Dinner · Cuban

Ropa Vieja (Cuban Shredded Beef)

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · August 21, 2026

This Cuban classic turns budget flank steak into meltingly tender shredded beef simmered in a smoky, peppery tomato sauce. It takes a few hours on the stove, but almost all of that is hands-off time. Serve it over rice and black beans for a meal that feels like a celebration.

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Ropa Vieja (Cuban Shredded Beef)

Why you'll love this

  • Turns cheap flank steak into fork-tender, restaurant-worthy beef.
  • Almost entirely hands-off once it starts simmering.
  • Smoky, tangy, briny sauce that only gets better the next day.
  • Feeds a crowd and reheats beautifully.

EveryDayMeal recipe

Ropa Vieja (Cuban Shredded Beef)

Prep
20m
Cook
190m
Total
210m
Serves
6
Level
Medium

Ingredients

  • 2 pounds flank steak
  • 3 teaspoons kosher salt
  • 4 tablespoons vegetable oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 onion, sliced
  • 6 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1/2 cup dry white wine
  • 1 can (14.5 ounces) canned diced tomatoes
  • 2 bay leaves
  • 1 cup pimento-stuffed olives
  • cooked rice, for serving
  • black beans, for serving
  • 1/4 cup fresh cilantro, chopped

Equipment

  • Large Dutch oven or heavy pot with lid
  • Tongs
  • Two forks for shredding
  • Cutting board and knife

Instructions

  1. Cut the flank steak into 4 rectangular pieces and pat them very dry with paper towels, which helps them brown instead of steam. Season all over with 1 1/2 teaspoons of the salt.
  2. Heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high heat. Working in batches so the pot is not crowded, sear the steak until deeply browned on both sides, 5 to 6 minutes total, then move it to a plate. Those browned bits build the flavor of the whole dish.
  3. Lower the heat to medium and add the remaining 2 tablespoons oil. Cook the bell peppers, onion, and remaining 1 1/2 teaspoons salt, stirring now and then, until slightly softened, 4 to 5 minutes.
  4. Stir in the garlic, tomato paste, paprika, cumin, and oregano and cook 1 to 2 minutes more, until the vegetables soften and the spices smell fragrant, so the sauce tastes toasty rather than raw.
  5. Pour in the white wine and scrape up any browned bits stuck to the bottom of the pot. Cook until it reduces by about half, roughly 2 minutes.
  6. Add the canned tomatoes with their juices and the bay leaves, mashing the tomatoes to break them up. Nestle the beef back into the pot and add just enough water to cover it if needed. Bring to a simmer.
  7. Cover, reduce the heat to medium-low, and simmer gently until the beef is tender enough to pull apart, 2 1/2 to 3 hours. Transfer the steaks to a plate and shred finely with two forks.
  8. Return the shredded beef to the pot. Simmer, stirring, until the liquid reduces to a sauce that coats the meat, 5 to 10 minutes. Stir in the olives and taste for salt.
  9. Discard the bay leaves and spoon the ropa vieja over rice and black beans. Scatter the chopped cilantro on top and serve.

Tips from the kitchen

  • Keep the simmer low and lazy. A hard boil makes the beef tough instead of tender, so aim for a few gentle bubbles.
  • Pat the steak really dry before searing. Wet meat steams and refuses to develop that flavorful brown crust.
  • If the sauce looks too thin after shredding, simmer uncovered a bit longer until it clings to the beef.

Estimated nutrition per serving: 420 cal · 38g protein · 14g carbs · 23g fat

Make it your own

  • Swap the white wine for beef broth if you prefer to cook without alcohol.
  • Add a splash of the olive brine for extra tang and salt.
  • Toss in sliced roasted red peppers near the end for a sweeter, softer texture.

Storing & make-ahead

Store cooled leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove with a splash of water to loosen the sauce.

Good to know

Can I make ropa vieja in a slow cooker?
Yes. Sear the beef and cook the vegetables on the stove first, then transfer everything to a slow cooker and cook on low for 7 to 8 hours until the beef shreds easily.
What cut of beef works best?
Flank steak is traditional and shreds beautifully. Skirt steak or chuck roast also work well with the long simmer.
Can I use a pressure cooker or Instant Pot?
Absolutely. After browning and building the sauce, pressure cook on high for about 45 minutes, then shred and simmer the sauce to thicken.
Why is my beef still tough?
It likely needs more time. Flank steak turns tender only after the connective tissue breaks down, so keep simmering gently until it pulls apart easily.

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