My savory and soulful Ropa Vieja Recipe is a slow‑cooked, richly seasoned dish full of Latin flavors. Tender shredded steak braised with onions, peppers, olives and capers develops a deep, tangy sauce after a few hours on the stove—perfect over rice or tucked into sandwiches.
Ropa vieja transforms a simple meat-and-veggie dinner into something vibrant and comforting. The slow braise makes the flank steak so tender it almost falls apart, and the mix of savory, salty and slightly acidic ingredients creates a sauce that’s irresistible. The name means “old clothes,” but the flavors are anything but!
This recipe uses adobo and sazon seasonings; making them at home cuts cost and lets you control salt and additives. The shredded meat is versatile—use it for fajitas, sandwiches, or simply serve it over plain white or yellow rice to let the rich sauce shine.
Ingredient notes and substitutions
See the recipe card below for exact quantities, but here are quick notes on key ingredients:
- Flank steak – A lean cut that becomes tender with slow cooking. Skirt steak or top round can substitute.
- Adobo & Sazon – Store-bought or homemade blends work. Homemade versions let you avoid excess sodium and artificial coloring.
- Onions & bell peppers – Use any variety; a mix of colors adds flavor and visual appeal.
- Garlic – Sliced or minced, it turns nutty and fragrant as it cooks into the sauce.
- Sofrito – A concentrated Latin base of tomato, onion, peppers, garlic and herbs; it adds depth. If you don’t have sofrito, tomato paste plus aromatics can work.
- Beef broth & tomato sauce – These form the braising liquid that becomes the sauce.
- Spanish green olives & pimentos – Their briny, slightly sweet notes are characteristic. Try not to omit them.
- Capers – Small, salty bursts of acidity that brighten the dish.
- Cilantro – Fresh herb garnish to finish.
How to make ropa vieja
1. Prep the vegetables. Thinly slice onions and cut bell peppers into thin strips. Mince the garlic.
2. Season the steak. Cut each flank steak in half so it fits your pot and rub all sides with adobo seasoning.
3. Sear. Heat a heavy Dutch oven over medium-high with oil. Sear the steak pieces until browned on all sides, working in batches if needed. Transfer the seared meat to a plate.
4. Sweat the vegetables. Reduce heat to medium. Add half the garlic, half the peppers and all the onions to the pot. Cook, stirring occasionally, until softened—about 10 minutes.
5. Build the sauce and simmer. Stir in sofrito, tomato sauce, sazon, black pepper and beef broth. Bring to a boil, return the steak to the pot and push it under the vegetables. Lower heat, cover and simmer 45 minutes.
6. Add the finishing ingredients. Add the remaining peppers, olives, pimentos and capers. Cover and continue simmering on low for about 90 minutes, until the meat is very tender.
7. Shred the meat and finish. Remove the meat and shred with two forks. Bring the pot to a boil, return the shredded beef to the sauce and cook uncovered 10 minutes to marry the flavors. Serve over rice and garnish with cilantro.
What is the sauce made of?
The sauce combines sofrito, tomato sauce and beef broth, seasoned with sazon and black pepper. It simmers with onions, peppers, garlic and the briny elements—olives, pimentos and capers—so it becomes robust, tangy and layered with flavor.
- Asado (Mexican Pork Stew)
- Savory Slow Cooker Pot Roast
- Chile Verde (Mexican Green Pork Chili)
Can you make it in a crockpot?
Yes. This recipe works in a slow cooker—cook on High about 4 hours or until the meat shreds easily. Adjust times for your slow cooker model.
Best cuts of meat
Flank steak is ideal for this preparation. Skirt steak or top round are good substitutes. You can also use shredded chicken for a lighter variation—adjust cooking time so the protein reaches a safe internal temperature.
Follow the recipe card below for exact measurements and step‑by‑step instructions. Ropa vieja also pairs well with black beans and fried plantains for a complete, traditional plate.
This recipe was originally published March 4, 2019 and updated with new content, photos and video in April 2022.
Ropa Vieja Recipe
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Ingredients
- 3 tbsp olive oil or vegetable oil
- 2 lbs flank steak
- 2 tsp adobo seasoning
- 2 yellow onions, sliced
- 3 bell peppers, thinly sliced
- 4 garlic cloves, minced
- 4 oz sofrito
- 8 oz tomato sauce
- 2 tsp sazon seasoning
- 1 tsp black pepper
- 32 oz beef broth
- 10 Spanish green olives, sliced (stuffed with pimentos)
- 4 oz jar sliced red pimentos
- 3 tbsp capers, drained
- Cilantro for garnish
Instructions
- Slice the onions thinly and cut the peppers into 1/4 inch strips. Mince the garlic.
- Season both sides of the flank steaks with adobo and cut each in half to fit the pot.
- Heat oil in a large heavy-bottomed Dutch oven over medium-high. Sear the steaks until browned on all sides, about 10 minutes total, working in batches as needed. Transfer the meat to a plate.
- Lower heat to medium. Add the onions, half the bell peppers and half the garlic to the pot. Cook, stirring occasionally, about 10 minutes or until softened.
- Stir in sofrito, tomato sauce, sazon, black pepper and beef broth. Bring to a boil, return the beef to the pot and tuck it under the vegetables. Reduce heat, cover and simmer 45 minutes.
- Add the remaining peppers, olives, pimentos and capers. Cover and simmer another 90 minutes, until the meat nearly falls apart.
- Transfer the meat to a bowl and shred with fingers or two forks. Bring the sauce to a boil, return the shredded beef and cook uncovered 10 minutes. Serve over rice and garnish with cilantro.
Notes
- Cut each flank steak vertically in half so pieces fit the pot.
- Use a mix of colored bell peppers for color and flavor.
- Sofrito is a thick, salsa-like base made from tomato, onion, peppers, culantro and garlic; it intensifies flavor. If substituting with tomato paste, dilute with a little water.
- Ropa vieja also pairs well with black beans and fried plantains with lime.
Nutrition
The nutrition information is an estimate and not a substitute for professional dietary advice.
