Authentic Ropa Vieja Recipe (Cuban Shredded Beef Stew)

Ingredients

• 2 tablespoons Goya Extra Virgin Olive Oil
• 2.5 pounds flank steak, cut in 3-inch x 4-inch pieces
• Goya Adobo with Pepper, to taste
• 2 large yellow onions, finely chopped
• 1.5 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
• 0.25 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

Instructions

1. In a large pot, heat oil over medium-high heat. Season beef with Adobo. Sear the steak in batches until browned on both sides, about 10 minutes. Set aside. Reduce heat to medium, add onions and peppers, and cook until softened, around 10 minutes. Stir in sofrito and garlic; cook for about 1 minute until fragrant.
2. Add water, tomato sauce, Sazon, beef bouillon, and pepper to the pot. Bring to a boil, then return the beef. Reduce heat to low, cover, and simmer for about 45 minutes, stirring occasionally. Stir in olives and capers; cover and simmer until the beef is easily shredded with a fork, 1 to 1 1/2 hours, adding water as needed. Shred the beef, return it to the sauce, and stir in cilantro. Serve over white rice.