Best Cuban Ropa Vieja Recipe Instant Pot | getcakerecipes (2024)

FAQs

Why is my ropa vieja tough? ›

Because it's so lean, it can be dry and tough if overcooked or sliced too thickly. However, flank is still used in most ropa vieja recipes out of tradition because of the shape: The grains of the cut yield long strands of shredded beef resembling the dish's namesake (torn clothing).

The name “ropa vieja” literally translates to “old clothes” in Spanish, and the dish is named this way because the shredded beef used in the recipe resembles torn or tattered clothing.

During the Spanish colonization of the Americas, Ropa Vieja traveled across the oceans. It became famous in Cuba and the Caribbean. Each region added its distinct flavors and ingredients to the basic recipe. Ropa Vieja became a common dish in households.

Ropa vieja is usually made with flank steak, a lean cut with long, thick strands of muscle fiber that can quickly dry out when overcooked. It's at its best when briefly seared, then sliced thinly across the grain to minimize the chewiness of those fibers.

The most important key to making stew meat tender is being sure to cook it for a long time. If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours.

Pork shoulder can be used instead of flank steak. Pour any remaining ropa vieja in an airtight container and store in the fridge for up to 3-4 days. Feel free to add other vegetables, such as carrots, celery, or peas, to enhance the flavor. You can also add some spice with chili powder, cayenne pepper, or hot sauce.

However, ropa vieja is considered the national dish of Cuba, where residents hold a special affinity for it. The name ropa vieja translates to “old clothes,” likely because it's traditionally made with tough cuts of meat that break into long, thin fibers—resembling well-worn threads—when cooked.

Revolucion de Cuba reports, “The recipe for ropa vieja is over 500 years old and originated with the Sephardic Jews in the Iberian peninsula of Spain. Because cooking was not allowed on the Sabbath, the Sephardi would slow-cook a hearty stew the night before.” Over time, the dish made its way to the Americas.

Like many of our foods (including the ones that stem from Spain), traditionally, ropa vieja is served with white rice, black beans, and plantain.

Cuban Ropa Vieja is an emblematic dish of Cuba; however, the Canary Islanders imported it to all the countries they colonized. It is also known as carne desmechada, carne desmenuzada or carne mechada. This Cuban dish has spread to other Caribbean islands, such as the Dominican Republic and Puerto Rico.

Do Puerto Ricans eat ropa vieja? ›

Other regions - The dish is popular in Honduras, Puerto Rico, and other parts of Latin America, as well as among immigrant communities in the United States.

I don't think that will happen again, if only because of the interesting history and the way La Bodeguita serves the dish. Ropa vieja is known as a national dish of Cuba, and anyone of Cuban descent knows of it, given that in various forms it dates back as many as 500 years, having originated in Spain.

Literally translated, “ropa vieja” (Spanish) means “old clothes.” But, let me tell you, this delicious beef dish does not taste like old rags! The reason for the name, apocryphal origin stories aside, is because the beef is shredded and it resembles threads, like old ripped clothes.

Why does (beef) steak get tougher as you cook it? As you cook steak you're driving out the moisture, like squeezing water out of a sponge. The fibers themselves aren't getting tougher, but they are getting dry, which gives a tough mouthfeel.

The critical reason for this is that flank steak, although lean and tasty, is tougher than other cuts of beef due to the many long, thin fibers running through it. To help tenderize flank steak, it is often marinated and cooked by grilling, stir-frying, broiling, or smoking.

Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly. Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.