ropa vieja (cuban meat stew)

Ingredients

• Servings: 6
• 2 tablespoons goya extra virgin olive oil
• 2 1/2 pounds flank steak, cut in 3-inch x 4-inch pieces
• goya adobo with pepper, to taste
• 2 large yellow onions, finely chopped
• 1 1/2 green bell peppers, finely chopped
• 1 (6 ounce) jar goya sofrito
• 3 teaspoons goya minced garlic
• 1 (8 ounce) can goya tomato sauce
• 1 packet sazon goya with coriander and annatto
• 1 packet goya powdered beef bouillon
• 1/4 teaspoon goya ground black pepper
• 1 cup goya spanish olives stuffed with minced pimientos, sliced
• 1 (2 ounce) jar goya capers
• 1 tablespoon chopped fresh cilantro
• 2 cups cooked canilla extra long grain rice

Recipe

Preparation Time: 25 mins Cook Time: 2 hrs 35 mins

Ready Time: 3 hrs


• 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 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 - 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.