Ropa Vieja - Cuban Meat Stew |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. Ingredients:
2 tablespoons goya extra virgin olive oil |
2-1/2 pounds flank steak, cut into 3-in.by 4-in. pieces |
goya adobo all-purpose seasoning 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 teaspoons goya minced garlic or 6 cloves garlic, finely chopped |
1 can (8 oz.) goya® tomato sauce |
1 package saz³n goya with coriander and annatto |
1 package goya powdered beef bouillon |
1/4 teaspoon goya ground black pepper |
1 cup goya spanish olives stuffed with minced pimientos, sliced |
1 jar goya® capers, drained |
1 tablespoon finely 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 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 â 1-1/2 hours, adding more water in 1/4 cup measurements, if pot becomes dry.
3. 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. Yield: 6 servings.
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