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Ropa Vieja (Cuban Braised Beef)

Ropa Vieja (Cuban Braised Beef)

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Servings: 6
Recipe by: Rae


1 (2-pound) beef bottom round roast
Salt and pepper
5 tablespoons vegetable oil
2 onions, halved and sliced thin
2 red bell peppers, stemmed, seeded, and sliced into 1/4-inch-wide strips
2 anchovy fillets, rinsed, patted dry, and minced
4 garlic cloves, minced
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 cup dry white wine
2 cups chicken broth
1 (8-ounce) can tomato sauce
2 bay leaves
3/4 cup pitted green olives, chopped coarse
3/4 teaspoon white wine vinegar


1. Pre-heat oven to 300 degrees.

2.Cut roast against grain into 2-inch-wide, 2-inch-thick strips. Cut any strips longer than 5 inches in half crosswise.

3.Season beef on all sides with salt and pepper.

4.Heat 4 tablespoons oil in Dutch oven over medium-high heat until just smoking. Brown beef on all sides, 7 to 10 minutes; transfer to large plate and set aside.

5. Add onions and bell peppers and cook until softened and pan bottom develops fond, 10 to 15 minutes. Transfer vegetables to bowl and set aside.

6. Add remaining 1 tablespoon oil to now-empty pot and garlic, cumin, and oregano and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until mostly evaporated, about 1 minute.

7. Stir in broth, tomato sauce, and bay leaves. Return beef and any accumulated juices to pot and bring to simmer over high heat.

8.Put in oven and cook, covered, until beef is just tender, 2 hours.

9. Put beef in a bowl. Remove and discard bay leaves. When beef is cool enough to handle, shred into 1/4-inch-thick pieces.I kinda just smash it with my tongs.

10. Meanwhile, add olives and reserved vegetables to pot and bring to boil over medium-high heat; simmer until thickened about 10 minutes over medium heat.

11. Stir in beef. Add vinegar, extra vinegar to taste; serve.


I believe this is traditionally made with beef brisket, but I could not find it at my grocery.

This goes well with rice, rice and beans or plantains.

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Ropa Vieja (Cuban Braised Beef)

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I've made this recipe twice now, and I am sure I will make it many more times. It's easy to put together and has doesn't need any exotic ingredients, but it is full of complex flavor. I pair it with rice but it makes enough for 2 meals for our 4 person family, so I served the leftovers with cheese grits. Yum!

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