Dinner · Cuban

Cuban Ropa Vieja (Shredded Beef in Tomato Sauce)

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · September 24, 2026

Ropa vieja is Cuba's answer to comfort food: flank steak simmered low and slow until it falls apart into tender shreds, then tossed with sweet peppers, smoky paprika, and briny olives. The name means 'old clothes,' a nod to how the shredded beef looks like a pile of tattered rags. Serve it over rice and black beans for a meal that tastes like it took all day (because it kind of did, but almost all of that is hands-off).

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Cuban Ropa Vieja (Shredded Beef in Tomato Sauce)

Why you'll love this

  • Almost entirely hands-off once it starts simmering.
  • Fall-apart tender beef in a rich, smoky, briny sauce.
  • Tastes even better the next day.
  • Feeds a crowd and freezes beautifully.

EveryDayMeal recipe

Cuban Ropa Vieja (Shredded Beef in Tomato Sauce)

Prep
20m
Cook
190m
Total
210m
Serves
6
Level
Medium

Ingredients

  • 2 pounds flank steak
  • 3 teaspoons, divided kosher salt
  • 4 tablespoons, divided vegetable oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 onion, sliced
  • 6 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1/2 cup dry white wine
  • 1 can (14.5 ounces) canned diced tomatoes
  • 2 bay leaves
  • 1 cup pimento-stuffed olives
  • for serving cooked white rice
  • for serving black beans
  • 1/4 cup fresh cilantro, chopped

Equipment

  • Large pot or Dutch oven with lid
  • Two forks for shredding
  • Cutting board and sharp knife
  • Tongs

Instructions

  1. Cut the flank steak into 4 rectangular pieces and pat them very dry with paper towels, which helps them brown instead of steam. Season all over with 1 1/2 teaspoons of the salt.
  2. Heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high heat. Working in batches so the pan stays hot, sear the steak until deeply browned on both sides, 5 to 6 minutes total, then move it to a plate. Those browned bits are pure flavor.
  3. Add the remaining 2 tablespoons oil to the same pot over medium heat. Cook the bell peppers, onion, and the remaining 1 1/2 teaspoons salt, stirring now and then, until slightly softened, 4 to 5 minutes. Stir in the garlic, tomato paste, paprika, cumin, and oregano and cook another 1 to 2 minutes, until the vegetables soften and the spices smell toasty and fragrant.
  4. Pour in the wine and scrape up any browned bits stuck to the bottom, cooking until it reduces by half, about 2 minutes. Add the tomatoes with their juices and the bay leaves, mashing the tomatoes to break them up. Nestle the beef back in, add just enough water to cover it if needed, and bring to a simmer. Cover, reduce the heat to medium-low, and simmer until the steaks are fork-tender, 2 1/2 to 3 hours.
  5. Transfer the steaks to a plate and shred them finely with two forks, then stir the shredded meat back into the pot. Simmer uncovered, stirring, until the liquid reduces into a sauce that clings to the beef, 5 to 10 minutes.
  6. Stir in the olives and taste for salt. Spoon the ropa vieja over rice and black beans and finish with a shower of fresh cilantro.

Tips from the kitchen

  • Don't crowd the pot when searing the steak. Two batches gives you real browning, which builds the deep flavor of the finished sauce.
  • Low and slow is the whole game here. If the meat resists shredding, it just needs more time, so give it another 20 to 30 minutes before pulling it.
  • Taste before adding extra salt at the end. The olives are salty, so season the sauce last.

Estimated nutrition per serving: 420 cal · 38g protein · 12g carbs · 24g fat

Make it your own

  • Swap in a slow cooker: sear the beef and peppers on the stove, then transfer everything and cook on low for 7 to 8 hours.
  • No white wine? Use beef broth with a splash of red wine vinegar instead.
  • Add a diced carrot or a handful of capers for extra depth and tang.

Storing & make-ahead

Refrigerate in an airtight container up to 4 days; the flavor deepens overnight. Reheat gently on the stovetop with a splash of water. Freezes well for up to 3 months, thawed overnight in the fridge before reheating.

Good to know

Can I use a different cut of beef?
Yes. Chuck roast works great and shreds beautifully. Skirt steak is another good option. Just keep the low-and-slow simmer time similar.
Why is my beef tough?
It simply needs more time. Tough flank steak means the collagen hasn't broken down yet, so cover and keep simmering until it shreds easily with a fork.
Can I make it ahead?
Absolutely. Ropa vieja is a make-ahead dream and tastes even better after a day in the fridge. Reheat gently before serving.
What do I serve with it?
The classic pairing is white rice and black beans. Fried sweet plantains and a simple green salad round it out perfectly.

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