Cuban Meat Stew (Ropa Vieja)

2-1/2 lb. flank steak, cut in four 5 inch strips
All-purpose adobo seasoning
3 tbsp. olive oil
6 cloves garlic, minced
2-1/2 cups finely diced onions
1-1/2 cups finely diced green pepper
1/4 tsp. ground black pepper
1 can (8 oz.) Spanish style tomato sauce (such as Goya)
1 jar (6 oz.) sofrito sauce (such as Goya)
3 cups water
1 packet sazon with coriander and annatto (again, such as Goya)
1 packet beef bouillon (I used about 1 tsp Better Than Bouillon Beef Base)
1 oz. caper, rinsed
10 lg. green pimento-stuffed olives, sliced

Directions:

Season steak with Adobo. In large skillet, heat oil on medium high, brown meat on both sides, remove and keep warm. Lower heat to medium, add garlic, onion and green pepper, cook-stirring often for about 10 minutes. Stir in black pepper and tomato sauce and cook, stirring often for about 5 minutes. Stir in the sofrito, water, sazon and bouillon and bring to a boil. Return the meat to the pan, cover, lower the heat, and simmer for 45 minutes, stirring it occasionally.

Add in the capers and olives, continue to simmer covered, until the meat is tender and shreds easily, about 1-1/2 hours. You can add more water 1/4 cup at a time if the sauce gets too dry. To serve, shred the meat with 2 forks and mix back into sauce.

Comments from jinxycat :

This meat stew is delicious and easy. A nice change of pace, and it makes the house smell so good. Serve with rice and a salad, or crusty bread. Ledtovers make a good filling for empanadas. From a Goya cookbook--Best of the Americas-Carribean.

User Reviews:

The best part of this version of the Cuban standard stew is that no raisins are in it. I'd never thought to substitute capers! Jinxycat added all the right spices without the yucky sweetish raisins taste. As a Tampa resident of 30 years, now in Appalachia, I miss the ethnic foods most; espec. the Forest Hills Groc/Deli Cuban sandwiches. They press them as long as you like!

submitted by maidenspg on November 01, 2004

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