Ingredients for Cuban Meat Stew Ropa Vieja
- Flank Steaks
- Adobo Seasoning
- Olive Oil
- 2 cloves minced garlic
- Onions
- Green Peppers
- Ground Black Pepper
- 1 (28 ounce) can crushed tomatoes
- Sofrito Sauce
- 2 cups water
- Sazon Goya With Coriander And Annatto
- Beef Bouillon
- 2 tbsp capers
- Pimento Stuffed Green Olives
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How to Make Cuban Meat Stew Ropa Vieja
- Season 2 lbs flank steak generously with 2 tbsp adobo seasoning.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the steak on both sides, about 2-3 minutes per side. Remove from skillet and set aside.
- Reduce heat to medium. Add 2 cloves minced garlic, 1 medium chopped onion, and 1 green bell pepper (chopped) to the skillet. Cook, stirring frequently, for about 10 minutes, until softened.
- Stir in 1 tsp black pepper and 1 (28 ounce) can crushed tomatoes. Cook, stirring often, for 5 minutes.
- Add 1 cup sofrito, 2 cups water, 1 packet sazon seasoning, and 2 beef bouillon cubes. Bring to a boil.
- Return the steak to the skillet. Cover, reduce heat to low, and simmer for 45 minutes, stirring occasionally.
- Add 2 tbsp capers and 1/2 cup chopped olives. Continue to simmer, covered, for another 45-60 minutes, or until the meat is incredibly tender and shreds easily. Add 1/4 cup water at a time if the sauce becomes too dry.
- To serve, shred the beef with two forks. Stir the shredded beef back into the sauce and serve hot with rice and your favorite sides.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
22g
Fat
37g
Carbs
3g
