Ropa ViejaIntermediate
BeefMain dishOther cuisines

Ropa Vieja

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Ropa vieja is a traditional Cuban dish made from slowly cooked beef shredded into long fibers and simmered in a tomato and pepper sauce. Long cooking makes meat tender and allows it to absorb flavors of vegetables spices and aromatics. Dish is rich savory and deeply comforting and is commonly served with rice or fried plantains. Shredded beef and sauce improve in flavor after resting which makes this dish ideal for reheating.

By Karel R.
Total3 hrs
Prep20 mins
Cook2 hrs 40 mins
Servings4
DifficultyIntermediate

Preparation

9 steps · tap a step to mark it done

  1. Place beef in a large pot and cover with water. Bring to a boil then reduce heat and simmer gently until meat becomes very tender. Remove beef from liquid and allow it to cool slightly.

  2. Shred cooked beef into long thin fibers using two forks. Shredding along the grain creates characteristic texture of the dish.

  3. Peel onions and slice into thin strips. Cut bell peppers into long slices matching size of shredded beef.

  4. Heat oil in a large deep pan over medium heat. Add onions and cook slowly until soft and translucent.

  5. Add sliced peppers and minced garlic. Cook briefly until vegetables soften and release aroma.

  6. Stir in tomato paste paprika cumin oregano salt and pepper. Cook for a moment so spices bloom and deepen flavor.

  7. Add canned tomatoes and beef broth. Return shredded beef to pan and add bay leaves.

  8. Simmer uncovered over low heat for about 45-60 minutes. Stir occasionally so sauce thickens and coats meat evenly.

  9. Taste and adjust seasoning if needed. Remove bay leaves before serving. Serve with cooked rice and lime chunks. ENJOY!

Cook’s note

Slow simmering is essential for proper texture and flavor.
Shredding beef while warm is easier and gives longer fibers.
Dish tastes better after resting for a short time.
Serve traditionally with rice or simple sides.

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