Cuba's national dish featuring tender braised beef in a rich tomato-pepper sauce with olives and capers. The name literally means "old clothes" in Spanish, referring to the shredded appearance of the slow-cooked flank steak that resembles colorful rags. This hearty dish combines Spanish and Caribbean influences, with the beef braised until it falls apart, then simmered in a vibrant sauce of tomatoes, bell peppers, and aromatics. Traditionally served over white rice with black beans and sweet plantains, ropa vieja is the ultimate Cuban comfort food.
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Season the flank steak all over with 1 teaspoon salt and 1/2 teaspoon black pepper, rubbing the seasoning into the meat.
Place the seasoned flank steak in a large heavy-bottomed pot or Dutch oven, add the water and bay leaves, then bring to a boil over high heat.
heat to low, cover the pot with a lid, then the flank steak gently for 90 minutes until the meat is very tender and easily pulls apart with a fork.
Remove the flank steak from the liquid and let it cool for 10-15 minutes until cool enough to handle, reserving 1 cup of the liquid as beef broth.
Using two forks, shred the cooled flank steak into thin strips, pulling along the grain of the meat to create the characteristic "old clothes" texture.
Heat the olive oil in a large deep skillet or the same Dutch oven over medium-high heat until shimmering, about 2 minutes.
Add the thinly sliced yellow onion, sliced red bell pepper strips, and sliced green bell pepper strips to the hot oil and cook, stirring occasionally, until softened and beginning to , about 8-10 minutes.
Add the garlic cloves to the vegetables and cook, stirring constantly, for 1-2 minutes until fragrant.
Add the tomato paste to the skillet and cook, stirring, for 1 minute to deepen the flavor.
Pour in the dry white wine and cook, stirring and scraping up any browned bits from the bottom of the pan, for 2-3 minutes until the wine has mostly evaporated.
Add the crushed tomatoes, reserved beef broth, ground cumin, dried oregano, paprika, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper to the skillet and stir to combine.
Bring the sauce to a , then heat to medium-low and cook uncovered, stirring occasionally, for 15-20 minutes until the sauce thickens slightly.
Add the shredded flank steak, halved green olives, and drained capers to the sauce and stir gently to coat the meat thoroughly.
Continue to the cuban ropa vieja over low heat for 10-15 minutes, stirring occasionally, until the flavors meld and the meat absorbs the sauce.
Taste the cuban ropa vieja and adjust seasoning with additional salt and black pepper if needed, then transfer to a serving dish and garnish with chopped fresh cilantro.
Serve the cuban ropa vieja hot over white rice with black beans and sweet plantains on the side.
