Ropa Vieja

Ropa vieja — literally "old clothes" — is Cuba's national dish, a richly braised shredded beef in a vibrant sofrito of tomatoes, peppers, and olives. The name comes from the way the long-cooked beef pulls apart into ragged shreds resembling tattered fabric. With roots in the Canary Islands brought by Spanish colonists, the dish evolved over centuries in Cuban kitchens into something entirely its own, anchored by the holy trinity of Cuban cooking: sofrito, cumin, and sazón.

Serves: 4

Ingredients

• 700g (1.5 lbs) flank steak or beef brisket
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 6 cloves garlic, minced
• 400g (14 oz) canned crushed tomatoes
• 60ml (1/4 cup) dry white wine
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• 75g (1/2 cup) pimiento-stuffed green olives, halved
• 2 tbsp capers
• 3 tbsp olive oil
• Salt and black pepper

Instructions

1. Season beef generously with salt, pepper, and 1 tsp cumin. Sear in olive oil over high heat, 3–4 minutes per side until deeply browned. Remove and set aside.
2. In the same pot, sauté onion and peppers over medium heat for 8 minutes until softened.
3. Add garlic, remaining cumin, paprika, and oregano. Cook 2 minutes until fragrant.
4. Pour in white wine and scrape up any browned bits. Add tomatoes and stir well.
5. Return beef to pot, submerging in the sauce. Cover and braise over low heat for 2 hours, turning once, until beef shreds easily.
6. Remove beef and shred with two forks. Return to sauce with olives and capers. Simmer uncovered 10 minutes.
7. Serve over white rice with fried plantains.

Cook's Notes: Ropa vieja benefits enormously from a day's rest — make it ahead and reheat gently. The olives and capers are non-negotiable; their brininess cuts the richness of the beef beautifully.