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Ropa Vieja (Cuban Meat Stew)

Ropa Vieja, which translates to "old clothes" in Spanish, is a traditional Cuban dish that is beloved for its rich and savory flavors. This hearty and flavorful meat stew has a long history in Cuban cuisine and is a staple in many Cuban households and restaurants. Ropa Vieja is made with tender shredded beef that is slow-cooked with a variety of aromatic vegetables and spices, resulting in a dish that is both comforting and satisfying.

Prep Time:

25 mins

Cook Time:

2 hrs 35 mins

Total Time:

3 hrs

Servings:

Yield:

6 servings

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

Directions

Step 1

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.

Step 2

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.

Complement

The origins of Ropa Vieja can be traced back to Spain, where a similar dish called "ropa vieja" was made with leftover meat and vegetables. Over time, the dish made its way to Cuba and evolved to include the flavors and ingredients that are characteristic of Cuban cuisine. Today, Ropa Vieja is typically made with flank steak or skirt steak, which are simmered in a flavorful tomato-based sauce with bell peppers, onions, and garlic. The long, slow cooking process allows the meat to become tender and infused with the delicious flavors of the sauce. Ropa Vieja is often served with rice and beans, making it a truly satisfying and comforting meal.