I love Ropa Vieja, but when I don’t have all day to wait for a slow cooker, I use the Instant Pot. This updated recipe — inspired by my time in Miami — works in either an Instant Pot or a slow cooker to produce a saucy, shredded Cuban classic made from flank steak. Serve it over hot rice with fresh cilantro and lime wedges for a bright, Miami-style meal. 
On a trip to Miami I ate my way through Cuban food with friends, trying everything from Cuban hash and pressed Cuban sandwiches to Vaca Frita with fried onions, black beans, and rice. I loved the bold flavors and came home craving plantain chips, beans and rice, and most of all, Ropa Vieja. Since those dishes weren’t waiting at home, I started making my own Ropa Vieja based on recipes I learned from local cooks and food bloggers, then adjusted the flavors until it felt right for my kitchen.
Ropa Vieja — which literally means “old clothes” — traditionally uses flank steak that’s seared and then braised in a garlic-tomato sauce with onions and peppers until the meat shreds into long, rope-like pieces. The shredded beef is returned to the sauce along with green olives and a few raisins for a sweet contrast. It’s usually served with white rice and a sprinkling of fresh cilantro or parsley. The combination of salty, sweet, and savory is irresistible.
Cook’s Notes
- This recipe should work well with venison flank steak too; the long, slow cooking makes lean meat tender and easy to shred.
- You can substitute top round or chuck if flank isn’t available, though the shredded pieces won’t be as long and rope-like.
- Raisins are optional. If you omit them, add about 2 tablespoons of raw or brown sugar to balance the flavor.
- If you don’t have Sazon Goya or prefer not to use it, you can make a homemade sazon blend. Sazon adds authentic flavor, but it’s fine to use a simple seasoning salt substitute.
- The Instant Pot speeds things up and makes this a convenient one-pot meal, but the slow cooker delivers the same comforting results with a longer hands-off time.
Ropa Vieja {Cuban Shredded Beef}
Ingredients
- 2 to 2 1/2 pounds beef flank steak
- 2 packets Sazon Goya, or 2 1/2 teaspoons seasoning salt (divided)
- 1 tablespoon peanut or canola oil, plus 1 teaspoon (divided)
- 1 large green pepper, seeded, stemmed, and diced
- 1 large onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 1 can (28 ounces) petite diced tomatoes in their juices
- 1 cup beef broth
- 1 cup dry red wine
- 1 teaspoon kosher salt, plus a pinch (divided)
- 1/2 teaspoon coarse ground black pepper
- 1 jar green olives with pimientos, drained and halved (about 5.75 ounces)
- 1 jar capers, drained and rinsed (about 2 ounces)
- 1 cup golden raisins (optional; if omitted, add 2 tablespoons sugar)
- Hot cooked rice or noodles, for serving
- Cilantro or parsley and fresh lime wedges for garnish (optional)
Instructions
To Make in the Slow Cooker:
- Sprinkle one packet of Sazon (or 1 1/4 teaspoons seasoning salt) on both sides of the flank steak. Heat 1 tablespoon oil in a heavy skillet over high heat. When the oil shimmers and the pan is very hot, sear the steak 4 minutes per side. Transfer the seared steak to the slow cooker and set to HIGH.
- Reduce heat to medium-low and add the remaining teaspoon of oil if the pan is dry. Sauté the diced green pepper and onion with a pinch of salt until they begin to color, about 3 minutes. Add the garlic and cook 30 seconds. Stir in the diced tomatoes, beef broth, wine, remaining packet of Sazon (or remaining seasoning), olives, capers, raisins (if using), kosher salt, and black pepper. Bring to a boil, then pour the mixture over the steak in the slow cooker so the meat is covered. Cook on HIGH for 4 hours or LOW for 8 hours.
- When cooking is complete, remove the steak to a cutting board. Use two forks to shred the meat into long, thin pieces. Return the shredded beef to the slow cooker and stir to coat in the sauce. Serve over rice or noodles and garnish with cilantro or parsley and lime wedges if desired.
To Make in an Instant Pot
- Sprinkle one packet of Sazon (or 1 1/4 teaspoons seasoning salt) on both sides of the flank steak. Set the Instant Pot to SAUTÉ and heat 1 tablespoon oil. Sear the steak 4 minutes per side, cutting in half if needed to fit. Transfer the seared steak to a plate.
- Add the remaining teaspoon of oil if the pot is dry, then sauté the green pepper and onion with a pinch of salt until they begin to color, about 3 minutes. Add the garlic and cook 30 seconds. Stir in the tomatoes, beef broth, wine, remaining packet of Sazon (or remaining seasoning), olives, capers, raisins (if using), kosher salt, and black pepper. Return the steak to the pot, pressing it into the liquid. Lock the lid, close the vent, and set to High Pressure for 70 minutes.
- When the cook time ends, carefully release the pressure and remove the lid. Transfer the steak to a cutting board, shred the meat with two forks into long, thin strips, return the shredded beef to the Instant Pot, and stir to combine with the sauce. Serve over rice or noodles and garnish with chopped cilantro or parsley and lime wedges if desired.
Video
Nutrition
Carbohydrates: 17 g
Protein: 13 g
Fat: 4 g
Sodium: 542 mg
Nutritional information is an estimate. Calculate using the ingredients you use for accuracy.
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If you enjoyed this Instant Pot or Slow Cooker Ropa Vieja, try these recipes:
- Creamy Buffalo Chicken for Instant Pot or Slow Cooker
- Slow Cooker Cuban Pork
- Instant Pot and Slow Cooker Holiday Recipes collection
- Slow Cooker Broccoli Cheddar Soup
- Ranch Slow Cooker Chex Mix
This post originally published June 10, 2014. Updated December 2017 with Instant Pot instructions.