Best Ropa Vieja Cuban Meat Stew Recipes

Ropa Vieja (Cuban Meat Stew) image

Provided by Goya

Time 3h

Yield 6

Number Of Ingredients 15

2 tablespoons Goya Extra Virgin Olive Oil
2 ½ pounds flank steak, cut in 3-inch x 4-inch pieces
Goya Adobo with Pepper, to taste
2 large yellow onions, finely chopped
1 ½ green bell peppers, finely chopped
1 (6 ounce) jar Goya Sofrito
3 teaspoons Goya Minced Garlic
1 (8 ounce) can Goya Tomato Sauce
1 packet Sazon Goya with Coriander and Annatto
1 packet Goya Powdered Beef Bouillon
¼ teaspoon Goya Ground Black Pepper
1 cup Goya Spanish Olives Stuffed with Minced Pimientos, sliced
1 (2 ounce) jar Goya Capers
1 tablespoon 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 cups of water, tomato sauce, Sazon, 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 - 1 1/2 hours, adding more water in 1/4 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.

Cuban Meat Stew (Ropa Vieja) image

Provided by ciao4293

Categories Stew

Time 2h40m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 1/2 lbs flank steaks, cut in 4 x 5 inch strips
all purpose adobo seasoning
3 tablespoons olive oil
6 cloves garlic, minced
2 1/2 cups finely diced onions
1 1/2 cups finely diced green peppers
1/4 teaspoon ground black pepper
1 (8 ounce) can spanish style tomato sauce (such as Goya)
1 (6 ounce) jar sofrito sauce (such as Goya)
3 cups water
1 packet sazon goya with coriander and annatto (again, such as Goya)
1 packet beef bouillon (I used about 1 tsp Better Than Bouillon Beef Base)
1 ounce jar capers, rinsed
10 large pimento-stuffed green olives, sliced

Steps:

Season steak with Adobo.
In large skillet, heat oil on medium high, brown meat on both sides, remove and keep warm.
Lower heat to medium, add garlic, onion and green pepper, cook-stirring often for about 10 minutes.
Stir in black pepper and tomato sauce and cook, stirring often for about 5 minutes.
Stir in the sofrito, water, sazon and bouillon and bring to a boil.
Return the meat to the pan, cover, lower the heat, and simmer for 45 minutes, stirring it occasionally.
Add in the capers and olives, continue to simmer covered, until the meat is tender and shreds easily.
This should take about 1-1/2 hours.
You can add more water 1/4 cup at a time if the sauce gets too dry.
To serve, shred the meat with 2 forks and mix back into sauce.

ROPA VIEJA (CUBAN MEAT STEW) image

Categories Beef

Yield 6 People

Number Of Ingredients 12

2-1/2 lb. flank steak, cut in strips
5 tbsp. Goya Corn Oil
2-1/2 tsp. Goya Minced Garlic or 5 cloves garlic, minced
1 large onion, diced
1 green pepper, diced
1/4 tsp. black pepper
1 can (8 oz.) Goya Tomato Sauce
1 cup water
1 jar (6 oz.) Goya Sofrito
1 jar (2 oz.) Goya Capers, drained
1 tablespoon cumin
2 bay leaves

Steps:

1. Heat 3 tbsp. oil in skillet on medium, brown meat on all sides. Remove from skillet. 2. Add and stir garlic, onion and green pepper and cook until translucent. 3. Stir in black pepper, browned meat, cumin, tomato sauce, water & sofrito. Simmer until meat is tender and shreds easily, about 1 hour. Add capers midway.

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

Provided by lovemygolden

Number Of Ingredients 15

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.