Ropa Vieja (Cuban Meat Stew)

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

• Preparation Time: 25 mins
• Cooking Time: 2 hr 35 mins
• Total Time: 3 hr

Ingredients

• 1 tablespoon chopped fresh cilantro
• Goya Adobo with Pepper, to taste
• 2 tablespoons Goya Extra Virgin Olive Oil
• 1 packet Goya Powdered Beef Bouillon
• 1 packet Sazon Goya with Coriander and Annatto
• 2 cups cooked Canilla Extra Long Grain Rice
• 2 large yellow onions, finely chopped
• 1 (6 ounce) jar Goya Sofrito
• 3 teaspoons Goya Minced Garlic
• 1 (8 ounce) can Goya Tomato Sauce
• 1 cup Goya Spanish Olives Stuffed with Minced Pimientos, sliced
• 1 (2 ounce) jar Goya Capers
• 2.5 pounds flank steak, cut in 3-inch x 4-inch pieces
• 1.5 green bell peppers, finely chopped
• 0.25 teaspoon Goya Ground Black Pepper

Recipe Instructions

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 cups of water, tomato sauce, Sazon, 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 to 1 1/2 hours, adding more water in 1/4 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.