Ropa Vieja (“Old Clothes”)

Serves 6-8
By Jean Warneke

This is a version of the dish many consider to be the national dish of Cuba. It would be very common to find ropa vieja on the menu at a paladar.

Super easy

Ropa Vieja (“Old Clothes”)


For 1 Batch(es)


  • 1 can(s) 15 ounces fire-roasted diced tomatoes
  • 1 tablespoon(s) vinegar
  • 1 finely diced chipotle pepper(s) in adobo sauce
  • 2 tablespoons adobo sauce
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 2 teaspoons ground cumin
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) freshly ground pepper
  • 1 1/2 pounds flank steak, cut into chunks
  • 2 red bell peppers, seeded and sliced
  • 2 green bell peppers, seeded and sliced
  • 1 onion(s), sliced
  • 4 tablespoons chopped pimiento-stuffed olives

Ropa Vieja (“Old Clothes”) Directions

  1. In a slow cooker or Dutch oven, combine the tomatoes, vinegar, diced chipotle, adobo sauce, garlic, bay leaf, cumin, salt and pepper. Stir to combine.
  2. Add the flank steak, bell peppers and onions and cook on low, or over low heat, for 4 to 6 hours.
  3. Once cooked, shred the meat with two forks, sprinkle with the olives and serve with rice. 

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