Ropa vieja is a classic Cuban dish made with tender shredded beef simmered in a rich tomato sauce with onions, garlic, and simple seasonings. This comforting recipe uses everyday ingredients and is perfect served over white rice for an easy family dinner.
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Beef - Flank steak is the traditional choice because it shreds beautifully after simmering. Brisket is another excellent option.
Beef broth - Used to cook the beef and adds rich flavor to both the meat and the sauce.
Olive oil - Used to sauté the onions, garlic, and seasonings. Another oil suitable for sautéing can be used if preferred.
Vegetables - Onion and garlic create the flavorful base of the sauce.
Tomato sauce - Gives the sauce its rich, savory tomato flavor.
White wine - Adds depth and deglazes the pan. Substitute beef broth if you prefer not to cook with wine.
Seasonings - Salt, black pepper, cumin, oregano, and a bay leaf give the sauce its classic Cuban flavor.
📖 See the recipe card for quantities and preparation.
How to make ropa vieja
Arrange the flank steak in a large pot in a single layer. Add the beef broth and bring it to a boil.
Reduce the heat to medium-low, cover, and simmer for 15 minutes. Turn the steaks, cover, and continue cooking for 30 to 35 minutes, turning them once about halfway through.
Transfer the beef to a plate and let it cool until it's easy to handle. Shred it with two forks. Return the shredded beef to the broth and keep it warm over low heat while you prepare the tomato sauce.
Make the sauce
- Heat the olive oil in a pot or large, deep skillet over medium heat.
- When the oil is hot, add the onions. Cook gently for 5 minutes, stirring frequently.
- Stir in the garlic, salt, oregano, cumin, and black pepper to the skillet and cook for 1 minute, stir frequently.
- Add the white wine and cook for 1 to 2 minutes, or until most of the liquid has evaporated.
- Stir in the tomato sauce and add the bay leaf. Bring the sauce to a simmer.
- Reduce the heat to medium-low, cover, and cook for 15 minutes, stirring occasionally and keeping the sauce at a gentle simmer.
- Add the shredded beef along with any remaining broth.
- Stir well to combine, cover, and cook for another 10 to 15 minutes so the flavors can come together.
Remove and discard the bay leaf. Taste and add salt, if needed. As a reference, we did not add extra to ours. Serve with white rice, black beans, and fried sweet plantains like we do, or with your favorite side dishes.
Recipe tips and notes
- Use a pot that's large enough for the flank steak to fit in a single layer without folding or overlapping.
- Slice the onion thinly, but not paper-thin, so it softens without disappearing into the sauce.
- Keep the broth at a gentle simmer while cooking the beef. If it boils too vigorously, too much liquid will evaporate, and you'll want that flavorful broth for the sauce.
- Season lightly at first. The beef broth and tomato sauce already contain salt, so taste and adjust the seasoning at the end. Use reduced-sodium broth and tomato sauce if you're sensitive to salt.
Storing and reheating
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
To freeze, let the ropa vieja cool completely, then transfer it to a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat in a covered nonstick skillet over medium-low heat, stirring occasionally, or in the microwave until heated through. If the sauce has thickened, add a splash of beef broth or water while reheating to loosen it.
According to USDA recommendations, do not leave cooked food out for more than 2 hours, or for more than 1 hour if the temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and food safety, visit the U.S. Department of Agriculture and FoodSafety.gov.
If you enjoyed this ropa vieja, be sure to try our vaca frita, bistec en cazuela, or Cuban cube steaks for more classic Cuban beef dinners. Thanks for reading!
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📖 Recipe
Ropa Vieja
Ingredients
- 1½ pounds Flank Steak
- 4 cups Beef Broth
- 2 tablespoons Olive Oil
- 1 Large Onion sliced
- 3-4 Garlic Cloves minced
- ¼ teaspoon Dried Oregano
- ¼ teaspoon Cumin
- ¼ teaspoon Black Pepper
- ½ cup White Wine
- 8 ounces Tomato Sauce
- 1 tablespoon Water
- 1 Bay Leaf
- Salt to taste, if needed at the end
Instructions
- Arrange the flank steak in a large pot so that it's not folded or overlapping. Add the beef broth. Set the pot over high heat. When the broth comes to a boil, lower the heat to medium and cook for 15 minutes.
- Turn the meat, lower the heat to medium-low and cook 30-35 minutes. Turn the flank steak again about halfway through the cooking time. Keep the broth at a simmer, if it's boiling too vigorously lower the heat a bit.
- Remove the meat from the pot and place it on a cutting board or pan to cool. Keep the broth barely at a simmer over low heat.
- When the steak is cool enough to handle, shred it to resemble thin strings. Add the meat back to the broth. Keep on low heat until the tomato sauce is ready.
Make the tomato sauce
- Heat the olive oil in a large, deep skillet over medium heat. When the oil is hot, add the onions. Cook for 5 minutes, stirring frequently.
- Add the garlic, oregano, cumin and black pepper to the skillet and cook for 1 minute, stirring frequently.
- Deglaze the skillet with the white wine, and cook for 1-2 minutes until most of the liquid evaporates.
- Add the tomato sauce, water and the bay leaf. When the sauce comes to a simmer, lower the heat to medium-low to low, cover and cook for 15 minutes. Keep the sauce at a gentle simmer, raise or lower the heat as necessary. Stir occasionally.
- Add the shredded beef, along with any broth remaining in the pot, to the tomato sauce. Stir well to combine. Cover and cook for 15 minutes, to let the flavors come together, stirring occasionally.
- Remove the bay leaf and discard. Taste the ropa vieja, add salt, if needed. As a reference, we did not add additional salt to our dish.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Herb
This is a fantastic recipe. I have slow cooked the flank steak in the oven and also on the stove. Either way, this is always a big hit. I make rice and beans to go with it as well as yucca.
Amanda
I just made this for the first time for my church. I had to quadruple the recipe. It was amazing! I used top sirloin roast instead due to price and I forgot white wine but I used beef broth. Next I will use the wine.
Elizabeth
Hi Amanda,
Thanks for the tip using a top sirloin roast. I'm glad to hear you enjoyed it.
Vicky del Río
I made your recipe today and it was delicious! Over the years I have cooked Ropa Vieja and must admit your recipe is superior. ¡Gracias mil!
Elizabeth
Hi Vicky,
Thank you, that is very kind. I'm happy to hear you enjoyed it!
Susan
With groceries at an all time high,is there a cheaper cut of meat that could be used?
Elizabeth
Hi Susan,
Brisket can also be used but it is a little drier and missing the chewy texture of flank steak. You can use any beef that can be shredded, however the cooking time may have to be adjusted to get it tender enough to shred.
Jay
What can you use instead of white wine?
Elizabeth
Hi Jay, you can use beef broth instead.
felix L rodriguez
Just tried this recipe and the taste is sooo authentic it felt like I was home. Can't wait to try out the other recipes. Yuuumy!
Elizabeth
Thank you!