Cuban Meat Stew/Ropa Vieja

By carvalhohm

Ingredients

• 2 1/2 lbs Flank Steak, Cut in Approx. 3x4 inch strips
• 2 tbsp of Extra Virgin Olive Oil
• Adobo with Pepper, to taste
• 6 cloves fresh garlic, minced
• 2 1/2 cups onions, finely diced
• 1 1/2 cups green bell pepper, finely diced
• 1/4 tsp. Ground Black Pepper
• 1 can (8oz.) Tomato Sauce
• 6 oz. Sofrito
• 3 cups water
• 1 Packet Sazón with Coriander and Annatto
• 1 Packet Powered Beef Bouillon
• 2 oz. Capers, drained
• 1 cup Manzanilla Stuffed Olives, Sliced
• 2 cups cooked Canilla Extra Long Grain Rice

Details

Servings 6
Adapted from elcolmadito.com

Preparation

Step 1

Season meat with Adobo. In skillet, heat oil on medium high. Brown meat on both sides. Remove and keep warm.

Lower heat to medium, stir in garlic, onion, and green pepper and cook stirring often until vegetables are soft, about 10 minutes. Stir in black pepper and tomato sauce and cook, stirring often for 5 minutes.
Stir in Sofrito, water, Sazón and Bouillon and bring to a boil. Return meat to pan, cover, lower heat and simmer for 45 minutes stirring occasionally. Stir in Capers and Olives and continue to simmer, covered until meat is very tender and shreds easily, about 1-1 ½ hours. Add more water, ¼ cup at a time, if sauce gets too dry.
To serve, shred meat with 2 forks, mix back into sauce. Serve with white rice.