<h2 class="subheader">A Filling Beef Meal</h2> <p><em>Ropa Vieja</em> is a main course of shredded and braised beef with plenty of healthy, tasty vegetables, like onions, peppers and olives. Our GOYA® <em>Ropa Vieja</em> recipe is sure to satisfy the hungriest of appetites.</p> <p>Lots of rice adds fluffy texture to a full plate, too. Serve <em>Ropa Vieja</em> with GOYA® <a title="Ripe Plantains" href="https://goya.com/en/products/ripe-plantains" data-id="5265">Frozen Ripe Plantains</a> for a classic Latin pairing.</p>
Total Time
180m
Prep Time:25m
Yields:6 Servings
Ingredients
2 tbsp.
2 ½ lbs.
2
1½
1 jar
(12 oz.)
3 tsp.
1 can
(8 oz.)
¼ tsp.
1 jar
1 tbsp.
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Directions
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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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Ropa Vieja – Cuban Meat Stew
Prep Time: 25m
Total time: 180m
Yields: 6 Servings
Ingredients
2 tbsp.
2 ½ lbs.
2
1½
1 jar (12 oz.)
3 tsp.
1 can (8 oz.)
¼ tsp.
1 jar
1 tbsp.
Directions
Step 1
Step 2
Step 3
Reviews
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Joe
So glad I found this recipe, everyone loves it.
Lynne Cobb
I used venison tenderloin instead of flank steak. It was so good, my husband almost finished six servings in one sitting! This is in the go-to recipes permanently!
Isabel Alicea
Suzanne Zublin-Kanninen
Love this recipe! Have made it with beef, chicken and pork. And I think shrimp would be wonderful as well. Next time am going to make it vegetarain. The broth is so good that I keep it and make soup with the remainder. And everyone I have ever served this to wants the recipe. You cant go worng and its easy. I dont add the olives but that is a personal choice.