Ropa Vieja - Cuban Meat Stew

Ropa Vieja - Cuban Meat Stew

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Prep time

25m

Total time

3h 0m

Yields

6

Servings

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La Cocina Goya

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.

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  • Ingredients
  • Directions

Ingredients

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2 ½ lbs.

flank steak, cut in 3”x 4”pieces

2

large yellow onions, finely chopped (about 2½ cups)

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 jar (2 oz.)

GOYA® Capers, drained

1 tbsp.

finely chopped fresh cilantro

 

Directions

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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.

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.

Recipe Tags

Main Dishes Caribbean Over 60

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