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Cuban Meat Stew Ropa Vieja

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Ingredients

Adjust Servings:
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

Nutritional information

423
Calories
204 g
Calories From Fat
22.8 g
Total Fat
7.6 g
Saturated Fat
128.6 mg
Cholesterol
620.6 mg
Sodium
11.5 g
Carbs
2.6 g
Dietary Fiber
5.6 g
Sugars
42.1 g
Protein
349 g
Serving Size

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Cuban Meat Stew Ropa Vieja

Features:
    Cuisine:

    I can imagine the textures in this dish.

    • 180 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Cuban Meat Stew (Ropa Vieja)


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    Steps

    1
    Done

    Season Steak With Adobo.

    2
    Done

    in Large Skillet, Heat Oil on Medium High, Brown Meat on Both Sides, Remove and Keep Warm.

    3
    Done

    Lower Heat to Medium, Add Garlic, Onion and Green Pepper, Cook-Stirring Often For About 10 Minutes.

    4
    Done

    Stir in Black Pepper and Tomato Sauce and Cook, Stirring Often For About 5 Minutes.

    5
    Done

    Stir in the Sofrito, Water, Sazon and Bouillon and Bring to a Boil.

    6
    Done

    Return the Meat to the Pan, Cover, Lower the Heat, and Simmer For 45 Minutes, Stirring It Occasionally.

    7
    Done

    Add in the Capers and Olives, Continue to Simmer Covered, Until the Meat Is Tender and Shreds Easily.

    8
    Done

    This Should Take About 1-1/2 Hours.

    9
    Done

    You Can Add More Water 1/4 Cup at a Time If the Sauce Gets Too Dry.

    10
    Done

    to Serve, Shred the Meat With 2 Forks and Mix Back Into Sauce.

    Avatar Of Ivy Hoffman

    Ivy Hoffman

    Plant-based chef specializing in vibrant and nourishing vegan dishes.

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