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My review
Ropa Vieja (Cuban Meat Stew)
Goya
"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."
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Ingredients
3 h servingsOriginal recipe yields 6 servings
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Directions
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- 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.
Footnotes
- Cooking Tip from LA COCINA GOYA
- Fork-Tender Meat: The key to a successful Ropa Vieja is flank steak. The reason: this type of meat is the perfect candidate for a low, slow cooking process; as the meat slowly cooks in the simmering liquid, the fat and connective tissue melt, and baste the meat from the inside out. The results: fork-tender meat that shreds effortlessly. If flank isn't available at your market, skirt steak and chuck work great, too.
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Reviews
Read all reviews 3238 Ratings
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Most helpful positive review
10/19/2010
I was intimidated @ first with making this dish because my husbands mother is Honduran and makes it...So I felt under pressure to make it taste as good..My husband tasted it and said it was bett...
Most helpful critical review
9/7/2013
This was OK. It did lack flavor. Only ingredient I didn't use was the capers. I used a slow cooker. Came out real tender. Just add more seasoning. Otherwise good.
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10/19/2010
I was intimidated @ first with making this dish because my husbands mother is Honduran and makes it...So I felt under pressure to make it taste as good..My husband tasted it and said it was bett...
10/8/2010
This was time consuming but worth it! It smelled great and the meat was so tender and delicious! The only Goya ingredients I used were Adobo, Sazon, and capers. My can opener broke so I did coul...
8/23/2010
I did not add the capers and I did not use all goya products for this recipe. But this recipe was great. Very flavorful. I love cilantro so I used a LOT of cilantro. It was very easy to make as ...
8/18/2010
I made it tonight and it was really good! I started to worry that the olives and capers were overpowering the flavor but once I added the cilantro it evened out and was so tasteful!
2/20/2011
Ropa Vieja Haiku: "Just finished a bowl. Big props to Goya's kitchen. They nailed this meat stew!" I actually had nearly all of the Goya products on hand, except I had several ice-cubes' worth o...
9/1/2013
Goya, you never cease to amaze me! I had no idea what to expect from this recipe since I had never had Ropa Vieja before, but I can see making this over and over again! It is so full of flavor. ...
12/26/2011
I've had ropa viega before and this was way better. I was a little skectical of using 3C water so I added 2 and when I lifted the cover to the pot, there was still a lot of liquid left. So durin...
1/30/2015
I was being lazy so I finished this in a slow cooker - I used a 2lb chuck roast & left it as is (don't need to) & browned meat in very little oil, approx 1 TBS, until it was nicely seared (if yo...