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Meat, Americas

Ropa vieja with white rice

Ropa vieja is a Cuban dish of shredded beef simmered in a tomato sauce with peppers, served with white rice and fried plantains. It serves 4, takes 2h30, stays easy to make, and costs about €3.60 per person. The key is cooking the beef long enough to shred it easily, then letting it soak up the sauce along the grain.

Ropa vieja means "old clothes," but this shredded beef simmered in tomato sauce with peppers is a Cuban treasure. Serve it with white rice and fried plantains.

Ropa vieja with white rice
Total time
2 h 30
Difficulty
Easy
Cost per person
€3.60
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Ropa vieja plays on the contrast between beef so tender it falls apart and a tomato sauce sharpened with cumin and oregano. Red and green peppers add crunch and a touch of sweetness, while the white wine keeps the sauce light without ever taking over. It's a comforting dish, fragrant but not spicy, perfect for evenings when you want something hearty without babysitting the stove.

Its name, which means "old clothes," refers to the shredded look of the meat, not to leftovers. This is a dish worth planning for a Sunday, since the simmering does most of the work, or cooking ahead for a weeknight reheat. Kids usually love the fall apart beef and the sweet fried plantains, which soften the dish overall.

The ingredients

4 people

Butcher

  • Beef chuck or shoulder 800 g

Fruits and vegetables

  • Red bell pepper 1
  • Green bell pepper 1
  • Onion 2
  • Garlic 4 cloves
  • Ripe plantains 2

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Dry white wineoften in the pantry 10 cl
  • Cuminoften in the pantry 1 tsp
  • Oreganooften in the pantry 1 tsp
  • Bay leavesoften in the pantry 2 leaf
  • Riceoften in the pantry 300 g
  • Olive oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cook the beef in salted water with one onion and the bay leaves. 1 h 30

    Save some of the cooking broth for the sauce.

  2. Shred the meat into strips using two forks.

    Remove any fatty or sinewy parts.

  3. Sauté the onion, the peppers cut into strips, and the garlic in 3 tablespoons of oil, add the spices, then the tomatoes and white wine. 15 min

    Let it simmer gently, this sauce is what makes the dish.

  4. Add the beef to the sauce with a bit of the broth and let it simmer. 15 min

    Taste and adjust the salt and cumin.

  5. Cook the rice in salted water, then drain it. 11 min

    Fluffy, separate grains are ideal for soaking up the sauce.

  6. Slice the plantains into rounds and brown them in the remaining oil. Serve with the beef and rice. 6 min

    Pick very ripe plantains, they're sweeter.

Our tips to get it right

  • Pick a braising cut like chuck or shoulder, rich in collagen, that's what lets the beef shred easily once cooked.
  • Cut the peppers into even strips so they cook through evenly and still hold a bit of bite in the sauce.
  • If the sauce looks too thin at the end, let it simmer uncovered a few extra minutes so it reduces and coats the meat properly.

The variations

  • Swap the chuck for shoulder or beef shank, both work just as well for long, slow cooking.
  • For a vegetarian version, replace the beef with cooked black beans and shredded brown mushrooms, keeping the same pepper sauce.
  • For a quicker version, use already cooked beef or leftover pot roast and shred it straight into the sauce.

What to serve it with

  • White rice to soak up the sauce
  • Fried ripe plantains
  • Sliced avocado on the side

Storage

Ropa vieja keeps for 3 days in the fridge in a sealed container, and it actually tastes better the next day. It freezes well for up to 3 months, stored separately from the rice. Reheat gently in a pan or pot with a splash of water to loosen the sauce.

Questions about this dish

What meat can I use instead of chuck?

Beef shoulder or shank work just as well, both are collagen rich cuts that turn tender with long cooking. Skip lean cuts, they'll stay dry once shredded.

Can I make ropa vieja ahead of time?

Yes, and it's actually better that way, the sauce deepens in flavor after a night in the fridge. Just reheat gently and cook the rice fresh before serving.

Can I replace the white wine?

You can use beef broth with a splash of cider vinegar to keep some acidity. The flavor will be slightly less rounded but still good.

How do I pick ripe plantains?

Look for plantains with mostly black, spotted skin, that's the sign they're ripe and sweet. Green plantains stay firm and bland once fried.

How long does it take to make a ropa vieja with white rice?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a ropa vieja with white rice?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a ropa vieja with white rice cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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