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Caribbean · Dinner

Cuban Ropa Vieja

Non-vegEasy

Diet: Non-veg · High-protein

Cuban Ropa Vieja is a Caribbean dish. Shred beef along its fibres after it becomes tender.

Prep
25 min
Cook
150 min
Total
175 min
Servings
6
Difficulty
Easy
Cuisine
Caribbean
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Cuban Ropa Vieja. The photograph includes accompaniments not included in this recipe.
The photograph includes accompaniments not included in this recipe. Representative photograph of Cuban Ropa Vieja. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Beef

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Braise · About 120 min

  1. Simmer 1000 g beef flank, 1800 ml water, 150 g onion, halved, 2 bay leaves, 1 tsp salt covered 2 hours until shreddable. Reserve 300 ml broth, remove bay and shred beef.

    Check: Look for this result: shreddable.

Sauce · About 10 min

  1. Cook vegetables in oil from 40 ml olive oil, 200 g onion, sliced, 300 g bell pepper, sliced, 20 g garlic, 500 g crushed tomatoes, 1 tsp cumin, 1 tsp oregano, 100 g green olives 10 minutes, add tomatoes, spices and olives.

Finish · About 20 min

  1. Add beef and reserved broth; simmer 20 minutes until sauce coats the strands.

    Check: The beef is fork-tender and separates into strands without resistance.

Tips

  • Shred beef along its fibres after it becomes tender.
  • Judge Cuban Ropa Vieja by the texture and doneness signs in its steps. Your pan and heat affect how long Cuban Ropa Vieja takes to cook.

Substitutions

  • Use beef chuck with a longer braise if needed.

Storage

  • Get perishable Cuban Ropa Vieja into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Cuban Ropa Vieja within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Cuban Ropa Vieja to 74°C / 165°F, stirring or turning it for even heating. When Cuban Ropa Vieja is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Cuban Ropa Vieja includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Cuban Ropa Vieja becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Cuban Ropa Vieja one day ahead. For Cuban Ropa Vieja, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Cuban Ropa Vieja on the day of serving.

FAQ

What matters most when making Cuban Ropa Vieja?

Shred beef along its fibres after it becomes tender.

What can I substitute in Cuban Ropa Vieja?

Use beef chuck with a longer braise if needed.

Can I prepare Cuban Ropa Vieja ahead?

Prepare the measured ingredients for Cuban Ropa Vieja one day ahead. For Cuban Ropa Vieja, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Cuban Ropa Vieja on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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