This is the BEST Ropa Vieja — juicy braised beef infused with the flavors of tomatoes, bell peppers, onion, garlic and cumin. It’s a Cuban classic that can’t be missed and this post will show you how easy it is to make in an Instant Pot, the stovetop or slow cooker.
Let’s make one of my family’s all-time favorite Latin American dishes: Cuban Ropa Vieja. Few dishes capture the heart of Cuban cooking quite like this classic recipe, whose name translates to “old clothes” in Spanish.
Ropa Vieja consists of tender shredded beef simmered with tomatoes, onions, bell peppers, garlic, and spices until rich and flavorful. It is traditionally made with flank steak, though other cuts of beef can also be used.
While it does require time for the meat to become fall-apart tender, the process is mostly hands-off and surprisingly simple. Whether you’re new to Cuban cooking or already a fan, this comforting dish is one you’ll want to make again and again.
What Is Ropa Vieja?
Ropa vieja is a Cuban dish made with shredded beef simmered in a tomato-based sauce with onions, garlic, and bell peppers. Its name, which means “old clothes,” likely refers to the shredded meat resembling tattered rags.
Although it is often considered Cuba’s national dish, versions of ropa vieja are enjoyed throughout Latin America and the Caribbean, where it may also be known as carne desmechada or carne desmenuzada.
Traditionally served with white rice, black beans, and sweet fried plantains, it’s a hearty, comforting meal that’s easy to understand after the very first bite.
About This Instant Pot Ropa Vieja Recipe
I first fell in love with Ropa Vieja as a teenager, and for years I made it using Gloria Estefan’s recipe from her Estefan Kitchen cookbook. To this day, it’s one of the most requested meals by my adult children.
These days, my favorite way to make it is in the Instant Pot. It transforms tough cuts of beef into tender, easy-to-shred meat in a fraction of the time. That said, if you don’t have an Instant Pot, don’t worry—I include stovetop and slow cooker instructions in the recipe card below.
Why You Will Love This Ropa Vieja Recipe
- Delicious and unique flavors: Flavorful ingredients and spices come together to make this Cuban dish truly unforgettable.
- Simple ingredients: Aside from the meat, this recipe is made with mostly pantry ingredients.
- Meal Prep: My favorite part about this Cuban dish is that it tastes just as fabulous the next day, or even days after you make it. This makes it the perfect dish for make-ahead meals, or for entertaining.
- Versatile Cooking Methods: Though I find the Instant Pot the easiest way to cook Ropa Vieja, it turns out just as fabulous on the Stove Top, in a Slow Cooker, or a Stove Top/Oven Combo. All cooking methods are provided in this post.
Ingredients And Notes
This is an overview of the main ingredients you will need to make this recipe. Be sure to check the printable recipe card below for the complete list of ingredients and their exact quantities.
- Beef: Flank steak is my preferred cut for ropa vieja because it shreds into long strands and has a rich, beefy flavor that feels true to the traditional dish. Chuck roast and brisket also work well if you prefer a softer texture (see more on which cut of beef to use in section below).
- Bell Peppers: Bell peppers are a main ingredient in Ropa Vieja. Both green and red peppers are pretty standard and in my opinion lend the best authentic flavor to this dish.
- Jarred pimento or roasted red peppers: Jarred pimentos are often added to a Cuban Ropa Vieja but they are extremely hard to find anywhere near me so I use jarred roasted red peppers. It was only a few years ago that I learned there is a difference between the two. However, jarred red roasted peppers add a nice smokiness that I quite like in my Ropa Vieja. If you can’t find either, just leave them out. TIP: Do not buy hot pimentos – Ropa Vieja is not supposed to be spicy.
- Onion and garlic: Here we use a lot of garlic and onion for maximum flavor.
- Tomato sauce: When Cuban, Dominican, and Puerto Rican recipes call for tomato sauce, they typically mean a pureed, smooth tomato sauce. You can use any pureed tomato you like, such as passata, Pomi, Hunts, Mutti polpa, etc. Or puree your own from canned whole tomatoes. You can also use chopped fresh tomatoes but if doing so, add a few tablespoons of concentrated tomato paste to give it a richer tomato flavor. However, keep in mind Ropa Vieja should not have a heavy tomato presence. It should be saucy, not overly thick.
- White Wine: I find the wine pretty essential in this dish. It adds a lot of great flavor and is also a crucial liquid for the sauce.
- Spices and seasonings: Here we are using dried oregano, ground cumin, sweet paprika, bay leaves, salt and ground black pepper. The paprika is not very traditional in a Cuban Ropa Vieja but I find it adds great color and a little more depth of flavor to the dish.
- Pimento Stuffed Olives: Well, here’s the ingredient that could get me in a bit of trouble with some of my Cuban friends. Olives are not traditional in a Cuban Ropa Vieja. It seems olives are more commonly added to the Puerto Rican and Dominican versions of this dish. I adore briny olives, and I’m Dominican, so I do add them here but the dish is just as delicious without them so feel free to omit them if your abuela, or tatara-abuela never did.
- Vinegar: Particularly if skipping the olives, you want to add a little acidity to the sauce. I use red wine vinegar but apple cider vinegar, white vinegar, or white wine vinegar, will also work.
Additions And Substitutions
Beef – You can also make this recipe using pork shoulder. Just cook it for 3-4 hours in the oven until fall-apart tender, or in the Instant Pot for 1 hour (or more depending on the size).
Green pepper – I adore green peppers and I feel their bitter, grassy flavor really contributes to this Ropa Vieja recipe. However, I know some people do not like green peppers at all, in this case try using a cubanelle pepper (much milder) or use any other coloured bell pepper in its place.
White wine – You can also use red wine if that is all you have on hand. If you are avoiding alcohol, you can substitute with beef broth or chicken broth. In a pinch, you could also use water.
Spices – You can also add a teaspoon of smoked paprika if you like smoky flavors.
Make it vegan – Surprisingly, this is a great recipe to make vegan. When my son was vegan a few years ago, I made ropa vieja using jackfruit and it was delicious. Simply make the sauce in a skillet, then add your drained and shredded jackfruit. Cook for 15 minutes, or so, then add the vinegar, and olives (if using).
What Is The Best Cut Of Beef For Ropa Vieja?
Flank steak is the traditional choice for Cuban Ropa Vieja and my personal favorite. Once simmered until tender, it shreds into long strands that give the dish its signature “torn clothes” appearance. I also love that it retains a slight chew, which I think adds to the authentic texture of the dish.
That said, chuck roast and brisket are excellent alternatives and often more budget-friendly. They tend to become even more tender and succulent, though they may require a bit more cooking time. Skirt steak can also be used, but because it’s thinner than flank, it generally cooks more quickly.
Do You Have To Brown The Meat First?
Some recipes call for browning the meat before cooking it in the sauce because they believe it will add more flavor. In this recipe, we are skipping this step. Particularly if using flank steak, I find this step unnecessary and if anything, I find it drys out the meat.
Pretty much all of the “authentic” Cuban recipes I have researched, do not brown the meat first, no matter what cooking method they are using. I have tested it both ways and could not tell a difference so it’s definitely not worth the extra time and effort.
How To Make Ropa Vieja (Instant Pot, Stovetop Or Slow Cooker)
Here we are focusing on Ropa Vieja made in an Instant Pot. Once I used the Instant pot to make this dish, it was hard to go back to another method. However, I know many of you don’t have an Instant Pot so you can find instructions for how to make it on the stovetop, or in a slow cooker, in the recipe card below.
Note: This is an overview on how to make Ropa Vieja. For detailed instructions check the recipe card below.
Step 1: Slice the flank steak, crosswise, into 2 or 3 large pieces. If using chuck or brisket, you may need to cut them into a few more pieces. Set aside.
Step 2: Using the SAUTE function, sauté the onion and peppers until slightly tender. At this point, I like to scoop out about 1/3 of the sautéed peppers to add later but this is optional.
Step 3: Next, add the garlic, oregano, cumin, and paprika and sauté for 1 minute more. Add the wine and cook until the liquid is slightly reduced, about 1 minute.
Step 4: Add the tomato sauce, bay leaves and season with salt and pepper. Nestle in the pieces of meat, making sure they are mostly covered in liquid. I also like to place a few of the sautéed vegetables on top of the meat.
Step 5: Turn the valve to “sealing” and set the Instant Pot to pressure cook at HIGH pressure for 45 minutes. Allow the pressure to have a natural release of 15 minutes, then do a quick release manually.
Step 5: Open the lid and remove and discard the bay leaves. Transfer the beef to a bowl and she using tow forks. Return the beef to the pot and add the reserved peppers, vinegar, pimentos and olives, if using. Once again, set the pot to SAUTE and simmer until the liquid is slightly reduced, about 10 minutes. Taste and adjust seasoning by adding a little more salt and pepper, if needed.
Step 6: Serve with rice, black beans, plantains, or tucked into tortillas.
This Recipe Calls For Very Little Liquid. Will I Get The Burn Notice In The Instant Pot?
The only liquid we are using in this recipe is white wine and tomato sauce. I know that makes a lot of people nervous that they will get the dreaded burn notice. Let me assure you, you will not. I have made this Ropa Vieja recipe in the Instant Pot dozens of times and never once have I gotten the burn notice.
The vegetables and meat will release a lot liquid so if you add broth, or water, you will end up with a sauce that is too loose and flavorless. Just make sure to stir the bottom of the pot once you add the wine and tomato sauce, and you will avoid any chance of getting the burn notice.
If for some inexplicable reason the burn message were to appear, there is no need to panic. Just release the pressure, open the lid, and give everything a good stir. Then lock the lid and continue with the recipe.
Frequently Asked Questions
This Instant Pot Ropa Vieja recipe is not spicy at all. It is made with sweet bell peppers, never spicy peppers. If you love heat and would like to add some spice, add a few pinches of cayenne pepper.
No they are not. Pimentos are small, heart-shaped peppers that measure about 3-4 inches in height. They are sweeter than roasted red bell peppers and a little more aromatic. Pimentos are almost always sold jarred in brine liquid, as opposed to fresh. Sometimes, the two can be used interchangeably and for this recipe, you can use either one.
You can! I would use 3 pounds of boneless skinless chicken thighs, then follow the recipe as written reducing the cooking time as follows:
Instant pot: Cook the chicken for 12 minutes.
Stovetop: Cook the chicken for 25-30 minutes or until fall-apart tender.
Slow cooker: Cook on low for 6-8 hours, or on high for 3-4 hours.
Yes! Surprisingly, this is a great recipe to make vegan. Jackfruit is a great replacement for the beef because it shreds and absorbs flavors beautifully. Simply make the sauce in a skillet, then add your drained and shredded jackfruit. Cook for 15 minutes, or so, then add the vinegar, and olives (if using).
Expert Tip
Do not be tempted to add more liquid. This Instant Pot recipe calls for very liquid which I know makes a lot of people nervous. The recipe has been tested dozens (and dozens!) of times and it works beautifully as written. If you add broth or water, I guarantee your ropa vieja will not taste as rich or flavorful.
What To Serve With Ropa Vieja
For my family, Ropa Vieja is a full on Latin American culinary affair so white rice, black beans, and sweet plantains are a must. That said, Ropa Vieja is also fabulous served with many other sides, or used in many different ways. Here’s a few suggestions:
- Sliced Avocados – If we aren’t having plantains with our ropa vieja, we are most definitely having sliced avocados on the side. Don’t forget to drizzle the avocados with lime juice and a sprinkle of salt.
- With a cabbage slaw – A side of briny, crunchy slaw is wonderful alongside rtropa vieja. Try it with this easy Curtido recipe – yum!
- With roasted potatoes, mashed potatoes, sweet potatoes or French fries – This Cuban Ropa Vieja would be delicious with potatoes of any kind.
- With polenta – A creamy polenta would be a great base for the saucy Ropa Vieja.
- As a filling for tacos, quesadillas, taquitos, tostadas, burritos, or enchiladas – Drain out some of the excess sauce and this Ropa Vieja makes the perfect filling for all of your favorite Mexican dishes.
Make Ahead, Storage And Reheating
- Make Ahead: Cuban Ropa Vieja is even better after it sits for days in the fridge. So go ahead and prepare the entire dish, then store in the refrigerator until ready to use for up to 4 days.
- To store in the fridge: Leftovers can be stored in an airtight container in the refrigerator for 4-5 days.
- To freeze: Ropa vieja also freezes beautifully. Once cooled, place in a freezer-safe container and freeze for up to 3 months. When ready to use, thaw overnight in the refrigerator.
- Reheating: For best results, reheat the Ropa Vieja in a sauce pan, over medium-low heat, until heated through.
Let Me Know Your Thoughts
If you gave this recipe a try, I would love to hear how it worked out for you. Share your thoughts in the comment section below or feel free to ask me anything — I always enjoy chatting with you.
Don’t forget to leave a star rating, too!~Sandra x
Cuban Ropa Vieja
Ingredients
- 2 pounds flank steak (see notes)
- Kosher salt and freshly ground black pepper
- 2 Tablespoons olive oil
- 1 large yellow onion halved and thinly sliced
- 1 large green pepper, seeded and thinly sliced
- 2 red bell peppers, seeded and thinly sliced
- 4 garlic cloves minced
- 1 1/2 teaspoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 bay leaves
- 1/2 cup (125 ml) dry white wine
- 1 cup beef or chicken broth (NOT FOR INSTANT POT, SEE NOTES)
- 1 14-ounce can pureed tomato sauce (see notes)
- 1 Tablespoon red wine vinegar (or other light colored vinegar)
- 1/3 cup chopped jarred pimentos (optional)
- 1/2 cup pitted green olives (optional)
- cooked white rice and black beans or pinto beans, for serving
Instructions
FOR THE INSTANT POT
- Slice the flank steak, crosswise, into 2 or 3 large pieces so it can fit in the Instant Pot in almost even layer. Season beef with a few pinches of salt and pepper. Set aside.
- Turn the Instant Pot to SAUTE and add the oil. Once the oil is hot and shimmering, add the onion and bell peppers to the pot. Sauté until slightly tender, about 3-4 minutes. At this point, I like to scoop out about 1/3 of the sautéed peppers to add later, but this is optional.
- Add the garlic, oregano, cumin, paprika and bay leaves and sauté for 1 minute more. Add the wine and use a flat wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. This will ensure that you do not get a burn warning during the pressure cooking process.cook until the liquid is slightly reduced, about 1 minute. Add the tomato sauce, stir, and season with salt and pepper.
- Nestle in the pieces of meat, making sure they are mostly covered in liquid. I also like to place a few of the sautéed vegetables on top of the meat.
- Turn the valve to “sealing” and set the Instant Pot to pressure cook at HIGH pressure for 45 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure manually.
- When the pressure is done releasing, carefully remove the lid and discard the bay leaves. Transfer the beef to a bowl. Using 2 forks, pull apart into very thin, long shreds. Return the beef to the pot and add the reserved peppers, vinegar, pimentos and olives, if using.
- Once again, set the pot to SAUTE and simmer until the liquid is slightly reduced, about 10 minutes. Taste and adjust seasoning by adding a little more salt and pepper, if needed.
- Serve with rice, black beans, plantains, and/ or sliced avocados.
FOR THE SLOW COOKER
- Slice the flank steak, crosswise, into 2 or 3 large pieces so it can fit in the slow cooker in almost even layer. If using a chuck roast, you may need to cut it into a few more pieces. Season beef with a few pinches of salt and pepper. Set aside.
- In a slow cooker, combine the olive oil, onions, peppers, garlic, oregano, cumin, paprika, and bay leaves. Give everything a good toss to coat in oil. Pour in the wine, tomato sauce, PLUS 1/2 cup beef broth, chicken broth or red wine. Mix gently to combine.
- Nestle in the pieces of meat, making sure they are mostly covered in liquid. I also like to place a few of the vegetables on top of the meat. Cook covered, on low for 8 hours, or on high for 5 hours or until the beef seems very tender.
- Transfer the beef to a bowl (keep slow cooker covered). Using 2 forks, shred the beef. Return the beef to the pot and add the vinegar, pimentos and olives, if using. Cook on high, covered, for 20 minutes or until beef has warmed through. Taste and adjust seasoning by adding a little more salt and pepper, if needed.
- Serve with rice, black beans, plantains, and/ or sliced avocados.
FOR THE STOVETOP
- Slice the flank steak, crosswise, into 2 or 3 large pieces so it can fit a Dutch oven or large pot in almost even layer. Season beef with a few pinches of salt and pepper. Set aside.
- Heat oil in a large Dutch oven over medium heat. Add the onion and bell peppers and sauté until slightly tender, about 3-4 minutes. At this point, I like to scoop out about 1/3 of the sautéed peppers to add later, but this is optional.
- Add the garlic, oregano, cumin, paprika and bay leaves and sauté for 1 minute more. Add the wine and cook until the liquid is slightly reduced, about 1 minute. Add the tomato sauce PLUS 1 cup beef or chicken broth (*see notes). Season with salt and pepper.
- Nestle in the pieces of meat, making sure they are covered in liquid and vegetables (add more broth if necessary).
- Cover Dutch oven, leaving lid slightly ajar. Bring to a simmer and cook beef until very tender, about 2 hours. Alternatively, you can cook it in the oven; transfer the pot to a 325ºF preheated oven, with lid slightly ajar, and cook for 1 1/2 – 2 hours, adding more broth if necessary.
- Discard the bay leaves. Transfer the beef to a bowl. Using 2 forks, pull apart into very thin, long shreds. Return the beef to the pot, stirring to combine with vegetables and sauce. Add the reserved peppers, vinegar, pimentos and olives, if using.
- Bring to a simmer, and cook, uncovered, until sauce has thickened slightly, about 15 minutes. Taste and adjust seasoning by adding a little more salt and pepper, if needed.
- Serve with rice, black beans, plantains, and/ or sliced avocados.
Pat Meyers
Excellent and pretty easy! Served it with plantains.
Sandra Valvassori
So happy to hear this, Pat! Love that you served it with plantains. Thank you so much for taking the time to write a review, really appreciate it!