Ropa Vieja, meaning “old clothes” in Spanish, is a beloved Caribbean dish with deep roots in Panamanian culinary tradition. This hearty recipe originates from the fusion of Spanish colonial cooking techniques with local Caribbean ingredients. The slow-cooked, tender shredded beef represents the rich cultural complexity of Panama’s cuisine, offering a perfect balance of savory, slightly tangy flavors.
The dish gets its unique name from the way the beef is shredded to resemble tattered clothing, symbolizing the resourcefulness of Caribbean home cooks who transformed tough meat cuts into delectable meals.
Ingredients
- 2 lbs flank steak
- 2 large onions, sliced
- 4 garlic cloves, minced
- 2 red bell peppers, sliced
- 1 cup tomato sauce
- 1/2 cup beef broth
- 2 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1/4 cup white wine vinegar
- 2 bay leaves
- Salt and pepper to taste
- 4 ripe plantains
- 2 cups long-grain white rice
- Vegetable oil for frying
Instructions
- Season flank steak with salt, pepper, cumin, and oregano. In a large Dutch oven, heat olive oil and sear meat on all sides until golden brown, about 5-7 minutes per side.
- Remove meat, then sauté onions, garlic, and bell peppers in the same pot until softened, approximately 5 minutes.
- Return meat to pot, add tomato sauce, beef broth, vinegar, and bay leaves. Cover and simmer on low heat for 2-3 hours until meat is extremely tender.
- Remove meat, let cool slightly, and shred using two forks, creating thin, stringy pieces.
- Return shredded meat to sauce and simmer for additional 15 minutes to absorb flavors.
- For rice, rinse grains until water runs clear. Cook in salted water using 2:1 water to rice ratio, about 18-20 minutes.
- Peel plantains and slice diagonally. Heat vegetable oil in a skillet to 350°F.
- Fry plantain slices until golden brown, about 2-3 minutes per side. Drain on paper towels and sprinkle with salt.
- Plate rice, top with Ropa Vieja, and serve with fried plantains on the side.
Chef Tips
- Use flank or skirt steak for most authentic texture
- Can refrigerate for up to 4 days, flavors improve overnight
- Serve with black beans for additional protein
- Avoid overcrowding pan when frying plantains
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