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Ropa vieja is the most amazing Cuban comfort food. Whenever I go to a Cuban restaurant, I always order the ropa vieja or the vaca frita. Both dishes are spectacular in every way.

Ropa vieja is a long-simmered shredded beef and tomato and other delicious things sort of dish - it's almost like a stew! You can eat it alone, over rice, as a sandwich or in a tortilla. 

Step 1: Ingredients:

  • 3 slices bacon
  • 2 pounds flank steak, sliced into 1-2 inch wide strips
  • 1 yellow onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 5 cloves garlic, minced
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1 tablespoon thyme
  • 1 bay leaf
  • 6 oz can tomato paste
  • 14.5 oz can crushed tomatoes
  • 2 cups beef stock
  • 1/2 cup dry white wine
  • 1 tablespoon white vinegar
  • 1/3 cup canned pimiento peppers
  • 1/2 cup green olive sliced lengthwise
  • 3 tablespoons capers, drained
  • salt and pepper to taste
I know the list is a little daunting. I'm sorry. It's worth it! Promise.

Plus, this makes a TON. You can feed several people or two people can eat on it for a few days.

Two important things to note about this recipe:
  1. Set aside the green olives, capers, pimientos and vinegar - we'll be putting them in at the very end!
  2. Don't add any salt until AFTER the olives/capers/pimientos go in and it simmers for a bit. They provide the majority of the salt in the dish, and you don't want to over do it. :)

Step 2: Prep and Cook the Bacon and Beef

Slice your flank steak into strips and roughly chop the bacon.

Pop a large french or dutch oven on the stove over medium heat. Throw in the bacon and cook until crisp. Pull it out and put it on a plate while you cook the steak.

Salt and pepper the steak liberally and brown in batches in the bacon fat. It will go pretty quick! As it browns, pull it out of the pan and onto the plate with the bacon.

Step 3: Cook the Onion and Peppers

Put them in the same pan - cook until nice and soft. 

As liquid starts to come out of them, use a wooden spoon to scrape the bottom of the pan and get up some of the yummy steak and bacon pieces that have gotten stuck. :D

Step 4: Add in Seasonings, Tomatoes and Liquid

Once the onions and peppers are soft, add in the cumin, oregano, thyme, bay leaf, garlic and tomato paste. Stir this around until the tomato paste begins to brown slightly and starts smelling really tasty.

Then pour in 1/2 cup white wine and scrape the bottom of the pan. Let it bubble for a couple minutes.

At that point, add in the two cups of beef stock and the can of tomatoes along with the steak and bacon.

Stir well, cover, and lower to a simmer. 

You're going to simmer this until the steak gets nice and tender - it will take 2-3 hours.

Step 5: Shred the Steak, Reduce the Liquid

Once the steak is soft, pull it out onto a plate.

Turn up the heat to medium-high and let the liquid reduce slightly while you shred the steak.

It's easiest to use two forks to do your shredding - that way you can work the steak with it when it's hot!

Step 6: Last Simmering + Adding in the Last Bits

Once the liquid has reduced a bit and your steak is shredded you're ready for the home stretch!

Add the steak, green olives, capers, pimientos and white vinegar into the pot. Stir well and simmer, uncovered for another half hour or so.

Step 7: Taste Test + Serving!

Once all the ingredients are in and it's simmered for 10-15 minutes, taste it and see if you need more salt. Chances are a little won't hurt. :D

Continue to simmer for 30 minutes or until it's reached a consistency you like - I tend to go for a very thick stew consistency.

Serve by itself or over white rice - or even save it to reheat the next day. It's amazingly good the next day because the steak takes on the full flavor of the sauce.
Good recipe. Wished I would have not put so much oregano and thyme. I had to make a second batch just to off set the seasonings. <br>
<p>Looks so good, now I'm hungry. Thanks a lot! :D</p>
<p>If you are looking for &quot;The ropa veija&quot; recipe, look no further! This recipe rocks, and is extremely adaptable. It is delicious!!!! It is worth the time cooking it this way. </p>
Ai ke buena la ropa vieja. I ate ropa vieja so much in Cuba, and it brings back good memories!
<p>Great recipe. I substituted salted pork for the bacon (it's what I had and we are snowed in here in the ATL) and I added a bit of smoked sausage (just a small link) to make up for the lack of &quot;smokiness&quot;. Turned out great, and it goes real well with rice. Even my picky 8 yo daughter loved it. Thanks for sharing!</p>
The first time I ever had this dish was at a Cuban restaurant here in Louisville called Havana Rumba. It is hands down my favorite dish. When I saw this recipe I decided I was going to give it a shot. jessyratfink nailed this recipe. It turned out fantastic. It will be on my list of go-to recipes forever. Thank you a million!
Yessss! That is just amazing. Havana Rumba is actually my favorite restaurant, along with Simpyl Thai and the Irish Rover. <br /> <br />I moved to Oakland a couple years ago, but Louisville will always be home. :D
Wow! Small world! I haven't been to Simply Thai yet but another friend of mine has suggested it. Never heard of Irish Rover but I just checked out their menu and Guinness Beef Stew sounds pretty good. I just made a pot a few weeks ago, would be nice to try a different recipe. Thanks for the suggestions! Go Cards! :-)
This recipe looks amazing though I have one question. Would beef chuck stew meat work as well or no?
Definitely! Anything with a decent amount of fat marbling will work. :D
I made this before Cuben style. Yours looks fabuloso!! :) <br> <br>Regards, <br>Randall <br>www.savorthefood.com
im gonna make this it looks mouthwatering! !
oh, it contains alcohol, does it still does when cooked?
Nope - the alcohol cooks out! It's just for flavor. :)
yay! <br>cause i'm 13 and i can't have alcohol, and another reason :\
but it looks soooooooooooooo good
Looks yummy! Maybe the long slow phase of the cooking could be done in a crockpot?
Definitely! You could use a much larger piece of meat that way, too :D
looks great, gotta try this.
Wow... I'm Cuban and I make this all the time, but the recipe looks amazing! I'm definitely going to try this one out. On a side tip, I usually use a pressure cooker; it cuts down the amount of time by a couple of hours
Looks good to me!
Muy gusto&gt; looking forward to making this tonight or tomorrow @ work with http://baleinen.com
Very good

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Bio: part of the Instructables Design Studio by day, stitch witch by night. follow me on instagram @makingjiggy to see what i'm working on! ^_^
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