Cuban · Main course · SAMPLE RECIPE
Ropa vieja · slow-braised shredded beef
Tender strands of beef in a rich tomato sauce with peppers, onions, garlic, and a splash of vinegar. A generous pot for a leisurely dinner.
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A NOTE FROM THE KITCHEN
Let tenderness set the schedule.
Flank steak separates into the long strands associated with ropa vieja. The braise may take a little longer if the meat is especially thick; it should pull apart easily. Rice and black beans are optional sides, prepared separately.
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Ropa vieja · slow-braised shredded beef
Sample recipe awaiting kitchen testing. Timings are estimates.
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BEHIND THE DISH · Cuba
Ropa vieja · slow-braised shredded beefBeyond the plate.
Long strands of tender beef carry the flavor of a slowly cooked pepper-and-tomato sauce.
ORIGINS & EVOLUTION
A name that describes the texture.
Ropa vieja translates as “old clothes,” a reference to the ragged strands of shredded meat. The Cuban preparation is strongly associated with beef, peppers, onions, garlic, and tomato.
CULTURAL CONTEXT
A familiar shared meal.
Cuban cooks commonly serve ropa vieja with rice and black beans. The beef and sauce can be placed in the middle of the table so everyone can build their own plate.
AT THE TABLE
Our one-pot approach.
We braise flank steak directly in the sauce before shredding it. This simplifies the cooking sequence while preserving the long strands and spoonable texture. The final uncovered simmer adjusts the sauce to your liking.
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