Ropa Vieja – Cuban Meat Stew

Name: Ropa Vieja – Cuban Meat Stew
Prep time: 25M
Total time: 180M
Yield: 6 Servings
Cuisine: Caribbean
Ingredients: 2 tbsp. Extra Virgin Olive Oil; 2 ½ lbs. flank steak, cut in 3”x 4”pieces; Adobo All-Purpose Seasoning with Pepper; 2 large yellow onions, finely chopped (about 2½ cups); 1½ green bell peppers, finely chopped (about 1½ cups); 1 jar Sofrito; 3 tsp. Minced Garlic; 1 can Tomato Sauce; 1 packet Sazón with Coriander and Annatto; 1 packet Powdered Beef Flavored Bouillon; ¼ tsp. Ground Black Pepper; 1 cup Manzanilla Spanish Olives Stuffed with Minced Pimiento; 1 jar Capers; 1 tbsp. finely chopped fresh cilantro; 2 cup Canilla ® Extra Long Grain Rice

1 Reviews

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<h2 class="subheader">A Filling Beef Meal</h2> 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® <a title="Ripe Plantains" href="https://goya.com/en/products/ripe-plantains" data-id="5265">Frozen Ripe Plantains</a> for a classic Latin pairing.

Total Time

180m

Prep Time:25m

Yields:6 Servings

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Ingredients

2 tbsp.

GOYA® Extra Virgin Olive Oil

2 ½ lbs.

flank steak, cut in 3”x 4”pieces

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

large yellow onions, finely chopped (about 2½ cups)

1½

green bell peppers, finely chopped (about 1½ cups)

1 jar
(12 oz.)

GOYA® Sofrito

3 tsp.

GOYA® Minced Garlicor 6 cloves garlic, finely chopped

1 can
(8 oz.)

GOYA® Tomato Sauce

1 packet

GOYA® Sazón with Coriander and Annatto

1 packet

GOYA® Powdered Beef Flavored Bouillon

¼ tsp.

GOYA® Ground Black Pepper

1 cup

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientosliced

1 jar

GOYA® Capersdrained

1 tbsp.

finely chopped fresh cilantro

2 cup

GOYA® Canilla® Extra Long Grain Rice

Directions

Kitchen View

Step 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.

Step 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.

Step 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.

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.

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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Recipe Tags

Ropa Vieja – Cuban Meat Stew

Prep Time: 25m

Total time: 180m

Yields: 6 Servings

Ingredients

2 tbsp.

GOYA® Extra Virgin Olive Oil

2 ½ lbs.

flank steak, cut in 3”x 4”pieces

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

large yellow onions, finely chopped (about 2½ cups)

1½

green bell peppers, finely chopped (about 1½ cups)

1 jar (12 oz.)

GOYA® Sofrito

3 tsp.

GOYA® Minced Garlicor 6 cloves garlic, finely chopped

1 can (8 oz.)

GOYA® Tomato Sauce

1 packet

GOYA® Sazón with Coriander and Annatto

1 packet

GOYA® Powdered Beef Flavored Bouillon

¼ tsp.

GOYA® Ground Black Pepper

1 cup

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientosliced

1 jar

GOYA® Capersdrained

1 tbsp.

finely chopped fresh cilantro

2 cup

GOYA® Canilla® Extra Long Grain Rice

Directions

Step 1

Step 2

Step 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.

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1 Reviews

7 years ago

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.

Ropa Vieja – Cuban Meat Stew

Ingredients

Directions

Products in this Recipe

Extra Virgin Olive Oil

Adobo All-Purpose Seasoning with Pepper

Sofrito

Minced Garlic

Tomato Sauce

Sazón with Coriander and Annatto

Powdered Beef Flavored Bouillon

Ground Black Pepper

Manzanilla Spanish Olives Stuffed with Minced Pimiento

Capers

Canilla<sup>®</sup> Extra Long Grain Rice

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Ropa Vieja – Cuban Meat Stew

Ingredients

Directions

Ropa Vieja – Cuban Meat Stew

Ingredients

Directions

Reviews

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