Ropa Vieja (Cuban Shredded Beef)

Simmer the beef

Put the beef, halved onion, bay leaf and 1 teaspoon of salt in a large pot and cover with water. Bring to a boil, skim off the foam, then simmer partly covered for 1½–2 hours, until the beef is very tender. Keep 250 ml of the broth before draining.

• 1 kg beef
• 1 onion, halved
• 1 bay leaf
• 1 tsp salt
• about 2 liters water

✅ Done when: beef is fork-tender and pulls apart easily

Shred the beef

Let the beef cool slightly, then pull it apart into long, thin strands with two forks or your fingers, following the grain. This 'rag-like' look is what gives the dish its name.

• 1 kg cooked beef from step 1

Make the sofrito

Heat the olive oil in a large frying pan over medium heat. Cook the sliced onion and green and red peppers for about 8 minutes, until soft. Add the garlic, cumin and oregano and cook for 1 more minute, stirring often.

• 3 tbsp olive oil
• 1 sliced onion
• 1 green pepper
• 1 red pepper
• 4 cloves garlic
• 1 tsp ground cumin
• 1 tsp dried oregano

✅ Done when: peppers are soft and the garlic smells fragrant

Add the tomato and wine

Stir in the tomato paste and cook for 1 minute, then add the chopped tomatoes, white wine and the remaining salt. Simmer uncovered for about 10 minutes, until the sauce thickens.

• 2 tbsp tomato paste
• 400 g chopped tomatoes
• 125 ml white wine
• 1 tsp remaining salt

✅ Done when: sauce has thickened and coats the back of a spoon

Simmer the beef in the sauce

Add the shredded beef, the olives and the reserved broth to the pan. Simmer for about 15 minutes, stirring now and then, until the beef has soaked up most of the sauce. Taste and adjust the salt.

• 1 kg shredded beef from step 2
• 60 g olives
• 250 ml reserved broth from step 1

✅ Done when: beef has absorbed most of the sauce and looks moist, not soupy

Serve

Serve the beef hot over white rice with black beans on the side. Fried sweet plantains make a nice addition if you have them.

• to serve white rice and black beans