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.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep20 min
Cook2 hr 30 min
Makes6 servings
CuisineCuban
Cost$$$
Gluten-freeDairy-free
The Ingredients — and where to get them
Cook for6servings
Flank or skirt steak
A long-grained cut that pulls into strands after a long braise. Grass-fed flank has real beef depth.
Can you make Ropa Vieja in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Ropa Vieja? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Ropa Vieja ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Ropa Vieja gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Ropa Vieja vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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