Authentic Cuban Ropa Vieja

This Authentic Ropa Vieja is the kind of dish that makes your whole house smell incredible for hours and tastes even better than it smells. Flank steak seared until deeply browned, braised in a rich sofrito and tomato sauce with bell peppers, white wine, pimientos, and a full lineup of Cuban spices, pressure cooked until it falls apart, and then shredded and stirred back into that sauce to soak up every bit of flavor. Served over white rice and tostones. It’s one of those meals that feels really special even though the Instant Pot is doing most of the work.

The name “ropa vieja” is Spanish for “old clothes,” which refers to shredded and torn appearance of beef as a result of long braising. This is one of the most loved national dishes of Cuba and the reasons why this recipe is simply unmatched.

Why You’ll Love This Ropa Vieja Recipe

• The Instant Pot cuts the traditional braising time way down without sacrificing any of the depth that makes ropa vieja so special. Fifty-five minutes of pressure cooking produces beef that’s fall-apart tender and deeply flavored all the way through.
• Sofrito is the flavor foundation that makes this taste authentically Cuban rather than just beef in tomato sauce. Loisa brand from the Latin aisle is a great shortcut that adds real depth without any extra work.
• The pimientos stirred in at the end add a sweet, slightly tangy element that is a signature of a properly made ropa vieja. Don’t leave them out.
• The rest period before serving is where the magic happens. Fifteen minutes of the shredded beef sitting in the sauce is the step that takes this from good to genuinely great.

Ingredients Needed To Make Traditional Ropa Vieja

The Meat

Flank steak is the traditional and correct cut for ropa vieja. Its long muscle fibers shred into the characteristic strands that give the dish its name and texture. Cut into 3 to 4-inch chunks before searing so they fit in the pot and sear properly.

The Sofrito and Aromatics

Sofrito is a cooked aromatic base of onion, pepper, garlic, tomato, and herbs that is the backbone of countless Latin dishes. Loisa brand is specifically recommended here. Yellow onion, red and green bell pepper, and garlic build additional aromatic depth. Oregano, cumin, and smoked paprika are the Cuban spice profile that defines the dish. Jarred pimientos are stirred in at the end.

The Sauce

White wine deglazes all the flavor from the bottom of the pot. Tomato sauce and tomato paste together build a rich, thick, deeply tomato-forward sauce base. Bay leaves and the reserved beef braising liquid finish the liquid components.

How to Make Cuban Ropa Vieja

Step 1: Sear the Flank Steak

Season the flank steak chunks well with salt and pepper. Using the sauté function on your Instant Pot or a heavy pot over medium-high heat, sear every surface of each chunk until deeply browned, which takes about 2 to 3 minutes per side. Don’t rush this. The browned crust is flavor. Remove and set aside.

Step 2: Sauté the Vegetables

In the same pot with all the drippings, sauté the sliced onion, green pepper, and red pepper for 2 to 3 minutes until slightly softened. Add the garlic and cook for 1 minute until fragrant.

Step 3: Build the Sofrito Base

Add the sofrito and tomato paste. Stir in the oregano, cumin, and smoked paprika. Cook everything together for 2 to 3 minutes, stirring frequently, until the paste darkens slightly in color and the spices are deeply fragrant.

Step 4: Deglaze

Pour in the white wine and scrape up every browned bit from the bottom of the pot. Let most of the wine cook off, about 2 to 3 minutes. Those bits are concentrated flavor that belongs in the sauce.

Step 5: Pressure Cook

Add the tomato sauce, beef braising liquid, and bay leaves. Stir to combine. Nestle the seared meat chunks back into the pot so they’re submerged in the sauce. Seal the lid and pressure cook on high for 55 minutes. Allow natural pressure release for 10 minutes before opening.

Step 6: Shred and Return

Transfer the meat to a cutting board and shred into long strands using two forks. Return the shredded beef to the pot and stir thoroughly to coat every strand in the sauce.

Step 7: Finish and Rest

Stir in the drained pimientos and simmer uncovered for 10 to 15 minutes to thicken the sauce slightly. Remove the bay leaves. Let the ropa vieja rest in the sauce for at least 15 minutes before serving. This rest is where the beef absorbs the sauce and the whole dish becomes something completely cohesive.

Storing and Reheating

Store in a sealed airtight container in the refrigerator for up to 4 days. This dish genuinely tastes better the next day because the flavors deepen overnight and the beef absorbs even more of the sauce. Reheat gently on the stovetop over medium-low heat stirring occasionally, or in the microwave on medium power in 60-second intervals. Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator and reheat as directed.

How to Serve Cuban Ropa Vieja

Serve over a generous mound of white rice with tostones alongside. The rice absorbs the sauce beautifully and the tostones add the crispy, starchy contrast that makes this a complete Cuban plate. Black beans on the side are a natural addition that rounds the whole meal out. I love serving this for a dinner party situation because it can be made entirely the day before, reheated gently, and served with almost no day-of effort, and it’s always the best thing on the table.

What People Ask About Ropa Vieja

What cut of beef works best for ropa vieja?

Flank steak is the traditional and most authentic choice. Its long muscle fibers shred into the characteristic long strands that give ropa vieja its distinctive texture and its name. Skirt steak is a very similar cut that works equally well. Chuck roast can be used and shreds beautifully but produces a slightly different, more pot-roast-style texture and flavor than the traditional flank steak version.

What is sofrito and where do I find it?

Sofrito is a cooked aromatic sauce base made from onion, pepper, garlic, tomatoes, and herbs that is foundational to Cuban and broader Latin cooking. It’s the flavor backbone of ropa vieja and the ingredient that makes the sauce taste specifically Cuban rather than just beef in tomato sauce. Loisa brand sofrito is widely available in the Latin foods aisle of most major grocery stores and is an excellent quality jarred option. Goya is another widely available brand.

Can I make this without a pressure cooker?

Yes. After the deglazing step, transfer everything to a Dutch oven, cover tightly, and braise in a 325°F oven for 2.5 to 3 hours until the beef is completely fall-apart tender. You can also simmer on the stovetop covered over very low heat for the same amount of time. The pressure cooker just dramatically reduces the time while producing the same result.

Why does ropa vieja taste better the next day?

Overnight resting allows the shredded beef to continue absorbing the sauce while the flavors of the sofrito, spices, wine, and tomato fully meld into a cohesive, unified flavor throughout every strand of meat and every drop of sauce. Freshly made ropa vieja is very good. Day-old ropa vieja is exceptional. If you have the time, make it the day before.

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Cuban Ropa Vieja (Easy Instant Pot Recipe)

This Cuban ropa vieja pressure cooks flank steak in a rich sofrito and tomato sauce with bell peppers, pimientos, and white wine until fall-apart tender then shreds it into a deeply flavorful braised beef stew.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 45 minutes mins

Ingredients

  

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Meat & Produce

• 2 lbs flank steak
• 1 large yellow onion thinly sliced
• 1 large green bell pepper thinly sliced
• 1 large red bell pepper thinly sliced
• 4 garlic cloves minced

Flavor Builders

• 4 tbsp sofrito Loisa
• 4 oz jarred pimientos drained and sliced
• 2 tsp dried oregano
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 2 tsp salt plus more to taste
• ½ tsp black pepper

Liquids & Sauce

• ½ cup dry white wine
• 1 cup reserved beef braising liquid
• 16 oz tomato sauce
• 6 oz tomato paste
• 2 bay leaves

Instructions

 

1. Cut the flank steak into 3–4 inch chunks. Season well with salt and black pepper. In the pot (sauté mode if using an Instant Pot), sear the chunks on all sides until well browned, about 2–3 minutes per side. Remove and set aside.
2. In the same pot, sauté the onion, green pepper, and red pepper for 2–3 minutes until slightly softened. Add the garlic and cook until fragrant, about 1 minute.
3. Base Add the sofrito and tomato paste to the pot. Stir in the oregano, cumin, and smoked paprika. Cook everything together for 2–3 minutes, stirring frequently, until the paste deepens in color and the spices are fragrant.
4. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let most of the wine evaporate, about 2–3 minutes.
5. Add the tomato sauce, beef broth, and bay leaves to the pot. Stir to combine, then nestle the seared meat chunks back in so they’re submerged in the sauce. Seal and pressure cook on high for 55 minutes, then let pressure release naturally for 10 minutes before opening.
6. Transfer the meat to a cutting board and shred with two forks into long strands. Return the shredded beef to the pot and stir to coat in the sauce. Taste and adjust salt.
7. Stir in the pimientos and simmer uncovered for 10–15 minutes to thicken slightly. Remove the bay leaves. Let the ropa vieja rest in the sauce for at least 15 minutes before serving — this is what makes it extra flavorful.

Notes

• Do not rush the sear. A proper browned crust on the outside of the flank steak chunks is what builds the deep, rich flavor base of the entire dish. Take the extra minutes.
• The 15-minute rest at the end before serving is not optional. The shredded beef absorbs the sauce during that rest and the finished dish is noticeably more flavorful than one served immediately.
• Loisa sofrito is available in most grocery stores in the Latin foods aisle and is a genuinely excellent shortcut that adds authentic flavor without any extra prep.
• This tastes significantly better the next day. If you can make it ahead, do it.

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