Long-simmered beef shreds into a tomato sauce with sweet peppers, cumin and briny olives, ready to spoon over rice and black beans.
The beef in ropa vieja should pull into long, tender strands that hold the pepper and tomato sauce. A slow, covered simmer does that work, followed by a short uncovered reduction to bring the shredded meat and juices together.
Flank steak gives the characteristic strands; cut it into broad pieces rather than small cubes before cooking. Add olives at the end so their briny flavor stays distinct from the sweet peppers.
Method
Season the flank steak with salt. Heat the vegetable oil in a Dutch oven over medium-high heat and brown the beef for , turning halfway. Transfer to a plate.
Add the bell peppers and onion; cook over medium heat for until softened. Stir in garlic, tomato paste, smoked paprika, cumin and oregano for .
Pour in the wine and simmer for , scraping the pot. Add tomatoes, water and bay leaves, then return the beef and its juices.
Cover and simmer over low heat for until the beef shreds readily and is well above 145°F. Turn the pieces occasionally and add a little water if the sauce threatens to dry out.
Lift the beef onto a board and rest for , then shred along the grain with two forks. Remove the bay leaves and return the beef to the pot with the olives.
Simmer uncovered for until the sauce clings to the meat. Serve over the hot cooked rice and black beans, scattered with cilantro.
Forkue tips
- If the beef resists shredding, continue the gentle simmer; cutting it into finer pieces will not replace the tenderizing time.
Storing and reheating
Refrigerate the beef and sauce for 4 days or freeze for 3 months. Reheat covered on the stove with a little water. Store the cooked rice separately and use within 3 days.
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Kitchen gear
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Ropa Vieja: FAQ
Can I use chuck roast?
Yes, chuck becomes tender and rich with slow cooking. It gives shorter, thicker shreds than flank steak and may need a longer simmer.
Why is the sauce watery?
The covered braise traps moisture. After shredding the beef, simmer uncovered until a spoon drawn through the sauce leaves a brief trail.
How do I store and reheat Ropa Vieja?
Refrigerate the beef and sauce for 4 days or freeze for 3 months. Reheat covered on the stove with a little water. Store the cooked rice separately and use within 3 days.
How long does Ropa Vieja take?
About 3 hr 50 min in total: 25 min prep and 3 hr 25 min cooking.
What do I need to make Ropa Vieja?
The key ingredients are flank steak, red bell pepper, yellow bell pepper, onion, garlic and tomato paste, plus pantry basics.
Any tips for Ropa Vieja?
If the beef resists shredding, continue the gentle simmer; cutting it into finer pieces will not replace the tenderizing time.
