Ropa Vieja

Ingredients

• 2 tablespoons Goya Extra Virgin Olive Oil
• 2 1/2 pounds flank steak, cut in 3-inch x 4-inch pieces
• Goya Adobo with Pepper, to taste
• 2 large yellow onions, finely chopped
• 1 1/2 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
• 1/4 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rub the flank steak pieces all over with Goya Adobo with Pepper, cover, and refrigerate for 30 minutes.

2. Heat the olive oil in a large heavy Dutch oven over medium-high heat. Brown the beef in batches, about 3 to 4 minutes per side, then set aside.

3. Reduce heat to medium. Add the onions and green bell peppers and cook for about 8 minutes, stirring, until soft.

4. Stir in the minced garlic and cook for 1 minute. Add the sofrito, tomato sauce, Sazon, powdered beef bouillon, and ground black pepper, and stir well.

5. Return the beef and any juices to the pot. Add enough water to cover the meat by about 1 inch and bring to a simmer.

6. Cover, lower heat to low, and simmer for about 110 minutes, until the beef is fork-tender and shreds easily. Check that the thickest piece reaches at least 145°F (63°C).

7. Remove the beef to a board and shred it with two forks. Return the shredded beef to the sauce.

8. Stir in the sliced stuffed olives and capers. Simmer uncovered for about 15 minutes, until the sauce thickens.

9. Stir in the chopped cilantro or sprinkle it over the top. Serve the stew hot over the cooked rice.