Ropa Vieja Panameña (Panamanian Shredded Beef)

Panamanian ropa vieja is flank steak simmered until tender, shredded, and then cooked briefly in a tomato sofrito with onion, bell peppers, sweet ají, carrot, celery and garlic. It takes about 2 hours 40 minutes (mostly simmering), serves 4, and is usually eaten with white rice and fried sweet plantains.

Ropa vieja means “old clothes,” because the shredded beef looks like a pile of rags. It’s an everyday dish in Panamanian homes and fondas, and it’s one of the easiest Panamanian recipes to make in a US kitchen.

Panamanian vs. Cuban ropa vieja

Cuban ropa vieja is the best-known version in the US. Both start with shredded flank steak in a tomato-based sauce, but they taste different. Cuban ropa vieja usually has cumin, olives and often a splash of wine, and it’s served with black beans. The Panamanian version is simpler and more herby, with culantro, oregano and a packet of Sazón (culantro and achiote) for color, plus carrots and peas. It’s served with white rice and plantains, sometimes with beans or lentils on the side.

Ingredients

• 1 pound (450 g) flank steak (often sold as London broil)
• 7 cups (56 fl oz / about 1.7 liters) water
• 1 large onion (half for the broth, half for the sofrito)
• 5 garlic cloves (3 for the broth, 2 for the sofrito)
• 2 bay leaves (laurel)
• 1/2 teaspoon dried oregano
• 1 tablespoon salt (1/2 teaspoon for the broth, the rest to taste)
• Pepper to taste
• 1 green bell pepper
• 1 red bell pepper
• 1/2 cup sweet peppers (ají dulce), chopped
• 1 carrot
• 1 celery stalk
• 4 cilantro or culantro leaves
• 1/2 can (about 4 oz) sweet peas, drained
• 3 tablespoons tomato sauce
• 1 packet Sazón Goya with culantro and achiote
• 3 tablespoons vegetable oil

How to make ropa vieja panameña, step by step

1. Simmer the beef

1. Pour 7 cups of water into a pot. Add half the onion, the oregano, the bay leaves, 3 garlic cloves, some pepper and 1/2 teaspoon of salt. Bring it to a boil.
2. Add the meat to the boiling water, lower the heat and simmer for about 2 hours, until the beef is very tender.

2. Prep the vegetables while it cooks

3. Cut the bell peppers and the rest of the onion into thin strips (julienne). Dice the carrot into small squares. Chop the celery, cilantro and the 2 remaining garlic cloves.

3. Shred the beef

4. Take the meat out of the pot and let it cool a little. Save the broth.
5. Shred the beef with two forks or your fingers, pulling along the grain.

4. Make the sofrito and finish

6. Heat 3 tablespoons of vegetable oil in a large pan over medium heat. Add the garlic, onion, bell peppers, celery, cilantro and carrot.
7. Add the tomato sauce, pepper and the Sazón packet. Sauté everything for 5 minutes.
8. Add the shredded beef and stir well. Pour in some of the broth (about 1 cup to start) and add salt to taste.
9. Add the sweet peppers and peas and cook for about 15 minutes, until the sauce is thick and coats the meat. Add more broth if it gets dry.

Pressure cooker or Instant Pot method

To save time, cook the flank steak with the broth ingredients at high pressure for about 45 to 50 minutes, then let the pressure release naturally. The meat should fall apart when you pull it with a fork. Then continue with the sofrito step in a pan, or on the sauté setting.

What to serve with ropa vieja

• White rice
• Fried ripe plantains (see below)
• Beans or lentils
• Patacones (fried green plantains)
• Boiled yuca

How to fry sweet plantains

Use a ripe plantain with a mostly black peel. Slice it on the diagonal, about 1/2 inch thick. Fry the slices in hot oil on both sides until they’re golden brown and caramelized, then drain them on paper towels.

Leftovers

• Fridge: up to 4 days. Like most stews, it tastes even better the next day.
• Freezer: up to 3 months, with some sauce so the meat doesn’t dry out.
• Ideas: stuff leftover ropa vieja into empanadas, serve it on hojaldras for breakfast, or pile it on patacones.

Tips and common mistakes

• Tough meat: it needs the full simmer. If it doesn’t shred easily, keep cooking.
• Shredding against the grain: you’ll get small crumbs. Pull along the grain for long strands.
• Throwing out the broth: it’s full of flavor. Use it in the sauce, and save extra for rice or soup.

Ropa vieja FAQ

Can I use another cut of beef?

Yes. Skirt steak and brisket both shred well. Chuck roast works too, but it’s fattier.

Is Panamanian ropa vieja spicy?

No. Ají dulce is a sweet pepper. Add hot sauce at the table if you want heat.

Can I make it without Sazón?

Yes. Use 1 teaspoon of ground annatto or achiote oil for color, a little extra garlic and a pinch of cumin or coriander.

More beef dishes: Panamanian beef soup. For the full list of classics, see our guide to traditional Panamanian food.

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