Everyday Kitchen

Caribbean · Dinner

Cuban Ropa Vieja

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Cuban Ropa Vieja is a Caribbean dish. Shred beef along its fibres after it becomes tender.

Prep
25 min
Cook
150 min
Total
175 min
Servings
6
Difficulty
Easy
Cuisine
Caribbean
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Cuban Ropa Vieja. The photograph includes accompaniments not included in this draft.
The photograph includes accompaniments not included in this draft. Representative photograph of Cuban Ropa Vieja. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Beef

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Braise · About 120 min

  1. Simmer 1000 g beef flank, 1800 ml water, 150 g onion, halved, 2 bay leaves, 1 tsp salt covered 2 hours until shreddable. Reserve 300 ml broth, remove bay and shred beef.

    Check: Look for this result: shreddable.

Sauce · About 10 min

  1. Cook vegetables in oil from 40 ml olive oil, 200 g onion, sliced, 300 g bell pepper, sliced, 20 g garlic, 500 g crushed tomatoes, 1 tsp cumin, 1 tsp oregano, 100 g green olives 10 minutes, add tomatoes, spices and olives.

Finish · About 20 min

  1. Add beef and reserved broth; simmer 20 minutes until sauce coats the strands.

    Check: The beef is fork-tender and separates into strands without resistance.

Tips

  • Shred beef along its fibres after it becomes tender.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use beef chuck with a longer braise if needed.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Cuban Ropa Vieja one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Cuban Ropa Vieja?

Shred beef along its fibres after it becomes tender.

What can I substitute in Cuban Ropa Vieja?

Use beef chuck with a longer braise if needed.

Can I prepare Cuban Ropa Vieja ahead?

Prepare the measured ingredients for Cuban Ropa Vieja one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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