andrejthechef
InternationalStewDinnerGluten-freeDairy-freeHigh protein

Ropa Vieja

Cuba’s national dish: flank steak braised and shredded into a pepper and tomato sofrito with olives and capers. Old clothes, great dinner.

prep
20 min
cook
2 h 30 min
total
2 h 50 min
serves
6
level
medium
Ropa Vieja, a classic from Cuba.

Ropa vieja means old clothes, named for the shredded strands of beef draped through the sauce. The cut matters more than anything: flank steak is the only one that pulls apart into the right ragged ribbons.

The braising liquid becomes the sauce, the sofrito gives it sweetness, and the olives and capers give it the briny edge that keeps a rich dish lively.

Ropa Vieja is one of the world's classic dishes from 67 countries.

method

  1. Cover the flank steak with water, add the quartered onion and bay leaves, and simmer for 2 hours (or pressure cook 40 minutes) until it shreds easily. Keep the broth.

  2. Shred the beef with two forks into long strands.

  3. Make the sofrito: cook the sliced onion and peppers in the oil until soft, add the garlic, cumin and oregano, then the tomato paste for a minute.

  4. Add the wine and let it reduce, then the tomato sauce and a cup of the beef broth.

  5. Fold in the shredded beef, olives and capers and simmer for 20 minutes until the sauce clings. Season.

  6. Serve over white rice with black beans and fried sweet plantains.

chef's tips

  • Flank steak only; other cuts chunk instead of shredding into ropa.
  • The beef broth is half the flavor; use it for the sauce and save the rest for soup.
  • Like most braises it improves overnight and freezes without complaint.