Cuban Ropa Vieja: A Flavorful Tradition in Cuban Cuisine

Ropa Vieja, a traditional Cuban dish, is a testament to the rich culinary history of the island. Translating to "old clothes" in Spanish, the name refers to the shredded beef that resembles torn clothing. This hearty, flavorful dish has become a staple of Cuban cuisine, known for its combination of tender beef, aromatic spices, and a rich tomato-based sauce. Served with rice, black beans, and fried plantains, Ropa Vieja is a comforting and satisfying meal that captures the essence of Cuban cooking.

The History of Ropa Vieja

Ropa Vieja’s origins can be traced back to the Canary Islands, where similar dishes were made with shredded meat. However, it is in Cuba where this dish evolved into a beloved national treasure. The Cuban version of Ropa Vieja is deeply rooted in Spanish influence, combining traditional Spanish techniques with local Cuban ingredients and flavors. It’s a dish that represents both the history and the cultural fusion that defines Cuban cuisine.

Cuban Ropa Vieja Recipe

Ingredients:

For the Beef:

2 lbs (900g) flank steak or chuck roast

1 large onion, chopped

1 red bell pepper, sliced

1 green bell pepper, sliced

4 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon paprika

1 bay leaf

1 cup (240ml) beef broth

1 cup (240ml) tomato sauce

1/4 cup (60ml) white wine or dry sherry

1 tablespoon olive oil

Salt and black pepper to taste

For the Sauce:

1 can (14.5 oz/410g) diced tomatoes

1/4 cup (60ml) tomato paste

1/4 cup (60ml) green olives, sliced

1/4 cup (60ml) capers

2 tablespoons white vinegar

1 tablespoon sugar (optional, to balance acidity)

1/2 teaspoon red pepper flakes (optional, for added heat)

For Serving:

White rice

Black beans

Fried plantains

Fresh cilantro (for garnish, optional)

Instructions:

Step 1: Cook the Beef

Prepare the beef: Season the flank steak or chuck roast with salt, black pepper, cumin, oregano, and paprika. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.

Brown the meat: Add the beef to the pot and brown it on all sides, about 3-4 minutes per side. Remove the meat from the pot and set it aside.

Sauté the aromatics: In the same pot, add the chopped onion, red bell pepper, green bell pepper, and garlic. Sauté until the vegetables are softened, about 5 minutes.

Step 2: Simmer the Beef

Add liquids: Return the beef to the pot. Add the beef broth, tomato sauce, and white wine or dry sherry. Stir to combine.

Simmer: Add the bay leaf and bring the mixture to a simmer. Cover the pot and cook on low heat for 2-3 hours, or until the beef is tender and can be easily shredded with a fork. You can also use a slow cooker for this step; cook on low for 6-8 hours.

Step 3: Shred the Beef

Shred the beef: Once the beef is tender, remove it from the pot and let it cool slightly. Shred the meat using two forks, then return it to the pot. Discard any excess fat and bones.

Step 4: Prepare the Sauce

Make the sauce: In a separate bowl, combine the diced tomatoes, tomato paste, green olives, capers, white vinegar, and sugar. Stir well to mix.

Add to beef: Pour the sauce mixture over the shredded beef in the pot. Stir to combine and let it simmer for another 15-20 minutes, allowing the flavors to meld and the sauce to thicken. Adjust seasoning with additional salt and pepper if needed. If you like a bit of heat, add red pepper flakes to taste.

Step 5: Serve

Prepare sides: While the Ropa Vieja is simmering, prepare white rice, black beans, and fried plantains.

Garnish and serve: Serve the Ropa Vieja over a bed of white rice, with black beans and fried plantains on the side. Garnish with fresh cilantro if desired.

Tips for Perfect Ropa Vieja:

Tender Beef: Using a cut of beef that’s well-marbled with fat, like chuck roast, will yield a more tender and flavorful result.

Slow Cooking: For the best texture, cook the beef slowly to ensure it becomes tender and shreddable. This can be done on the stovetop or in a slow cooker.

Balancing Flavors: Adjust the acidity of the sauce with vinegar and sugar to taste. The sugar helps balance the acidity from the tomatoes and vinegar, creating a more harmonious flavor.

Conclusion

Cuban Ropa Vieja is more than just a meal—it’s a culinary celebration that embodies the warmth and spirit of Cuban culture. With its tender, flavorful beef and rich, savory sauce, this dish is perfect for family gatherings or a comforting weeknight dinner. Serve it with traditional sides like rice, black beans, and fried plantains, and you’ll have a truly authentic Cuban feast. Enjoy the delicious blend of spices and the rich history behind this classic dish!