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A Stuffing Meat Dish
Ropa Vieja is really a major duration of shredded and braised beef with lots of wholesome, yummy veggies, like red onion, peppers and olives. Our GOYA® Ropa Vieja dish will certainly satisfy the hungriest of appetites.
Lots of rice adds fluffy structure to some complete dish, way too. Serve Ropa Vieja with GOYA® Frosty Ripe Plantains for a timeless Latin integrating.
- Elements
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Elements
Winner in the ChefsBest® Excellence Prize for total high quality.*
flank steak, reduce in 3”x 4”pieces
huge yellowish red onion, carefully chopped (about 2 mugs)
environmentally friendly bell peppers, carefully chopped (about 1 cups)
GOYA® Minced Garlic clove or 6 cloves garlic clove, well sliced
Champ in the ChefsBest® Superiority Prize for general high quality.*
finely sliced refreshing cilantro
*The ChefsBest® Excellence Accolade is given to brands that go beyond quality standards founded by unbiased professional cooks.
Guidelines
Heat essential oil in sizeable large-bottomed cooking pot over moderate-great heat. Season meat with adobo. Include steak to container and prepare food in batches, turning when, right up until properly browned, about ten minutes. Move meat to a platter. Decrease heat to method. Blend in onions and peppers. Prepare food, mixing sometimes, until vegetables are gentle, about 10 minutes. Include Sofrito and garlic cloves to cooking pot make till fragrant, about one minute.
Stir in 3 of servings normal water, tomato sauce, Sazn, meat bouillon and pepper. Provide combination to some boil. Give back beef to cooking pot. Decrease heating to method very low and simmer, included, stirring at times, about 45 minutes. Stir in olives and capers. Cover container simmer until finally various meats shreds easily with fork, 1 – 1 several hours, adding more normal water in cup measurements, if cooking pot gets to be dried out.
Exchange meats to be effective surface area shred beef with two forks. Deliver outstanding marinade to some boil. Mix meat and cilantro into sauce. Serve with white rice.
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