Ropa Vieja

Ropa vieja translates into "Old Clothe" its traditionally a Cuban dish that can be enjoyed in most restaurants in Miami or even better in my Mima's house in Miami Springs.

I actually got this particular recipe from her, she is Cuban and is one of the best cooks Ive ever meet. When I arrived here and realized that I couldn't just go around the corner to pick some up I knew I had to figure out how to make it authentically [ cause there just isn’t any-other way to have it]. I myself am Puerto Rican and Colombian so Cuban food was not my specialty.

She gave me step by step instructions and finished off with “add ingredients to your liking". For years I remember going to her home and every-time I was visiting she would ask what I would like for her to make, for me and later on for my children its not just a mater of how incredible this dish is but the true enjoyment and love that she adds to it every single time, it’s long humid afternoons in her home talking about life while gathering up some wisdom.

Bare with me as this is the fist time I actually attempt to measure how I make this,lol. This is something you can make in hurry if need be but if you can I would highly recommend taking a lazy Sunday afternoon to make it slowly so that all the ingredients can blend together and simmer to the perfect taste.


Flank steak or Skirt steak [same thing pretty much] My recipe today will look a bit different as the butcher messed up and did not give us the correct steaks and we realized it a bit to late but Im enclosing a picture from another site so you can tell the difference. This is what it should look like:



Here are the ingredients you will need:



3 lbs of flank steak
1 white onion
1 green pepper
3 long onions [chives]
1 tomato

Here is what they looked like when I finished chopping them.




I start the meat in a large pot and add:
1/3 Mojo
1/3 White wine
1/3 Sherry wine
2 teaspoons Garlic
2 splashes of Lemon [ this part Ive added as the acidity of it helps and it blends well with the dish without you noticing any difference after wards]
5 Cups of Water


Put on med-low heat for a few hours [Like I said it can be done quicker but having it slow cook really does make a difference and it facilitates the meat shredding.


Depending on how much juice you have left after a few hours you can either drain half of it or in this case we had it on for so long that most of it had already evaporating leaving just a bit left. In that case I simply add the remainder of my ingredients and leave the juice the meat is in.

On the side you will make

1 white onion
1 green pepper
3 long onions [chives]
1 tomato
Olives with red pimientos

Add a bit of Olive oil on a none stick pan preferably and once it’s heated you add all of the vegetables. Once its been sautéing for a few minutes add packets of sazon goya If your in a hurry you do not have to sauté the veggies but I prefer too.Cook for another 5 to 10 minutes and turn off the heat allowing it cool.



When you meat is ready and practically falling off the fork take out strained the liquid and leave it in the pot and put meat on a cutting board Allow to cool for a bit and then start shredding. Its up to you how you chose to do it but I take to forks and pull in opposite directions As I get a batch done I put it in the pot and add all the vegetables. Once all the meat is in you will add:


Tomatoes paste~ 1 medium can
Garlic~ 3 tablespoons
Mojo ~2/3 of a cup
Sherry wine ~2/3 of a cup
White wine ~2/3 of a cup
Cumin~ 1 tablespoon
2 tablespoon of Oregano [preferably fresh cut into small pieces or dry will be okay]
Bay leaves~6 whole
Sazon~ 4 packets


Then put it on med/low and allow to simmer for a few hours [anywhere between 1 to 3] depending on you. I know it seems a bit over whelming but I guarantee once youv completed this recipe a few times you will become a pro. And will find it less intimidating.

We usually make it with aside of white rice and possibly some Tostones [ Green plantains ] or a side salad and then serve!

I hope you enjoy it as much as we do.