Ropa Vieja (Shredded Beef Recipe)

Bowl of Puerto Rican ropa vieja, shredded beef stew with sofrito and sazón, served alongside rice, beans, and fresh tomato slices.

5 from 1 vote

Ropa Vieja (Shredded Beef Recipe)

Ropa Vieja, Cuban-inspired shredded beef with a Puerto Rican twist. Tender meat in a rich sofrito-tomato sauce, perfect with rice and tostones.

Prep Time30

Cook Time2

Resting Time10

Total Time2 40

Course: Beef, Dinner, Entree, Main Course, Main Dish, Meats, Puerto Rican Inspirations, recipe, Recipes, Stew, Stews and Soups

Cuisine: Cuban, Puerto Rican

Cooking Technique: braising, stewing

Servings: servings

Calories: 242kcal

Author: Zoé Forestier

Equipment

1 stock pot

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.

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.

Nutrition