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Cuban · Caribbean

Ropa vieja

Non-vegetarian

Flank steak braised until it falls into strands, then simmered in a sofrito-tomato sauce with peppers, onion, cumin and olives. Its name means 'old clothes', after the shredded look.

Ropa vieja is a Cuban stew, ready in about 2 hours 50 minutes and made with beef flank steak and green bell pepper. It serves 6 and is rated easy to cook.

Start cooking
Cuban ropa vieja, shredded beef in tomato sauce, with black beans and rice
Photo: TGrey89 / Wikimedia Commons · CC0-1.0
Prep
20 min
Cook
2 h 30 min
Total
2 h 50 min
Serves
6
Level
Easy
Calories
380

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Simmer the beef with the water, bay leaves (opens in a new tab) and half the salt, covered, until it shreds easily, about 2 hours. Lift out, cool slightly and pull into strands; keep 250 ml of the broth.

    A pressure cooker cuts this to about 45 minutes.

  2. Step 2

    In the cleaned pot, cook the onion (opens in a new tab) and peppers (opens in a new tab) in the olive oil (opens in a new tab) until soft. Add the garlic (opens in a new tab), cumin (opens in a new tab) and oregano (opens in a new tab), then the tomato paste (opens in a new tab) and fry 1 minute.

    • 12 min
    • medium heat
    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Add the wine (if using) and let it bubble, then add the tomatoes, reserved broth, remaining salt and pepper (opens in a new tab).

    • 3 min
    • medium heat

  4. Step 4

    Stir in the shredded beef and olives and simmer uncovered until the sauce clings to the meat.

    • 15 min
    • low heat

About this dish

Origin
Cuba · Commonly attributedCommonly linked to an older Spanish dish of the same name from the Canary Islands; Cuba's version is now the best known.Also popular in United States, Puerto RicoMore food from Cuba
Dish
Lunch · Dinner · Stews & braises · Main courses
Cooking method
Braised, Simmered, Slow-cooked
Taste
savoury, rich, tangy, aromatic / warmly spiced
Diet
No gluten ingredients · Dairy-free · No nut ingredients · Low-carb · High-protein
All labelsNon-vegetarian · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Pork-free · Low-carb · High-protein · Calorie-conscious
Without the optional extras: Alcohol-freeWorked out from the ingredients. How labels work
Good for
Make-ahead · Freezer-friendly · Uses leftovers
Cook more with
Beef flank steak · Green bell pepper · Bay leaves · Onion · Red bell pepper · Garlic
Techniques
Simmering · Braising

Allergens

  • Contains, can be adapted: Sulphitesfrom dry white wine

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

380 kcal per serving

Calculated

1 serving ≈ 369 g · recipe makes 6

Where the energy comes from

  • Protein 39%
  • Carbohydrate 11%
  • Fat 50%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy380 kcal103 kcal
Protein37.2 g10.1 g
Carbohydrate10.2 g2.8 g
Net carbohydrate7.1 g1.9 g
Sugars5.3 g1.4 g
Added sugars0 g0 g
Fibre3.1 g0.8 g
Fat21 g5.7 g
Saturated fat6.7 g1.8 g
Trans fat——
Cholesterol113 mg31 mg
Sodium952 mg258 mg
Salt equivalent2.4 g0.6 g
Vitamins & minerals per serving
Potassium
885 mg
Calcium
98 mg
Iron
3.8 mg
Magnesium
57 mg
Vitamin A (RAE)
53 µg
Vitamin C
55 mg
Vitamin D
0.2 µg
Vitamin B12
2 µg
Folate (DFE)
45 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: dry white wine, green olives.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Shred along the grain with two forks while the beef is still warm — it pulls apart much more easily.

Common mistakes

  • Shredding the beef before it is fully tender — it stays tough and won't pull into strands.

Serve with

  • Serve with white rice, Cuban black beans and tostones or sweet plantains.

Food safety

  • Braise the beef until fork-tender; cool leftovers quickly and refrigerate within 2 hours.

Storage

  • Refrigerate up to 4 days or freeze up to 3 months.

Reheating

  • Reheat gently on the stove with a splash of water.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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