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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.
2 ½ lbs.
flank steak, cut in 3”x 4”pieces
large yellow onions, finely chopped (about 2½ cups)
green bell peppers, finely chopped (about 1½ cups)
1 jar (12 oz.)
GOYA® Minced Garlic or 6 cloves garlic, finely chopped
1 can (8 oz.)
GOYA® Tomato Sauce
GOYA® Powdered Beef Bouillon
GOYA® Ground Black Pepper
GOYA® Capers, drained
finely chopped fresh cilantro
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.
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.
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.
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.View All (2)