Cuban Ropa Vieja Recipe: Authentic Slow-Cooked Shredded Beef

This authentic Cuban Ropa Vieja recipe is built on peppers, onions, and garlic. Easy and deeply satisfying, this dairy-free dish can be made ahead and reheated for a quick dinner or lunch.

This post was first published on July 31, 2018 and last updated on October 21, 2022.

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My love for Cuban food began with garlic. The island’s traditional mojo criollo—often heavy on garlic and citrus—won me over. When I received Cuba: The Cookbook, I dove in eager to learn the recipes behind those flavors.

Cuban cuisine surprised me. Despite Cuba’s island geography, the cuisine relies surprisingly little on seafood. Instead, it reflects a blend of Spanish, African, and other immigrant influences. You’ll find dishes adapted from many cultures, and that diversity shows in even the most familiar classics.

What is Cuban Ropa Vieja?

Ropa Vieja—literally “old clothes” in Spanish—refers to long, shredded strands of beef that resemble tattered fabric. Many modern versions use a thick tomato-based sauce and additional ingredients such as green olives or cilantro. The version here, inspired by the cookbook, is simpler and more restrained: braised beef shredded and sautéed with peppers, onions, a touch of paprika and cumin, and deglazed with white wine. It’s a flavorful, homey dish best served over white rice.

What is Ropa Vieja made of?

You don’t need specialty ingredients to make this Cuban ropa vieja recipe—everything is available at a typical grocery store. Key components include:

• Beef. Skirt steak works well, but flank steak or chuck roast are good alternatives.
• Vegetables. Onions, a combination of green and red bell peppers, garlic, and a carrot add sweetness and texture.
• Herbs and spices. Bay leaves, oregano, paprika, ground cumin, parsley, salt, and pepper provide the backbone of flavor.
• Liquid. Dry white wine brightens the pan; broth can be used as a non-alcohol alternative.

How to make Ropa Vieja (step-by-step)

Step one: Cook the beef

Simmer the meat. Place 6 cups of water in a large pot or Dutch oven, add about 2 tablespoons kosher salt and bring to a boil. Add the beef and cook 10–15 minutes, skimming any foam. Add bay leaves, a halved onion, one whole garlic clove, half the parsley, oregano, and a pinch of black pepper. Reduce the heat to a gentle simmer and cover.

Step two: Slow cook

Low and slow. Maintain a bare simmer and cook until the beef is very tender and easily shreds, about 2½–3 hours. This can also be done in a slow cooker—cook on high for about 6 hours or low for 8 hours.

Step three: Shred and save broth

Cool and shred. Remove the beef and let it cool slightly. Strain the cooking liquid, reserving about 2 cups for the final dish; you can save the rest for soup. Shred the meat into thin strips with forks.

Step four: Sauté the vegetables

Cook the aromatics. Heat 2 tablespoons olive or vegetable oil in a large skillet over medium-high heat. Add sliced carrot, red and green bell peppers, two chopped garlic cloves, sliced onion, and chopped chives. Season with salt and pepper and cook until the onion becomes translucent, stirring frequently.

Step five: Combine and finish

Add the beef and seasonings. Stir in the shredded beef, the reserved 2 cups of broth, 1 1/2 teaspoons paprika, 1/2 teaspoon ground cumin, about 1 teaspoon salt, the remaining bay leaf, and 1/3 cup dry white wine. Let the mixture simmer a few minutes to marry the flavors. Finish with the remaining chopped parsley and adjust seasoning to taste.

What to serve with Ropa Vieja

• Steamed white rice or cilantro-lime rice for a fragrant base.
• Black beans or sofrito-infused beans for a classic pairing.
• Fried sweet plantains (maduros) or tostones for contrast and texture.
• Simple sautéed green beans or roasted potatoes as a vegetable side.

Tips for success

This recipe is straightforward and made in two main stages: braise the beef until tender, then shred and finish with sautéed vegetables and spices. The long, slow simmer is essential for tender, shreddable meat. If you’re short on time, a slow cooker does the heavy lifting. The dish tastes even better the next day, as the flavors continue to meld.

Can I freeze it?

Yes. Ropa Vieja stores well. Refrigerate in an airtight container for up to a week or freeze for up to three months. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave.

Ingredients

• 1 1/4 pounds beef (skirt steak, flank, or chuck roast)
• 2 bay leaves
• 2 medium white onions (1 1/2 sliced, 1/2 left whole)
• 3 garlic cloves (1 whole, 2 chopped)
• 1/3 cup finely chopped parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 tablespoons olive or vegetable oil
• 1 small carrot, sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 8 chives, finely chopped
• 1 1/2 teaspoons paprika
• 1/2 teaspoon ground cumin
• 2 tablespoons kosher salt, plus more to taste
• 1/3 cup dry white wine (or substitute broth)

Instructions

1. Simmer the beef. In a large pot, bring 6 cups water and 2 tablespoons salt to a boil. Add the meat and cook 10–15 minutes, skimming foam.
2. Add aromatics and simmer. Add a bay leaf, the half onion, whole garlic clove, half the parsley, oregano, and 1/4 teaspoon pepper. Cover and simmer until the meat is very tender, about 3 hours.
3. Cool and shred. Transfer the meat to cool, strain the broth, and reserve 2 cups. Shred the meat into thin strips.
4. Sauté vegetables. Heat oil in a large skillet. Cook carrot, bell peppers, chopped garlic, sliced onion, and chives until the onion is translucent, about 3 minutes.
5. Combine. Stir in the shredded meat, reserved broth, paprika, cumin, 1 teaspoon salt, the remaining bay leaf, remaining pepper, and wine.
6. Finish. Cover and cook over low heat 5 minutes. Stir in remaining parsley, adjust salt to taste, and cook 2 more minutes. Serve with rice and beans.

If you try this Cuban Ropa Vieja recipe, I’d love to hear how it turned out. Leave a comment or share a photo to let others know your experience.