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Ropa vieja, Cuban food babeeee! It's got that soul that just don’t quit. We're talkin’ long-braised beef chuck roast or flank steak, shredded like memories and soaked in a tomato-olive groove that sings in every bite. This is your favorite flavor nerd comin’ at you with a shredded beef dish that slow cooks its way to your heart—just like Childish Gambino said, “no matter what you say or what you do,” this one’ll ride with you ‘til 3005.
After about 3 to 4 hours of low and slow magic, you’re left with tender, juicy strands of beef swirled in a deep, savory tomato sauce that solves the weeknight flavor drought and upgrades your Sunday dinner game.
Beats and Eats (music to pair with this Classic Cuban dish)
Now that beat from “3005” bumps just like this dish—layered, smooth, but always surprising. The groove’s got that emotional heat, like slow-cooked spices in a tomato base, while the bold textures and briny snap of olives hit like lyrical left hooks.
Marwin's Flavor-philes and Liner Notes
Cooking tips to elevate flavor and texture based on tried and true recipe testing
Each of these ingredients in ropa vieja plays a crucial role in creating a richly textured, deeply flavored dish with layers of savory, briny, and sweet notes:
- Green olives bring a bold, brininess that cuts through the richness of the beef and adds bursts of brightness throughout the stew. I recommend going heavy and including some of the olive juices. Their slight saltiness and firm texture also offer contrast to the tender meat and that silky sauce.
- Crushed tomatoes and tomato paste form the heart of the sauce, adding depth, acidity, and natural sweetness. All that tomato-y flavor gives it that Cuban character. I needed the paste to intensify that tomato flavor, while the crushed tomatoes provide body and a velvety base that clings beautifully to every shred of beef.
- Beef chuck roast is chosen for its marbling and connective tissue, which break down during braising to deliver melt-in-your-mouth tenderness. As it cooks low and slow, it absorbs the surrounding flavors and then pulls apart into juicy, flavor-packed shredded beef.
- Bell peppers—I prefer a mix of green, yellow, and red bell pepper to infuse the dish with natural sweetness. As they soften, they blend into the sauce, enhancing its body while still offering gentle texture and color contrast.
Serving Suggestions
Pair it with plain white cilantro lime rice with coconut or Cuban black beans, maybe some sweet fried plantains on the side—because this one deserves a full plate and a full vibe.
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Ingredients
- 1 ½ pounds chuck roast or flank steak
- 1 tablespoon olive oil
- 1 large yellow onion thinly sliced
- 1 medium red onion thinly sliced
- 1 teaspoon sugar
- 2 large red bell peppers thinly sliced
- 4 cloves garlic minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 2 teaspoons ground cumin
- 1 tablespoon sweet smoked paprika
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup dry white wine
- 1 cup beef broth
- 16 ounce can crushed tomatoes
- 6 ounce can tomato paste
- 2 bay leaves
- 1 cup Green Olives with pimentos and brine
- ⅓ cup chopped fresh parsley
Instructions
- Pat the beef dry and season with salt and freshly ground black pepper. Heat a olive oil in a Dutch oven over high heat. Once very hot add the beef and brown generously on all sides. Transfer the beef to a plate. Leave the drippings and any remaining browned bits in the pot. If necessary add some more oil to the pot.
- Add the sliced onions to the pot and cook over medium heat for 15-20 minutes until caramelized. About halfway through add the sugar to help with caramelization.
- Add the bell peppers and saute for another 2-3 minutes.
- Add the garlic and spices and cook for another minute.
- Add the tomato paste and stir in. Add crushed tomatoes and bay leaves. Simmer for 5 minutes.
- Add the white wine and bring it to a rapid boil, deglazing the bottom of the pan with a wooden spoon.
- Add the broth and mix well.
- Simmer uncovered to thicken the sauce for 30 minutes. If you have time stop at this step, refrigerate and let sit overnight as the flavors will come together even more.
- Return the roast to the pot. Bring to a boil, reduce the heat to low, cover and simmer for 3-4 hours or until the beef is fork tender and falls apart easily. Discard the bay leaves.
- Remove the beef and transfer to a plate and shred it. Stir in the olives and its liquid and bell peppers.
- Stir in the parsley and add salt and pepper to taste.
- Optional serve with rustic bread to make a sandwich.
Notes
- Most recipes call for draining the olives and capers before adding to the pot. I prefer to include the juices as the brine actually adds additionally level of flavor.
- DO NOT be too salt heavy as far as adding any extra salt cause the dish will be salty enough from the briny olives and capers.
- If using a crockpot too cook this dish, be sure to sear the beef in a skillet first
- Dish can also be made in the oven, cooked at 350 degrees covered for about 2 hours.
- The longer ropa vieja sits, the better it tastes.
Monsarius
Thursday 30th of December 2021
On the top part it says to stop and let rest over night for the flavors to come together AFTER returning the beef to the pot and the olives are added etc.
In the recipe section it says to stop BEFORE returning the meat and adding the last ingredients.
Which version is correct please?
Also if cooked in the slow cooker, high or low and for how long on each setting?
Do you happen to have a link to the cocnunt cilantro rice?
Thank you
Bex
Thursday 24th of October 2024
@Marwin
Do you add the meat back to the sauce before refrigerating or do you keep them separate if you choose to do this step?
Marwin Brown
Thursday 30th of December 2021
Hi - no need to stop before returning the meat. Ignore that step in the recipe as it's an optional step and really not needed. For a slow cooker take my advice with a grain of salt as I don't use a slow cooker much. I'd go with the lower temperature overnight (6-8 hrs). Just remember to sear the meat first before adding to the slow cooker.
Here is the link for the rice recipe: https://www.foodfidelity.com/coconut-ginger-rice/
Enjoy!
Matt
Monday 1st of November 2021
Love slow cooked meat stews. I’ve made similar stews but love the combination of flavors in this!
Marisa Franca
Sunday 31st of October 2021
Everyone went crazy happy over the Ropa Vieja over the homemade buns. In fact, for a while there I was worried I wouldn't have enough especially since everyone went back for seconds. Next time I'm going to make it for a stew and serve it with rice. Thank you for sharing.
Louise
Friday 29th of October 2021
Just delicious!!! Tender meat and packed full of flavor. The family loved it!
Gwynn
Thursday 28th of October 2021
The flavors in this recipe are making my mouth water and I cannot wait to make it for dinner tonight!