Ropa Vieja (Cuban Meat Stew)

Ropa Vieja (Cuban Meat Stew)

26

"A filling beef meal, Ropa Vieja is a main course of shredded and braised beef with plenty of healthy, tasty vegetables like onions, peppers and olives. Our GOYA® Ropa Vieja recipe is sure to satisfy the hungriest of appetites. Lots of rice adds a fluffy texture to a full plate, too. Serve Ropa Vieja with GOYA® Frozen Ripe Plantains for a classic Latin pairing."
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Ingredients

3 h servings
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Original recipe yields 6 servings

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Directions

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  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.
  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.

Footnotes

  • Cooking Tip from LA COCINA GOYA
  • Fork-Tender Meat: The key to a successful Ropa Vieja is flank steak. The reason: this type of meat is the perfect candidate for a low, slow cooking process; as the meat slowly cooks in the simmering liquid, the fat and connective tissue melt, and baste the meat from the inside out. The results: fork-tender meat that shreds effortlessly. If flank isn't available at your market, skirt steak and chuck work great, too.

Reviews

26
  1. 26 Ratings

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Most helpful positive review

I was intimidated @ first with making this dish because my husbands mother is Honduran and makes it...So I felt under pressure to make it taste as good..My husband tasted it and said it was bett...

Most helpful critical review

This was OK. It did lack flavor. Only ingredient I didn't use was the capers. I used a slow cooker. Came out real tender. Just add more seasoning. Otherwise good.

I was intimidated @ first with making this dish because my husbands mother is Honduran and makes it...So I felt under pressure to make it taste as good..My husband tasted it and said it was bett...

This was time consuming but worth it! It smelled great and the meat was so tender and delicious! The only Goya ingredients I used were Adobo, Sazon, and capers. My can opener broke so I did coul...

I did not add the capers and I did not use all goya products for this recipe. But this recipe was great. Very flavorful. I love cilantro so I used a LOT of cilantro. It was very easy to make as ...

I made it tonight and it was really good! I started to worry that the olives and capers were overpowering the flavor but once I added the cilantro it evened out and was so tasteful!

Ropa Vieja Haiku: "Just finished a bowl. Big props to Goya's kitchen. They nailed this meat stew!" I actually had nearly all of the Goya products on hand, except I had several ice-cubes' worth o...

I've had ropa viega before and this was way better. I was a little skectical of using 3C water so I added 2 and when I lifted the cover to the pot, there was still a lot of liquid left. So durin...

Goya, you never cease to amaze me! I had no idea what to expect from this recipe since I had never had Ropa Vieja before, but I can see making this over and over again! It is so full of flavor. ...

loved it. I make it every fall. great to freeze and warm up throughout the winter.

This was delicious. My husband kept saying over and over again how this was one of the most delicious things he has ever tasted. That's huge coming from that man. I omitted the olives, but onl...