Ropa Vieja

What it really is

Ropa Vieja Beef is braised until it can be pulled into long strands, then simmered with tomato, onion, peppers and garlic. Ropa vieja is a Cuban slow-cooked beef dish, commonly served with rice and black beans.

The beef is first cooked in liquid until it can be separated into long strands. It is then combined with a sofrito-like mixture of onion, pepper, garlic and tomato and simmered until the meat absorbs the sauce. The shredding is central to the name and texture; cubes of beef would make a different presentation. Bay leaf, cumin or other seasonings may be used, but quantities vary. Black beans and rice are familiar accompaniments and are generally served beside the beef rather than cooked into the ropa vieja itself.

The shredding is central to the dish’s texture: long strands take up the tomato and pepper sauce, unlike a preparation made with beef cubes. Bay leaf or cumin may season some versions, but proportions vary.

How it's served

Serve hot with the tomato-pepper sauce coating the beef. Rice and black beans are familiar accompaniments, usually plated beside it rather than mixed into the stew.

How to write it on the menu

Name the beef and sauce ingredients. Check stock, seasoning and sides for recipe-specific allergens or dietary claims.