Ropa Vieja (Cuban Meat Stew)

Name: Ropa Vieja (Cuban Meat Stew)
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Central American, Caribbean
Ingredients: 6 servings Goya Adobo with Pepper, to taste; 1 packet Goya Powdered Beef Bouillon; 57 grams Goya Capers; 2 Tbsps Goya Extra Virgin Olive Oil; 1 kilograms flank steak, cut in 3-inch x 4-inch pieces; 1 Tbsp chopped fresh cilantro; 3 teaspoons Goya Minced Garlic; 0 teaspoons Goya Ground Black Pepper; 237 milliliters Goya Spanish Olives Stuffed with Minced Pimientos, sliced; 473 milliliters cooked Canilla Extra Long Grain Rice; 1 packet Sazon Goya with Coriander and Annatto; 227 grams Goya Tomato Sauce; 2 larges yellow onions, finely chopped

Ropa Vieja (Cuban Meat Stew) requires roughly 3 hours from start to finish. This recipe serves 6. One portion of this dish contains about 46g of protein, 18g of fat, and a total of 589 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up goyan adobo, goya ground pepper, goya garlic, and a few other things to make it today. To use up the rice you could follow this main course with the Rice Pudding as a dessert. It is a rather expensive recipe for fans of Central American food.

Instructions

Heat oil in large heavy-bottomed pot over medium-high heat. Season meat with Adobo.

Ingredients you will need

Meat

Cooking Oil

Equipment you will use

Pot

Add steak to pot and cook in batches, flipping once, until well browned, about 10 minutes.

Ingredients you will need

Steak

Equipment you will use

Pot

Transfer meat to a plate. Lower heat to medium. Stir in onions and peppers. Cook, stirring occasionally, until vegetables are soft, about 10 minutes.

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Vegetable

Peppers

Onion

Meat

Add sofrito and garlic to pot; cook until fragrant, about 1 minute.

Ingredients you will need

Garlic

Equipment you will use

Pot

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.

Ingredients you will need

Beef Bouillon

Tomato Sauce

Capers

Olives

Pepper

Sazon Completa

Water

Beef

Meat

Equipment you will use

Pot

Transfer meat to work surface; shred meat with two forks. Bring remaining sauce to a boil.

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Sauce

Meat

Mix meat and cilantro into sauce.

Ingredients you will need

Cilantro

Sauce

Meat

Serve with white rice.

Ingredients you will need

White Rice

Equipment

Pot

Ingredients

Servings:

6servings

Goya Adobo with Pepper, to taste 1packet

Goya Powdered Beef Bouillon 57grams

Goya Capers 2Tbsps

Goya Extra Virgin Olive Oil 1kilograms

flank steak, cut in 3-inch x 4-inch pieces 1Tbsp

chopped fresh cilantro 3teaspoons

Goya Minced Garlic 0teaspoons

Goya Ground Black Pepper 237milliliters

Goya Spanish Olives Stuffed with Minced Pimientos, sliced 473milliliters

cooked Canilla Extra Long Grain Rice 1packet

Sazon Goya with Coriander and Annatto 227grams

Goya Tomato Sauce 2larges

yellow onions, finely chopped

Recommended wine: Gewurztraminer, Pinot Gris, Riesling

Caribbean on the menu? Try pairing with Gewurztraminer, Pinot Gris, and Riesling. You'll want to opt for wines with a bit of sweetness when dealing with spicy Caribbean dishes. Serve these wines chilled so they're even more refreshing. The Chateau Bianca Gewurztraminer with a 4 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.