Ropa Vieja

Ropa vieja, which translates to “old clothes," is Cuba’s national dish and one of the most soul-satisfying plates in all of Caribbean cooking. The name comes from the way the beef shreds into long, ragged strands that look like tattered fabric.

Flank steak gets simmered low and slow until fork-tender, then pulled apart by hand and braised in a fragrant tomato sauce laced with cumin, oregano, garlic, and a splash of wine vinegar. The sauce clings to every strand of meat, and the whole kitchen fills with that unmistakable aroma of sofrito and warm spices.

Pile it over a mound of fluffy white rice with a few slices of sweet, caramelized fried plantains on the side and you have got a plate that could make a grown Cuban abuelo cry.

Chef Tips

• Let the beef cool in its own broth before shredding. The fibers relax and pull apart into longer, more beautiful strands.
• Shred with the grain, not against it. You want those long threads that give ropa vieja its signature look.
• Brown the sofrito (onion, pepper, garlic) thoroughly before adding the tomato sauce. That deep caramelization is the backbone of the flavor.
• A splash of dry red wine at the end rounds out the acidity and adds depth to the braising liquid.
• Save the leftover beef broth. It makes an incredible base for black bean soup or Cuban-style rice.

Variations

• Use brisket instead of flank steak for even more tender, richly marbled shredded beef.
• Stir in roasted red peppers or a handful of green olives with pimentos for a more traditional Havana-style ropa vieja.