Cuban Shredded Beef Recipe (Ropa Vieja)
Welcome to the world of bold flavors and heartwarming dishes! This Cuban Shredded Beef Recipe, known as Ropa Vieja, is a classic that brings together tender, slow-cooked beef infused with a zesty tomato-based sauce. A signature of Cuban cuisine, this dish is as much a feast for the eyes as it is for the palate. Whether you’re a fan of flank steak recipes or on the hunt for new Cuban dishes, this recipe is sure to steal the show at your dinner table.
Not only does this meal make your kitchen smell heavenly, but it’s also versatile, family-friendly, and surprisingly easy to master. Let’s dive into this traditional recipe and create a dish that brings the vibrant flavors of Cuba to your home.
Recipe Overview
| Preparation Time | Total Cooking Time | Number of People |
|---|---|---|
| 20 minutes | 2 hours 40 minutes | 4–6 people |
Ingredients for My Cuban Shredded Beef Recipe
- 2 pounds flank steak or brisket
- 1 tablespoon olive oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 4 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 1 cup beef broth
- 1 tablespoon red wine vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Pro Tips for Success
- Choose the right cut of beef: Flank steak or brisket works best for its shreddable texture after slow cooking.
- Slice your vegetables evenly: Uniform slices of onions and peppers cook more consistently and blend beautifully with the sauce.
- Use fresh garlic: Minced fresh garlic provides a robust flavor that elevates the dish.
- Simmer for tenderness: Slow cooking is key to achieving the melt-in-your-mouth texture. Be patient!
- Prepare ahead: This dish tastes even better the next day, so consider making it in advance.
Tools Required
- Large heavy-bottomed skillet or Dutch oven
- Sharp knife and cutting board
- Wooden spoon for stirring
- Tongs for handling the beef
- Measuring spoons and cups
Substitutions and Variations
| Substitution | Original Ingredient | New Flavor Profile |
|---|---|---|
| Chuck roast | Flank steak/brisket | Richer, more marbled texture |
| White vinegar | Red wine vinegar | Slightly sharper tang |
| Crushed tomatoes | Diced tomatoes | Thicker, smoother sauce |
| Smoked paprika | Regular paprika | Smoky undertone |
| Parsley | Cilantro | Mild herbal garnish |
Step-by-Step Instructions for a Perfect Cuban Shredded Beef
- Prepare the Beef
- Season the flank steak or brisket generously with salt and pepper on both sides.
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
- Sear the Meat
- Sear the beef for 3–4 minutes on each side until golden brown. This locks in the juices.
- Remove the beef and set it aside.
- Sauté Vegetables
- In the same pan, add the sliced onions and bell peppers. Sauté for 5 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Combine the Sauce Ingredients
- Add the diced tomatoes, beef broth, red wine vinegar, cumin, oregano, and paprika to the skillet. Stir well to combine.
- Simmer the Beef
- Return the seared beef to the pan, nestling it into the sauce.
- Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 2–2.5 hours until the beef is tender and shreddable.
- Shred the Beef
- Remove the cooked beef and shred it using two forks.
- Return the shredded beef to the skillet and stir to coat it in the sauce.
- Garnish and Serve
- Sprinkle fresh cilantro over the top and serve hot with rice, tortillas, or plantains.
Serving Suggestions for Cuban Shredded Beef
| Pairing Option | Description |
|---|---|
| White Rice and Beans | Classic Cuban side that balances the flavors. |
| Warm Flour Tortillas | Great for making tacos or wraps. |
| Fried Plantains | Sweet and savory contrast to the tangy beef. |
| Side Salad | A light, refreshing counterbalance to the dish. |
Tips for Leftovers and Storage
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop or in the microwave, adding a splash of broth if needed.
Nutritional Information and Benefits of This Dish
- Protein-packed: Flank steak is rich in high-quality protein.
- Vitamin boost: Bell peppers and tomatoes provide vitamins A and C.
- Low-carb option: Serve with cauliflower rice for a keto-friendly meal.
- Iron source: Beef is an excellent source of iron, crucial for energy.
Suggested Drink That Pairs with the Dish
Pair this Cuban Shredded Beef with a glass of Tempranillo wine. Its medium body and notes of berries and spice complement the robust tomato sauce and beefy flavors beautifully. If you prefer a non-alcoholic option, try a refreshing mint limeade for a zesty twist.
Enjoy
There’s something magical about how this Cuban Shredded Beef, or Ropa Vieja, brings people together around the table. Its hearty, bold flavors are a true celebration of Cuban recipes and a surefire way to wow your family and friends. So grab your skillet and get cooking—you’re just a few steps away from serving up a dish that tastes like a warm Caribbean breeze.
Enjoy every flavorful bite!
