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Ropa Vieja - Cuban Meat Stew

 Ropa Vieja - Cuban Meat Stew
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.
6 ServingsPrep: 25 min. Total Time: 3 hours.

Ingredients

  • 2 tablespoons GOYA Extra Virgin Olive Oil
  • 2-1/2 pounds flank steak, cut into 3-in.by 4-in. pieces
  • GOYA Adobo All-Purpose Seasoning with Pepper, to taste
  • 2 large yellow onions, finely chopped (about 2-1/2 cups)
  • 1-1/2 green bell peppers, finely chopped (about 1-1/2 cups)
  • 1 jar (6 oz.) GOYA Sofrito
  • 3 teaspoons GOYA Minced Garlic or 6 cloves garlic, finely chopped
  • 1 can (8 oz.) GOYA® Tomato Sauce
  • 1 package Sazón GOYA with Coriander and Annatto
  • 1 package GOYA Powdered Beef Bouillon
  • 1/4 teaspoon GOYA Ground Black Pepper
  • 1 cup GOYA Spanish Olives Stuffed with Minced Pimientos, sliced
  • 1 jar GOYA® Capers, drained
  • 1 tablespoon finely chopped fresh cilantro
  • 2 cups cooked CANILLA Extra Long Grain Rice

Directions

  • 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.

2 of 2

Ropa Vieja - Cuban Meat Stew (continued)

Directions (continued)

  • 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 – 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. Yield: 6 servings.