Delicious Cuban Shredded Beef

Image Credit – CJ Caldwell

Cuban Shredded Beef, also known as Ropa Vieja, is a traditional Cuban dish made with slow-cooked beef that’s shredded and simmered in a rich tomato-based sauce with bell peppers, onions, and flavorful spices. This savory and tender beef dish has deep roots in Cuban cuisine, offering a comforting and hearty meal that’s perfect for family gatherings or weeknight dinners. Served with white rice, black beans, or fried plantains, it delivers an authentic taste of Cuba in every bite. Whether you’re new to Cuban cuisine or a longtime fan, this dish is a must-try for anyone who loves bold, delicious flavors.

The long cook time on this recipe–the beef simmers for two hours–may put you off, but don’t worry. It’s mostly unattended cooking time, and necessary to get the steak tender enough to be shreddable. With garlic, onion, Cuban herbs and spices, a little white wine, and vegetables like peppers and tomatoes, this dish makes a full and flavorful keto meal.

Cuban Shredded Beef

Prep Time10 mins Cook Time 2 hrs 30 mins Total Time 2 hrs 40 mins

Ingredients

•  1 ¾ lbs flank steak(cut into large pieces)
•  6 cups water
•  1 tsp sea salt(divided)
•  2 tbsp extra-virgin olive oil
•  2 orange bell peppers(sliced)
•  1 yellow onion(medium, chopped)
•  5 garlic cloves(minced)
•  ⅓ cup white wine
•  2 tsp smoked paprika
•  1 tsp dried oregano
•  1 tsp cumin
•  1 ½ cups crushed tomatoes

Directions

• Place the steak in a large dutch oven and cover with water and add half the salt. Cover and bring to a low boil over medium heat. Simmer over medium-low heat for two hours, until softened. Remove the steak using a slotted spoon and shred with two forks. Set aside.
• Discard the water from the pot and wipe it clean. Turn the heat to medium and add the oil. Add the peppers and onions and sauté for about ten minutes, until softened. Add the garlic and cook for one minute, until fragrant.
• Reduce the heat to medium-low and add the wine. Cook until reduced, about five minutes. Add the smoked paprika, oregano, cumin, and remaining salt. Cook for one minute.
• Add the crushed tomatoes and cook for 15 minutes, stirring occasionally. Reduce the heat to low and stir in the meat. Cook for ten minutes or until warmed through.
• Divide evenly between bowls and enjoy!

Cuban Shredded Beef is a flavorful and comforting dish that brings the taste of Cuba to your home. Its tender, slow-cooked beef and rich sauce make it a favorite for any occasion, whether served with rice, beans, or even in tacos. This dish is easy to prepare and packed with bold, authentic flavors that will have everyone coming back for more. If you love trying new dishes or want to experience classic Cuban cuisine, this recipe is a must-try. Give it a shot and let us know in the comments how it turned out for you—we’d love to hear your thoughts!

Frequently Asked Questions

Delicious Cuban Shredded Beef

Cuban Shredded Beef, also known as Ropa Vieja, is a traditional Cuban dish made with slow-cooked beef that’s shredded and simmered in a rich tomato-based sauce with bell peppers, onions, and flavorful spices.

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Prep Time 10 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 40 minutes mins

Servings: 4

Course: dinner

Cuisine: spanish

Ingredients Equipment Method

Ingredients

  

•  1 ¾ lbs   flank steak(cut into large pieces)
• 6 cups  water
• 1 tbsp  sea salt(divided)
• 2 tbsp extra-virgin olive oil
• 2 orange bell peppers(sliced)
• 1 yellow onion(medium, chopped)
• 5 garlic cloves(minced)
•  ⅓  cup  white wine
• 2 tbsp smoked paprika
• 1 tbsp dried oregano
• 1 tbsp cumin
• 1 ½ cups  crushed tomatoes

Equipment

• 1 dutch oven

Method

 

1. Place the steak in a large dutch oven and cover with water and add half the salt. Cover and bring to a low boil over medium heat. Simmer over medium-low heat for two hours, until softened. Remove the steak using a slotted spoon and shred with two forks. Set aside.
2. Discard the water from the pot and wipe it clean. Turn the heat to medium and add the oil. Add the peppers and onions and sauté for about ten minutes, until softened. Add the garlic and cook for one minute, until fragrant.
3. Reduce the heat to medium-low and add the wine. Cook until reduced, about five minutes. Add the smoked paprika, oregano, cumin, and remaining salt. Cook for one minute.
4. Add the crushed tomatoes and cook for 15 minutes, stirring occasionally. Reduce the heat to low and stir in the meat. Cook for ten minutes or until warmed through.
5. Divide evenly between bowls and enjoy!