There are few dishes as quintessentially Cuban as ropa vieja, which translates to “old clothes” in Spanish. While I grew up being told the tatters of shredded beef are what got the island staple its name, legend has it that a penniless man once tore and cooked his own clothes because he couldn’t afford food. After the man prayed over the brew, it miraculously turned into the meaty stew we know today. If you want to go all-out Cuban, pair it with yuca hervida con mojo (boiled cassava in a garlicky citrus oil sauce) and arroz congri (white rice and black beans cooked together, a process that gives the rice a signature gray shade). My dad cooked this for every guy I brought home for dinner in high school. While the boys came and went, this dish remained a constant for us. —Taryn Pire
This is the type of dish that you make a double batch of so you can enjoy all of the leftovers throughout the week. This ropa vieja recipe utilizes mostly pantry ingredients and gets a briny kick thanks to the addition of olives, though they're entirely optional if you don't have any on hand. And it couldn't be simpler to make, since you only need to use one big pot for convenient cleanup, and you can make it ahead of time since it has to simmer on the stove for 2 to 3 hours. You'll see many variations of this recipe that uses flank steak, which shreds very easily and gives you that distinctive appearance, but we found using beef chuck roast has much more flavor and is better for slow cooking (and yes, you can throw everything into your slow cooker if you'd like as well). You could also use brisket—whatever suits your taste and budget.
To mix things up a little, try making this recipe with chicken or pork instead. Add some turmeric, vinegar, or tomato paste if you have some to use up. Serve refried black beans and plantains along the side with the rice, or even tortillas for rolling up. A crisp white wine or cold beer will help balance out the heavier flavors. After one bite, you'll soon discover why this is the national dish of Cuba and that you can't go wrong serving this hearty, satisfying stew to guests, family, and kids alike. —The Editors
See what other Food52ers are saying.