Ropa Vieja (Cuban Meat Stew)

A main course of shredded beef braised with garlic, onions, and peppers is served with rice, sure to satisfy the hungriest appetites. This dish may be served with Goya's Frozen Ripe Plantains.

2 ½ lbs Flank Steak, Cut in Approx. 3 inch x 4 inch strips

2 tbsp of Goya Extra Virgin Olive Oil

Goya Adobo with Pepper, to taste

3 tsp. Goya Minced Garlic or 6 cloves fresh garlic, minced

2 ½ cups onions, finely diced

1 ½ cups green bell pepper, finely diced

¼ tsp. Goya Ground Black Pepper

1 can (8oz.) Goya Tomato Sauce

1 jar (6 oz.) Goya Sofrito

3 cups water

1 Packet Sazón Goya with Coriander and Annatto

1 Packet Goya Powered Beef Bouillon

1 jar (2 oz.) Goya Capers, drained

1 cup Goya Manzanilla Stuffed Olives, Sliced

2 cups cooked Canilla Extra Long Grain Rice

1.	Season meat with Adobo. In skillet, heat oil on medium high. Brown meat on both sides. Remove and keep warm.
2.	Lower heat to medium, stir in garlic, onion, and green pepper and cook stirring often until vegetables are soft, about 10 minutes. Stir in black pepper and tomato sauce and cook, stirring often for 5 minutes.
3.	Stir in Sofrito, water, Sazón and Bouillon and bring to a boil. Return meat to pan, cover, lower heat and simmer for 45 minutes stirring occasionally. Stir in the Capers and Olives and continue to simmer, covered until meat is very tender and shreds easily, about 1-1 ½ hours. Add more water, ¼ cup at a time, if sauce gets too dry.
4.	To serve, shred meat with 2 forks, mix back into sauce. Serve with white rice.