Ropa Vieja – Cuban Meat Stew

<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

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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.