The Recipe · No.706 · Ropa Vieja

Ropa Vieja, and Where to Source It

The name means old clothes, and it only shreds into rags if you braise a whole cut low and slow, then pull it with the grain. Cutting the meat into cubes first, the shortcut everyone reaches for, gives you stew chunks instead of strands.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep20 min
Cook2 hr 30 min
Makes6 servings
CuisineCuban
Part One
The Ingredients — and where to get them
Flank or skirt steak
A long-grained cut that pulls into strands after a long braise. Grass-fed flank has real beef depth.
2.5 lb
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Bell peppers
Sliced in strips to echo the shredded meat; a mix of red and green for color and sweetness.
3
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Sofrito base
Onion, garlic, and cumin cooked down as the flavor foundation. Fresh aromatics, bought local.
to taste
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Crushed tomatoes
The body of the sauce; a sweet, low-acid tomato needs no sugar.
1 can (28 oz)
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Olives and bay
Green olives and a bay leaf for the briny, savory finish.
1/2 cup
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Braise wholeBrown the whole steak, cover with water or stock and a bay leaf, and braise gently 2 hours until fork-tender.
  2. Shred with the grainPull the beef into long strands with two forks. Save the braising liquid.
  3. Build the sauceCook the sofrito and peppers until soft, add cumin, tomatoes, and a ladle of the braising liquid.
  4. Simmer togetherReturn the shredded beef with the olives and simmer 20-30 min until the sauce clings. Serve over rice with plantains.
Part Three
The Toolkit

Dutch oven · Two forks · Wooden spoon

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