Cuban-Style Shredded Beef (Ropa Vieja)

Tender, flavorful beef simmered in a rich tomato-based sauce with bell peppers, onions, and aromatic spices – the ultimate comfort dish served over rice.

Serves: 6
Prep Time: 20 minutes
Cook Time: 3 hours (mostly hands-off)

Ingredients

For the Beef

  • 2 lbs (900g) flank steak or chuck roast
  • 1 tbsp olive oil
  • 1 large onion, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 4 garlic cloves, minced
  • 1 (14.5 oz) can crushed tomatoes
  • ½ cup dry white wine (or beef broth)
  • 1 cup beef broth
  • 2 bay leaves
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • 1 tbsp tomato paste
  • 2 tbsp pimiento-stuffed green olives, sliced (plus 1 tbsp brine)
  • Salt and black pepper to taste

For Serving

  • White rice
  • Black beans
  • Fresh cilantro
  • Lime wedges

Instructions

1. Sear the Beef

  1. Season beef generously with salt and pepper.
  2. Heat oil in a large Dutch oven over medium-high heat. Sear beef on all sides until browned (about 4 minutes per side). Remove and set aside.

2. Sauté the Vegetables

  1. In the same pot, add onions and bell peppers. Cook for 5 minutes until softened.
  2. Add garlic and cook for 1 minute until fragrant.

3. Simmer to Tenderness

  1. Stir in crushed tomatoes, wine, beef broth, bay leaves, cumin, oregano, smoked paprika, and tomato paste.
  2. Return beef to the pot, submerging it in the liquid.
  3. Bring to a simmer, then cover and reduce heat to low. Cook for 2.5–3 hours until beef is fork-tender.

4. Shred & Finish

  1. Remove beef and shred with two forks.
  2. Return shredded beef to the pot, stir in olives and brine, and simmer uncovered for 10–15 minutes to thicken the sauce.

5. Serve

  1. Discard bay leaves and adjust seasoning if needed.
  2. Serve over rice with black beans, fresh cilantro, and lime wedges.

Chef’s Tips

  • Slow Cooker Option: After searing, cook on LOW for 8 hours or HIGH for 4–5 hours.
  • Make Ahead: Tastes even better the next day! Reheat gently with a splash of broth.
  • Spice Level: Add a pinch of red pepper flakes for heat.

This classic Cuban ropa vieja is melt-in-your-mouth tender with layers of savory, slightly tangy flavor!