Ropa Vieja Recipe
Ropa vieja, originating in Spain but made famous in Cuba, delivers succulent stewed beef in a well-seasoned tomato base. And a slow cooker makes it easy enough for a crazy weeknight meal, while still being a party-worthy main course.
Today, my friends, I’m excited to share a super flavorful, tender beef recipe from Cuba. Even though I’ve enjoyed it countless times in restaurants, I had never made it at home until recently. I’m in love with the name, which literally means old clothes. The shredded beef resembles rags, but I guarantee it tastes a whole lot better.
I used to live within walking distance of a super popular Cuban restaurant in Los Angeles, but I’m not in LA anymore. And since it was hot out and I didn’t want to heat up the oven, I broke out my Crock-Pot.
Which Roast Is Best
The flank steak is standard because it has long muscle strands and becomes amazingly tender when braised in the oven or simmered in a slow cooker. If you don’t have flank steak, skirt steak (less fat) or a chuck roast will work fine. You can even use a leg of lamb or pork roast.
How to Make Ropa Vieja
- Trim and season the flank steak, sear it, make the sofrito, and add the broth.
- Add the flank steak, cover, and simmer or braise until tender. Let the beef cool slightly, then shred it and add it back to the sauce.
Recipe Tips
- If you prefer using a slow cooker, sear the flank steak, make the sauce, then transfer everything to the slow cooker. Cook it on high for 4-6 hours, or low for 8-9 hours. Shred the beef, return it to the slow cooker, and simmer for another 20-30 minutes to bring it all together.
- Searing the beef and sautéing the aromatics add flavor, but if you’re short on time, just put all of the ingredients in the Dutch oven or slow cooker, and call it good. The difference is not a deal-breaker, and done is better than stressed.
- Replace half of the broth with dry white wine for more umami.
Make Ahead and Leftover Makeovers
Feel free to make this dish a day or two ahead and keep it in the fridge for more flavor development. Leftovers will last 3-4 days in an airtight container in the fridge for 3-4 days or the freezer for up to 6 months.
Delicious ways to take advantage of leftovers include empanadas, tostados, tacos, and sandwiches. One of my favorite ways to use leftover meat is a breakfast hash.
What to Serve With Ropa Vieja
The traditional sides are rice and beans with a side of fried sweet plantains. Tostones or yuca fries are also common. A citrus salad (chopped Romaine, sliced radish, cherry tomatoes, and a bright vinaigrette), sliced avocados, and pickled onions will balance everything out.
More Fabulous Latin-American Recipes to Try
By Imma
Ropa Vieja
Ingredients
- 2-2½ pounds (1kg) flank steak, skirt steak, or chuck roast
- 1½ teaspoons (9g) salt
- 2½ tablespoons (35g) Sazon (see notes)
- 2 tablespoons (30ml) vegetable oil (more as needed)
- 1 large bay leaf
- 1 large onion, sliced
- 4-5 cloves garlic, minced
- 2 bell peppers, seeded and cut into strips (red and green work fine)
- 2 tomatoes, sliced into strips
- 1 8-ounce can tomato sauce
- 1 sprig thyme
- 1 teaspoon (3g) smoked paprika
- 1 teaspoon (3g) ground cumin
- 2½ teaspoons (12g) Sazon (or beef or chicken bouillon)
- 1-2 cups (236-472ml) beef broth
- 2-3 tablespoons (8-12g) chopped parsley or cilantro
- salt and pepper to taste
Instructions
- Trim the beef of excess fat, then season it with salt and Sazon to taste.
- Heat 2 tablespoons of oil in a Dutch oven or deep skillet over medium heat, and sear the beef on both sides until browned (3-4 minutes per side). Set it aside.
- Add more oil if necessary, then toss in the bay leaves, onions, garlic, bell peppers, tomatoes, tomato sauce, thyme, paprika, cumin, and more Sazon. Saute for 3-5 minutes, then pour in the broth. Turn off the heat and pour about ¾ of the sauce into the slow cooker (reserving the rest of the sauce for later).
- Add the meat back, cover with the lid or aluminum foil, and simmer on low until tender and easily shredded (3-4 hours). You could also braise it in a 325℉ (160℃) oven. Check the liquid level occasionally and add more broth if needed. Remove the steak from the pan, and set it aside to cool slightly. As soon as you can touch it without burning yourself, shred it using two forks.
- Add the shredded beef back to the pan with the sauce, and stir well. Adjust seasoning with salt and pepper to taste, and garnish with chopped parsley or cilantro. Serve with rice, black beans, and tostones.
Tips & Notes:
- Instead of the Sazon blend, you can mix 1 teaspoon ground black pepper, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon cumin, ½ teaspoon ground coriander seeds, and ½ teaspoon smoked paprika. As always, adjust to taste.
- Optional but delicious add-ins include green olives, capers, and pimientos.
- Please keep in mind that the nutritional information is approximate and can vary immensely based on the ingredients used in the recipe.
What is salon? What are tontiles? Thank you.
My friend used to cook this and it was delicious. Will try it soon.
Hi Shar! I am not quite sure what you mean by salon and tontiles?
Looking forward to you trying out this recipe. Do let me know how it works out for you!
I made this for my family .. It tasted better than my favorite Cuban restaurant in Philly does it! Thumbs up
Fantastic!! Home-cooked is always better :)! So glad you loved it, Devin.
Took too long to get to the recipe. Had no patience to continue reading Need to write less
Hi there! Thanks for the feedback.
This is the new meal for a cold winter night ! Does this recipe freeze well? There’s nobody but me and I really want to make it.
Yes it does .
You list tomato sauce as an ingredient but it does list in the instructions where to add it. I’m assuming you do this when you add the tomatoes and seasoning. Can you clarify?
Yes you do. Recipe updated . Thanks
Hi,
I want to make this but steps 3-5 aren’t clear. When you say sauce are you referring to the tomato sauce or all the veggies and broth in the pan. Does everything go in the crockpot or just the beef?
Hi,
I am referring to all the veggies and broth in the pan. And everything goes in the crockpot
The perfect meal for a cold rainy April day in Oklahoma. Actually a perfect dish for any day!
The recipe calls for flank steak, but I had a sirloin roast in the freezer that really needed to be used. It was well trimmed of fat when I froze it several months ago. I followed the recipe and put everything in the crock pot this morning, and then my wife and I went to the local car show. Great, easy slow cooker recipe.
I had to cook it on high for a full 7 hours to get the sirloin tender, but it worked great! Served it up this evening with saffron rice, a small side salad and it was delicious!
One thing I did, was I went to the local Hispanic market and got Sazon. I had been using chicken bouillon in recipes, but Sazon has much more flavor. It really accented the recipe.
My wife said she was a little worried that it would be too spicy for her. But, this is very mild and flavorful. After trying it she said she could eat it for breakfast! Winner dinner!
Great recipe!
Making tonight! Accidentally added the onions, tomatoes, etc. to the meat! Hopefully comes out ok!
I did the same exact thing. The directions didn’t say to take the meat out of the pan after browning it so I assumed you threw everything together in the pan. I only noticed the pictures after the fact, showing the meat was taken out of the pan before doing the next steps with the onions, bell pepper, etc. Hopefully, it still turns out okay.
Hi, I’m going to try this here in England when the temp drops in Autumn/Fall. Will be a good winter warmer with crusty bread sat round the log burner. Many Thanks
Marcus
That sounds like a great combo, Marcus. Can’t wait for you to try it. Happy weekend!
I was wondering what flavor of sazon you use. I know there are a few but I don’t cook with it that often (hardly ever) so I don’t know which one to get.
Any flavor without annatto works just fine .
Wish you would have mentioned that in your recipie list also doesn’t state of the meat should be cooked on low or high
My bad! Recipe has been updated .
I just found your blog and am so excited to try some of your recipes. I have this on the menu for later in the week.
Question: The nutrition content per serving seems high for what’s in there though. Is that calculated by serving or for the entire meal?
Hi Kay! It’s been updated for single serving – assuming it is for 5 . Thanks for giving it a try.
Hi thank you for responding if use the bouillon powder instead of the sazon will this still be considered Caribbean style I will be making this today I also found a recipe that supposedly shows us how to make the sazon is this same as purchasing it
If you can make your own sazon. Yes, it would still be considered Caribbean Style .
Hello how are you I just ran your site as I was looking for some different ways to try and cook how ever I really don’t know how to but I’ve been wanting to try something along the Caribbean Jamaican and African line of foods I saw this recipe and would like to try it if you don’t have a slow cooker can you cook this in the oven and for how long and can we order the sazon on our stores don’t carry it in on this side of America
Am good! Thanks for asking . You can replace the Saxon with chicken bouillon powder. Cook on low 325 degrees for about about 3 hours until fork tender. You might have to add about 1 cup stock to the pork to keep it moist.
Would a chuck roast work?
Yes it would .
Low or high for this dish in the slow cooker? The recipe doesn’t say or I missed it.
Hi, Audrey! It’s High in the slow cooker. Thanks!
Hi. Looking forward to trying this! If I wanted to spice this up a bit what would I use? I love spicy food!
Thank you!
Denise Fairley
Hey Denise! Go with jalapeño , chill or even habanero pepper. Habanero peppers will really bring on the heat !
Hi Imma
I am finally about to try out this recipe, but noticed that you had changed the ingredients (and pictures). Specifically, I noticed that you are using Sazon for seasoning. How would that affect the flavor when compared to using bouillon? Thanks
Not that much! Just a slight difference, hardly noticeable, to most people
Hi Imma,
Have really been enjoying your recipes!
It’s been a while since I last wrote but I’m still here reading, learning and cooking! Thanks for helping me stay inspired 🙂
-Jocelyn
Hi Jocelyn! Glad to have you are a loyal reader.It really means a lot to me that you would take the time out to share this with me. Thank you so much!!!
Aww, thanks Marina – it really was challenging. Glad you like it.
What a delicious dish! it’s so hard to take pictures of foods like this but you did an amazing job!
Charlene, am glad you enjoy this as much as I do-It sure is a keeper
Whenever I indulge in some beef which isn’t very often I make this recipe.