Ropa Vieja, also known as Cuban Shredded Beef, is a beloved beef stew across the Caribbean and Latin America. Traditionally Cuban, it has also found a home in Puerto Rican kitchens, where sofrito, sazón, and olives give it a distinct island flavor. This recipe is my Puerto Rican take on a Cuban classic: rich, tender shredded beef simmered in a tomato-based sauce with peppers, onions, and plenty of sazón.
Ropa Vieja is also a great weeknight option since it can simmer away in a slow cooker while you tackle your day. Traditionally, it’s served with arroz blanco or yellow rice and stewed black beans for that full Cuban flavor. In Puerto Rican kitchens, you’ll often find it paired with pink beans, tostones, or amarillos. For an island twist that takes it over the top, try it with mofongo and a drizzle of garlic sauce. Round out the meal with a budín de pan or a tropical carrot cake with banana and coconut.
For more Puerto Rican and Cuban inspirations, try my carne guisada, a beef stew with a Puerto Rican twist, sancocho, lasaña de berenjena, or a creamy tembleque.
Jump To
- Why You'll Love This Recipe
- Why the name “Ropa Vieja”?
- Ingredient Notes
- Variations and Substitutions
- Top Tip
- How To Make Ropa Vieja (Shredded Beef Stew)
- Slow Cooker Method:
- Expert Tips
- Recipes FAQs
- More Traditional Puerto Rican Classics
- Before You Go . . .
- 📖 Recipe
- 📖 Recipe
- Top Tip
- Expert Tips
- Slow Cooker Method:
- Comments
Why You'll Love This Recipe
- Great for busy nights: This is one of those recipes that works great in a crockpot that you can set it and forget it.
- Family favorite: This was one of my favorites growing up, because the meat was flavorful and tender.
- Versatile for leftovers: Use this recipe to fill empanadillas, pastelón, or even mofongo balls.
Why the name “Ropa Vieja”?
The dish is called “old clothes” because the shredded beef resembles torn rags. In the Canary Islands, it was initially made with leftover stew meats, a humble but comforting use of food. When Canary Islanders introduced it to Cuba, it evolved into a tomato-based beef stew with peppers and onions, eventually becoming Cuba’s national dish.
Ingredient Notes
- Flank Steak and Beef Stew: I decided to mix the meats for this recipe but you can use one or the other.
- Onions (and Peppers): Traditionally, bell peppers are a key ingredient in ropa vieja, but unfortunately, they are not my favorite, so I omit them when I cook for my family.
- Crushed Tomatoes: Crushed tomatoes add the bulk from the missing peppers.
Variations and Substitutions
- Peppers: Now, peppers are key ingredients in Cuban Ropa Vieja; however, my family does not like peppers, so I do omit them. But if you like peppers, cut them into strips (julienne) and sauté them with the onions.
- Beef: Chuck Roast, brisket, or short ribs would work in this recipe as well as beef cheeks and shanks.
- A cultural twist: Raisins and prunes. Yes, culturally adding raisins and prunes to meat is a historical ingredient in meat/meat-fillings in the Puerto Rican cuisine.
- Spicy: Add red pepper flakes or ancho peppers to give this stew a spicier flavor profile.
Top Tip
To build flavor, brown the beef first, then continue cooking the stew in the same pot. This builds the flavors within the stew.
How To Make Ropa Vieja (Shredded Beef Stew)
- Step 1: Season the beef with adobo. Brown the beef on stages, not to crowd the pot. Once the meat has been browned (but not fully cooked), please remove it from the pot.
- Step 2: In the same pot, add tocino and start to render. It is ok to add a small amount of oil to help it render.
- Step 3: Sauté onions until soft and slightly caramelized.
- Step 4: Add sofrito, garlic paste, and tomatoes. Sauté and lift the flavors from the bottom of the pot.
- Step 5: Add browned beef chunks, julienne onion (strips), and broth, and simmer on medium-low for 1.5-2 hours until tender.
- Step 6: The Beef should be tender enough to shred with a fork; cook it longer if necessary. Add more broth if the sauce thickens too much.
Slow Cooker Method:
Add all ingredients (except olives/capers, if using) to the crockpot and cook on low for 7–8 hours or on high for 4–5 hours. Stir in olives/capers near the end for the best flavor.
Expert Tips
- Cut the Beef Before Cooking: Slice the steak into large chunks before braising. It cooks faster, shreds more evenly, and saves you time in the long run.
- Choose Marbled Cuts: A bit of fat keeps the meat moist and adds flavor. Flank, skirt, or even chuck with visible marbling work beautifully.
- Brown in Stages: Brown the meat in stages to avoid crowding the pot and creating steam.
- Watch the Liquid: Especially if cooking on the stovetop, make sure the beef doesn’t dry out. Add a splash of broth or water as needed to keep it simmering gently.
- Instant Pot Shortcut: Sear the beef on sauté mode, then pressure cook with broth and seasonings for about 45 minutes. Quickly shred and return it to the sauce to finish.
- Flavor Boost: Let the shredded beef rest in the sauce for at least 15 minutes before serving so it soaks up all that sofrito-tomato flavor.
- Next-Day Magic: Like many stews, ropa vieja tastes even better after a night in the fridge, the flavors deepen and meld together.
- Storage: Keeps for 4 days in the fridge. Freezes beautifully, store in portions for easy meals later. Please make sure to cool it overnight before freezing to avoid ice crystals.
Recipes FAQs
The name ropa vieja means "old clothes" in Spanish. The dish got its name because the shredded beef resembles torn rags. In its Canary Island origins, it was often made with leftover stew meats.
The classic choice is flank steak, but skirt steak, brisket, or chuck roast also work well. The key is a cut with enough marbling to stay moist during long, slow cooking.
Cuban ropa vieja is a shredded beef stew simmered in tomato sauce with onions and bell peppers, often finished with olives or capers. It's traditionally served with rice and black beans.
Ropa vieja originated in the Canary Islands, off the coast of Spain, and spread to the Caribbean. Today, it's considered Cuba's national dish and is also beloved in Puerto Rico and other Latin American countries.
More Traditional Puerto Rican Classics
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📖 Recipe
📖 Recipe
Ropa Vieja (Shredded Beef Recipe)
Equipment
Ingredients
- 2 lbs Flank Steak
- 2 onion 1 small diced, 1 julienne (strips)
- 1 can diced tomatoes or crushed
- 2 tablespoon sofrito
- 1 tablespoon tomato paste
- 1 tablespoon garlic paste or 3 fresh cloves
- 2 tablespoon adobo
- 2 qrts beef broth
Instructions
- Season the beef with adobo. Brown the beef on stages, not to crowd the pot. Once the meat has been browned (but not fully cooked), please remove it from the pot.
- In the same pot, add tocino and start to render. It is ok to add a small amount of oil to help it render.
- Sauté onions until soft and slightly caramelized.
- Add sofrito, garlic paste, and tomatoes. Sauté and lift the flavors from the bottom of the pot.
- Add browned beef chunks, julienne onion (strips), and broth, and simmer on medium-low for 1.5-2 hours until tender.
- The Beef should be tender enough to shred with a fork; cook it longer if necessary. Add more broth if the sauce thickens too much.
Notes
Top Tip
To build flavor, brown the beef first, then continue cooking the stew in the same pot. This builds the flavors within the stew.Expert Tips
- Cut the Beef Before Cooking: Slice the steak into large chunks before braising. It cooks faster, shreds more evenly, and saves you time in the long run.
- Choose Marbled Cuts: A bit of fat keeps the meat moist and adds flavor. Flank, skirt, or even chuck with visible marbling work beautifully.
- Brown in Stages: Brown the meat in stages to avoid crowding the pot and creating steam.
- Watch the Liquid: Especially if cooking on the stovetop, make sure the beef doesn’t dry out. Add a splash of broth or water as needed to keep it simmering gently.
- Instant Pot Shortcut: Sear the beef on sauté mode, then pressure cook with broth and seasonings for about 45 minutes. Quickly shred and return it to the sauce to finish.
- Flavor Boost: Let the shredded beef rest in the sauce for at least 15 minutes before serving so it soaks up all that sofrito-tomato flavor.
- Next-Day Magic: Like many stews, ropa vieja tastes even better after a night in the fridge, the flavors deepen and meld together.
- Storage: Keeps for 4 days in the fridge. Freezes beautifully, store in portions for easy meals later. Please make sure to cool it overnight before freezing to avoid ice crystals.
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