Ropa Vieja - Cuban Meat Stew
A Filling Beef MealRopa 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 fluffy texture to a full plate, too. Serve Ropa Vieja with GOYA® Frozen Ripe Plantains for a classic Latin pairing.
Prep time: 25 min.
Total time: 3 hrs.
2 tbsp. GOYA® Extra Virgin Olive Oil
2 ½ lbs. flank steak, cut in 3”x 4”pieces
GOYA® Adobo with Pepper, to taste
2 large yellow onions, finely chopped (about 2½ cups)
1½ green bell peppers, finely chopped (about 1½ cups)
1 jar (6 oz.) GOYA® Sofrito
3 tsp. GOYA® Minced Garlic or 6 cloves garlic, finely chopped
1 can (8 oz.) GOYA® Tomato Sauce
1 packet GOYA® Powdered Beef Bouillon
¼ tsp. GOYA® Ground Black Pepper
1 cup GOYA® Spanish Olives Stuffed with Minced Pimientos, sliced
1 jar (2 oz.) GOYA® Capers, drained
1 tbsp. finely chopped fresh cilantro
2 cups cooked CANILLA Extra Long Grain Rice
|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 – 1½ hours, adding more water in
¼ 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.|
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.