Go Back
Ropa Vieja
Annie Graves

Ropa Vieja

Enjoy the rich, comforting flavors of Ropa Vieja! This traditional Cuban dish features tender shredded beef simmered in a savory tomato-based sauce with peppers and olives.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6
Course: Lunch
Cuisine: Cuban
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 lbs flank steak or brisket
  • 1 tbsp olive oil
  • 1 large onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 4 cloves garlic minced
  • 1 can 14.5 oz crushed tomatoes
  • 1/2 cup tomato sauce
  • 1/2 cup beef broth
  • 1/4 cup dry white wine optional
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt
  • 1 bay leaf
  • 1/4 cup green olives sliced
  • 2 tbsp capers optional
  • 2 tbsp fresh cilantro chopped (for garnish)
  • 1 tbsp red wine vinegar optional, for a tangy finish
Substitutions
  • Vegan: Use jackfruit or mushrooms instead of beef and vegetable broth instead of beef broth.
  • Gluten-Free: This recipe is naturally gluten-free.
  • Low-Sodium: Use low-sodium broth and reduce the amount of added salt.

Method
 

Cook the Beef:
  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the flank steak or brisket with salt and pepper. Sear the beef on both sides until browned, about 3-4 minutes per side. Remove the beef from the pot and set aside.
Sauté the Vegetables
  1. In the same pot, add the sliced onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes, or until the vegetables are softened and beginning to caramelize. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Simmer the Sauce
  1. Add the crushed tomatoes, tomato sauce, beef broth, white wine (if using), cumin, smoked paprika, oregano, bay leaf, and the seared beef back into the pot. Stir to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the beef is tender and easily shredded.
Shred the Beef
  1. Once the beef is tender, remove it from the pot and use two forks to shred it into thin strips. Return the shredded beef to the pot and stir to combine with the sauce.
Finish and Serve
  1. Stir in the sliced olives, capers (if using), and red wine vinegar (if using). Simmer for another 5-10 minutes to allow the flavors to meld. Taste and adjust seasoning if necessary.
  2. Serve the Ropa Vieja hot, garnished with fresh cilantro, over a bed of white rice or with black beans and fried plantains on the side. Enjoy!

Notes

Nutritional Information (Per Serving - 1 cup):

  • Calories: 350
  • Carbohydrates: 10g
  • Protein: 28g
  • Fat: 20g
  • Saturated Fat: 6g
  • Sodium: 600mg
  • Fiber: 2g
  • Sugar: 6g

Notes/Advice:

  • Additions/Subtractions:
    • For a more intense flavor, marinate the beef in the spices and garlic for a few hours before cooking.
    • If you prefer a thicker sauce, simmer the dish uncovered for the last 20-30 minutes to reduce the liquid.
    • The olives and capers add a briny, salty flavor, but they’re optional if you prefer a milder taste.