Cuban Meat Stew (Ropa Vieja)
Source of Recipe
Best of the Americas-Carribean (Goya)
Recipe Introduction
This meat stew is delicious and easy. A nice change of pace, and it makes the house smell so good. Serve with rice and a salad, or crusty bread.
List of Ingredients
2 1/2 lbs flank steak, cut in four 5 inch strips
all purpose adobo seasoning
3 Tbs olive oil
6 cloves garlic, minced
2 1/2 cups finely diced onions
1 1/2 cups finely diced green pepper
1/4 tsp ground black pepper
1 (8 ounces) can spanish style tomato sauce (such as Goya)
1 (6 ounces) jar sofrito sauce (such as Goya)
3 cups water
1 packet sazon with coriander and annatto (again, such as Goya)
1 packet beef bouillon (I used about 1 tsp Better Than Bouillon Beef Base)
1 oz caper, rinsed
10 large green pimento-stuffed olives, sliced
Recipe
1 Season steak with Adobo.
2 In large skillet, heat oil on medium high, brown meat on both sides, remove and keep warm.
3 Lower heat to medium, add garlic, onion and green pepper, cook-stirring often for about 10 minutes.
4 Stir in black pepper and tomato sauce and cook, stirring often for about 5 minutes.
5 Stir in the sofrito, water, sazon and bouillon and bring to a boil.
6 Return the meat to the pan, cover, lower the heat, and simmer for 45 minutes, stirring it occasionally.
7 Add in the capers and olives, continue to simmer covered, until the meat is tender and shreds easily.
8 This should take about 1-1/2 hours.
9 You can add more water 1/4 cup at a time if the sauce gets too dry.
10 To serve, shred the meat with 2 forks and mix back into sauce.
Preparation time: 10 minutes
Total Cooking time: Approx 2- 2 1/2 hours
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