Ropa Vieja - Cuban Meat Stew | GOYA® Recipes from Cuba

Seasons & Occasions

Ropa Vieja - Cuban Meat Stew

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 fluffy texture to a full plate, too. Serve Ropa Vieja with GOYA® Frozen Ripe Plantains for a classic Latin pairing.

Serves 6

Prep time: 25 min.

Total time: 3 hrs.

Ingredients

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 Sazón GOYA® with Coriander and Annatto

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

Directions

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.
Tip By 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.

Watching Your Sodium Intake?

Low Sodium Black Beans

Try this great recipe with Goya’s reduced sodium products.

Featured Product

Sazón with Coriander and Annatto

Inside this box you'll find the secret to creating the authentic flavors of Latino cuisine. Goya Sazón’s special blend of seasonings makes every dish it graces taste truly exceptional.