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Cuban Ropa Vieja

Learn how to make an authentic Cuban classic… Ropa Vieja! This slow-cooked shredded beef dish is made with tenderized flank steak, onions, peppers, olives, tomato sauce, and spices like cumin and oregano.

Serves 6
Prep Time 2 hrs
Cook Time 35 mins


  • 2 lbs Flank Steak
  • Water (enough to cover the meat in the pot)
  • 1/2 Onion
  • 1 Red Bell Pepper
  • 4 Garlic Cloves, minced
  • 4 oz Tomato Sauce
  • 1/2 cup Dry Cooking Wine
  • 3 tbs Olive Oil
  • 1 tsp salt
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Oregano
  • 1 Bay Leaf
  • 1/2 cup Green Pitted Olives, sliced


  1. In a Dutch oven, add the meat with water and salt. Cook at medium-low until the meat is tender, about 2 hours. Transfer to a plate. Shred meat and set aside.
  2. In a skillet, heat olive oil at medium heat. Add red pepper, onion, and olives. Sauté for 1-2 minutes. Add garlic and sauté for 30 seconds.
  3. Add dry cooking wine, tomato sauce, ground cumin, oregano, bay leaf, salt, and pepper. Cook for 15-20 minutes, stirring occasionally.
  4. Add the shredded meat to the skillet and stir to combine with the sauce. Cover and cook on low for about 10-15 minutes, stirring occasionally, without letting it dry out. Remove bay leaf and serve over white rice.
  5. Bonus - add sweet plantains as a side!
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