[{"data":1,"prerenderedAt":415},["ShallowReactive",2],{"recipe:cuban-ropa-vieja":3,"recipe:country:cuba":206},{"slug":4,"title":5,"nativeName":6,"pronunciation":7,"countrySlug":8,"region":9,"emoji":10,"summary":11,"intro":12,"story":13,"whyThis":14,"tips":19,"substitutions":26,"variations":39,"serveWith":49,"storage":51,"faq":52,"equipment":68,"baseServings":72,"prepMinutes":73,"cookMinutes":74,"difficulty":75,"course":76,"diet":78,"mainIngredients":81,"ingredients":87,"instructions":154,"nutrition":180,"images":187,"keywords":197,"publishedAt":204,"updatedAt":204,"authorSlug":205},"cuban-ropa-vieja","Ropa Vieja (Cuban Shredded Beef in Pepper Sauce)","Ropa vieja","ROH-pah vee-EH-hah","cuba","Havana","🥩","Cuba's national dish: flank steak simmered until it pulls into threads, then stewed in sofrito of onion, pepper and tomato with cumin, wine and olives. Served over white rice.","Ropa vieja is beef cooked twice — first simmered whole in a bay-scented broth until it gives up and pulls apart into long threads, then folded back into a sofrito of onion, green pepper, garlic and tomato and stewed again until the sauce clings to every strand. The name means old clothes, and shredded beef in a rust-coloured sauce does look like a pile of torn rags. The flavour is savoury and rounded rather than spicy: sweet cooked peppers, cumin and oregano, a little dry white wine for lift, green olives and capers for salt and sharpness. It is Cuba's national dish and the standard by which a Cuban home cook is judged, and it is almost impossible to ruin if you give the beef the time it needs.","Ropa vieja did not begin in Cuba. Shredded meat stews of this shape are Sephardic and Spanish in origin, common across the Iberian peninsula and the Canary Islands as a way of turning yesterday's boiled beef into today's dinner — the dish exists precisely because nobody with sense throws away the meat from a pot of broth. Canarian emigrants carried it to the Caribbean in large numbers, and in Cuba it settled into the local sofrito, picked up cumin and green pepper, and became something recognisably its own.\n\nThere is a folk story, repeated on menus and in family kitchens, about a poor man who had nothing to feed his family and shredded his own clothes into a pot, which then miraculously became meat. It is a good story and almost certainly a later invention attached to a name that already made sense on its own. What is verifiable is duller and more interesting: the dish is thrift cooking that got promoted. Cheap, tough, hard-working muscle — flank, skirt, brisket, chuck — is the only cut that shreds into proper strands, and the long simmer that makes it tender also makes the broth that flavours the sauce.\n\nIn Cuba ropa vieja is Sunday food and restaurant food at once. It arrives with white rice, black beans and fried sweet plantains, and the rice is not optional — the sauce is deliberately generous so that it can soak into the grains. Cuban-American kitchens in Miami and Tampa kept it central through exile, which is why it is now one of the few Caribbean dishes that most Americans can name. Versions differ: some cooks add potato, some skip the wine, some finish with roasted red pepper strips laid over the top. The constants are the shredding, the sofrito, and the refusal to hurry either.",[15,16,17,18],"Two-stage method: the beef is simmered separately so the broth it makes becomes the base of the sauce instead of being thrown out.","Shreds along the grain into real strands rather than mushy crumbs, because the cut and the timing are chosen for it.","Olives, capers and a splash of wine keep a rich braise from tasting flat by the third forkful.","Everything can be made a day ahead — it genuinely tastes better reheated.",[20,21,22,23,24,25],"Flank or skirt steak shreds into the long threads the dish is named for. Chuck works and tastes excellent but breaks into shorter chunks.","Shred with two forks along the grain, not across it, and keep the strands long — texture is half the identity of this dish.","Do not discard the simmering broth. Strain it and use it as the braising liquid; a bouillon-cube substitute tastes noticeably thinner.","Cook the sofrito longer than feels necessary, until the peppers are limp and sweet and the tomato paste has darkened to brick red.","If the sauce is watery at the end, lift the lid and boil hard for five minutes rather than adding thickener.","Season only after the beef has gone back into the sauce — the olives and capers bring their own salt and it is easy to overshoot.",[27,31,35],{"original":28,"swap":29,"note":30},"Flank steak","Skirt steak, brisket or beef chuck","All shred well. Chuck is the cheapest and most forgiving; brisket needs an extra 30 minutes of simmering.",{"original":32,"swap":33,"note":34},"Dry white wine","Dry sherry, or an extra 120 ml of the beef broth plus 1 tsp vinegar","The wine adds acidity more than alcohol flavour, so the vinegar route works honestly.",{"original":36,"swap":37,"note":38},"Green olives with pimiento","Any brined green olive, roughly chopped","Avoid black olives — they go muddy and sweet in the sauce rather than sharp.",[40,43,46],{"name":41,"description":42},"Ropa vieja with potatoes","Add two peeled potatoes in 3 cm chunks for the last 20 minutes; they thicken the sauce as they soften and stretch the dish further.",{"name":44,"description":45},"Vaca frita","The crisp cousin: shred the same simmered beef, marinate it in lime and garlic, then fry it hard in a dry pan until the edges are brown and crunchy.",{"name":47,"description":48},"Slow-cooker version","Simmer the beef and sofrito together on low for 8 hours, then shred in the pot and reduce the sauce uncovered on the stove for 10 minutes.",[50],"White rice, black beans and sweet fried plantains — the standard Cuban plate, with the sauce spooned over the rice.","Ropa vieja keeps 4 days refrigerated and freezes well for 3 months, which is unusual for a braise and comes down to the shredded texture holding up. Reheat covered over low heat with a splash of water or broth, since the sauce tightens considerably as it cools. Made a day ahead it is genuinely better: the strands go on absorbing sauce overnight and the cumin settles down. Do not reheat in a very hot pan — the beef dries out fast once it is already shredded.",[53,56,59,62,65],{"question":54,"answer":55},"Why is it called ropa vieja?","The name is Spanish for old clothes, and it describes the look of the dish: long shreds of beef in a rust-red sauce resemble a heap of torn rags. A popular folk tale about a man shredding his clothes into a pot to feed his family is almost certainly a later story invented to explain a name that was already descriptive.",{"question":57,"answer":58},"Which cut of beef shreds best?","Flank steak is the traditional choice because its long, coarse muscle fibres separate into strands rather than crumbs. Skirt steak behaves the same way. Brisket and chuck also work and are cheaper, but they break into shorter pieces and need a longer simmer, roughly two and a half hours instead of two.",{"question":60,"answer":61},"Can I make ropa vieja ahead of time?","Yes, and it improves. Cook it completely, cool it and refrigerate for up to four days, or freeze for three months. Reheat gently with a little water or broth stirred in, because the sauce thickens noticeably overnight. Many Cuban cooks make it the day before precisely for this reason.",{"question":63,"answer":64},"Is ropa vieja spicy?","No. Cuban cooking generally avoids chile heat, and this dish is seasoned with cumin, oregano, bay and garlic rather than anything hot. If you want heat, a little chopped fresh chile added with the garlic will not offend anyone, but it is not traditional and the olives and capers already provide the sharp edge.",{"question":66,"answer":67},"Do I really need to simmer the beef separately first?","It is the better method. Simmering the meat in water with aromatics produces a broth that becomes the braising liquid, so the sauce tastes of beef rather than of tomato alone. You can cook everything together in one pot to save time, but the sauce will be thinner in flavour and you lose control over the shredding stage.",[69,70,71],"Large heavy pot or Dutch oven","Two forks for shredding","Fine sieve",4,25,150,"medium",[77],"main",[79,80],"gluten-free","dairy-free",[82,83,84,85,86],"beef-chuck","bell-pepper","tomato-paste","onion","olives",[88,93,97,100,104,107,113,115,117,122,125,129,132,136,140,143,146,150],{"ref":82,"qty":89,"unit":90,"name":91,"group":92},900,"g","flank steak in one piece (or skirt, brisket or chuck)","To simmer the beef",{"ref":85,"qty":94,"unit":95,"name":96,"group":92},1,"piece","onion, halved",{"ref":98,"qty":94,"unit":95,"name":99,"group":92},"carrot","carrot, in chunks",{"ref":101,"qty":102,"unit":95,"name":103,"group":92},"bay-leaf",2,"bay leaves",{"qty":102,"unit":105,"name":106,"group":92},"tsp","fine salt",{"ref":108,"qty":109,"unit":110,"name":111,"group":112},"olive-oil",3,"tbsp","olive oil","For the sofrito",{"qty":102,"unit":95,"name":114,"group":112},"onions, thinly sliced",{"ref":83,"qty":102,"unit":95,"name":116,"group":112},"bell peppers (one green, one red), in thin strips",{"ref":118,"qty":119,"unit":120,"name":121,"group":112},"garlic",6,"clove","garlic, finely chopped",{"ref":123,"qty":102,"unit":105,"name":124,"group":112},"cumin","ground cumin",{"ref":126,"qty":127,"unit":105,"name":128,"group":112},"oregano",1.5,"dried oregano",{"ref":84,"qty":109,"unit":110,"name":130,"group":131},"tomato paste","For the sauce",{"ref":133,"qty":134,"unit":90,"name":135,"group":131},"tomato",400,"tinned chopped tomatoes",{"qty":137,"unit":138,"name":139,"group":131},120,"ml","dry white wine",{"ref":86,"qty":141,"unit":90,"name":142,"group":131},80,"green olives with pimiento, halved",{"ref":144,"qty":94,"unit":110,"name":145,"group":131},"capers","capers, drained",{"ref":147,"qty":109,"unit":110,"name":148,"group":149},"parsley","flat-leaf parsley, chopped","To finish",{"qty":151,"unit":152,"name":153,"group":149},null,"to taste","salt and black pepper",[155,160,163,166,169,172,177],{"title":156,"text":157,"timerSeconds":158,"tip":159},"Simmer the beef","Put the whole piece of beef in a pot with the halved onion, carrot, bay leaves and salt, cover with cold water by 3 cm and bring to a bare simmer. Skim the grey foam off the surface in the first ten minutes, then partially cover and cook for 1 hour 45 minutes, until a fork twisted into the meat pulls threads away without resistance.",6300,"Keep it at a lazy simmer with bubbles breaking one at a time. A rolling boil tightens the muscle and adds an hour to the cooking.",{"title":161,"text":162},"Shred and strain","Lift the beef onto a board and let it cool for 15 minutes until you can handle it. Strain the broth through a sieve and keep 400 ml. Pull the meat apart along the grain with two forks into strands about the thickness of a shoelace, discarding any hard fat.",{"title":164,"text":165,"timerSeconds":89},"Build the sofrito","Heat the olive oil in the rinsed pot over medium heat and cook the sliced onions and pepper strips for 12 to 15 minutes, stirring now and then, until they have collapsed, turned glossy and smell sweet rather than raw. Add the garlic, cumin and oregano and cook 1 minute more, until fragrant.",{"title":167,"text":168},"Darken the tomato paste","Stir in the tomato paste and fry it for 2 to 3 minutes, scraping constantly, until it turns from bright red to a dull brick colour and starts to stick. This step removes the tinny taste of raw paste and is the difference between a rounded sauce and a sharp one.",{"title":170,"text":171},"Make the sauce","Pour in the wine and let it bubble for 2 minutes, scraping the base of the pot clean. Add the tinned tomatoes and the 400 ml of reserved broth, bring to a simmer and cook uncovered for 10 minutes to concentrate.",{"title":173,"text":174,"timerSeconds":175,"tip":176},"Stew the beef back in","Return the shredded beef to the pot with the olives and capers, stir once to coat, and simmer gently uncovered for 25 to 30 minutes. It is ready when the sauce no longer pools loosely around the meat but coats the strands and leaves a clear trail when you drag a spoon across the base.",1680,"Taste before salting. Between the broth, olives and capers the pot is often seasoned enough already.",{"title":178,"text":179},"Finish and serve","Fish out any stray bay leaf, grind over black pepper, and scatter with chopped parsley. Serve in a wide bowl over white rice with black beans and fried sweet plantains alongside, spooning extra sauce over the rice.",{"calories":181,"protein":182,"carbs":183,"fat":184,"fiber":72,"sodium":185,"estimated":186},480,46,16,24,980,true,[188,191,193,195],{"src":189,"alt":190},"\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero.jpg","Shredded beef ropa vieja in red pepper sauce with green olives, served over white rice",{"src":192,"alt":190},"\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero-16x9.jpg",{"src":194,"alt":190},"\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero-4x3.jpg",{"src":196,"alt":190},"\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero-1x1.jpg",[198,199,200,201,202,203],"ropa vieja","cuban beef","shredded beef","sofrito","flank steak","caribbean 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shoulder",{"slug":283,"title":284,"nativeName":285,"countrySlug":8,"region":9,"baseServings":102,"prepMinutes":286,"cookMinutes":287,"difficulty":288,"course":289,"diet":291,"mainIngredients":293,"images":295,"keywords":299,"publishedAt":204,"updatedAt":204,"authorSlug":205},"mojito","Mojito (Cuban Rum, Lime and Mint Highball)","Mojito",5,0,"easy",[290],"drink",[241,292,79,80],"vegan",[270,294],"mint",[296],{"src":297,"alt":298},"\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero.jpg","Tall mojito glass packed with ice, mint sprigs and lime, beaded with condensation",[283,300,301,302,303,304],"cuban cocktail","white rum","mint and lime","havana","highball",{"slug":306,"title":307,"nativeName":308,"countrySlug":8,"region":235,"baseServings":119,"prepMinutes":309,"cookMinutes":310,"restMinutes":213,"difficulty":288,"course":311,"diet":313,"mainIngredients":314,"images":316,"keywords":320,"publishedAt":204,"updatedAt":204,"authorSlug":205},"moros-y-cristianos","Moros y Cristianos (Cuban Black Beans Cooked with Rice)","Moros y cristianos",15,100,[312],"side",[241,292,79,80],[315,218,118,123],"black-beans",[317],{"src":318,"alt":319},"\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero.jpg","Bowl of Cuban moros y cristianos, grey-violet rice cooked with whole black beans",[321,322,323,324,325,326],"moros y cristianos","congri","black beans and rice","cuban side dish","vegan rice","bean broth",{"slug":328,"title":329,"nativeName":330,"countrySlug":8,"region":9,"baseServings":72,"prepMinutes":309,"cookMinutes":331,"difficulty":288,"course":332,"diet":333,"mainIngredients":334,"images":337,"keywords":341,"publishedAt":204,"updatedAt":204,"authorSlug":205},"cuban-picadillo","Picadillo a la Habanera (Beef with Olives and Raisins)","Picadillo a la habanera",35,[77],[79,80],[335,86,336,85,133],"ground-beef","raisins",[338],{"src":339,"alt":340},"\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero.jpg","Skillet of Cuban picadillo, ground beef in tomato sauce studded with green olives and raisins",[342,343,344,201,345,303],"picadillo","cuban ground beef","olives and raisins","weeknight dinner",{"slug":4,"title":5,"nativeName":6,"countrySlug":8,"region":9,"baseServings":72,"prepMinutes":73,"cookMinutes":74,"difficulty":75,"course":347,"diet":348,"mainIngredients":349,"images":350,"keywords":352,"publishedAt":204,"updatedAt":204,"authorSlug":205},[77],[79,80],[82,83,84,85,86],[351],{"src":189,"alt":190},[198,199,200,201,202,203],{"slug":354,"title":355,"nativeName":356,"countrySlug":8,"region":357,"baseServings":72,"prepMinutes":309,"cookMinutes":213,"difficulty":288,"course":358,"diet":360,"mainIngredients":361,"images":364,"keywords":368,"publishedAt":204,"updatedAt":204,"authorSlug":205},"cuban-sandwich","Sandwich Cubano (Pressed Ham and Roast Pork Sandwich)","Sándwich cubano","Havana and Tampa",[359,77],"street-food",[],[268,362,363],"ham","butter",[365],{"src":366,"alt":367},"\u002Fimages\u002Frecipes\u002Fcuban-sandwich\u002Fhero.jpg","Pressed Cuban sandwich cut on the diagonal showing roast pork, ham, melted cheese and pickles",[369,370,371,372,373,374],"cuban sandwich","sandwich cubano","pressed sandwich","roast pork","plancha","tampa",{"slug":376,"title":377,"nativeName":378,"countrySlug":8,"region":235,"baseServings":119,"prepMinutes":309,"cookMinutes":379,"difficulty":288,"course":380,"diet":382,"mainIngredients":383,"images":384,"keywords":388,"publishedAt":204,"updatedAt":204,"authorSlug":205},"cuban-black-bean-soup","Sopa de Frijoles Negros (Cuban Black Bean Soup)","Sopa de frijoles negros",105,[381],"soup",[241,292,79,80],[315,83,85,118,123],[385],{"src":386,"alt":387},"\u002Fimages\u002Frecipes\u002Fcuban-black-bean-soup\u002Fhero.jpg","Bowl of dark Cuban black bean soup over white rice topped with raw chopped onion",[389,390,391,392,123,393],"black bean 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