Cuban Meat Stew (Ropa Vieja)
photo by s0creatiive
- Ready In:
- 2hrs 40mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 2 1⁄2 lbs flank steaks, cut in 4 x 5 inch strips
- all purpose adobo seasoning
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- 2 1⁄2 cups finely diced onions
- 1 1⁄2 cups finely diced green peppers
- 1⁄4 teaspoon ground black pepper
- 1 (8 ounce) can spanish style tomato sauce (such as Goya)
- 1 (6 ounce) jar sofrito sauce (such as Goya)
- 3 cups water
- 1 packet sazon goya with coriander and annatto (again, such as Goya)
- 1 packet beef bouillon (I used about 1 tsp Better Than Bouillon Beef Base)
- 1 ounce jar capers, rinsed
- 10 large pimento-stuffed green olives, sliced
directions
- Season steak with Adobo.
- In large skillet, heat oil on medium high, brown meat on both sides, remove and keep warm.
- Lower heat to medium, add garlic, onion and green pepper, cook-stirring often for about 10 minutes.
- Stir in black pepper and tomato sauce and cook, stirring often for about 5 minutes.
- Stir in the sofrito, water, sazon and bouillon and bring to a boil.
- Return the meat to the pan, cover, lower the heat, and simmer for 45 minutes, stirring it occasionally.
- Add in the capers and olives, continue to simmer covered, until the meat is tender and shreds easily.
- This should take about 1-1/2 hours.
- You can add more water 1/4 cup at a time if the sauce gets too dry.
- To serve, shred the meat with 2 forks and mix back into sauce.
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Reviews
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Being Puerto Rican descent, I found the flavors in this stew on point That particular Goya sazon packet is a must - the culantro y achiote. I used our elk stew meat in this and it was great. serve over rice. Unfortunately, where I live it is hard to find the sofrito and that particular sazon packet- requires special trips - so I did with out the sofrito but have lots of the sazon on hand and I found it still to be delicious.
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This was delicious! Absolutely a keeper! I love olives so I will put more olives in the next time I make this. Also will increase the seasoning for my own taste.However it is still so so good as written for anyone wanting to try this for the first time. Thank you so much for sharing this recipe-it's going in the permanent file!
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Tweaks
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I have made this about 3-4 times already since I printed this recipe on 11/29/2007 and I love love love it! My husband (a Cuban food connoisseur) says this is the most authentic ropa vieja he's had and his grandmother loved it, which made me feel really great because she is Dominican and for her to say I cook great Hispanic food was a real confidence booster. Only things I changed were: I used chuck roast instead of flank steak and I omitted the capers (and the green peppers were omitted one time per DH's request). Thanks for this ciao!
RECIPE SUBMITTED BY
ciao4293
United States