Name: Classic Ropa Vieja: Tender Shredded Beef in Savory Tomato Sauce Recipe
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Cuisine: Cuban
Ingredients: 1½ pounds Flank Steak; 4 cups Beef Broth; 2 tablespoons Olive Oil; 1 Large Onion (sliced); 3-4 Garlic Cloves (minced); ¼ teaspoon Dried Oregano; ¼ teaspoon Cumin; ¼ teaspoon Black Pepper; ½ cup White Wine; 8 ounces Tomato Sauce; 1 tablespoon Water; 1 Bay Leaf; Salt (to taste, if needed at the end)

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Introduction

Ropa Vieja is a traditional Cuban dish featuring tender shredded beef simmered in a flavorful tomato-based sauce. This hearty and comforting recipe is perfect for a satisfying family meal. Its rich spices and slow-cooked texture make it a true classic.

A white plate with a thin blue rim holds three sections of food neatly arranged. At the top right, there is a mound of fluffy white rice garnished with small pieces of green herbs. To the left of the rice, there is a portion of shredded brown meat mixed with bits of sautéed onions, also sprinkled lightly with green herbs. On the right side of the plate, two golden-brown fried plantain slices with a shiny, caramelized texture lean against the rice. In the background, a small white bowl with a light blue rim contains dark red beans in sauce. A gray cloth napkin and a fork rest on the surface nearby, which is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds Flank Steak
4 cups Beef Broth
2 tablespoons Olive Oil
1 Large Onion (sliced)
3-4 Garlic Cloves (minced)
¼ teaspoon Dried Oregano
¼ teaspoon Cumin
¼ teaspoon Black Pepper
½ cup White Wine
8 ounces Tomato Sauce
1 tablespoon Water
1 Bay Leaf
Salt (to taste, if needed at the end)

Instructions

Step 1: Arrange the flank steak in a large pot so that it’s not folded or overlapping. Add the beef broth. Set the pot over high heat. When the broth comes to a boil, lower the heat to medium and cook for 15 minutes.
Step 2: Turn the meat, lower the heat to medium-low and cook for 30-35 minutes. Turn the flank steak again about halfway through the cooking time. Keep the broth at a simmer, reducing heat if it boils too vigorously.
Step 3: Remove the meat from the pot and place it on a cutting board or pan to cool. Keep the broth barely at a simmer over low heat.
Step 4: When the steak is cool enough to handle, shred it into thin strings. Add the shredded meat back to the broth and keep on low heat until the tomato sauce is ready.
Step 5: Heat the olive oil in a large, deep skillet over medium heat. Once hot, add the sliced onions and cook for 5 minutes, stirring frequently.
Step 6: Add the minced garlic, dried oregano, cumin, and black pepper to the skillet. Cook for 1 minute, stirring frequently to release the aromas.
Step 7: Deglaze the skillet with the white wine, cooking for 1-2 minutes until most of the liquid evaporates.
Step 8: Add the tomato sauce, water, and bay leaf. When the sauce simmers, lower heat to medium-low or low. Cover and cook for 15 minutes, stirring occasionally and maintaining a gentle simmer.
Step 9: Add the shredded beef and any remaining broth from the pot to the tomato sauce. Stir well to combine. Cover and cook for another 15 minutes to meld the flavors, stirring occasionally.
Step 10: Remove and discard the bay leaf. Taste the dish, adding salt if needed. Serve hot with your favorite sides.

Tips & Variations

For a richer flavor, substitute beef broth with homemade stock or add a splash of sherry instead of white wine.
If you prefer a spicier dish, add a pinch of crushed red pepper flakes during the tomato sauce step.
Serve with rice, black beans, and fried plantains for an authentic Cuban meal.
Use a slow cooker for convenience: cook the beef in broth on low for 6-8 hours before shredding and mixing with the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the sauce has thickened too much. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white plate with a blue rim holds a meal arranged in three sections: on the left is a pile of shredded brown meat cooked with onions and garnished with small green herbs, in the middle is a mound of fluffy white rice sprinkled with green herbs, and on the right are two slices of golden-brown fried plantains with a slightly caramelized texture. Next to the plate, there is a small white bowl filled with dark brown beans, showing some whole beans on top. A silver fork rests on a gray cloth napkin beside the plate, and the whole scene is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef instead of flank steak?

Yes, skirt steak or chuck roast work well as alternatives. They also shred easily and become tender when cooked slowly.

Is it necessary to add white wine in the sauce?

White wine adds depth and acidity to the sauce, but you can omit it or replace it with beef broth or a splash of vinegar if preferred.