Cuban Meat Stew (Ropa Vieja) Recipe
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. From
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Fork
- Can opener
- Stove
- Colander
- Plate
Ingredients
- 2 1/2 lbs flank steaks, cut in 4 x 5 inch strips
- all purpose adobo seasoning
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- 2 1/2 cups finely diced onions
- 1 1/2 cups finely diced green peppers
- 1/4 teaspoon ground black pepper
- 1 (8 ounce) can spanish style tomato sauce (such as Goya)
- 1 (6 ounce) jar sofrito sauce (such as Goya)
- 3 cups water
- 1 packet sazon goya with coriander and annatto (again, such as Goya)
- 1 packet beef bouillon (I used about 1 tsp Better Than Bouillon Beef Base)
- 1 ounce jar capers, rinsed
- 10 large pimento-stuffed green olives, sliced
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