Ropa Vieja, the national dish of Cuba

The national cuisine of Cuba, Ropa Vieja, is a meal rich in history. This simple, rustic meal perfectly captures the country’s culinary and cultural growth over the previous 50 years. Ropa vieja, like so many other aspects of Cuban culture, has its origins in Spain. Its name literally translates to ‘old clothes,’ and legend has it that a poor old man once shredded and cooked his own clothing because he couldn’t feed his family. He prayed over the bubbling concoction, and a miracle happened, transforming the combination into a delicious, rich beef stew. The meal eventually made its way to the Americas with the arrival of the Spanish, where it became a popular dish in the Caribbean and Cuba. Although the recipe has changed through time, the essential basis of ropa vieja remains the same today as it has always been.

Ropa Vieja

Discover the essence of Cuban cuisine with the iconic dish, Ropa Vieja. Meaning "old clothes" in Spanish, it features tender shreds of beef stewed with tomatoes, peppers, and onions. Rooted in Cuban tradition, it symbolizes family and history. The quality of beef is paramount, slow-cooked with aromatic ingredients for an extraordinary sensory experience. This recipe, suitable for chefs of all levels, offers step-by-step guidance. Embrace this beloved Cuban classic for a taste of Havana at your table a journey through time and flavor.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 9 days d 4 hours hrs 45 minutes mins

Course Main Course

Cuisine Caribbean, Cuban

Servings 6 people

Calories 306 kcal

Ingredients

  

2 pounds chuck

1 large yellow onion

1 of each large green red and yellow bell pepper

4 cloves garlic minced

2 teaspoons dried oregano

2 teaspoons ground cumin

2 teaspoons sweet paprika

1 teaspoon smoked paprika

1/8 teaspoon ground allspice

1/8 teaspoon ground cloves

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup dry white wine

1 cup chicken broth

1 16 ounce can of crushed tomatoes

1 6 ounce can tomato paste

2 bay leaves

1 large carrot cut in half

1 large stalk celery cut in half

1 cup green olives, rinsed and drained

1/2 cup roasted red peppers drained

1/4 cup pimientos drained

2 tablespoons capers rinsed and drained

1/3 cup chopped fresh parsley

Instructions

 

Season the beef with salt and freshly ground black pepper after patting it dry.

In a Dutch oven, heat a little oil over high heat. When the pan is extremely hot, add the beef and brown it well on both sides. Place the steak on a serving platter.

Cook the sliced veggies in the saucepan for 15-20 minutes over medium heat, until they are caramelized.

Cook for another minute after adding the garlic and seasonings. Add the white wine and quickly bring it to a boil to deglaze the pan.

Combine the broth, crushed tomatoes, tomato paste, and bay leaves in a large mixing bowl. Cook for 5 minutes on low heat.

Return the roast, along with the carrot and celery pieces, to the pot. Bring to a boil, then lower to low heat, cover, and cook for 3-4 hours, or until the meat is fork-tender and easily breaks apart. Remove the celery, carrots, and bay leaves from the recipe.

Shred the steak and place it on a platter. Put the shredded beef back in the saucepan.

Add the olives, roasted red peppers, capers, and pimientos and toss to combine. Cook for 30 minutes, uncovered, to thicken the sauce. Add the parsley and season to taste with salt and pepper.

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