Ropa Vieja Panameña

Name: Ropa Vieja Panameña
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6 servings
Cuisine: Panamanian
Ingredients: 1kg beef flank or brisket; 4 tomatoes, diced; 2 bell peppers (red and green), sliced; 2 onions, sliced; 4 cloves garlic, minced; 1 tsp cumin; 1 tsp oregano; 2 tbsp tomato paste; 2 cups beef broth; 2 tbsp vegetable oil; Salt and pepper; Cilantro for garnish

Ropa Vieja (ROH-pah vee-EH-hah)

Shredded Beef in Tomato Sauce

⏱ Prep Time 15 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 374 kcal

Tender, slow-cooked shredded beef simmered in a rich tomato and pepper sauce — Panama's version of the beloved Latin American braised beef classic.

Nutrition & Info

Protein 35.0g

Carbs 18.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

Dutch oven or heavy pot cutting board two forks for shredding

Presentation Guide

Vessel: oval plate

Garnishes: cilantro, sliced peppers

Accompaniments: white rice, patacones, salad

Ingredients

1kg beef flank or brisket
4 tomatoes, diced
2 bell peppers (red and green), sliced
2 onions, sliced
4 cloves garlic, minced
1 tsp cumin
1 tsp oregano
2 tbsp tomato paste
2 cups beef broth
2 tbsp vegetable oil
Salt and pepper
Cilantro for garnish

Instructions

1
Boil beef in salted water for 1.5 hours until very tender. Reserve 1 cup cooking liquid. Shred beef with two forks.
2
Sauté onions, garlic, and bell peppers in oil until softened.
3
Add tomato paste, diced tomatoes, cumin, and oregano. Cook 5 min.
4
Add shredded beef and broth. Simmer 20 min until sauce thickens and coats the meat.
5
Season with salt and pepper. Garnish with cilantro.
6
Serve over white rice with patacones.

💡

Did You Know?

The name "ropa vieja" means "old clothes" because the shredded beef resembles tattered fabric — but the taste is anything but worn out.

Chef's Notes

Equipment Tips

Dutch oven or heavy pot
cutting board
two forks for shredding

Garnishing

cilantro, sliced peppers

Accompaniments

white rice, patacones, salad

The Story Behind Ropa Vieja Panameña

Ropa vieja traveled from Spain to Panama during the colonial period, where it was adapted with local peppers and tomatoes. The Panamanian version features a lighter, fresher tomato sauce compared to Cuban versions. It became a weekday lunch staple in fondas (small eateries) across the country.

🕐 Traditionally enjoyed lunch 📜 Origins: Spanish colonial era

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