Traditional Cuban Ropa Vieja

Some dishes are more than just food — they’re memories you can taste. For me, Ropa Vieja will always be the heart of my grandparents’ kitchen: my grandmother gently stirring a pot of tender, slow-simmered beef, my grandfather and dad trading stories from years past, and the irresistible aroma of peppers, onions, and garlic filling every corner of the house.

We always ate it the same way — with fluffy white rice and seasoned black beans. It was a meal that brought everyone to the table, a recipe passed down with love, and a reminder of the slower, richer moments in life.

Ropa Vieja means “old clothes” in Spanish, named for the way the shredded beef resembles tattered fabric. It originated in Spain’s Canary Islands and traveled to Cuba, where it became a beloved staple. Over time, it took on the island’s signature flavors — sofrito, peppers, and a long, slow simmer — turning humble ingredients into something unforgettable.

Even now, making Ropa Vieja feels like a visit with my grandparents. It’s a dish that warms the belly and the heart — a taste of family, tradition, and home.

Traditional Cuban Ropa Vieja Recipe

(Serves 6–8)

Ingredients

2 1/2 lbs flank or skirt steak

1 large onion, sliced

1 large green bell pepper, sliced

1 large red bell pepper, sliced

4 cloves garlic, minced

1 (14 oz) can crushed tomatoes

1 (8 oz) can tomato sauce

32 oz of beef broth

1/2 cup dry white wine (optional)

2 bay leaves

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp smoked paprika (optional)

Salt & pepper to taste

3 tbsp olive oil

Fresh cilantro or parsley, chopped (for garnish)

Instructions

1. Add beef broth, sliced peppers, onions, and minced garlic into the crockpot.

2. Heat olive oil in a cast iron skillet over medium heat. Sear the steak on both sides until golden brown. Transfer the meat to the crockpot.

3. Pour in crushed tomatoes, tomato sauce, wine (if using), bay leaves, cumin, oregano, paprika, salt, and pepper. Stir gently to combine.

4. Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours, until the beef is fork-tender.

5. Remove beef, shred with two forks, then return to the crockpot. Stir well and cook for another 10–15 minutes to let the flavors blend. Garnish with fresh cilantro or parsley before serving with white rice and black beans.