Cuban Meat Stew Ropa Vieja |
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Prep Time: 0 Minutes Cook Time: 175 Minutes |
Ready In: 175 Minutes Servings: 6 |
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A wonderful stew to have simmering on the stove and a nice change of pace. It makes the house smell so good. Serve with rice and a salad, or crusty bread. Ingredients:
2 1/2 lbs flank steak, cut in 4- 5 inch strips |
all purpose adobo seasoning |
3 tbs olive oil |
6 cloves garlic, minced |
2 1/2 cups finely diced onions |
1 1/2 cups finely diced green pepper |
1/4 tsp ground black pepper |
1 (8 ounces) can spanish style tomato sauce (like goya) |
1 (6 ounces) jar sofrito sauce |
3 cups water |
1 packet sazon with coriander and annatto |
1 packet beef bouillon (i use about 1 tsp better than bouillon beef base) |
1 oz caper, rinsed |
10 large green pimento-stuffed olives, sliced |
Directions:
1. Season steak with Adobo.
2. In large skillet, heat oil on medium high, brown meat on both sides, remove and keep warm.
3. Lower heat to medium, add garlic, onion and green pepper, cook-stirring often for about 10 minutes.
4. Stir in black pepper and tomato sauce and cook, stirring often for about 5 minutes.
5. Stir in the sofrito, water, sazon and bouillon and bring to a boil.
6. Return the meat to the pan, cover, lower the heat, and simmer for 45 minutes, stirring it occasionally.
7. Add in the capers and olives, continue to simmer covered, until the meat is tender and shreds easily.
8. This should take about 1-1/2 hours.
9. You can add more water 1/4 cup at a time if the sauce gets too dry.
10. To serve, shred the meat with 2 forks and mix back into sauce.
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