Ropa Vieja (Cuban Meat Stew) |
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Prep Time: 25 Minutes Cook Time: 155 Minutes |
Ready In: 180 Minutes Servings: 6 |
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A filling beef meal, Ropa Vieja is a main course of shredded and braised beef with plenty of healthy, tasty vegetables like onions, peppers and olives. Our GOYA® Ropa Vieja recipe is sure to satisfy the hungriest of appetites. Lots of rice adds a fluffy texture to a full plate, too. Serve Ropa Vieja with GOYA® Frozen Ripe Plantains for a classic Latin pairing. 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 - 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.
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