Cuban Meat Stew (ropa Vieja)

Total Time: 2 hrs 40 mins Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 season steak with adobo.
• 2 in large skillet, heat oil on medium high, brown meat on both sides, remove and keep warm.
• 3 lower heat to medium, add garlic, onion and green pepper, cook-stirring often for about 10 minutes.
• 4 stir in black pepper and tomato sauce and cook, stirring often for about 5 minutes.
• 5 stir in the sofrito, water, sazon and bouillon and bring to a boil.
• 6 return the meat to the pan, cover, lower the heat, and simmer for 45 minutes, stirring it occasionally.
• 7 add in the capers and olives, continue to simmer covered, until the meat is tender and shreds easily.
• 8 this should take about 1-1/2 hours.
• 9 you can add more water 1/4 cup at a time if the sauce gets too dry.
• 10 to serve, shred the meat with 2 forks and mix back into sauce.