Published with permission from LuxuryWeb Magazine
Ropa Vieja has been a cherished dish for over 500 years, with regional variations found in the Canary Islands, Latin America, the Philippines, and mainland Spain. Its origins are believed to be Sephardic Jewish, where families would slow-cook a rich meat stew before the Sabbath, keeping it warm in the embers to enjoy later without breaking religious customs.
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Rooted in history
When Spanish immigrants from the Canary Islands brought the dish to the New World, it gained popularity in Cuba, where it was first documented in the mid-to-late 1850s. This savory, aromatic stew consists of shredded beef or goat shoulder simmered in a tomato-based sauce with onions, garlic, bell peppers, green olives, and a fragrant blend of spices.
The name “ropa vieja” translates to “old clothes,” inspired by a Spanish folk tale in which a destitute old man shredded and cooked his own garments out of hunger and desperation. According to legend, after he prayed over the pot, the mixture miraculously transformed into a rich and hearty meat stew.
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Today, ropa vieja is a beloved staple in traditional Latin American households and is featured on menus across Spain, Latin America, and the Caribbean.
Ingredients:
- 2 pounds flank steak or goat shoulder, cut into pieces
- 2 tablespoons olive oil
- 1 cup beef broth
- 2 medium Cubanelle peppers or a mix of green and red bell peppers, thinly sliced
- 3 garlic cloves, minced
- 1 can (15 or 16 ounces) crushed tomatoes
- 1 tablespoon white wine vinegar
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/3 cup pitted, pickled green olives
- 1 teaspoon fresh cilantro
- Sea salt and cracked black pepper, to taste
- 36 ounces white rice
Method:
- In a medium saucepan, combine the meat with 2 cups of water and 1 cup of beef broth. Bring to a simmer over medium-high heat, then reduce to low, cover, and cook for about 2 hours or until the meat is very tender. Transfer the cooked meat to a cutting board and shred using two forks.
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced peppers and onions, cooking and stirring for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Pour in the white wine vinegar and stir, cooking for about a minute until most of the liquid has evaporated.
- Reduce the heat to low and add the crushed tomatoes, bay leaves, oregano, cumin, and 1/2 teaspoon each of salt and cracked black pepper. Stir well and let the mixture simmer for 10 minutes. Add the shredded meat, cover, and continue cooking for another 10 minutes. Remove the bay leaves, stir in the green olives, and mix well.
- While the stew simmers, prepare the rice according to package instructions.
- To serve, pile the cooked rice onto a large platter and top with the meat and sauce. For an authentic South American version, add a side of cooked black beans.
Depending on the region, cilantro may be used differently — it’s often a garnish in the Caribbean but is traditionally cooked with the tomatoes, bay leaves, and aromatics in Eastern South America.
This recipe yields about 4 to 5 cups of ropa vieja — perfect for a comforting and flavorful meal. Buen provecho!
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