Ropa Vieja: The Cuban Beef Braise That Falls Apart on Purpose

Ropa vieja is not a quick weeknight dinner. It is a Sunday meal, a dish that rewards the hours it takes to build. The result — shredded beef that pulls apart into long soft strands, bathed in a deeply savory tomato and pepper sauce — is worth the planning.

The name is not aspirational. It literally means old clothes. The shredded beef, with its irregular tattered strands, is the origin of the name. The taste is the reason to look past it.

Braising the beef

Season a pound and a half of flank steak with salt. Brown it hard on both sides in olive oil in a Dutch oven or heavy pot. This browning adds color and depth to the braising liquid.

Add sliced onion, four garlic cloves, a bay leaf, cumin, oregano, and enough water or beef broth to cover. Bring to a simmer and cook covered for about two hours until the beef is completely tender and shreds easily when pulled with a fork.

Remove the beef and let it cool slightly. Shred it by hand into long strands, pulling along the grain. Reserve the braising liquid.

The sofrito

In the same pot, soften one onion, one green bell pepper, and one red bell pepper in olive oil until soft — about fifteen minutes. Add five garlic cloves and cook for two more minutes. Add two teaspoons of cumin and a teaspoon of dried oregano.

Add a tin of crushed tomatoes, a splash of dry white wine, a tablespoon of tomato paste, and about a cup of the reserved braising liquid. Simmer for ten minutes until the sauce thickens.

Finishing

Add the shredded beef to the sauce and stir to combine. Add a handful of green olives and a tablespoon of capers if you like that brine note. Simmer together for fifteen minutes until the beef has absorbed the sauce.

Taste and adjust salt. The sauce should be thick, savory, and rich without being heavy.

Serve over white rice with black beans on the side. This is Cuban home cooking at its most complete.