Ropa Vieja Recipe

Emma

Food Blogger | Recipe Enthusiast🍲
Ropa Vieja Recipe

Indulge in the rich flavors of Cuba with our delectable Ropa Vieja recipe. Slow-cooked shredded beef with onions, peppers, olives, and zesty spices will transport you to the heart of Havana.

Ropa Vieja Recipe Ingredients: 

Beef Seasoning:

  • 2 pounds flank steak, cut into large pieces
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons Sazon or store-bought Goya or Badia Sazon con culantro & achiote
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons cumin
  • 1/4 teaspoon black pepper

For the Pot:

  • 1/2 cup tomato paste
  • 1/3 cup dry white wine or more broth
  • 2 1/2 cups chicken broth
  • 1 teaspoon olive oil
  • 1 large yellow or white onion, sliced
  • 1/2 green bell pepper, sliced thin
  • 1/2 red bell pepper, sliced thin
  • 4-6 garlic cloves, cut into quarters
  • 1 large carrot, cut into 1-inch pieces
  • 1/2 cup green pitted olives, sliced
  • 2 large bay leaves
  • 3 tablespoons cilantro, chopped (optional)
cuban Ropa Vieja Recipe

Instructions: 

Instant Pot Method:

  1. Season the beef with salt, sazon, cumin, dried oregano, garlic powder, and black pepper.
  2. Whisk together tomato paste, white wine, and chicken broth in a medium bowl.
  3. Press sauté and add oil in the instant pot. Sauté onions, bell peppers, and garlic for 3-4 minutes until softened, then press cancel.
  4. Nestle the beef into the onions, add carrots, olives, bay leaves, and cilantro if using.
  5. Pour the tomato sauce over the meat, cover, and close the pressure cooker.
  6. Set to sealing and cook on high pressure for 45 minutes. Do a natural release after unplugging the instant pot.
  7. Shred the beef in the pot and remove bay leaves.
  8. Serve over rice, bowls, or tacos, topped with more cilantro if desired.

Stove Top Method:

  1. Follow the same seasoning steps as in the Instant Pot method.
  2. In a Dutch oven, heat oil, sauté onions, bell peppers, and garlic over medium-high heat until softened.
  3. Nestle the beef into the onions, add carrots, olives, bay leaves, and cilantro if using.
  4. Pour the tomato sauce mixture over the meat, bring to a boil, cover, and simmer on low for 1 1/2 to 2 hours until beef shreds easily with forks, adding more water if needed.
  5. Shred the beef in the pot and remove bay leaves.
  6. Serve over rice, bowls, or tacos, topped with more cilantro if desired.

Notes or Tips:

  • For a thicker sauce, reduce the liquid by boiling on sauté mode (Instant Pot) or simmering uncovered (Stove Top).
  • Customize your Ropa Vieja with cilantro and serve with your favorite side dishes.

Serving Suggestions: 

Pair Ropa Vieja with fluffy white rice, avocado slices, and a side of black beans for an authentic Cuban meal.

Storage and Reheating: 

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave until warmed through.

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Ropa Vieja Recipe

Ropa Vieja Recipe

Savor Cuba’s authentic taste with our Ropa Vieja recipe! Slow-cooked shredded beef, veggies, and olives in a rich sauce. Perfect for a hearty family meal or a special occasion. 🇨🇺🍖✨

  • Total Time: 1 hour 5 minutes (Instant Pot) or 1 hour 40 minutes to 2 hours 20 minutes (Stove Top)
  • Yield: Serves 6

Ingredients

Scale
  • Beef Seasoning:
    • 2 pounds flank steak, cut into large pieces
    • 2 teaspoons kosher salt
    • 1 1/2 teaspoons Sazon or Goya/Badia Sazon con culantro & achiote
    • 1 teaspoon dried oregano
    • 1 teaspoon garlic powder
    • 1 1/2 teaspoons cumin
    • 1/4 teaspoon black pepper
  • For the Pot:
    • 1/2 cup tomato paste
    • 1/3 cup dry white wine or broth
    • 2 1/2 cups chicken broth
    • 1 teaspoon olive oil
    • 1 large onion, sliced
    • 1/2 green bell pepper, sliced thin
    • 1/2 red bell pepper, sliced thin
    • 46 garlic cloves, quartered
    • 1 large carrot, cut into 1-inch pieces
    • 1/2 cup green olives, sliced
    • 2 large bay leaves
    • 3 tablespoons cilantro, chopped (optional)

Instructions

  1. Season beef with salt, sazon, cumin, oregano, garlic powder, and pepper.
  2. Mix tomato paste, wine, and chicken broth in a bowl.
  3. Sauté onions, peppers, and garlic in oil in the Instant Pot or Dutch oven.
  4. Add beef, carrots, olives, bay leaves, and cilantro.
  5. Pour tomato sauce mixture over meat.
  6. For Instant Pot: Cook on high pressure for 45 minutes, natural release. For Stove Top: Simmer for 1 1/2 to 2 hours until beef shreds easily.
  7. Shred beef in the pot, remove bay leaves, and serve.

Notes

  • djust sauce thickness by reducing liquid.
  • Customize with cilantro and serve with preferred sides.
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes (Instant Pot) or 1 1/2 to 2 hours (Stove Top)
  • Category: Main Course
  • Method: Instant Pot / Stove Top
  • Cuisine: Cuban

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 350 kcal
  • Sugar: 5 g
  • Sodium: 982.5 mg
  • Fat: 15.5 g
  • Saturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 11.5 g
  • Fiber: 2.5 g
  • Protein: 35 g
  • Cholesterol: 64 mg

Keywords: Cuban Cuisine, Beef Dish, Traditional Recipe

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