Ropa Vieja (Cuban Meat Stew)
Description
This ropa vieja from Goya is a main course of shredded and braised beef with plenty of healthy, tasty vegetables like onions, peppers and olives.
Ingredients
•
2 tablespoons Goya Extra Virgin Olive Oil
•
2 1/2 pounds flank steak, cut in 3-inch x 4-inch pieces
•
Goya Adobo with Pepper, to taste
•
2 large yellow onions, finely chopped
•
1 1/2 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
•
1/4 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
Directions
1
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.
2
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 to 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.