Recipe courtesy of Moreno's Cuba

Ropa Vieja

Ropa Vieja is shredded beef and vegetables that resemble a heap of colorful rags. From the Spanish term for "old clothes," this is one of Cuba's most popular and beloved dishes. Traditionally Ropa Vieja is made with flank steak.
  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 30 min
  • Yield: 4 servings
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1 white onion

1/2 red bell pepper

1/2 green bell pepper 

1 ripe tomato 

3 cloves garlic 

3 bay leaves

1 carrot 

1 pound flank steak 

3 tablespoons olive oil 

9 ounces dry white cooking wine

5 ounces tomato puree 

3/4 tablespoon ground cumin



  1. Slice white onion and peppers julienne style (into thin strips).
  2. Remove skin from tomato and chop it into cubes. Peel garlic and slice very thinly.
  3. Add 3 liters (3 quarts plus 2/3 cup) water to a large pot. Add bay leaves, the carrot and the entire flank steak. Cook for 30 minutes over medium heat.
  4. Remove from the heat. Take the meat out of the pot and let it cool down.
  5. Filter 1 cup of the broth through a strainer and reserve.
  6. When the meat is cool, shred it using a fork.
  7. Heat a frying pan, then add the oil, shredded flank steak, onion, peppers, tomato, garlic, white wine, reserved beef broth, tomato puree, cumin and some salt.
  8. Cook over medium heat until liquid reduces to desired consistency, about 10 minutes.