Ropa Vieja (Cuban Meat Stew)

Name: Ropa Vieja (Cuban Meat Stew)
Prep time: 25 min
Cook time: 155 min
Total time: 180 min
Ingredients: 2 tablespoons Goya Extra Virgin Olive Oil; 2.5 pounds flank steak, cut in 3-inch x 4-inch pieces; Goya Adobo with Pepper, to taste; 2 large yellow onions, finely chopped; 1.5 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; 0.25 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

4.8

(49)

38 Reviews

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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.

Recipe by Goya

Published on July 29, 2016

20

Prep Time:

25 mins

Cook Time:

2 hrs 35 mins

Total Time:

3 hrs

Servings:

6

Yield:

6 servings

Ingredients

2 tablespoons Goya Extra Virgin Olive Oil
2 ½ pounds flank steak, cut in 3-inch x 4-inch pieces
Goya Adobo with Pepper, to taste
2 large yellow onions, finely chopped
1 ½ 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
¼ 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

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.

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.