The history of Cuban Ropa Vieja is as rich and flavorful as the dish itself. Legend has it that this renowned delicacy traces its roots back to the early days of Spanish colonization in the Caribbean. As Spanish sailors and explorers ventured into the New World, they brought with them their culinary traditions, including a dish called "olla podrida," which translates to "rotten pot" in English.
Olla podrida was a hearty stew made with various meats, vegetables, and spices. Over time, as Spanish settlers mingled with the indigenous people of Cuba, this stew evolved, and its name eventually morphed into "ropa vieja," which translates to "old clothes" in Spanish. The name likely originated from the appearance of the shredded meat, resembling torn, old fabric.
The dish's popularity in Cuba grew steadily, and it soon became a staple in the local cuisine. Its versatility and delicious flavors made it a favorite among both the common folk and the island's elite. The slow-cooked, shredded beef, combined with aromatic herbs, spices, and a medley of vegetables, created a dish that tantalized the taste buds and captured the heart of Cuba.
Throughout the years, Ropa Vieja adapted to the available ingredients and local tastes, reflecting the fusion of cultures that define Cuban cuisine. As African slaves were brought to the island during the colonial period, their culinary influence further enriched the dish, adding new dimensions of flavor and complexity.
As Cuba's history unfolded, Ropa Vieja remained a symbol of resilience and resourcefulness. During challenging times, when resources were scarce, the dish exemplified the art of transforming leftovers into a succulent meal. Its ability to make the most out of limited ingredients and its ability to stretch to feed a family made it an essential part of Cuban heritage.
Today, Ropa Vieja is more than just a meal; it represents a connection to the past, a celebration of cultural fusion, and a testament to the enduring spirit of the Cuban people. Whether savored in the intimate setting of a family dinner or served at lively gatherings, this iconic dish continues to transcend generations and borders, carrying with it the history, traditions, and flavors that make it an integral part of Cuba's identity. One of the dishes that reminds me of being home in Miami.
Now let’s cook it.
Ropa Vieja Ingredients:
2 lbs. flank or skirt steak, cut into 3-4 inch pieces
2 bay leaves
1 yellow onion, chopped
4 garlic cloves, chopped
Salt to taste
½ cup vegetable oil
6 oz. marinara sauce “I use Rao’s”
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
½ can (3 oz.) tomato paste
1 tablespoon white vinegar
1 jar of Spanish green olives
1 tablespoon vegetable oil
1 cup beef broth
1 teaspoon ground cumin
1 teaspoon Dry Cilantro
1 teaspoon Dry Oregano
Directions for Ropa Vieja:
Season your steak with salt on all sides.
Heat the oil in a large cast-iron skillet.
Sear the flank steak on both sides to add some color.
Remove the steaks and add to the Instapot set to pressure cook on high to tenderize for 35 minutes.
The beef should be tender enough to shred with a fork.
In the same skillet, add the onions and peppers.
Sauté until the onions become translucent.
Add in the garlic and salt and cook for an additional 2 minutes.
Combine the steak, onions, tomato sauce, tomato paste, and peppers in your pot and simmer on low for 30 minutes, stirring occasionally.
Add salt to taste. Remove bay leaves before serving.
Ropa Vieja Recipe