, then transfer the meat to a plate.

2. In the same pot add the thinly sliced large yellow onion and 2 large thinly sliced red bell peppers. Sauté 6 to 8 minutes until softened, scraping up browned bits, then add 4 cloves minced garlic and cook 30 seconds until fragrant.

3. Stir in 3 tbsp tomato paste and cook 1 to 2 minutes until it darkens and smells sweeter, this boosts the flavor. Then add 1 (14 oz) can crushed tomatoes, 1 cup beef broth, 1/2 cup dry white wine or 1/2 cup water if not using wine, 1/2 cup sliced pimento stuffed green olives, and 1 tbsp drained capers if using.

4. Add the aromatics and seasonings: 2 tsp ground cumin, 1 tsp dried oregano, 2 bay leaves, 1 tsp sugar, and 2 tbsp red wine vinegar. Taste and add a bit more salt and pepper if desired, then nestle the browned steak back into the sauce.

5. Choose your cooking method and cook until the beef is fall apart tender:
– Stovetop: bring to a gentle simmer, cover and cook over low heat 2 to 3 hours.
– Oven: preheat oven to 325 F, cover and braise in a Dutch oven 2 to 3 hours.
– Slow cooker: transfer everything to the slow cooker and cook on low 6 to 8 hours or high 3 to 4 hours.
– Instant Pot: set to high pressure and cook 60 minutes, then let natural release for about 15 minutes.

6. When the meat is very tender remove it to a cutting board and discard the bay leaves. Let the steak rest 8 to 10 minutes so it shreds easier, then pull into long strands with two forks or shred with tongs.

7. Return the shredded beef to the pot with the sauce. If the sauce seems too thin, simmer uncovered a few minutes to reduce and concentrate flavors. Taste and adjust seasoning, add more salt, pepper, sugar or vinegar as needed.

8. Stir in 2 tbsp chopped fresh cilantro or parsley if desired and warm through for a minute or two. Skim off excess fat from the top if you want it lighter.

9. Serve over white rice with fried plantains or black beans. Leftovers get better after a day, and it freezes well, so make extra if you like.

Equipment Needed

1. Heavy Dutch oven or large heavy skillet for searing and braising
2. Tongs and two forks for flipping and shredding the meat (Youll use the forks to pull it apart)
3. Sharp chef knife for trimming and thinly slicing onion and peppers
4. Cutting board dont use one thats super scratched if you can help it
5. Wooden spoon or sturdy spatula to scrape up browned bits and stir
6. Measuring spoons and a 1 cup measuring cup for broth, wine and tomato paste
7. Can opener for the crushed tomatoes and any canned ingredients
8. Covered cooking appliance of choice: Instant Pot, slow cooker or ovenproof pot with lid for braising

FAQ

Q: Can I use a different cut of beef besides flank or skirt? A: Yeah, you can use chuck roast or brisket, they shred well but need a bit more cook time, just watch the liquid so it doesnt dry out.

Q: How long should I cook the meat until it shreds easily? A: On the stove simmer low for 2 to 3 hours, in a slow cooker 6 to 8 hours on low, or in an electric pressure cooker about 45 to 60 minutes with natural release.

Q: Any tips for shredding the meat? A: Let it rest 10 minutes, pull against the grain with two forks, or toss chunks in a stand mixer on low for 30 to 60 seconds if you want fast shredding.

Q: Do I need the olives and capers, what if I dont like them? A: They add salty, briny flavor so theyre traditional, but you can skip or cut the amount in half and add more salt later after tasting.

Q: Can I make this ahead or freeze it? A: Yes, it actually tastes better next day. Refrigerate up to 3 to 4 days, freeze up to 3 months, thaw overnight and reheat gently so the meat stays tender.

Q: What should I serve with ropa vieja? A: Classic is white rice and black beans, but also great with fried plantains, crusty bread, or tucked into tacos or sandwiches. Sprinkle cilantro or parsley before serving.

Cuban Ropa Vieja Recipe Substitutions and Variations

Flank steak or skirt steak: swap with chuck roast for slow braising, short ribs for a richer result, or for a quick weeknight version use shredded rotisserie chicken — still tender and tasty.
Dry white wine or water: use extra beef broth, or 1/2 cup beef broth plus 1 tablespoon red wine vinegar or dry sherry for that bright, tangy lift.
Pimento stuffed green olives: substitute Manzanilla or Castelvetrano olives, chopped Kalamata for more punch, or skip them and add an extra tablespoon of capers instead.
Chopped fresh cilantro or parsley: swap cilantro for flat leaf parsley if you dont like cilantro, or use chopped scallions or a bit of fresh oregano for a different herb note.

Pro Tips

– Salt ahead if you can. Dry-brine the steak for at least 40 minutes or up to overnight in the fridge to let the salt penetrate. It makes the meat juicier and gives you a better crust when you brown it.

– Don’t crowd the pan and resist flipping too much. Get a good brown crust so you build flavor in the pan, then deglaze with wine or broth and scrape up all the browned bits, that liquid is where a lot of the sauce’s depth comes from.

– Rest then shred across the grain, not along it. Let the meat sit 8 to 10 minutes after cooking so it relaxes, then pull into long strands with forks or shred with tongs; shredding against the grain gives tender bites.

– Finish the sauce slow and taste as you go. Reduce it a bit if it’s thin, then tweak with a splash more vinegar or a pinch of sugar to balance acidity, and add fresh herbs at the end. If you want less fat chill the braise and skim the solidified fat before reheating.

Cuban Ropa Vieja Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

491

kcal

Equipment: 1. Heavy Dutch oven or large heavy skillet for searing and braising
2. Tongs and two forks for flipping and shredding the meat (Youll use the forks to pull it apart)
3. Sharp chef knife for trimming and thinly slicing onion and peppers
4. Cutting board dont use one thats super scratched if you can help it
5. Wooden spoon or sturdy spatula to scrape up browned bits and stir
6. Measuring spoons and a 1 cup measuring cup for broth, wine and tomato paste
7. Can opener for the crushed tomatoes and any canned ingredients
8. Covered cooking appliance of choice: Instant Pot, slow cooker or ovenproof pot with lid for braising

Ingredients

2 to 3 lb flank steak or skirt steak, trimmed
2 tbsp olive oil
1 large yellow onion, thinly sliced
2 large red bell peppers, thinly sliced
4 cloves garlic, minced
3 tbsp tomato paste
1 (14 oz) can crushed tomatoes
1 cup beef broth
1/2 cup dry white wine or water, optional
1/2 cup pimento stuffed green olives, sliced
1 tbsp capers, drained, optional
2 tsp ground cumin
1 tsp dried oregano
2 bay leaves
1 tsp sugar
2 tbsp red wine vinegar
1 to 1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp chopped fresh cilantro or parsley, optional

Directions

Pat 2 to 3 lb flank or skirt steak dry and season with 1 to 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat 2 tbsp olive oil in a heavy Dutch oven or large skillet over medium high heat and brown the steak 4 to 6 minutes per side until a deep crust forms, then transfer the meat to a plate.
In the same pot add the thinly sliced large yellow onion and 2 large thinly sliced red bell peppers. Sauté 6 to 8 minutes until softened, scraping up browned bits, then add 4 cloves minced garlic and cook 30 seconds until fragrant.
Stir in 3 tbsp tomato paste and cook 1 to 2 minutes until it darkens and smells sweeter, this boosts the flavor. Then add 1 (14 oz) can crushed tomatoes, 1 cup beef broth, 1/2 cup dry white wine or 1/2 cup water if not using wine, 1/2 cup sliced pimento stuffed green olives, and 1 tbsp drained capers if using.
Add the aromatics and seasonings: 2 tsp ground cumin, 1 tsp dried oregano, 2 bay leaves, 1 tsp sugar, and 2 tbsp red wine vinegar. Taste and add a bit more salt and pepper if desired, then nestle the browned steak back into the sauce.
Choose your cooking method and cook until the beef is fall apart tender:
– Stovetop: bring to a gentle simmer, cover and cook over low heat 2 to 3 hours.
– Oven: preheat oven to 325 F, cover and braise in a Dutch oven 2 to 3 hours.
– Slow cooker: transfer everything to the slow cooker and cook on low 6 to 8 hours or high 3 to 4 hours.
– Instant Pot: set to high pressure and cook 60 minutes, then let natural release for about 15 minutes.
When the meat is very tender remove it to a cutting board and discard the bay leaves. Let the steak rest 8 to 10 minutes so it shreds easier, then pull into long strands with two forks or shred with tongs.
Return the shredded beef to the pot with the sauce. If the sauce seems too thin, simmer uncovered a few minutes to reduce and concentrate flavors. Taste and adjust seasoning, add more salt, pepper, sugar or vinegar as needed.
Stir in 2 tbsp chopped fresh cilantro or parsley if desired and warm through for a minute or two. Skim off excess fat from the top if you want it lighter.
Serve over white rice with fried plantains or black beans. Leftovers get better after a day, and it freezes well, so make extra if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.