Ropa Vieja is hearty, flavorful, and one of my favorite comfort foods. Today, we’ll make ropa vieja (Cuban shredded stewed beef). A dish with a rich flavor! I’m confident you’ll appreciate it! This is a dish you will want to make again and again.
This Ropa Vieja is a very simple dish, and at the same time very tasty, that everyone will surely love.
What exactly is Ropa Vieja?
Ropa Vieja is shredded beef and vegetables in a delicious sauce. This is one of Cuba’s most popular and cherished dishes. It’s so popular that it’s been named one of the country’s national dishes.
The shredded beef is perfect for fajitas or a quick sandwich. Do you prefer things to be kept simple? Let the steak, vegetables, and sauce do the rest. Serve it over white or yellow rice and some sweet plantain fries!
BEST MEAT TO MAKE ROPA VIEJA:
Traditionally, Ropa Vieja is made with flank steak. Flank steak is a delicious, lean cut that melts in your mouth after slow cooking. A skirt steak or a top round will also work if that cut isn’t available.
HOW TO MAKE ROPA VIEJA IN A LARGE POT OR DUTCH OVEN
Pat the beef dry with paper towels and season the meat with salt, smoke paprika, and ground black pepper on both sides.
Heat 1 teaspoon of oil over medium-high heat in a large pot or Dutch oven. Add the beef and sear on both sides until golden brown. Add 2-3 cups of water and bay leaves.
Cover the pot, and cook over medium-high until meat fall-apart tender and almost all the liquids have evaporated( about 45 minutes).
Transfer the meat to a plate, set it aside, and then shred it into long strands. Don’t get rid of the Dutch oven; you’ll need it for the next steps.
Using the same pot, add the onions and bell peppers and cook, scraping down the bottom of the pot to remove any browned bits; stir in the garlic and tomato paste—Cook for about a minute or until aromatic.
Add 1/4 cup of beef or chicken stock and simmer for about a minute. Add more stock to cover all the ingredients, if necessary.
Return the beef to the pot and any accumulated juices.
Stir in the olives, pimento, and capers. Lower heat and cook until the sauce reduces and thickens ( about 15 minutes).
Want to make Ropa Vieja using a slow cooker? Follow these simple instructions:
- When making a slow cooker Ropa Vieja, browning the beef before adding it to the slow cooker is a Must.
- Cut the flank steak into 2 or 3 pieces so it can fit comfortably in the slow cooker, then season the beef with salt and ground black pepper.
- Heat oil in a skillet and brown the beef on both sides. Transfer the meat to a plate.
- Heat some additional oil and saute the onions and peppers.
- Add the garlic and cook for about a minute.
- Add half of the pepper and onions into the crockpot and place the seared flank steak on top.
- Add the rest of the onion/pepper on top.
- Stir in 1 cup of broth, tomato paste, and bay leaves.
- Cook on low for 8 hours or high for 4.5 to 5 hours. The beef is tender and shreds quickly with 2 forks.
- Shred the meat and returned to the crockpot. Add olives, pimento, and capers. Cook for 15-20 minutes or until the sauce reduces and thickens.
Enjoy this hearty and mouthwatering tasty dinner meal any day of the week.
Give this recipe a try, and then leave a comment below to let me know how it turned out. I hope that your family enjoys it as much as we do!
Below you will find a convenient printable recipe card.
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ROPA VIEJA (CUBAN SHREDDED STEWED BEEF)
Equipment
- Dutch oven Suggested
Ingredients
- 2 pounds beef flank steak
- 1 teaspoon salt I use Kosher
- 1 teaspoon black pepper
- 1 teaspoon oil
- 6 cloves garlic minced
- ¼ teaspoon smoke paprika
- 2 small bay leaves
- ¼ cup stock beef or chicken.
- ½ cup tomato sauce
- ¼ cup olives pimiento, capers
- 2 bell peppers (red, green) stemmed, seeded, and thinly sliced
Instructions
HOW TO MAKE ROPA VIEJA IN A LARGE POT OR DUTCH OVEN
- Pat the beef dry with paper towels and season the meat with salt, smoke paprika, and ground black pepper on both sides.
- Heat 1 teaspoon of oil over medium-high heat in a large pot or Dutch oven. Add the beef and sear on both sides until golden brown. Add 2-3 cups of water and bay leaves.
- Cover the pot, and cook over medium-high until meat fall-apart tender and almost all the liquids have evaporated( about 45 minutes).
- Transfer the meat to a plate, set it aside, and then shred it into long strands. Don’t get rid of the Dutch oven; you’ll need it for the next steps.
- Using the same pot, add the onions and bell peppers and cook, scraping down the bottom of the pot to remove any browned bits; stir in the garlic and tomato paste—Cook for about a minute or until aromatic.
- Add 1/4 cup of beef or chicken stock and simmer for about a minute. Add more stock to cover all the ingredients, if necessary.
- Return the beef to the pot and any accumulated juices. Stir in the olives, pimento, and capers. Lower heat and cook until the sauce reduces and thickens ( about 15 minutes).
Notes
Want to make Ropa Vieja using a slow cooker? Follow these simple instructions:
- When making a slow cooker Ropa Vieja, browning the beef before adding it to the slow cooker is a Must.
- Cut the flank steak into 2 or 3 pieces so it can fit comfortably in the slow cooker, then season the beef with salt, smoked paprika, and ground black pepper.
- Heat oil in a skillet and brown the beef on both sides. Transfer the meat to a plate.
- Add some additional oil to the pot and saute the onions and peppers. Add the garlic and cook for about a minute.
- Add half of the pepper and onions into the crockpot and place the seared flank steak on top.
- Add the rest of the onion/pepper on top.
- Stir in 1 cup of broth, tomato paste, and bay leaves.
- Cook on low for 8 hours or high for 4.5 to 5 hours. The beef is tender and shreds quickly with 2 forks.
- Shed the meat and return to the crockpot. Add olives, pimento, and capers.
- Cook for 15-20 minutes or until the sauce reduces and thickens.
Enjoy this hearty and mouthwatering tasty dinner meal any day of the week. Cooked rice and pinto beans for serving
Nutrition
Tell me what you think about this recipe, and don’t forget to contact me if you have any questions. It’s always a pleasure to hear from YOU!
Until the next one…
