What cut of beef is best for ropa vieja?

Flank steak is the traditional choice because it shreds beautifully into long, tender strands. Brisket also works well — both need the long, slow braise to become fork-tender.

Can I make ropa vieja in a slow cooker?

Absolutely. Brown the beef first for flavor, then add everything to the slow cooker on low for 8 hours. Shred the beef in the last hour and let it absorb the sauce.

What does ropa vieja mean?

Ropa vieja translates to 'old clothes' in Spanish — the shredded beef is said to resemble tattered fabric. It's Cuba's national dish and a beloved comfort food across Latin America.

What should I serve with ropa vieja?

White rice is traditional. Black beans, fried sweet plantains (maduros), and a simple avocado salad are all classic accompaniments.

Can I make this ahead of time?

Ropa vieja is even better the next day. The shredded beef soaks up more of the sauce overnight. Reheat gently on the stovetop — it's a perfect make-ahead meal.

Ropa Vieja (Cuban Braised Shredded Beef)

Name: Ropa Vieja
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings
Cuisine: Cuban
Ingredients: 2 lbs beef flank steak or brisket; 1 large onion, sliced into strips; 1 red bell pepper, sliced into strips; 1 green bell pepper, sliced into strips; 4 cloves garlic, minced; 1 can (14 oz) crushed tomatoes; ½ cup dry white wine; 2 tablespoons tomato paste; 1 cup beef stock; ½ cup green olives, halved; 2 tablespoons capers; 2 bay leaves; 1 teaspoon cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 2 tablespoons olive oil; Salt and pepper to taste; Fresh cilantro, for garnish; White rice, for serving

Jun 18, 2025
1 min read

Updated: Mar 4

Ropa Vieja is a classic Cuban dish of slow-braised beef brisket, gently shredded and simmered in a rich tomato-based sauce with sweet peppers, olives, and warm spices. Hearty, aromatic, and deeply comforting, it's the kind of meal that feels like a warm embrace.