Ropa vieja
Ropa vieja means “old clothes” — the name comes from the long strands of meat that look like torn rags. It is often called Cuba's national dish: beef simmered until it falls apart, shredded and stewed in a sofrito of onion, pepper, tomato, cumin and oregano, with green olives and capers. It needs no expensive cut — the sinewier the better. It is served with white rice, black beans and fried plantains. It improves on reheating, so it is a good two-day dish.
Your own work in that: 10 min.
- Simmering the beef 150 min
- Sofrito 20 min
- Shredding 10 min
- Stewing 30 min
Step by step
0 / 8 doneSimmer the beef
Cut the beef into 3–4 large pieces and put them in a large pot (about 5 l). Cover with water, add the bay leaves, halved onion and salt. Bring to the boil, skim, then simmer covered over low heat for 2–2.5 hours, until the meat falls apart under a fork. If it still resists, carry on, checking every 20 minutes.
Ingredients: 1000 g beef brisket or flank · 2 pcs bay leaves · 1 pcs onion for the broth · 2 tsp salt
A bare simmer — it must fall apart.Lift out the meat
Move the meat to a board and let it cool for 10 minutes. Strain the broth and keep it — you will need it.
Ingredients: 1000 g beef brisket or flank · 2 pcs bay leaves · 1 pcs onion for the broth · 2 tsp salt
Shred the meat
Pull the meat into long strands with two forks, discarding tough membrane and excess fat.
Ingredients: 1000 g beef brisket or flank · 2 pcs bay leaves · 1 pcs onion for the broth · 2 tsp salt
Long strands, not cubes.Fry the vegetables
Heat the olive oil in a large pan (about 28 cm) or a wide pot and fry the sliced onion and pepper strips for 10 minutes until soft.
Ingredients: 3 tbsp olive oil · 2 pcs onions · 2 pcs red and green peppers · 4 cloves garlic · 400 g canned tomatoes · 2 tbsp tomato purée · 150 ml dry white wine · 2 tsp ground cumin · 1 tsp dried oregano · 80 g pitted green olives · 1 tbsp capers · ½ tsp black pepper
Onion and pepper strips — the base of the sauce.Add the spices
Add the garlic, cumin and oregano and fry a minute until fragrant. Add the tomato purée and fry a minute more.
Ingredients: 3 tbsp olive oil · 2 pcs onions · 2 pcs red and green peppers · 4 cloves garlic · 400 g canned tomatoes · 2 tbsp tomato purée · 150 ml dry white wine · 2 tsp ground cumin · 1 tsp dried oregano · 80 g pitted green olives · 1 tbsp capers · ½ tsp black pepper
Build the sauce
Pour in the wine and cook 2 minutes, then add the canned tomatoes, crushing them with a spoon, and 200 ml of the reserved broth.
Ingredients: 3 tbsp olive oil · 2 pcs onions · 2 pcs red and green peppers · 4 cloves garlic · 400 g canned tomatoes · 2 tbsp tomato purée · 150 ml dry white wine · 2 tsp ground cumin · 1 tsp dried oregano · 80 g pitted green olives · 1 tbsp capers · ½ tsp black pepper
Stew with the meat
Add the shredded meat and stew uncovered for 25–30 minutes, stirring now and then, until the sauce thickens and clings to the meat.
Ingredients: 3 tbsp olive oil · 2 pcs onions · 2 pcs red and green peppers · 4 cloves garlic · 400 g canned tomatoes · 2 tbsp tomato purée · 150 ml dry white wine · 2 tsp ground cumin · 1 tsp dried oregano · 80 g pitted green olives · 1 tbsp capers · ½ tsp black pepper
Season and serve
Stir in the olives and capers and season with pepper and salt — remember the olives and capers are salty. Serve with white rice, black beans and fried plantains.
Ingredients: 3 tbsp olive oil · 2 pcs onions · 2 pcs red and green peppers · 4 cloves garlic · 400 g canned tomatoes · 2 tbsp tomato purée · 150 ml dry white wine · 2 tsp ground cumin · 1 tsp dried oregano · 80 g pitted green olives · 1 tbsp capers · ½ tsp black pepper
Before you start
Faster in a pressure cooker
In a pressure cooker the meat is ready 45 minutes after it comes up to pressure. The rest of the recipe is unchanged.
Keep the broth
Use the leftover broth for rice or soup — it is full of flavour. Chill it and lift off the fat that sets on top.
Storage
It keeps 3 days in the fridge and tastes better the next day. It freezes for 3 months; reheat in a pan with a spoonful of water.
