Ropa Vieja - Cuban Meat Stew
- About this Recipe
- More Recipes like this
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.
Ingredients
2 ½ lbs.
flank steak, cut in 3”x 4”pieces
2
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 Garlic or 6 cloves garlic, finely chopped
1 can (8 oz.)
GOYA® Tomato Sauce
1 packet
GOYA® Powdered Beef Bouillon
¼ tsp.
GOYA® Ground Black Pepper
1 jar
GOYA® Capers, drained
1 tbsp.
finely chopped fresh cilantro
Directions
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.
New from Goya
Recipe Tags
Appetizers & Snacks on dishes-desserts Breakfast & Brunch on dishes-desserts Salads on dishes-desserts Main Dishes on dishes-desserts Side Dishes on dishes-desserts Desserts & Drinks on dishes-desserts BBQ & Grilling on favorites Game Day on favorites Movie Night on favorites CIA Recipes on favorites Main Dishes on myplate Side Dishes on myplate Salads on myplate Desserts & Drinks on myplate Appetizers & Snacks on myplate Summertime on myplate Caribbean on by-region Mexico on by-region South America on by-region Central America on by-region Spain on by-region Over 60 on recipe-filter Winter on recipe-filter Spring on recipe-filter Fall on recipe-filter Super Bowl on recipe-filter Valentine's Day on recipe-filter Thanksgiving on recipe-filter Christmas on recipe-filterRecipe Reviews
Suzanne Zublin-Kanninen
Love this recipe! Have made it with beef, chicken and pork. And I think shrimp would be wonderful as well. Next time am going to make it vegetarain. The broth is so good that I keep it and make soup with the remainder. And everyone I have ever served this to wants the recipe. You cant go worng and its easy. I dont add the olives but that is a personal choice.
View All (2)