Ropa Vieja is one of Cuba’s most iconic national dishes, with origins tracing back to Spain’s Canary Islands. The name, which translates from Spanish to “old clothes,” comes from the dish’s shredded beef that resembles torn rags. Spanish settlers brought the recipe to Cuba in the 16th century, where it evolved with local ingredients like peppers, onions, and tomatoes. Over time, Ropa Vieja became a staple of Cuban home cooking, symbolizing comfort, heritage, and cultural fusion.
Cooking time:
3 hours
Ingredients:
- Beef – 500 g
- Tomatoes in juice – 200–250 g
- Bell pepper (mixed colors) – 2 pcs.
- Onion (large) – 1 pc.
- Garlic – 2–3 cloves
- Green olives (pitted) – 150 g
- Oregano – 1 tsp
- Cumin – 1 tsp
- Sugar – 1 tsp
- Salt – to taste
- Broth – 300 ml (reserved after cooking the meat)
- Dry white wine – 100 g
Recipe:
- Boil the beef (about 2–2.5 hours in salted water) until fully tender. Season with salt and pepper to taste. Let cool in the broth.
- Shred the beef into fibers (using two forks or hands).
- Slice the onion into half rings and the bell peppers into strips. Sauté in a heated pan.
- Add the meat and all remaining ingredients.
- Cover with a lid and simmer until all liquid has evaporated.
- Serve with rice as a side dish.
