Today, we’re diving into the dish of Ropa Vieja, one of the more iconic dishes of Cuban cuisine. If you’ve never tried it, you’re in for a treat! This flavorful, hearty meal is beloved by many and has a rich history that’s just as delicious as its taste.
The Story Behind Ropa Vieja
Ropa Vieja means “old clothes” in Spanish, it has a charming backstory that adds to the dish’s cultural significance. The origin of the name is believed to be tied to the appearance of the dish: the traditional shredded, tender beef resembles torn, frayed pieces of fabric or clothing.
One popular tale suggests that the name originated from a poor father who, after exhausting all his resources, cooked his old clothes in a pot to feed his hungry children. Instead of fabric, he used leftover meat, which he seasoned and prepared as a stew. The resulting dish was so delicious that it became a staple, and the name “Ropa Vieja” stuck as a nod to the resourcefulness in creating a comforting meal from humble ingredients.
This name reflects not only the dish’s texture but also the idea of making something wonderful out of what’s available—a concept that resonates in many cultures. Over time, Ropa Vieja has evolved into a beloved classic in Cuban cuisine, representing both comfort and resourcefulness in cooking.
Cultural Significance
In Cuba, Ropa Vieja has become a beloved comfort food, often associated with family gatherings, celebrations, and weeknight dinners. It is typically made with flank steak that is slow-cooked until tender, then shredded and simmered in a savory tomato sauce with onions, bell peppers, and spices. This dish is often served with rice, black beans, and fried plantains, making it a staple in Cuban cuisine.
Flavorful Variation
When it comes to Ropa Vieja, there’s plenty of room for creativity! Traditionally made with tender, shredded beef, this classic dish can also be adapted for those who prefer a meatless option. For the vegetarian version, hearty vegetables like jackfruit can take center stage, absorbing the savory flavors of the tomato sauce, onions, and spices just like the original. You can simmer these ingredients until they’re tender and flavorful, creating a satisfying dish that captures the essence of Ropa Vieja without the meat. Whether you choose the traditional beef or a vibrant vegetarian variation, both versions offer a delicious taste of Cuban comfort food that everyone can enjoy!
See the recipe cards (meat-option and vegetarian) below!
No matter which version you choose, Ropa Vieja is all about bringing people together over a delicious meal. It’s perfect for family gatherings, potlucks, or just a cozy night in.
Cuban Ropa Vieja is a dish that tells a story of resilience, love, and tradition. Whether you’re enjoying the classic meat version or trying the vegetarian twist, this recipe is sure to become a favorite in your kitchen. Enjoy the warmth and flavors of this Cuban classic!
From my table to yours,
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WITH MEAT:
Ropa Vieja with Steak
Ingredients
- 2 pounds flank steak or brisket
- 1 onion sliced
- 1 green bell pepper sliced
- 4 cloves garlic minced
- 1 can diced tomatoes with juice
- 1 cup broth
- 2 teaspoons cumin
- 3 teaspoon oregano
- 1/4 cup olive oil
- salt to taste
- fresh cilantro for garnish
Instructions
Cook the Meat
- In a large pot, heat some olive oil over medium heat.
- Season the meat with salt and pepper, then sear it on all sides until browned.
- Remove from pot and set aside.
Saute the Vegetables
- In the same pot, add the onion, bell pepper, and garlic.
- Sauté until the vegetables are soft and fragrant.
Simmer
- Return the meat to the pot, along with the diced tomatoes, beef broth, cumin, and oregano.
- Bring to a boil, then reduce the heat to low.
- Cover and let it simmer for about 2-3 hours until the meat is tender and easily shreds.
Shred the Meat
- Once the meat is cooked, remove it from the pot and shred it using two forks.
- Return the shredded meat to the pot and stir it into the sauce.
- Simmer for an additional 15-20 minutes.
- Remove from heat.
Serve
- Garnish with fresh cilantro and serve with rice.
VEGETARIAN:
Ropa Vieja with Jackfruit
Ingredients
- 2 cans green jackfruit in brine drained and rinsed
- 1 onion sliced
- 1 green bell pepper sliced
- 4 cloves garlic minced
- 1 can diced tomatoes with juice
- 1 cup vegetable broth
- 2 teaspoons cumin
- 3 teaspoon oregano
- 1/4 cup olive oil
- salt to taste
- fresh cilantro for garnish
Instructions
Prepare the Jackfruit
- Drain cans and rinse jackfruit under cool water.
- Use a fork or your hands to shred the jackfruit into smaller pieces.
- Set aside.
Cook
- In a large pot, heat olive oil over medium heat.
- Add the onion, bell pepper, and garlic, sautéing until soft.
- Add the drained, shredded jackfruit to the pot.
Simmer
- Stir in the diced tomatoes, vegetable broth, cumin, and oregano.
- Bring to a boil, then reduce the heat to low.
- Cover and simmer for about 30-40 minutes, allowing the jackfruit to absorb the flavors.
- Adjust seasoning.
- For a thicker consistency, let it simmer uncovered for a few more minutes.
- Remove from heat.
Serve
- Garnish with fresh cilantro and serve with rice.
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