Ropa Vieja is one of Cuba’s most iconic and beloved national dishes. The name literally means “old clothes” in Spanish because the shredded beef looks like tattered clothes. But don’t be fooled by the name; ropa vieja is a rich, savory, and deeply delicious meal showcasing Cuba’s multicultural culinary roots.
This unique sauce is served with boiled rice, black beans, or fried plantain.
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Classic Cuban Ropa Vieja Recipe for a Hearty Dish
Description
Ropa Vieja is one of Cuba’s most iconic and beloved national dishes. The name literally means “old clothes” in Spanish because the shredded beef looks like tattered clothes.
Background and Origin
Ropa Vieja (pronounced roh-pah vee-eh-hah) originally comes from Spain, particularly the Canary Islands, where locals prepare a meal using leftover meat and vegetables. Spanish settlers and traders brought ropa vieja to Cuba during the colonial period, where it evolved with local ingredients and cooking methods.
Afro-Cuban and Creole communities in Cuba adapted ropa vieja, incorporating flavors and cooking techniques from Spanish, African, and Caribbean cuisines.
In Venezuela, where the dish is popular too, ropa vieja is called carne mechada, complementing the Venezuelan national dish, "pabellon criollo." This dish is served with white rice.
Ropa vieja is enjoyed at family gatherings, celebrations, and special events. However, you can prepare this unique beef sauce any time of the week!
Let’s get started on the ingredients.
Ingredients
For the broth
Instructions
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How to Prepare Ropa Vieja
- Wash the beef whole and put it into a pot or pressure cooker. Fill the beef with enough water to cover it. Add a teaspoon of cumin, oregano, 1 tablespoon of salt, two bay leaves, a quarter of an onion, and a garlic.
- Pressure cook for 25 minutes. If you’re using a cooking pot, it may take longer, like 50 minutes to an hour, to cook.
- Chop the bell peppers, onion, and garlic cloves. Set them aside.
- When the meat is ready, take it from the pot onto a tray or plate and shred it using two forks. Set aside.
- In a saucepan, put the vegetable oil to heat. Stir-fry the chopped onion, garlic, and bell pepper for three minutes. Add the shredded beef and stir. Allow it to stir-fry for 2 minutes.
- Add the tomato sauce and beef broth. Stir the ropa vieja to mix well. Add the red and a tablespoon of paprika. Also, add some hot or black pepper and salt to taste. Stir and allow the sauce to cook for 15 minutes on medium heat.
- Let it cool for 10 minutes to allow the flavor to settle. Then serve with boiled rice.
Video credit: Raceta Cubana–YouTube
Note
Tips for Preparing Ropa Vieja
- You can use any type of onion if you don’t have a red onion. The red onion enhances the taste of the meal.
- In Cuba, locals use dry wine for ropa vieja. Use this, too, if you can, to replace the red wine.
- As desired, use less tomato puree so you can taste the beef broth.
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Ropa vieja is more than just food—it’s a cultural symbol. In many Cuban homes and restaurants, it is cooked with pride and served during family gatherings, national holidays, and often as comfort food. It’s a delicious meal to prepare if you’re curious about other cultures.
Let me know how cooking ropa vieja turns out for you and yours!
