Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. I love Ropa Vieja. Of course you will encounter variations from restaurant to restaurant, from cook to cook, but at its core, Ropa Vieja is simply beef that is braised low and slow until it can be shredded with a fork. It’s great stuff, the Cuban version of slow braised beef. The shredded beef (usually flank steak) has a ropey texture that characterizes traditional Ropa Vieja, so if you are able to use flank steak, use it. It’s a national dish with cuts of beef slow cooked until fall-apart tender, much like a meaty stew. It isn’t a fancy dish by any means, but that’s often the thing with the national dishes of some regions. Who cares what it looks like when it tastes so darned delicious? Let’s discuss how to make ropa vieja, shall we? Set the seared steak aside, then cook down the onion, bell pepper, and garlic in the same pot. Deglaze the pan with sherry - be sure to scrape up those flavorful browned bits from the bottom of the pot - then add the diced tomatoes, beef broth, bay leaves, and salt and pepper to taste. Tuck the steak back into the pot and simmer for 2 hours, or until the beef is tender and melt-in-your mouth delicious. Shred the steak and you’re good to go. Boom! Done! Your Cuban ropa vieja is ready to serve. Doesn’t it look amazing? I think I could eat this entire pot. YUM. This is true Cuban comfort food. Try it with my Cuban Black Beans recipe or tostones. Then, proceed with the rest of the recipe. Works low and slow in your Instant Pot as well. You can also freeze it in freezer containers or vacuum sealed bags for 3 months or longer. NOTE: This recipe was updated on 10/28/24 to include new information. It was originally published on 4/17/17.
