Cuban-Style Ropa Vieja

c
@cocinero44

The recipe we are sharing today originates from the Canary Islands, Spain, but it made its way to the Americas with the colonizers, and one of its most famous versions comes from Cuba. This dish, called 'ropa vieja,' is prepared in Cuba using beef that is shredded into strands, which...

Cuban-Style Ropa Vieja recipe
Prep Time
15min
Cook Time
55min
Total Time
1hr 10min

Ingredients

4 Servings
(1 serving = Approximately 1 portion of ropa vieja with sauce)
  • beef flank
    beef flank
    1/2kg
  • onions
    onions
    2
  • red bell pepper
    red bell pepper
    1
  • garlic
    garlic
    4clove
  • tomato purée
    tomato purée
    1cup
  • Salt
    Salt
  • Pepper
    Pepper
  • bay leaves
    bay leaves
    2
  • ground cumin
    ground cumin
    1tsp
  • Oil
    Oil
  • brandy or cognac
    brandy or cognac
    3tbsp

How to make Cuban-Style Ropa Vieja

Cook the Meat

  1. Step 1

    In a large pot, add water, the peeled but whole garlic cloves, half an onion (whole), the bay leaves, and a pinch of salt.

  2. Step 2

    If using a pressure cooker, cook for 20 minutes. If using a regular pot, cook for about 40 minutes until the meat is tender and fully cooked.

Shred the Meat

  1. Step 1

    Remove the meat from the cooking broth and let it cool. Once cooled, shred the meat into thin strands.

Prepare the Base

  1. Step 1

    In a cast-iron or clay casserole dish, heat a little oil. Add the remaining half onion (finely chopped) and the red bell pepper (also finely chopped).

  2. Step 2

    Sauté the ingredients until they soften.

Add Flavor

  1. Step 1

    Add the brandy or cognac, season with salt and pepper to taste, and stir in the ground cumin.

Combine Ingredients

  1. Step 1

    Add the shredded meat and the cup of tomato purée. If you need more liquid, use some of the broth from cooking the beef.

Cook

  1. Step 1

    Cover the casserole dish and let it simmer on low heat for 15 minutes.

Nutrition (per serving)

Calories

311.1kcal (15.56%)

Protein

28.4g (56.9%)

Carbs

6.6g (2.41%)

Sugars

3.1g (6.16%)

Healthy Fat

9.3g

Unhealthy Fat

7.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Use a pressure cooker to save time when cooking the beef.

  2. Let the meat cool completely before shredding to ensure clean strands.

  3. Serve with white rice and fried plantains for a traditional Cuban experience.

FAQS

  1. Can I use a different cut of beef?

    Yes, you can use other cuts like brisket or chuck, but flank steak is ideal for its texture when shredded.

  2. Can I substitute brandy or cognac?

    You can use white wine or omit it entirely, but the flavor will be slightly different.

  3. How do I store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 3 days.

  4. Can I make this dish spicy?

    Yes, you can add chili flakes or a diced jalapeño to the sautéed vegetables for a spicy kick.

  5. What side dishes pair well with ropa vieja?

    White rice, fried plantains, and black beans are traditional sides that complement the dish perfectly.

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