This Rope Vieja Recipe is seriously one of the best recipes I have ever made! This meal will definitely be part of our rotation. Once you try it, I’m sure it will be part of yours too!
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I don’t know about you, but my Cuban food experience thus far hasn’t gone past the Cuban sandwich. Boy, have I been missing out! This recipe is truly one of the most flavorful dishes ever and I cannot wait to share more!
In this recipe, I use my salt-free Cuban spice blend from my spice company – The Spice Girl Kitchen. I’m completely biased because it is, after all, my spice recipe and the best salt-free Cuban seasoning on the market. But feel free to substitute it for cumin, paprika, and oregano in equal parts for a similar effect! (P.S. My Cuban blend has some dried orange peel in it – along with other savory spices to help bring this dish to life)
I honestly want to jump right into it! In this post, we will cover everything you need to know about Ropa Vieja, its history, and how to make it. Plus, we will cover meat-cut options, side dish options, and equipment alternatives.
This post is all about this Ropa Vieja recipe!
All About Ropa Vieja
The Basics
Ropa Vieja is a traditional Cuban dish that translates to “old clothes” in English. It is considered Cuba’s National Dish and is pronounced roh-pah vee-ay-hah. In general, it is a flavorful shredded beef dish simmered in a tomato-based sauce with onions, garlic, peppers, and various spices and typically served with rice & beans. It’s served at festive occasions, family gatherings, and restaurants across the island.
The Origins
Ropa Vieja is believed to have originated in Spain during the Middle Ages. The story is this: a poor man, unable to afford meat for his family, shredded and cooked his worn-out clothes in a flavorful sauce. By some miracle, the dish transformed into a delicious meal. This tale inspired the name “ropa vieja.”
The Influences
- Spanish Influence: Spanish culinary traditions heavily influenced Cuban cuisine since Cuba was a Spanish colony. Ropa Vieja was brought to Cuba by Spanish settlers and became the iconic Cuban dish we know today.
- African Influence: Cuban cuisine has strong African influences due to the large population of enslaved Africans brought to the island. Ropa Vieja incorporates African flavors in the use of spices like cumin and the technique of slow cooking the meat for maximum tenderness.
This dish extends outside of Cuba and can be found throughout the Caribbean and Latin America. Depending on the region, you will find different variations of Ropa Vieja with unique twists and flavors.
What meat can I use?
The key is to choose a cut of meat that is suitable for the slow-cooked method. We want the meat to become tender and shred easily. If you are looking to stick with traditional, then choose either flank steak or skirt steak. However, brisket or chuck roast also works well! I used chuck roast because it was readily available in my local grocery – but any of these options will work perfectly.
What to Serve with Ropa Vieja
I highly recommend serving rice and beans with this dish. It adds carbohydrates and fiber to this meat-heavy recipe. In Cuba, rice and black beans are called Moros y Cristianos which are seasoned with spices like cumin, oregano, and a bay leaf. I recommend throwing 1/2 a tablespoon of my Cuban seasoning in the can of black beans to give it a little flair!
Fried plantains are another amazing side dish option! I have eaten fried plantains at many Caribbean restaurants, but I have yet to make them at home. That needs to change very soon because they are so dang delicious!
If you are looking for a dessert option, flan is a popular Cuban dessert. You can find flan pre-made at most grocery stores (sometimes in the frozen aisle). I need to make homemade flan very soon as well!
Equipment Needs
In this recipe, I used a 6-quart Dutch oven. A Dutch oven is perfect for this recipe because it retains its moisture, making it ideal for slow cooking. If you don’t have a Dutch oven, then complete steps 1-4 before transferring the meat & sauce to a slow cooker. Finish the meat by cooking it on high for 3-4 hours or until the meat is easily shredded with a fork.
Ropa Vieja Recipe
Ingredients
- 1 tbsp olive oil
- 3 lbs chuck roast
- 1 onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1 14.5-oz can diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp The Spice Girl Kitchen Cuban Seasoning
- 1 bay leaf
- 1 cup beef broth
- The Spice Girl Kitchen Tri-Salt Blend, to taste
Instructions
- Pat down the chuck roast with a paper towel. Season both sides generously with salt & pepper.
- Heat the olive oil in a Dutch oven over medium-high heat. Sear the chuck roast on both sides until browned, about 3-4 minutes per side.
- Add the remaining ingredients and stir to combine.
- Bring to a boil then reduce the heat to low. Cover and simmer for 2-3 hours or until the meat can be easily shredded with a fork.
- Remove the roast from the pot and shred using two forks. Return the meat to the pot and stir to combine with the sauce.
- Serve with white rice & black beans! Enjoy!
Notes
What meat can I use?
The key is to choose a cut of meat that is suitable for the slow-cooked method. We want the meat to become tender and shred easily. Traditionally, flank steak or skirt steak is used for this dish. However, brisket or chuck roast also works well! I used chuck roast because it was readily available in my local grocery - but any of these options will work perfectly.Equipment Needs
In this recipe, I used a 6-quart Dutch oven. A Dutch oven is perfect for this recipe because it retains its moisture, making it ideal for slow cooking. If you don't have a Dutch oven, then complete steps 1-4 before transferring the meat & sauce to a slow cooker. Cook the dish on high for 3-4 hours or until the meat is easily shredded with a fork.This post was all about this Ropa Vieja Recipe.
Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
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