ROPA VIEJA - CUBAN MEAT STEW RECIPE - (4.5/5)

Ropa Vieja - Cuban Meat Stew Recipe - (4.5/5) image

Provided by lovemygolden

Number Of Ingredients 15

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2 tbsp. GOYA® Extra Virgin Olive Oil
2 1/2 lbs. flank steak, cut in 3"x 4"pieces
GOYA® Adobo with Pepper, to taste
2 large yellow onions, finely chopped (about 2 1/2 cups)
1 1/2 green bell peppers, finely chopped (about 1 1/2 cups)
1 jar (6 oz.) GOYA® Sofrito
3 tsp. GOYA® Minced Garlic or 6 cloves garlic, finely chopped
1 can (8 oz.) GOYA® Tomato Sauce
1 packet Sazón GOYA® with Coriander and Annatto
1 packet GOYA® Powdered Beef Bouillon
1/4 tsp. GOYA® Ground Black Pepper
1 cup GOYA® Spanish Olives Stuffed with Minced Pimientos, sliced
1 jar (2 oz.) GOYA® Capers, drained
1 tbsp. finely chopped fresh cilantro
2 cups cooked CANILLA Extra Long Grain Rice

Steps:

Heat oil in large heavy-bottomed pot over medium-high heat. Season meat with adobo. Add steak to pot and cook in batches, flipping once, until well browned, about 10 minutes. Transfer meat to a plate. Lower heat to medium. Stir in onions and peppers. Cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add Sofrito and garlic to pot; cook until fragrant, about 1 minute. Stir in 3 of cups water, tomato sauce, Sazón, beef bouillon and pepper. Bring mixture to a boil. Return beef to pot. Lower heat to medium low and simmer, covered, stirring occasionally, about 45 minutes. Stir in olives and capers. Cover pot; simmer until meat shreds easily with fork, 1 - 1½ hours, adding more water in ¼ cup measurements, if pot becomes dry. Transfer meat to work surface; shred meat with two forks. Bring remaining sauce to a boil. Mix meat and cilantro into sauce. Serve with white rice.