Jul 14 2026
Restaurants›Sabor de Cuba›Ropa Vieja Recipe

Ropa Vieja Recipe

Inspired by Sabor de Cuba
Time2h 30m
Serves6

Flank steak pulled and slowly cooked in a tomato based sauce with olives and capers. Served with white rice and sweet plantains.

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Ingredients

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For the Ropa Vieja

For Serving

Method

Preparing the Ropa Vieja

  1. 1

    Searing the Flank Steak

    In a large skillet, heat the olive oil over medium-high heat. Season the flank steak with salt and black pepper. Add the steak to the skillet and sear for about 4-5 minutes on each side until browned. Remove from the skillet and set aside.

  2. 2

    Cooking the Vegetables

    In the same skillet, add the chopped onion and green bell pepper. Sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.

  3. 3

    Simmering the Sauce

    Add the canned diced tomatoes, cumin, oregano, bay leaves, olives, capers, and beef broth to the skillet. Stir to combine.

  4. 4

    Adding the Flank Steak

    Return the seared flank steak to the skillet, making sure it is submerged in the sauce. Bring to a simmer.

  5. 5

    Slow Cooking

    Cover the skillet and reduce the heat to low. Let it cook for about 2-3 hours, or until the flank steak is tender and easily shreds with a fork.

  6. 6

    Shredding the Meat

    Once cooked, remove the flank steak from the sauce. Let it cool slightly, then shred the meat using two forks. Return the shredded meat to the sauce and stir to combine.

Preparing the Rice and Plantains

  1. 7

    Cooking the White Rice

    In a medium saucepan, bring 4 cups of water to a boil. Add 2 cups of white rice and 0.5 teaspoon of salt. Reduce heat to low, cover, and cook for about 18-20 minutes, or until the rice is fluffy and the water is absorbed.

  2. 8

    Frying the Plantains

    Peel the sweet plantains and cut them diagonally into 1-inch thick slices. In a large frying pan, heat the oil over medium heat. Once hot, add the plantain slices and fry for about 2-3 minutes on each side until golden brown. Remove and place on paper towels to drain excess oil.

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