Ropa Vieja

Ropa Vieja — literally "old clothes" — is Cuba's national dish, a slow-braised shredded beef stew that gets its whimsical name from the way the pulled meat resembles colorful rags. It arrived with Spanish colonizers in the 16th century and became deeply Cubanized over generations.

Serves: 6

Ingredients

• 1kg (2.2 lbs) flank steak or beef brisket
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 6 garlic cloves, minced
• 400g (14 oz) canned crushed tomatoes
• 120ml (½ cup) dry white wine
• 120ml (½ cup) beef broth
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 bay leaves
• 100g (3.5 oz) pimento-stuffed green olives, sliced
• 2 tbsp capers, drained
• Salt and black pepper to taste
• Fresh cilantro for serving
• Cooked white rice and black beans to serve

Instructions

1. Season the beef generously with salt and pepper. Heat olive oil in a heavy Dutch oven over medium-high heat and sear the beef for 3–4 minutes per side until deeply browned. Remove and set aside.
2. In the same pot, sauté the onion and bell peppers over medium heat for 8 minutes until softened. Add garlic and cook 1 minute more.
3. Pour in the white wine and scrape up any browned bits from the bottom. Add crushed tomatoes, beef broth, cumin, smoked paprika, oregano, and bay leaves. Stir to combine.
4. Return the seared beef to the pot. Cover and braise at a bare simmer on the stovetop for 2.5–3 hours, or transfer to a slow cooker on low for 8 hours, until the beef pulls apart easily.
5. Remove beef to a cutting board and shred using two forks, pulling along the grain into long strips. Return shredded beef to the sauce.
6. Stir in olives and capers. Simmer uncovered for 15 minutes to meld the flavors and thicken slightly. Remove bay leaves.
7. Serve over white rice with black beans, garnished with fresh cilantro.

Cook's Notes: The slow cooker is ideal here — the low, moist heat transforms tough flank steak into impossibly tender strands. Olives and capers bring a briny punch that is authentic and essential; do not omit them. Leftovers improve dramatically overnight as the flavors meld.