Ropa Vieja

Cuba | Prep: 20 min | Cook: 2 hr 30 min | Total: 2 hr 50 min | Serves: 6

About Ropa Vieja

Ropa Vieja is Cuba's national dish, and the name — which means 'old clothes' in Spanish — refers to the dish's most distinctive quality: the beef is shredded into long, colourful strands that resemble rags. The dish arrived in Cuba with Spanish colonisers from the Canary Islands and transformed over centuries into something unmistakably Cuban: flank steak braised until it falls apart, then folded into a sofrito of tomato, peppers, onion, and cumin that is vivid, slightly sweet, and deeply savoury.

Ingredients

For the beef:

• 1 kg flank steak or beef brisket

• 1 onion quartered, 1 head garlic halved crosswise, 2 bay leaves, 1 tsp cumin, salt to taste

For the sofrito and sauce:

• 3 tbsp olive oil

• 1 large onion thinly sliced, 1 red bell pepper thinly sliced, 1 green bell pepper thinly sliced

• 6 cloves garlic minced

• 1 tsp cumin, 1 tsp smoked paprika, ½ tsp oregano

• 400g crushed tomatoes

• 100ml dry white wine or dry sherry

• 1 cup reserved beef broth

• 2 tbsp capers (optional), ½ cup green olives pitted and sliced

• Salt and pepper to taste

Directions

1. Poach the Beef: Place flank steak in a pot with quartered onion, halved garlic head, bay leaves, cumin, and salt. Cover with cold water. Simmer, covered, for 1.5–2 hours until the beef is completely tender and shreds easily. Remove beef and reserve 1 cup of the broth.

2. Shred: Using two forks, shred the beef along its grain into long, coarse strands.

3. Make the Sofrito: Heat olive oil in a wide, heavy pan. Add sliced onion and both peppers. Cook for 10–12 minutes until softened and slightly caramelised.

4. Add Garlic and Spices: Add minced garlic, cumin, paprika, and oregano. Cook 1 minute until fragrant.

5. Build the Sauce: Add white wine and cook 2 minutes. Add crushed tomatoes and reserved beef broth. Simmer for 10 minutes until slightly thickened.

6. Fold in the Beef: Add shredded beef, capers, and olives. Stir gently to combine. Simmer for 15–20 minutes until the beef has absorbed the sauce.

7. Serve: Plate generously over white rice with black beans and fried plantains alongside.

Cooking Tips

• Flank vs. Brisket: Flank steak shreds into long, elegant strands along its prominent grain. Brisket is a valid substitute and produces a slightly richer result.

• Capers and Olives: These bring a briny, slightly sharp note characteristic of Cuban cooking's Spanish heritage.

• Cooking Ahead: Like all braises, ropa vieja improves significantly the next day.

Nutrition Facts (per serving, based on 6 servings)

• Calories: ~420 kcal

• Total Fat: 18g

• Saturated Fat: 5g

• Cholesterol: 110mg

• Sodium: 680mg

• Total Carbohydrates: 14g

• Dietary Fiber: 3g

• Sugars: 7g

• Protein: 46g