Description
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 a fluffy texture to a full plate, too. Serve Ropa Vieja with GOYA® Frozen Ripe Plantains for a classic Latin pairing.
Ingredients
- 2 tablespoons Goya Extra Virgin Olive Oil
- 2 ½ pounds flank steak, cut in 3-inch x 4-inch pieces
- Goya Adobo with Pepper, to taste
- 2 large yellow onions, finely chopped
- 1 ½ green bell peppers, finely chopped
- 1 (6 ounce) jar Goya Sofrito
- 3 teaspoons Goya Minced Garlic
- 1 (8 ounce) can Goya Tomato Sauce
- 1 packet Sazon Goya with Coriander and Annatto
- 1 packet Goya Powdered Beef Bouillon
- ¼ teaspoon Goya Ground Black Pepper
- 1 cup Goya Spanish Olives Stuffed with Minced Pimientos, sliced
- 1 (2 ounce) jar Goya Capers
- 1 tablespoon chopped fresh cilantro
- 2 cups cooked Canilla Extra Long Grain Rice
Instructions
- 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.
- Stir in 3 cups of water
- tomato sauce
- Sazon
- 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 – 1 1/2 hours
- adding more water in 1/4 cup measurements
- if pot becomes dry. 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.
Prep Time: 25 mins
Cook Time: 2 hrs 35 mins
Total Time: 3 hrs
Servings: 6