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I used the crockpot for this and served it in corn tortillas. Very good.
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!
I followed the recipe for somethings, but i decided to disreguard the veggies. I did cook it on the stove top and it came out to be so good and soft , it took about 3 hours to cook . It taste so delicious , and i will deff keep using this recipe :) ... Ill just add the potatoes in it. <3
Followed recipe as listed except I used my presser cooker instead. I cooked over medium-high heat until full pressure was achieved. Then I reduced heat to medium and cooked for 45 minutes. Very tender and tasty! Thank you!
I really enjoyed this. It took me a while to get all the ingredients since the local stores don't carry Goya for some stupid reason. However, I have a friend that shops at a military commissary and she was able to purchase everything there. The only change I made was to add red bell peppers instead of green. It's been hot here so I used my crockpot instead of the oven. I served it with steamed rice and cut watermelon. I'll be making this again.
Really good. Made my own sofrito from scratch, and didn't have/find sazon goya, but very spicy, without being hot. I think that having a good adobo seasoning is key to this recipe - I used Penzey's. Diane
This was VERY authentic! I just mixed all the ingredients for the sauce together, browned the meat, then dumped it all in the crockpot for 6 hours. It came out perfect and was soooo easy. My puerto rican friends said it was just as good as their moms'!
Very tasty. We loved this recipe. I halved it and there was enough for my husband and I for two nights. I tweaked a bit b/c I thought it was a tad bland as written: I seasoned the steaks with onion and garlic powder, salt and pepper, and then added additional ground black pepper and garlic powder to the dish as it stewed. Once you are ready to shred the meat, I'd recommend cutting it into bite-size pieces and then shredding, b/c long shredded pieces are difficult to eat (picture spaghetti). I omitted the capers and increased the sliced green olives, which I felt were KEY to this dish. I served over white rice, with plantains sprinkled with cinnamon as a side, and salad as an appetizer. Thank you so much for posting this keeper!
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!
I made this New Year's Eve and it was outstanding. I didn't want to spend much time cooking so I used the crockpot for 8 hours on low after browning the meat. I like my ropa vieja thicker so used only two cups of water and then removed the sauce to simmer and thicken it up further before serving. I didn't bother adding the olives or capers. Trust me, it doesn't need it. I completed the meal with yellow rice, Goya's black bean recipe, and fried plantains. I definitely will be making this again soon.