Name: Cuban Meat Stew (Ropa Vieja)
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 6
Cuisine: Central American, Caribbean
Ingredients: 6 servings all purpose adobo seasoning; 1 packet beef bouillon (I used about 1 tsp Better Than Bouillon Beef Base); 28 grams capers, rinsed; 1 kilograms flank steaks, cut in 4 x 5 inch strips; 6 cloves garlic, minced; 355 milliliters finely diced green peppers; 0 teaspoons ground black pepper; 170 grams sofrito sauce (such as Goya); 3 Tbsps olive oil; 591 milliliters finely diced onions; 10 larges pimento-stuffed green olives, sliced; 1 packet sazon goya with coriander and annatto (again, such as Goya); 227 grams spanish style tomato sauce (such as Goya); 710 milliliters water