Cuban Meat Stew (Ropa Vieja)

by jinxycat

Prep time: 0:15 Overall time: 2:45

SERVINGS

8 servings scale / convert

INGREDIENTS

2-1/2 lb. flank steak, cut in four 5 inch strips
All-purpose adobo seasoning
3 tbsp. olive oil
6 cloves garlic, minced
2-1/2 cups finely diced onions
1-1/2 cup finely diced green pepper
1/4 tsp. ground black pepper
1 can (8 oz.) Spanish style tomato sauce (such as Goya)
1 jar (6 oz.) 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 lg. green pimento-stuffed olives, sliced

INSTRUCTIONS

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, 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.

CHEF COMMENTS

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. Ledtovers make a good filling for empanadas. From a Goya cookbook--Best of the Americas-Carribean.

TAGS

cuban, stews add tags

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