Ropa Vieja

By ames107

Ingredients

• 2 1/2 lbs flank steak, cut into 3x4 inch strips.
• Goya Adobo with pepper to taste
• 1/4 cup vegetable oil
• 6 cloves garlic, minced
• 2 1/2 cups finely chopped onion
• 1 1/2 cups finely chopped green pepper
• 1/4 tsp ground black pepper
• 1 8oz can tomato sauce
• 1 6oz jar Goya Sofrito
• 3 cups water
• 1 packet Sazon Goya with Corriander and Annatto
• 1 beef bouillon cube
• 1 2oz jar capers
• 1 cup stuffed Manzanilla olives, sliced
• 2 cups cooked, long grain rice

Preparation

Step 1

Season the meat on all sides with the Adobo. Heat the oil in a very large skillet over medium high heat. Add the meat and brown on both sides and transfer to a platter.

Lower heat to medium, add garlic, onion, and green pepper to skillet and cook, stirring frequently, until vegetables are soft, about 10 minutes. Add black pepper and tomato sauce and cook 5 more minutes.

Stir in the Sofrito, water, Sazon, and Bouillon and bring to a boil. Return the meat to the pan, reduce heat, cover and simmer for 45 minutes, stirring occasionally.

Stir in the capers and olives and simmer, covered, until the meat is very tender and shreds easily, about 1 - 1 1/2 hours. Add more water 1/4 cup at a time if the sauce gets too dry.

To serve, shred the meat with 2 forks, mix back into the sauce, and serve over rice.