Cuban Ropa Vieja (Lightened)

Ropa vieja — literally "old clothes," for the way the shredded beef resembles a pile of tattered rags — is widely considered the national dish of Cuba, though its roots trace back to the Sephardic kitchens of Spain's Canary Islands. Beef is braised low and slow until it falls into tender strands, then simmered in a sofrito of onions, peppers, garlic, tomato, and cumin, brightened with briny olives. It's pure Cuban comfort: rich, smoky-sweet, and deeply savory.

Classic ropa vieja often starts with fattier chuck and a heavy pour of oil. Our lightened version keeps the full character while leaning it out:

• Lean flank steak instead of fattier cuts — the long braise breaks it down into the same silky shreds with far less fat.
• One tablespoon of olive oil does all the searing and sofrito work; the depth comes from caramelizing the vegetables, not from extra grease.
• More peppers and onions bulk up the dish with vegetables and natural sweetness, so a little meat goes further across six servings.
• Low-sodium broth keeps the salt in check while the olives and cumin carry the flavor.

The soul stays intact: the slow braise, the generous sofrito, the cumin warmth, and those salty pops of olive are all still here.

Serving Suggestions

Ropa vieja is traditionally served over fluffy white rice with a side of black beans (together they make the classic plate) and sweet fried plantains (plátanos maduros). To keep the meal lighter, serve it over brown rice or cauliflower rice, with the beans for fiber and a few baked plantain coins for that essential sweet contrast. A squeeze of lime and chopped cilantro on top finish it beautifully.

Find more island classics made healthier in our Caribbean recipes collection.

FAQ

What's the best cut of beef for ropa vieja?
Flank or skirt steak is traditional and ideal — both have long muscle fibers that shred into the signature "old clothes" strands. Flank is the leaner choice and works perfectly with the slow braise.

Can I make this in a slow cooker or Instant Pot?
Yes. Sear the steak and sofrito first for flavor, then transfer everything to a slow cooker (low 7-8 hours) or pressure cooker (high 35 minutes, natural release). Shred and finish with olives on the stovetop.

Why add olives and peas?
Pimiento-stuffed olives are traditional — their brine cuts the richness and adds a signature salty pop. Peas are a common garnish for color and a touch of sweetness, though they're optional.

Ingredients

• 2 lb flank steak, trimmed of fat (or skirt steak)
• 1 tbsp olive oil
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 5 cloves garlic, minced
• 1 (14 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1/2 cup dry white wine (or extra broth)
• 2 cups low-sodium beef broth
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• 1/2 tsp smoked paprika
• 1/4 cup sliced pimiento-stuffed olives
• 1/2 cup frozen peas (optional, traditional garnish)
• 1/2 tsp salt, or to taste
• 1/2 tsp black pepper

Instructions

1. Season the flank steak with salt and pepper. Heat oil in a heavy pot or Dutch oven over medium-high and sear the steak hard on both sides, about 3 minutes per side. Remove.
2. Lower heat to medium. Add onion and both peppers; cook 6-8 minutes until softened and starting to caramelize — this sofrito is the flavor base.
3. Add garlic, cumin, oregano, and smoked paprika; stir 1 minute until fragrant.
4. Pour in the wine to deglaze, scraping up the browned bits, and let it reduce by half.
5. Stir in crushed tomatoes, tomato paste, broth, and bay leaf. Return the steak, nestling it into the sauce.
6. Cover and simmer gently for 1.5 to 2 hours, until the beef is fall-apart tender.
7. Remove the steak and shred it into thin strands with two forks. Return it to the pot.
8. Stir in olives and peas; simmer uncovered 10 minutes to thicken. Discard the bay leaf, adjust salt, and serve.