There are some dishes that simply transport you to another place, another culture, another state of mind. For me, Ropa Vieja is one of those culinary journeys. This vibrant, flavorful Cuban classic, literally translating to “old clothes” – a charming nod to its shredded appearance – is a testament to the magic of slow-cooked perfection. While traditionally requiring patience, I’ve reimagined this beloved recipe to be accessible for modern kitchens, offering both Instant Pot and Slow Cooker instructions. Prepare to savor tender, saucy flank steak, expertly shredded and infused with a delightful balance of salty and sweet notes, bringing the irresistible flavors of Miami straight to your table. Serve it alongside hot, fluffy rice, a sprinkle of fresh cilantro, and a squeeze of zesty lime to complete an authentic experience that will make you feel like you’ve landed in the heart of Little Havana.
A Culinary Journey to Miami: The Inspiration Behind This Recipe
My passion for Ropa Vieja was truly ignited during a memorable trip to Miami. As many of you know, when my fantastic friends Mary and Meseidy and I travel, our itinerary is often dictated by our stomachs. Miami was no exception. We embarked on a delicious conquest of the city’s Cuban culinary scene, leaving no stone – or rather, no Cuban restaurant – unturned. While Miami is famed for its stunning beaches and lively atmosphere, our focus was firmly on the unparalleled food and the joy of shared meals among friends.
Every morning began with a hearty Cuban Hash, a glorious medley of pulled pork, fried potatoes, onions, peppers, and garlic, crowned with a perfect fried egg. Lunch often featured crispy, savory Cuban sandwiches, pressed to perfection. One unforgettable late afternoon snack with girlfriends led to an entrée of Vaca Frita, a massive plate of fried onions, rich black beans, and fluffy rice. I have an undeniable love for cuisines that embrace meat and garlic with such unabashed enthusiasm, and Cuban food certainly delivers on that front.
Did I ever tire of this all-Cuban-food-all-the-time approach? Absolutely not! In fact, the return home brought on a severe case of withdrawal. Where were my crunchy plantain chips? My comforting bowls of beans and rice? My deeply satisfying, smoked pork chops? Most urgently, where was my Ropa Vieja? The solution, as it often is for a devoted home cook, was clear: I had to learn to make it myself.
Crafting the Perfect Ropa Vieja: From Inspiration to Your Kitchen
My confidence in tackling Ropa Vieja at home stemmed from a fantastic “Flavors of Miami” cooking demo. It was presented by Meseidy from The Noshery and Carla, also known as CubanBrit. Their insights empowered me, and using Carla’s traditional recipe as my foundation, I began to adapt and personalize it. The result is this deeply satisfying Ropa Vieja, a dish that truly embodies the essence of Cuban home cooking with a touch of modern convenience.
This dish is so authentically Miami that you’ll feel like one of the city’s vibrant, beautiful people when you serve it. Though, perhaps, you’ll opt for a bit more clothing than some of the more daring fashion choices I witnessed during my trip. It’s entirely your preference, of course! For me, a bit more coverage allows for generous second and even third helpings without drawing too much attention – perhaps a comfortable muumuu or a modest burkini, if we’re sticking to the Miami theme. Clearly, I’m more suited to enjoying the incredible food than to fitting in with the minimalist beach fashion scene.
The true beauty of Ropa Vieja, however, transcends fashion choices. This culinary treasure, often considered one of Cuba’s national dishes, is a celebration of simple ingredients transformed into something extraordinary. At its heart, Ropa Vieja features flank steak, which is first seared to lock in flavor and then slow-braised in a rich, garlicky tomato sauce with onions and bell peppers. This prolonged cooking process breaks down the meat, allowing it to be easily shredded into long, tender, “ropy” strands – much like old, tattered clothes, giving the dish its whimsical name. These delectable shreds are then returned to their luscious cooking liquid, often enhanced with green olives and a handful of raisins. The raisins introduce a subtle sweetness that beautifully counterpoints the briny olives, creating a complex and harmonious flavor profile. The finished dish is traditionally served with fluffy white rice and a generous scattering of fresh cilantro or parsley. It’s truly a taste sensation that will leave you craving more.
Mastering Your Ropa Vieja: Essential Cook’s Notes
Achieving the perfect Ropa Vieja involves understanding a few key elements. Here are some insights to help you get the most out of this versatile recipe:
- **Meat Choices Beyond Flank Steak:** While flank steak is the traditional cut for its ability to shred into long, distinct strands, don’t hesitate to experiment. For a wild game twist, venison flank steak works exceptionally well, mirroring the texture and tenderness of beef flank when slow-cooked. Alternatively, if flank steak isn’t available, top round or chuck steak can be used. Be aware that these cuts will still yield delicious, tender shredded beef, but the strands might be shorter and less “ropy” than with flank.
- **The Sweet Counterpoint: Raisins or Sugar:** The inclusion of raisins in Ropa Vieja is a classic touch, providing a crucial sweet counterpoint to the savory, salty flavors of the sauce and olives. If you prefer to omit raisins, it’s vital to add 1/8 cup of raw or brown sugar, or sucanat, to maintain that essential balance. Without it, the dish might feel incomplete.
- **Sazon Goya: The Flavor Enhancer:** Sazon Goya is a staple in Latin American cooking, known for its vibrant color and savory depth. While it contributes an authentic touch to Ropa Vieja, if you’re concerned about MSG or can’t find it locally, you can easily make your own homemade sazon using The Noshery’s recipe. However, for those seeking the most traditional flavor profile, Sazon Goya is an excellent and widely used addition.
- **Instant Pot vs. Slow Cooker: Your Choice for Convenience:** Both the Instant Pot and the Slow Cooker excel at producing incredibly tender, flavorful Ropa Vieja. The choice between them comes down to your schedule and preference. The Instant Pot offers remarkable speed, transforming tough cuts into fork-tender perfection in a fraction of the time – a mere couple of hours compared to an entire day in a slow cooker. Its one-pot convenience for both searing and cooking is also a huge advantage. If you own an Instant Pot, you know its magic extends beyond savory dishes; it can even whip up delightful desserts like this Instant Pot Oreo Cheesecake, truly a win-win appliance! For a hands-off, set-it-and-forget-it approach, the slow cooker is unbeatable, allowing the flavors to meld beautifully over several hours while you go about your day.
Essential Tools for Your Ropa Vieja Adventure
Having the right equipment makes all the difference. Here are some recommended tools:
- Instant Pot: For quick, high-pressure cooking that tenderizes meat in record time.
- Slow Cooker: Ideal for hands-off, all-day simmering that develops deep, rich flavors.
- Long Handled Spoon: Perfect for stirring and serving your delicious Ropa Vieja.
- Frying Pan: Essential for searing the flank steak and sautéing vegetables, building layers of flavor.
Experience the Ease of Making Instant Pot or Slow Cooker Ropa Vieja!
Ropa Vieja {Cuban Shredded Beef}
By Rebecca Lindamood
Take advantage of either the slow-cooker or the Instant Pot to turn out this saucy, shredded, salty, sweet Cuban Classic flank steak preparation. Serve with some hot, cooked rice, a shower of fresh cilantro, and some lime wedges for squeezing and feel like you’ve been transported to Miami!
Prep Time: 10 mins
Cook Time: 4 hrs 30 mins
Total Time: 4 hrs 40 mins
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Ingredients
- 2 to 2 1/2 pounds beef flank steak
- 2 packets Sazon Goya or 1 1/4 teaspoons plus 1 1/4 teaspoons seasoning salt (separated)
- 1 tablespoon peanut or canola oil plus 1 teaspoon (separated)
- 1 large green pepper, seeded, stemmed, and diced
- 1 large onion, trimmed of root and blossom ends, peeled, and diced
- 4 cloves garlic, peeled and minced
- 1 can petite diced tomatoes in their juices (28 ounces)
- 1 cup beef broth
- 1 cup dry red wine
- 1 teaspoon kosher salt plus a pinch (separated)
- 1/2 teaspoon coarse ground black pepper
- 1 jar green olives with pimientos (5.75 ounces or thereabouts, drained and cut in half)
- 1 jar capers (2 ounces, drained and rinsed)
- 1 cup golden raisins (optional; if omitting, add 2 tablespoons sugar)
- Hot cooked rice or noodles, for serving
- Cilantro or parsley and fresh lime wedges for garnish (optional)
Instructions
To Make in the Slow Cooker:
- Sprinkle one packet of the Sazon Goya (or 1 1/4 teaspoons of seasoning salt) over both sides of the flank steak. Heat the tablespoon of oil in a cast-iron or other heavy skillet on high heat. When the oil is very shimmery and has faint wisps of smoke rising from it, carefully lay the flank steak in it. Do not move the steak for 4 minutes. Use tongs to flip the steak to sear the other side for another 4 minutes. After searing, transfer the steak to the crock of your slow cooker. Cover and set the slow-cooker to HIGH.
- Return the pan to the burner, reducing the heat to medium-low. If the pan is dry, add the additional teaspoon of peanut or canola oil and swirl, then add the green peppers and onions along with a pinch of salt. Sauté, stirring frequently, until the onions and peppers develop a slight color around the edges, about 3 minutes. Stir in the minced garlic and cook just until fragrant, about 30 seconds. Stir in the tomatoes, beef broth, wine, the remaining packet of Sazon (or last 1 1/4 teaspoons of seasoning salt), olives, capers, raisins (if using), kosher salt, and coarse black pepper. Raise the heat to medium-high and bring to a boil. Pour this mixture over the seared flank steak in the slow-cooker. Ensure the flank steak is covered by vegetables and sauces. Cover the slow-cooker and continue cooking on HIGH for 4 hours or LOW for 8 hours.
- Once the cooking time is complete, use tongs to scrape any bits off the top of the steak and carefully transfer the steak to a cutting board. Cover it lightly and let it rest while you prepare to shred.
- Hold one end of the steak down with a fork. Insert another fork into the steak near the anchoring fork and pull away, down the length of the steak, shredding it into long, thin, ropy strips. Repeat this process until the entire steak has been shredded. Return the shredded meat to the slow-cooker and toss to distribute all the ingredients evenly within the sauce. Serve hot, warm, or at room temperature over rice or noodles. If desired, garnish with chopped, fresh cilantro or parsley and some fresh lime wedges for squeezing over the dish.
To Make in an Instant Pot:
- Sprinkle one packet of the Sazon Goya (or 1 1/4 teaspoons of seasoning salt) over both sides of the flank steak. Heat the tablespoon of oil in the Instant Pot set to SAUTE mode. When the oil is very shimmery, carefully lay the flank steak in it. You may need to cut the steak in half to fit comfortably. Do not move the steak for 4 minutes. Use tongs to flip the steak to sear the other side for another 4 minutes. Repeat with the other half if you needed to cut it. After searing, use tongs to transfer the steak to a plate.
- If the pot is dry, add the additional teaspoon of peanut or canola oil, then add the green peppers and onions along with a pinch of salt. Sauté, stirring frequently, until the onions and peppers have a touch of color around the edges, about 3 minutes. Stir in the minced garlic and cook just until fragrant, about 30 seconds. Stir in the tomatoes, beef broth, wine, the remaining packet of Sazon (or last 1 1/4 teaspoons of seasoning salt), olives, capers, raisins (if using), kosher salt, and coarse black pepper. Return the seared flank steak to the Instant Pot, pressing it down to submerge the meat as much as possible. Secure the Instant Pot’s lid, ensure the vent is in the sealed (closed) position, and set to High Pressure manually for 70 minutes.
- After the pressure cooking cycle is complete, carefully release the pressure using the quick release method. Once the float valve drops, remove the lid. Use tongs to scrape any bits off the top of the steak and transfer the steak to a cutting board.
- Hold one end of the steak down with a fork. Insert another fork into the steak near the anchoring fork and pull away, down the length of the steak, shredding it into long, thin, ropy strips. Repeat until the entire steak has been shredded. Return the shredded meat to the Instant Pot and toss to distribute everything evenly within the sauce. Serve hot, warm, or at room temperature over rice or noodles. If desired, garnish with chopped, fresh cilantro or parsley and some fresh lime wedges for squeezing over the dish.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Calories: 186kcal
Carbohydrates: 17g
Protein: 13g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 33mg
Sodium: 542mg
Potassium: 396mg
Fiber: 1g
Sugar: 11g
Vitamin A: 55IU
Vitamin C: 14mg
Calcium: 31mg
Iron: 1.4mg
Did you make this recipe?
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More Culinary Delights for Your Instant Pot or Slow Cooker
If you’ve enjoyed the rich flavors and convenience of this Instant Pot or Slow Cooker Ropa Vieja, you’ll love exploring these other delicious recipes perfect for your pressure cooker or slow cooker:
- Creamy Buffalo Chicken for Instant Pot or Slow Cooker
- Classic Slow Cooker Cuban Pork
- 31 Instant Pot and Slow Cooker Holiday Recipes
- Slow Cooker Broccoli Cheddar Soup
- Ranch Slow Cooker Chex Mix
This post originally published June 10, 2014. Updated December 2017 with Instant Pot instructions and additional tips.