Caribbean
⭐ Highly Rated
15 minmedium
CaribbeanDinner
Recipe Story
origins & traditionsThis beloved Caribbean classic features tender beef slowly braised until it falls apart into silky strands, then simmered in a rich sauce of tomatoes, bell peppers, and aromatic spices. The dish gets its name "ropa vieja" meaning "old clothes" from the shredded appearance of the meat. Accompanied by pillowy yuca root cooked in coconut milk for a subtle tropical sweetness, and black beans infused with traditional sofrito of peppers, onions, and garlic. This complete one-pot meal captures the essence of Caribbean home cooking with layers of flavor from cumin, oregano, and bay leaves. The combination creates a satisfying dinner that showcases the Spanish, African, and indigenous influences that define Caribbean cuisine. Each component can be prepared in the same pot sequentially, making cleanup easy while building complex flavors.
Instructions
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Season beef with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in large Dutch oven over medium-high heat. Sear beef on all sides until browned, about 8 minutes total. Remove and set aside.
In the same pot, add remaining 1 tbsp olive oil. Sauté onions and bell peppers for 5 minutes until softened. Add garlic and cook 1 minute until fragrant.
Stir in cumin, oregano, paprika, and bay leaves. Cook 30 seconds. Add tomatoes, tomato paste, and 2 cups water. Return beef to pot and bring to boil.
Reduce heat to low, cover, and simmer for 2 hours until beef is fork-tender and easily shreds.
While beef cooks, prepare yuca: Peel and cut into 2-inch chunks. Place in separate pot with coconut milk and 1 cup water. Add 1/2 tsp salt. Bring to boil, reduce heat, and simmer 25-30 minutes until tender.
For beans: In medium pot, combine black beans with their liquid, remaining bell peppers, cilantro, remaining garlic, lime juice, and 1/2 tsp cumin. Simmer 15 minutes.
Remove beef from sauce and shred with two forks. Return shredded beef to sauce, discard bay leaves, and simmer uncovered 10 minutes to thicken.
Drain yuca and lightly mash with fork, leaving some chunks. Season with remaining salt.
Serve shredded beef over yuca with beans on the side. Garnish with fresh cilantro and lime wedges.
Ropa Vieja with Coconut Yuca and Sofrito Beans
4.6 (35)
Traditional Cuban-style shredded beef simmered in a vibrant tomato-pepper sauce, paired with creamy coconut yuca and aromatic sofrito beans for an authentic Caribbean feast perfect for family gatherings.
medium
2h 40m
6 servings
Ingredients
0 of 17 checked
Main Protein
- 900 grams Beef Steak, cut into large chunks
- 3 pieces Bell Peppers, sliced into strips
- 2 pieces Onions, thinly sliced
- 6 cloves Garlic, minced
- 4 pieces Tomatoes, diced
- 3 tablespoons Tomato Paste
- 2 teaspoons Cumin
- 2 teaspoons Oregano, dried
- 1 teaspoons Paprika
- 2 pieces Bay Leaves
- 3 tablespoons Olive Oil
- 2 teaspoons Salt
- 1 teaspoons Black Pepper
Yuca Side
- 1 cups Coconut, coconut milk
Bean Side
- 2 cups Black Beans, cooked or canned
- 4 tablespoons Cilantro, chopped
- 2 pieces Lime, juiced
Chef Tips
expert advice•For deeper flavor, prepare the beef one day ahead and refrigerate overnight - the flavors will meld beautifully.
•If you cannot find fresh yuca, frozen works perfectly and requires less prep time.
•Add a splash of vinegar to the beef during the last 10 minutes for authentic tanginess.
•The sofrito can be made in larger batches and frozen in ice cube trays for future use.
•If the sauce becomes too thick, add water or beef broth to reach desired consistency.
Variations & Substitutions
make it your own•For a spicier version, include 1-2 diced jalapeños with the peppers.
Serving & Pairings
what goes well•For a complete meal, serve with fried plantains or white rice on the side.
Storage & Reheating
keeping it freshStorage
Store shredded beef, yuca, and beans separately in airtight containers in refrigerator for up to 4 days. The beef actually improves in flavor after a day. Yuca may be stored for 3 days but is best enjoyed fresh. Beans will keep for 5 days refrigerated. For longer storage, freeze beef in sauce for up to 3 months. Do not freeze yuca as texture deteriorates. Beans can be frozen for 2 months.
Reheating
Reheat beef in covered saucepan over medium-low heat, adding 2-3 tablespoons water if needed, stirring occasionally until heated through, about 8-10 minutes. Alternatively, microwave in covered dish for 3-4 minutes, stirring halfway. Reheat yuca gently in microwave for 2 minutes or in pot with splash of coconut milk. Beans reheat well in microwave for 2-3 minutes or on stovetop over medium heat for 5 minutes. Add fresh cilantro and lime juice after reheating to brighten flavors.
