Ropa Vieja Cubana (Ropa Vieja) is a national dish of Cuba made with tender, slow-cooked, shredded beef in a rich, tomato-based sauce with peppers, onions, and spices.
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The name translates to "old clothes" in Spanish, a reference to the shredded beef's appearance, which resembles colorful, tattered rags.
It is traditionally served with white rice and black beans, and often accompanied by fried sweet plantains.
In this Ropa Vieja recipe, the traditional Cuban cooking method is simplified by braising everything together in one pot for maximum flavor and tenderness.
The beef cooks slowly in a rich blend of tomato sauce, Knorr chicken broth, and aromatic spices until it becomes perfectly tender and easy to shred.
This homemade ropa vieja is full of authentic Cuban flavor and perfect for serving with arroz blanco, black beans, or fried plantains.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Beef Brisket: Choose a brisket that's about 1½ to 2½ inches thick; it has the right amount of fat and collagen to stay juicy and shred easily after cooking.
- Onions and Red Bell Peppers: Add natural sweetness and depth, forming the flavorful base reminiscent of a traditional Cuban sofrito.
- Anchovies: A subtle umami booster that enriches the sauce and deepens the beef's savory flavor without any fishy taste.
- Garlic, Cumin, and Oregano: Classic aromatics that bring warmth, spice, and authentic Latin flavor.
- Dry White Wine: Deglazes the pot and lifts the caramelized bits for a more complex, layered sauce. It can be replaced with beef or chicken broth, or even water if you prefer to skip the wine.
- Chicken Broth and Tomato Sauce: Combine to create a rich braising liquid that keeps the beef moist and flavorful. I combined boiling water with 1½ teaspoons of Knorr Beef Bouillon until fully dissolved to make the broth. You can also substitute with chicken bouillon or use homemade or carton broth, such as Swanson or your favorite brand.
- Bay Leaves: Infuse gentle herbal notes that round out the overall taste.
- Green Olives: Add a touch of briny saltiness that contrasts beautifully with the sweetness of the onions and peppers. They can be substituted with capers for a sharper, tangier flavor-or simply omitted if you prefer a milder taste.
- White Wine Vinegar: Finishes the dish with a bright, tangy kick that balances the richness of the sauce.It can be substituted with fresh lemon juice.
How to Make Ropa Vieja Cubana
Note: Full instructions are provided in the recipe card below.
- Adjust oven rack to the center and preheat to 300°F (150°C). Slice brisket against the grain into 2-inch-wide strips, cutting any longer pieces in half. Season all sides with salt and pepper.
- Heat 4 tablespoons of oil in a large Dutch oven over medium-high heat. Sear beef on all sides until browned, 7-10 minutes. Transfer to a plate and set aside.
- Add onions and bell peppers to the pot and cook until softened and lightly caramelized, 10-15 minutes. Transfer the vegetables to a bowl.
- Add the remaining tablespoon of oil, then stir in anchovies, garlic, cumin, and oregano. Cook until fragrant, about 30 seconds.
- Pour in white wine, scraping up any browned bits, and simmer until mostly evaporated, about 1 minute.
- Stir in beef broth, tomato sauce, and bay leaves. Return beef and any juices to the pot, bring to a simmer, cover, and transfer to the oven. Cook 2 hours and 15 minutes, flipping halfway through, until beef is tender.
- Remove from the oven, discard the bay leaves, and transfer the beef to a cutting board. Shred into ¼-inch strips once cool enough to handle.
- Add the olives and reserved vegetables to the pot, bring to a boil over medium-high heat, and cook for 5-7 minutes, until slightly reduced.
- Return shredded beef to the pot, stir in vinegar, and adjust seasoning with salt, pepper, or vinegar to taste.
Hint: For the best flavor, make your ropa vieja a day ahead. As it rests overnight, the sauce thickens and the spices, olives, and vinegar meld beautifully into the beef-making it even richer and more delicious when reheated the next day.
Storage, Make Ahead, & Freezing
Storage: Let the ropa vieja cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The flavors will continue to deepen over time.
Make Ahead: This dish tastes even better the next day. You can prepare it a day in advance, let it chill overnight, and gently reheat it on the stovetop over low heat before serving.
Freezing: Ropa vieja freezes beautifully. Portion it into freezer-safe bags or containers (removing as much air as possible) and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave until heated through.
Camila's Tips & Variations
- Use the right cut: Brisket gives the best texture and flavor, but you can also use flank or chuck roast if that's what you have on hand.
- Don't rush the browning: Take your time when searing the beef-it develops the deep, caramelized flavor that defines authentic ropa vieja.
- Wine substitute: If you prefer not to use alcohol, replace the white wine with the same amount of beef or chicken broth.
- Add capers: Stir in a tablespoon of drained capers along with the olives for a bright, tangy pop that enhances the dish's briny depth.
- Extra vegetables: Add sliced carrots or green bell peppers for extra sweetness and color.
- Serving ideas: Traditionally served with white rice and fried plantains, but it's also delicious over mashed yucca or tucked into empanadas.
- For a thicker sauce: Simmer uncovered for a few extra minutes at the end to reduce and concentrate the flavors.
Frequently Asked Questions
Can I use a different cut of beef?
Yes! While brisket gives the juiciest, most flavorful results, you can also use flank steak or chuck roast. Just keep in mind that cooking times may vary slightly depending on the cut.
Why is my ropa vieja tough instead of tender?
If the beef turns out tough, it likely needs more time to braise. Continue cooking until it easily shreds with a fork-patience is key to getting that perfect texture.
Can I make ropa vieja without wine?
Absolutely. Substitute the wine with an equal amount of beef or chicken broth.
What if my sauce is too thin?
Let it simmer uncovered for a few extra minutes to thicken naturally. The sauce should be rich and slightly glossy when ready.
Did you know?
According to Wikipedia, Ropa Vieja, meaning "old clothes" in Spanish, originated with Sephardic Jews in Spain as a slow-cooked Shabbat stew called handrajos. It later spread to North Africa and the Canary Islands, and from there to Cuba, where it became one of the country's national dishes made with shredded beef in a tomato sofrito sauce.
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Recipe
Ropa Vieja Cubana
Equipment
- Large Dutch oven with lid
- Cutting board and chef's knife
- Measuring Spoons and Cups
- Tongs or Spatula
- Wooden spoon or silicone spatula
- Forks for shredding beef
- Ladle or large spoon for serving
Ingredients
- 1 (2-pound) beef brisket, fat trimmed to ¼ inch
- Kosher Salt and freshly ground black pepper
- 5 tablespoons olive oil or vegetable oil
- 2 medium yellow onions , halved and sliced thin
- 2 red bell peppers , stemmed, seeded, and sliced into ¼-inch-wide strips
- 2 anchovy fillets , rinsed, patted dry, and minced (optional)
- 4 large garlic cloves , minced
- 2 teaspoons ground cumin
- 1 ½ teaspoons dried oregano
- ½ cup dry white wine
- 2 cups boiling water combined with 1½ teaspoons of Knorr Beef or chicken Bouillon, stirring until fully dissolved to make the broth
- 1 (8-ounce) can tomato sauce
- 2 bay leaves
- ¾ cup pitted green olives or manzanilla olives , sliced crosswise
- 1 tablespoon white wine vinegar or fresh lemon juice , plus extra for seasoning
Instructions
- Adjust the oven rack to the center and preheat to 300°F (150°C). Slice the brisket against the grain into 2-inch-wide strips, cutting any pieces longer than 5 inches in half. Season the meat on all sides with salt and pepper.
- Heat 4 tablespoons of oil in a large Dutch oven over medium-high heat until shimmering, then sear the beef on all sides until well browned, about 7 to 10 minutes. Transfer the meat to a large plate and set aside.
- Add the onions and bell peppers to the same pot and cook, stirring often, until softened and the bottom develops browned bits, 10 to 15 minutes. Remove the vegetables and set them aside. Add the remaining tablespoon of oil to the empty pot, then stir in the minced anchovies, garlic, cumin, and oregano. Cook until fragrant, about 30 seconds.
- Pour in the white wine, scraping up any browned bits, and let it simmer until mostly evaporated, about 1 minute. Stir in the beef broth, tomato sauce, and bay leaves. Return the seared beef and any accumulated juices to the pot, bring to a simmer, cover, and transfer to the oven. Cook until the beef is tender enough to shred, 2 hours and 15 minutes, flipping once halfway through.
- Remove the pot from the oven and transfer the beef to a cutting board. Discard the bay leaves. Once cool enough to handle, shred the meat into thin strips about ¼ inch thick.
- Return the olives and reserved vegetables to the pot, bring to a boil over medium-high heat, and cook until the sauce reduces slightly, about 5 to 7 minutes.
- Stir the shredded beef back in and add the vinegar. Adjust seasoning with additional salt, pepper, or vinegar to taste before serving.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
