Ropa Vieja (Cuban Meat Stew)

Ingredients

• tablespoon sGoya Extra Virgin Olive Oil
• 1/2 pound sflank steak, cut in 3-inch x 4-inch piece s
• Goya Adobo with Pepper, to taste
• large yellow onions, finely chopped
• 1/2 green bell peppers, finely chopped
• (6 ounce) jarGoya Sofrito
• teaspoon sGoya Minced Garlic
• (8 ounce) can Goya Tomato Sauce
• packetSazon Goya with Coriander and Annatto
• packetGoya Powdered Beef Bouillon
• 1/4 teaspoon Goya Ground Black Pepper
• cup Goya Spanish Olives Stuffed with Minced Pimientos, slice d
• (2 ounce) jarGoya Capers
• tablespoon chopped fresh cilantro
• cup scooked Can illa Extra Long Grain Rice

Instructions

1. Heat oil in large heavy bottomed pot over medium high heat. Season meat with Adobo. Add steak to pot and cook in batches, flipping once, until well browned, about 10 minutes. Transfer meat to a plate. Lower heat to medium. Stir in onions and peppers. Cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add sofrito and garlic to pot; cook until fragrant, about 1 minute.
2. Stir in 3 cups of water, tomato sauce, Sazon, beef bouillon and pepper.
3. Bring mixture to a boil.
4. Return beef to pot.
5. Lower heat to medium low and simmer, covered, stirring occasionally, about 45 minutes.
6. Stir in olives and capers.
7. Cover pot; simmer until meat shreds easily with fork, 1 to 1 1/2 hours, adding more water in 1/4 cup measurements, if pot becomes dry.
8. Transfer meat to work surface; shred meat with two forks.
9. Bring remaining sauce to a boil.
10. Mix meat and cilantro into sauce.
11. Serve with white rice.